Chicken Gnocchi Soup
A creamy, hearty Chicken Gnocchi Soup made easy with rotisserie chicken, soft gnocchi, and fresh vegetables. Perfect for quick weeknight dinners or cozy family meals.
Equipment
- Large soup pot
- Wooden spoon or spatula
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- 2 cups shredded rotisserie chicken
- 1 package 16 oz potato gnocchi
- 1 tablespoon olive oil or butter
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 1 cup fresh spinach chopped
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- ¼ cup grated Parmesan optional
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic, thyme, salt, and pepper; cook for 1 minute.
- Pour in chicken broth and bring to a gentle boil.
- Add gnocchi; cook until they float (about 3–4 minutes).
- Stir in shredded chicken and half-and-half. Simmer gently.
- Add spinach and cook until wilted.
- Serve warm, topped with Parmesan if desired.
Notes
Substitute kale for spinach if preferred.
For a thicker soup, add 1 tablespoon cornstarch mixed with 2 tablespoons water.
Best eaten fresh; if freezing, add gnocchi when reheating.