Easy Chicken Gnocchi Soup is a combination of potato gnocchi, carrots, celery, garlic, spinach, and tender chicken in a creamy, seasoned broth.
Course Soup
Cuisine Italian
Keyword chicken and gnocchi soup, gnocchi soup, how to make chicken gnocchi soup, olive garden chicken gnocchi soup
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 452kcal
Author Beth Pierce
Ingredients
3tablespoonsbutter
1small yellow onion chopped
2celery ribs chopped
2medium carrots peeled and chopped
3clovesgarlic minced
3tablespoonsflour
2cupshalf n half
4cupslow-sodium chicken broth
2teaspoonschopped fresh thyme
2 ½cupsdiced cooked chicken cut into bite-size pieces
16ouncespotato gnocchi
3cupsfresh baby spinachlong stems trimmed
Red pepper flakesoptional
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.