This Creamy Chicken Gnocchi Soup is a creamy and comforting recipe, which is made with tender chicken and soft potato gnocchi. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeCreamy Chicken Gnocchi Soup Recipe Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts, or 2 cups diced cooked chicken
- Salt and pepper, to taste
- 16 oz. potato gnocchi
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes, optional
How To Make Creamy Chicken Gnocchi Soup Recipe
- Sauté the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots and cook for about 5 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Create the roux: Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly, until the flour begins to turn a light golden color.
- Build the soup base: Slowly add the chicken broth and half-and-half in splashes, stirring or whisking continuously to incorporate. Adding the liquid too quickly can cause lumps. Once smooth, stir in the thyme and mustard powder.
- Cook the chicken: Season the raw chicken breasts with salt and pepper and add them to the pot. Bring the soup to a gentle simmer (do not boil rapidly) and cook for 10-15 minutes, until the chicken is cooked through.
- Add the gnocchi and finish: Remove the cooked chicken, let it rest for 5 minutes, then dice or shred it and return it to the soup. Add the gnocchi to the pot and simmer for about 5 minutes, or according to package directions, until they are tender and float to the surface. Reduce the heat to low and stir in the spinach and optional red pepper flakes. Serve once the spinach has wilted.
Recipe Tips
- How to avoid a lumpy soup? The key is to add the liquid to the flour-butter mixture (the roux) very slowly at first. Add the broth and half-and-half in small splashes, whisking until smooth after each addition, before adding more liquid.
- Can I use rotisserie chicken? Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred the meat and add it to the soup along with the gnocchi.
- How do I make a thicker soup? This soup will naturally thicken as it simmers. For an even thicker consistency, you can let it simmer for an extra 10-15 minutes after adding the chicken back in, before you add the gnocchi.
- Can I make this in a Crock Pot? Yes. Sauté the vegetables and make the roux on the stovetop first. Transfer to the Crock Pot and whisk in the liquids and seasonings. Add the raw chicken and cook on low for 3-4 hours. Remove and shred the chicken, then return it to the pot along with the gnocchi and spinach and cook on high for another 15-20 minutes.
What To Serve With Chicken Gnocchi Soup
This creamy soup is a meal in itself, but it’s even better with a classic pairing.
- Warm, crusty breadsticks or a slice of sourdough
- A simple green salad with a light vinaigrette
- A classic grilled cheese sandwich for dipping
How To Store Chicken Gnocchi Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Be aware that the gnocchi will continue to absorb liquid and may become softer upon reheating. Reheat gently on the stove.
Chicken Gnocchi Soup Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 23g
- Saturated Fat: 13g
- Sodium: 1100mg
- Fiber: 3g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A roux is a thickening agent made from equal parts fat (in this case, butter) and flour. Cooking the flour in the fat first removes the raw flour taste and is the foundation for a smooth, creamy soup base.
If the soup is boiled too rapidly, the chicken can become tough and rubbery. A gentle simmer is the key to tender, juicy chicken.
Yes, you can add frozen gnocchi directly to the simmering soup. They may just need an extra minute or two to cook through compared to the shelf-stable variety.
Try More Recipes:
- Trader Joe’s Cream of Mushroom Soup Recipe
- Trader Joe’s Chicken Tortilla Soup Recipe
- Trader Joe’s Black Bean Soup Recipe
Creamy Chicken Gnocchi Soup Recipe
Course: DinnerCuisine: Italian-InspiredDifficulty: Easy8
servings15
minutes25
minutes450
kcalA rich, creamy, and comforting chicken and gnocchi soup, that’s easy to make in one pot on a weeknight.
Ingredients
4 tbsp butter
1 small onion, 1 celery stick, ½ cup carrots
3 garlic cloves, minced
¼ cup all-purpose flour
2 cups half-and-half & 4 cups chicken broth
½ tsp thyme & ½ tsp mustard powder
1 lb. boneless skinless chicken breasts
Salt & pepper
16 oz. potato gnocchi
1 cup fresh spinach
Directions
- Sauté onion, celery, and carrots in butter until soft. Add garlic and cook for 1 minute.
- Stir in flour and cook for 2 minutes to create a roux.
- Slowly whisk in the chicken broth and half-and-half until smooth. Stir in seasonings.
- Add raw chicken, bring to a gentle simmer, and cook for 10-15 minutes until chicken is done.
- Remove and dice the chicken, then return it to the soup.
- Stir in the gnocchi and cook for about 5 minutes until they float.
- Reduce heat to low and wilt in the fresh spinach before serving.
Notes
- To save time, use 2 cups of pre-cooked, shredded rotisserie chicken and add it in the last step with the gnocchi.
- For the creamiest, smoothest soup, add the broth and half-and-half very slowly while whisking constantly.
- The soup will continue to thicken as it cools.
- This soup is a perfect way to use up leftover chicken.
