Chicken Gnocchi Soup

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.

What are gnocchi?

Gnocchi 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.

The dried pasta gnocchi will be vacuum sealed, and it will keep in your pantry for up to 3 months if not opened. Once opened, they should be stored in the refrigerator and consumed within a couple of days.

I prefer the frozen gnocchi or fresh refrigerator gnocchi over the dried gnocchi. They have fewer preservatives and taste better. Make sure if you buy the frozen gnocchi that you add it to the soup frozen. It should not be thawed.

Where did gnocchi originate from?

There is much dispute as to the origins of gnocchi. Some believe that the claim belongs to Northern Italy and comes from the word nocca, which means knot, as the small round shape of the gnocchi resembles knots.

Some believe that gnocchi originated in the Middle East using semolina dough instead of potatoes. No matter its origin, it is scrumptious in pasta and soups.

How to make Chicken Gnocchi Soup

Melt the butter in a Dutch Oven or a large pot over medium heat. 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 veggie mixture and continue cooking for 2 minutes while stirring to cook out that raw flour flavor. 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. Add the fresh thyme, potato gnocchi, and cooked chicken, and simmer for about 5 minutes. Stir in the spinach and red pepper flakes, and season with salt and fresh ground black pepper to taste.

Preparation Tips

• 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.
• Cut your onions, celery, and carrots small so they will cook quickly, and you will have dinner on the table in no time.
• 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.

Storage and Reheat

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, spoon 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.

This fabulous Chicken Gnocchi Soup is quick and easy, making it ideal for your busy family. Put the ingredients on your shopping list today and grab a big bowl. You will not be disappointed.

More Soup Recipes

Creamy Chicken Gnocchi Soup

Easy Chicken Gnocchi Soup is  a combination of potato gnocchi, carrots, celery, garlic, spinach, and tender chicken in a creamy, seasoned broth.

5 from 125 votes

Print Pin Rate

Course: Soup

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6

Calories: 452kcal

Author: Beth Pierce

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
• 2 ½ 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, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted. 

Video

Notes

• Pick up an already cooked rotisserie chicken. They are so delicious and easy to cut or shred the day they are cooked or when reheated. I pick them up from Costco frequently.
• Cut your onions, celery, and carrots small so they will cook quickly, and you will have dinner on the table in no time.
• 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.
• 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

Calories: 452kcal | Carbohydrates: 40g | Protein: 31g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 540mg | Potassium: 801mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5332IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 4mg

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