Description
Creamy Chicken Gnocchi Soup is a comforting, one-pot meal that combines tender chicken, pillowy gnocchi, fresh spinach, and a creamy broth. Ready in just 30 minutes, this hearty soup is perfect for busy weeknights or cozy dinners.
Ingredients
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3–4 boneless, skinless chicken breasts, cooked and diced
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1 tablespoon olive oil
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1 small onion, diced
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2 stalks celery, diced
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2 medium carrots, peeled and shredded
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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16 ounces potato gnocchi
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2 cups half-and-half or whole milk
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1 teaspoon dried thyme
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon ground black pepper
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3 cups fresh baby spinach leaves
- Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions
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Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and shredded carrots. Sauté for 5 minutes until vegetables are tender. Add minced garlic and cook for an additional 1 minute.
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Add Broth and Seasonings: Pour in chicken broth, dried thyme, salt, and pepper. Bring to a boil.
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Cook Gnocchi: Add gnocchi to the boiling broth and cook according to package instructions (usually 3–4 minutes), until gnocchi float to the top.
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Add Dairy and Chicken: Reduce heat to low. Stir in half-and-half or milk and cooked, diced chicken. If using, add cornstarch slurry to thicken the soup.
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Add Spinach: Stir in fresh spinach and cook for 1–2 minutes until wilted.
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Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
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Serve: Ladle the soup into bowls and serve hot.
Notes
For a vegetarian version, omit the chicken and use vegetable broth.For a richer soup, use heavy cream instead of half-and-half or milk.Add mushrooms or zucchini for extra flavor and texture.Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
