Chicken Gnocchi Soup Recipe

This Chicken Gnocchi Soup Recipe is inspired by the silky, decadent cream soups found at famous Italian-American chain restaurants. It is a rich and comforting recipe, which calls for tender potato gnocchi, shredded carrots, and fresh spinach in a buttery half-and-half base. It’s a classic, foolproof recipe, ready in about 35 minutes.

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Chicken Gnocchi Soup Recipe Ingredients

• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart (4 cups) half-and-half
• 28 oz chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon ground nutmeg (optional, but highly recommended)
• 1 cup shredded carrots
• 1 cup baby spinach
• 1 cup cooked chicken breast, shredded or chopped
• 16 oz potato gnocchi
• Salt and black pepper, to taste

How To Make Chicken Gnocchi Soup

1. Sauté the aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted and started to bubble, add the diced onion, celery, and minced garlic. Sauté for about 5 to 6 minutes, or until the vegetables have softened and the onion is translucent. This slow sauté is the secret to building a fragrant, savory base.
2. Create the roux and cream base: Stir the flour into the butter and vegetable mixture. Let it cook for about 1 minute while stirring constantly; this removes the raw flour taste. Slowly whisk in the half-and-half. Adding the liquid gradually while whisking is the professional secret to ensuring a perfectly smooth, lump-free soup.
3. Add the broth and herbs: Pour in the chicken broth and stir in the thyme, parsley flakes, and ground nutmeg. The nutmeg is a tiny addition that provides a subtle, warm depth of flavor that makes the cream sauce taste more sophisticated. Let the liquid warm through, but be careful not to let it reach a violent boil, as high heat can cause the cream to separate.
4. Layer in the protein and vegetables: Stir in the shredded carrots, baby spinach, and the cooked chicken. Continue to simmer the soup gently until the spinach has wilted and the carrots have just begun to soften.
5. Cook the gnocchi: This is the final and most satisfying step. Drop the gnocchi into the simmering soup. Stir gently to ensure they don’t stick to the bottom. Let them cook for about 3 to 4 minutes. You will know they are ready when they begin to float to the surface like little clouds.
6. Final season and serve: Taste the soup and add salt or black pepper if needed. Ladle the hot, chunky soup into warmed bowls and serve immediately.

Recipe Tips

• How to prevent mushy gnocchi: Do not overcook the gnocchi. Once they float to the top, they are done. Leaving them in a boiling pot for too long will cause them to lose their structure and become gummy.
• The secret to the perfect texture: If you prefer a thinner soup, you can add an extra 1/2 cup of chicken broth at the end. If you want it even thicker, let it simmer uncovered for an extra 5 minutes before adding the gnocchi.
• Why use half-and-half: Using half-and-half instead of just milk provides that iconic “restaurant” richness, but it is lighter and less cloying than using 100 percent heavy cream.
• Rotisserie chicken hack: Using a pre-cooked rotisserie chicken is the best way to save time and ensures the meat is already seasoned and tender.

What To Serve With Chicken Gnocchi Soup?

This Chicken Gnocchi Soup Recipe is a rich, velvety main dish that needs a starchy or fresh pairing! A basket of Warm Breadsticks or a few Garlic Herb Knots is the quintessential choice for dipping into the creamy broth. For a balanced meal, a side of Honey Mustard Tossed Salad or a crisp Caesar Salad adds a lovely brightness that pairs perfectly with the heavy cream and potato gnocchi! A glass of Chilled White Wine or a portion of Roasted Green Beans pairs wonderfully with the herbal notes of the thyme and nutmeg.

How To Store Chicken Gnocchi Soup

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Handling Thickening: Note that gnocchi are like sponges—they will continue to absorb the liquid as the soup sits in the fridge. When you reheat it, you will likely need to add a splash of milk or broth to bring it back to its original consistency.
• Avoid Freezing: We do not recommend freezing this soup. Cream-based soups and potato-based gnocchi often change texture significantly when frozen and thawed, becoming grainy or falling apart.

Chicken Gnocchi Soup Nutrition Facts

• Calories: 380 (per serving)
• Total Fat: 22 g
• Cholesterol: 85 mg
• Sodium: 920 mg
• Total Carbohydrates: 28 g
• Dietary Fiber: 2 g
• Protein: 18 g

Nutrition information is estimated and may vary based on ingredients and brands used.

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