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Gnocchi Soup

This creamy chicken gnocchi soup is rich, cozy, and packed with flavor — just like your favorite restaurant version, but faster and better at home.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 523 kcal

Equipment

  • Large soup pot
  • - Wooden spoon
  • Knife and cutting board
  • Measuring cups

Ingredients
  

  • - 1 tbsp olive oil
  • - ½ white onion diced
  • - 1 stalk celery chopped
  • - ½ cup shredded carrots
  • - 2 tsp minced garlic
  • - 3–4 cooked boneless chicken breasts diced
  • - 4 cups low sodium chicken broth
  • - 1 tsp dried thyme
  • - Salt and pepper to taste
  • - 16 oz potato gnocchi
  • - 2 cups half and half or 1 cup heavy cream + 1 cup milk
  • - 1 cup fresh spinach roughly chopped

Instructions
 

  • Heat oil in a large pot and sauté onion, celery, carrots, and garlic until softened.
  • Add chicken, broth, thyme, salt, and pepper. Bring to a boil.
  • Stir in gnocchi and boil for 3–4 minutes.
  • Reduce heat, add half and half and spinach, simmer until spinach wilts.
  • Taste and season. Serve hot.

Notes

For richer flavor, substitute some of the half and half with heavy cream. For lighter soup, use whole milk.
Keyword Chicken Gnocchi Soup