There’s something uniquely reassuring about a steaming bowl of homemade soup, especially when it’s as creamy and satisfying as Chicken Gnocchi Soup. I’ve always found myself drawn to recipes that combine hearty ingredients with a comforting broth, and this particular dish hits all the right notes for a cozy meal. This isn’t just any soup; it’s a hug in a bowl, perfect for chilly evenings or when you just need a little culinary pick-me-up.
Why you’ll love this dish
This isn’t just another soup recipe; it’s an experience. You’ll adore this Chicken Gnocchi Soup because it effortlessly blends creamy richness with tender chicken and those delightful, pillowy gnocchi. It’s the kind of meal that makes everyone gather around the table, eagerly anticipating a second helping. It’s quick enough for a weeknight dinner but feels special enough for a relaxed Sunday supper. Plus, making it at home means you control the ingredients, ensuring a fresh, wholesome, and incredibly flavorful result that often surpasses anything you’d find dining out.
> “I used to think my homemade Chicken Gnocchi Soup was good, but these tips took it to a whole new level! Creamy, flavorful, and incredibly satisfying. My family devoured it!” – A Happy Home Cook
The cooking process explained
Creating this delightful Chicken Gnocchi Soup is a straightforward and rewarding process. You’ll begin by sautéing some aromatics to build a flavorful base, then gradually introducing flour to create a roux that will thicken our creamy broth. Next, a combination of chicken broth and cream is added, followed by the star ingredients: tender shredded chicken and those lovely, soft gnocchi. A touch of fresh spinach brightens everything up at the very end. It’s all about layering flavors to achieve that ultimate comforting bowl.
What you’ll need
Key Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
- 1 (16-ounce) package potato gnocchi (shelf-stable or refrigerated)
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley or grated Parmesan for garnish
Directions to follow
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the roux: Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes. This cooks out the raw flour taste and creates a thickening agent for the soup.
- Build the broth: Slowly whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes to thicken slightly.
- Add cream and chicken: Stir in the heavy cream, shredded chicken, and dried thyme. Season with salt and pepper to taste. Bring the soup back to a gentle simmer.
- Cook the gnocchi: Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
- Finish with spinach: Stir in the chopped fresh spinach and cook just until it wilts, which should only take about 1-2 minutes.
- Serve: Taste and adjust seasonings if necessary. Ladle into bowls and garnish with fresh parsley or grated Parmesan cheese, if desired.
How to serve Chicken Gnocchi Soup
This soup is a meal in itself, but it truly shines when paired with a few simple accompaniments. A crusty loaf of artisanal bread or warm garlic knots are perfect for dipping and soaking up every last bit of that luscious broth. A light, fresh green salad with a vinaigrette dressing offers a lovely contrast to the soup’s richness. For a more substantial pairing, consider serving it alongside a simple grilled cheese sandwich – a classic comfort food duo!
Keeping leftovers fresh
This Chicken Gnocchi Soup is fantastic leftover! Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat, stirring frequently, or in the microwave. You might find the gnocchi absorb a bit more liquid, so you can thin it out with a splash of extra chicken broth or cream if needed. Freezing isn’t ideal for the gnocchi, as they can sometimes become mushy upon thawing, but the base soup itself freezes well without the gnocchi and spinach.
Pro chef tips
- Rotisserie Chicken Shortcut: Don’t hesitate to use a pre-cooked rotisserie chicken. It’s a fantastic time-saver and adds great flavor to the soup.
- Don’t Overcook the Gnocchi: Gnocchi cook very quickly! Watch them closely and remove from heat as soon as they float to avoid them becoming overly soft or disintegrating.
- Build Flavor Layers: Take your time with sautéing the vegetables and cooking the flour; these steps are crucial for developing the soup’s depth of flavor.
- Taste and Adjust: Always taste your soup before serving and adjust salt, pepper, and even a pinch more thyme or a splash of broth if it needs it.
Recipe variations
- Vegetarian Twist: Omit the chicken and use vegetable broth. Add extra vegetables like diced zucchini, mushrooms, or cannellini beans for heartiness.
- Spice it Up: A pinch of red pepper flakes added with the garlic can give this soup a subtle kick.
- Cheese Please: Stir in a handful of grated Parmesan or a sprinkle of white cheddar when you add the cream for an extra cheesy flavor.
- Different Greens: Kale or Swiss chard can be used in place of spinach. Just add them a little earlier to allow for more cooking time until tender.
Common questions
How can I make this soup thicker or thinner?
If your soup is too thin, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then slowly whisk it into the simmering soup until it reaches your desired thickness. If it’s too thick, simply stir in a splash more chicken broth or heavy cream until it thins to your preference.
Can I use homemade gnocchi?
Absolutely! Homemade gnocchi will make this soup even more special. Just be mindful of their cooking time, as fresh gnocchi tend to cook even faster than store-bought varieties. Add them to the soup and cook until they float to the surface.
What’s the best way to shred chicken quickly?
The easiest way to shred cooked chicken is to place it in a large bowl and use two forks to pull it apart. For an even quicker method, if you have a stand mixer, you can place warm cooked chicken breasts in the bowl with the paddle attachment and mix on low speed for about 30 seconds until shredded.
Creamy Chicken and Spinach Gnocchi Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely diced
- 2 stalks celery finely chopped
- 2 carrots peeled and finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken shredded or diced
- 1 package potato gnocchi (16-ounce)
- 2 cups fresh spinach roughly chopped
- 1/2 tsp dried thyme
- Salt to taste
- Freshly ground black pepper to taste
Optional Garnishes
- Fresh parsley for garnish
- Grated Parmesan for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then add diced onion, celery, and carrots.
- Cook, stirring occasionally, until vegetables soften, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
Cooking
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw taste and create a thickening agent.
- Slowly whisk in chicken broth, scraping up any bits from the bottom, and bring to a gentle simmer for about 5 minutes to thicken.
- Stir in heavy cream, shredded chicken, and dried thyme, then season with salt and pepper and bring back to a gentle simmer.
- Add potato gnocchi and cook for 2-3 minutes, or until they float to the surface.
- Stir in chopped fresh spinach and cook just until it wilts, about 1-2 minutes.
Serving
- Taste and adjust seasonings as needed, then ladle into bowls.
- Garnish with fresh parsley or grated Parmesan cheese if desired before serving.