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Delish Creamy Chicken Gnocchi Soup

Delish Creamy Chicken Gnocchi Soup

Cozy, restaurant-style creamy chicken gnocchi soup loaded with tender chicken, pillowy gnocchi, and veggies in a silky, herb-kissed broth—ready in about 40 minutes.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup celery, chopped
  • 1 cup carrot, diced
  • 3 clove garlic, minced
  • 0.25 cup all-purpose flour for thickening
  • 6 cup low-sodium chicken broth
  • 1.5 cup half-and-half or use heavy cream for extra richness
  • 3 cup cooked shredded chicken rotisserie works great
  • 16 ounce potato gnocchi
  • 3 cup baby spinach
  • 1 leaf bay leaf remove before serving
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon dried thyme
  • 1 teaspoon kosher salt to taste
  • 0.5 teaspoon black pepper, ground
  • 0.25 teaspoon red pepper flakes optional
  • 0.5 cup Parmesan cheese, grated plus more for serving
  • 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Warm olive oil and butter in a large pot over medium heat until the butter melts.
  • Add onion, celery, and carrot. Cook, stirring occasionally, until softened, about 5 to 6 minutes.
  • Stir in garlic and cook until fragrant, about 0.5 to 1 minute.
  • Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to make a light roux.
  • Gradually whisk in the chicken broth until smooth. Add bay leaf, Italian seasoning, thyme, salt, and pepper. Bring to a gentle simmer.
  • Add shredded chicken and gnocchi. Simmer until the gnocchi float and are tender, about 3 to 4 minutes.
  • Reduce heat to low. Stir in the half-and-half and red pepper flakes. Simmer gently for 3 to 5 minutes; do not boil.
  • Stir in spinach and Parmesan. Cook until spinach wilts and cheese melts, 1 to 2 minutes. Remove bay leaf and adjust salt and pepper to taste.
  • Ladle into bowls and garnish with fresh parsley and extra Parmesan if desired. Serve hot.

Notes

For extra body, let the soup rest 5 minutes before serving—it thickens as it stands. Swap half-and-half with 1.0 cup heavy cream for a richer soup. Leftovers keep refrigerated up to 3 days; reheat gently without boiling to prevent curdling.