Description
This restaurant-quality creamy chicken gnocchi soup is loaded with tender chicken, pillowy gnocchi, fresh spinach, and vegetables in a rich, velvety broth. Better than Olive Garden and ready in just 45 minutes!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken broth (low-sodium recommended)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- 1 cup heavy cream
- 3 cups fresh baby spinach, roughly chopped
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the chicken: Season chicken breasts with salt and pepper on both sides. Heat olive oil and 1 tablespoon butter in a large Dutch oven or soup pot over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature of 165°F). Remove chicken to a cutting board and let rest for 5 minutes, then dice or shred into bite-sized pieces. Set aside.
- Sauté the vegetables: In the same pot, add remaining 3 tablespoons butter. Once melted, add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and onion is translucent. Add minced garlic and cook for 1 minute more until fragrant.
- Create the roux: Sprinkle flour over the vegetables and stir continuously for 2 minutes, allowing the flour to cook and coat all the vegetables. This creates the base that will thicken your soup beautifully.
- Add broth and seasonings: Gradually pour in chicken broth while stirring constantly to prevent lumps from forming. Add Italian seasoning, thyme, and bay leaves. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Cook the gnocchi: Add gnocchi to the soup and cook according to package directions (usually 3-4 minutes). The gnocchi will float to the top when they’re done. Be careful not to overcook as they can become mushy.
- Finish with cream and chicken: Reduce heat to low. Stir in heavy cream and return the cooked chicken to the pot. Add chopped spinach and stir until wilted, about 2-3 minutes. Remove and discard bay leaves.
- Season and serve: Taste and adjust seasoning with additional salt and pepper as needed. The soup should be creamy, flavorful, and perfectly seasoned. Ladle into bowls, garnish with fresh parsley and Parmesan cheese if desired, and serve hot with crusty bread.
Notes
- For a thicker soup, add an extra tablespoon of flour in step 3 or reduce the amount of broth slightly.
- Don’t add the gnocchi until you’re almost ready to serve, as they can become mushy if they sit too long in the hot soup.
- If using rotisserie chicken, skip step 1 and add 3 cups of shredded meat in step 6.
- For gluten-free: use gluten-free flour and gluten-free gnocchi.
- Leftovers will thicken as they sit; add a splash of broth or cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups (1/6 of recipe)
- Calories: 485
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg