Chicken Gnocchi Soup

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Creamy Chicken Gnocchi Soup is a hearty, comforting soup filled with tender chicken, soft gnocchi, and a rich, creamy broth. Perfect for a cozy, satisfying meal.

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 367kcal

Author Kathy Berget

Ingredients

2 tablespoons olive oil
½ white or yellow onion diced, about 1 cup
2 carrots peeled, diced, about 1 cup
2 celery ribs diced, about 1 cup
2 teaspoons garlic minced
4 cups chicken stock
1-2 chicken breasts boneless, skinless
½ teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water
1 ½ cups heavy cream
1 16 ounce package gnocchi
3 ounces baby spinach coarsely chopped, about 3 cups
¼ - ½ teaspoon salt
¼ teaspoon pepper

US Customary - Metric

Instructions

Saute the onions, carrots, and celery in a large soup pot with olive oil over medium heat. Cook for 5-7 minutes until the onions begin to soften and become slightly translucent.
2 tablespoons olive oil, ½ white or yellow onion, 2 carrots, 2 celery ribs
Clear a spot in the center of the pan and add garlic. Cook for 30 seconds until fragrant.
2 teaspoons garlic
Add chicken stock, chicken breast, and thyme. Bring to a simmer. Cook for 10-12 minutes until the chicken is fully cooked and reaches at least 165°F.
4 cups chicken stock, 1-2 chicken breasts, ½ teaspoon dried thyme
Remove chicken from pot and allow it to cool enough to handle. Shred the chicken into small pieces.
Mix cornstarch and water together to make a smooth slurry. Stir into the soup.
1 tablespoon cornstarch, 1 tablespoon water
Add heavy cream and gnocchi. Bring back to a simmer and cook for 3-5 minutes until the gnocchi are cooked.
1 ½ cups heavy cream, 1 16 ounce package gnocchi
Stir shredded chicken back into soup.
Stir in chopped spinach. Cook for 1-2 minutes until the spinach is wilted.
3 ounces baby spinach
Add salt and pepper.
¼ - ½ teaspoon salt
Serve hot.
¼ teaspoon pepper

Notes

To make the soup lighter

If you make the recipe as listed, it uses heavy cream. If you prefer a lighter version, substitute the heavy cream with half-and-half or whole milk. You can substitute part or all.

If using all whole milk, increase the cornstarch to two tablespoons mixed with enough water to make it smooth.

Recipe tips

Use one or two chicken breasts, depending on their size and how meaty you like your soup. Larger chicken breasts will provide plenty of chicken, while smaller ones may require two.
The amount of salt will vary depending on your taste and the type of chicken stock you are using. Taste the soup before adding salt, and then add in small amounts.
If the soup becomes too thick, stir in additional chicken stock or cream.
Don't overcook the gnocchi. The gnocchi will begin to fall apart, and the soup will become too starchy.

Nutrition