Chicken Gnocchi Soup is an easy, super delicious soup that comes together in less than thirty minutes with the addition of rotisserie chicken. It combines gnocchi, onions, celery, carrots, spinach, and chicken into a creamy broth. It is one of our favorites, and this recipe is just as good, or if not better than, Olive Garden’s recipe.
Fall is here, and with it comes some AMAZING soups. Of course, we are a soup-loving family, so we eat soup all year round. However, I know many of you are fall and winter soup eaters. This delicious creamy chicken and gnocchi soup is simple and comes together in about thirty minutes. It reheats well on the stovetop. You would think that those little gnocchi would easily overcook and turn to mush, but such is not the case if you don’t start simmering again for long periods.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Carrots: Peel carrots so they look aesthetically pleasing.
- Chicken Broth: Preferably low-sodium. Chicken stock would also work in this recipe.
- Chicken: Pick up an already-cooked rotisserie chicken. They are so delicious and easy to cut or shred the day they are cooked or reheated. I pick them up from Costco frequently.
- Gnocchi: These are small, soft dumplings usually made from potatoes but can also be made from ricotta and semolina. Gnocchi can be found in the frozen pasta, refrigerator section, or dried pasta section of your local grocery store.
- Baby Spinach: Substitute for regular spinach but remove the long stem and coarsely chop it.
How to make Chicken Gnocchi Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.`
- In a Dutch oven or large pot over medium heat, melt butter and add onions, celery, and carrots. Cook until onions and celery are tender.
- Reduce heat to low and add the garlic, cooking for a minute while stirring.
- Sprinkle flour over the veggie mixture and continue cooking for 2 minutes. Slowly stir in the half-and-half and chicken broth.
- Bring mixture to a gentle boil and simmer until thickened. Add fresh thyme, potato gnocchi, and cooked chicken, and simmer.
- Stir in the spinach and red pepper flakes, and season with salt and fresh ground black pepper to taste.
Preparation Tips
- Other fresh herbs to use include chopped rosemary, parsley, or basil.
- If available, purchase frozen gnocchi or fresh gnocchi. It has fewer preservatives and tastes better than dried gnocchi.
- Use baby spinach or coarsely chopped spinach and remove long stems.
More Soup Recipes
Creamy Chicken Gnocchi Soup
Ingredients
- 3 tablespoons butter
- 1 small yellow onion chopped
- 2 celery ribs chopped
- 2 medium carrots peeled and chopped
- 3 cloves garlic minced
- 3 tablespoons flour
- 2 cups half n half
- 4 cups low-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 2½ cups diced cooked chicken cut into bite-size pieces
- 16 ounces potato gnocchi
- 3 cups fresh baby spinach long stems trimmed
- Red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
- In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots, and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
- Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half-and-half and chicken broth, alternating between the two.
- Bring the mixture to a gentle boil and then simmer until thickened, about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.
- Stir in the spinach and red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- To freeze, first cool completely. Then, ladle into zipper freezer bags or a sturdy freezer container. Freeze for up to 3 months. Soups with dairy in them may change consistency when frozen. Thaw in the fridge overnight. It is best to reheat them slowly over low heat.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rosemary Ford
It needed more thickening, so I added cornstarch mixed with water