Think cozy sweater weather, but in a bowl. This chicken gnocchi soup is creamy, comforting, and packed with tender chicken, pillowy gnocchi, and veggies in every spoonful. It’s like your favorite restaurant version—but easier, cheaper, and way cozier to eat at home with fuzzy socks.
Perfect for chilly nights, lazy Sundays, or anytime you need a warm hug in edible form.
Why You’ll Love It
Super creamy and flavorful
One pot wonder—minimal cleanup
Hearty without being too heavy
Tastes like it simmered for hours (but it didn’t)
Leftovers = fire
Here’s What You’ll Need
2 tablespoons olive oil or butter
1/2 yellow onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup all-purpose flour
4 cups chicken broth
1 cup half-and-half (or milk for a lighter version)
2 cups cooked, shredded chicken
1 (16 oz) package potato gnocchi
2 cups baby spinach
Optional: grated Parmesan, for serving
Let’s Make Magic
Step 1: Sauté the Veggies
In a large pot, heat oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened—about 5–6 minutes. Stir in Italian seasoning, salt, and pepper.
Step 2: Make the Base
Sprinkle in the flour and stir for 1–2 minutes to cook off the raw taste. Slowly pour in the chicken broth while stirring to avoid lumps.
Step 3: Creamy Time
Add half-and-half, bring to a gentle simmer, and let it thicken for a few minutes.
Step 4: Add the Goods
Stir in shredded chicken and gnocchi. Cook for 3–4 minutes, or until the gnocchi float and are tender.
Step 5: Spinach & Finish
Turn off the heat, stir in spinach until wilted. Taste and adjust seasoning if needed.
Ladle into bowls, top with a little Parmesan if you’re feelin’ fancy, and devour.
Serving Ideas
– Serve with warm crusty bread or garlic toast for dipping.
– A simple side salad (think balsamic vinaigrette or lemony greens) balances the creaminess.
– Add a sprinkle of red pepper flakes or a swirl of pesto for extra flavor.
– Pair with a light white wine like Pinot Grigio, or cozy up with a sparkling water and lemon.
IRL Q&A
Q: Can I use rotisserie chicken?
A: 100% yes. It’s a great shortcut and adds extra flavor.
Q: Can I use frozen gnocchi?
A: Yep! No need to thaw—just add a few extra minutes of cooking time.
Q: Want it dairy-free?
A: Sub the half-and-half with coconut milk or a plain unsweetened non-dairy creamer.
Q: Can I freeze it?
A: It’s best fresh, but it can freeze okay. Just know the gnocchi may get softer when reheated.
Chicken Gnocchi Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Think cozy sweater weather, but in a bowl. This chicken gnocchi soup is creamy, comforting, and packed with tender chicken, pillowy gnocchi, and veggies in every spoonful. It’s like your favorite restaurant version—but easier, cheaper, and way cozier to eat at home with fuzzy socks.
Ingredients
2 tablespoons olive oil or butter
1/2 yellow onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup all-purpose flour
4 cups chicken broth
1 cup half-and-half (or milk for a lighter version)
2 cups cooked, shredded chicken
1 (16 oz) package potato gnocchi
2 cups baby spinach
Optional: grated Parmesan, for serving
Instructions
Step 1: Sauté the Veggies
In a large pot, heat oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened—about 5–6 minutes. Stir in Italian seasoning, salt, and pepper.
Step 2: Make the Base
Sprinkle in the flour and stir for 1–2 minutes to cook off the raw taste. Slowly pour in the chicken broth while stirring to avoid lumps.
Step 3: Creamy Time
Add half-and-half, bring to a gentle simmer, and let it thicken for a few minutes.
Step 4: Add the Goods
Stir in shredded chicken and gnocchi. Cook for 3–4 minutes, or until the gnocchi float and are tender.
Step 5: Spinach & Finish
Turn off the heat, stir in spinach until wilted. Taste and adjust seasoning if needed.
Ladle into bowls, top with a little Parmesan if you’re feelin’ fancy, and devour
Notes
– Serve with warm crusty bread or garlic toast for dipping.
– A simple side salad (think balsamic vinaigrette or lemony greens) balances the creaminess.
– Add a sprinkle of red pepper flakes or a swirl of pesto for extra flavor.
– Pair with a light white wine like Pinot Grigio, or cozy up with a sparkling water and lemon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~340 per serving
- Protein: ~22g per serving