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Chicken Gnocchi Soup Recipe

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3.9 from 12 reviews

This creamy and comforting Chicken Gnocchi Soup is a perfect hearty meal ready in just 30 minutes. Tender chicken, soft potato gnocchi, fresh vegetables, and a rich broth made with half-and-half come together to create a deliciously satisfying soup that’s easy to prepare on the stovetop.

Ingredients

Soup Base

  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 1 stick celery, diced
  • ½ cup carrots, julienned
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • 4 cups chicken broth
  • ½ teaspoon thyme
  • ½ teaspoon mustard powder

Chicken

  • 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
  • Salt and pepper, to taste

Other Ingredients

  • 16 oz potato gnocchi
  • 1 cup fresh spinach, roughly chopped
  • 1 pinch red pepper flakes (optional)

Instructions

  1. Prepare the base vegetables: Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
  2. Make the roux: Stir in the all-purpose flour and cook for about 2 minutes, stirring constantly, until the flour begins to take on a golden color. This step helps thicken the soup later.
  3. Add liquids carefully: Gradually add the chicken broth and half-and-half in splashes, stirring continuously to incorporate. Take care not to add too quickly to avoid breaking the roux and creating lumps.
  4. Season the broth: Add the thyme and mustard powder to the soup mixture and stir well.
  5. Cook the chicken: Season the chicken breasts with salt and pepper, then add them to the soup. Bring the mixture to a gentle boil over medium heat. Avoid rapid boiling as this could toughen the chicken. Simmer until the chicken is cooked through, about 10-15 minutes depending on thickness.
  6. Dice the chicken: Remove the chicken breasts and let them rest for 5 minutes. Then dice into bite-sized pieces and return to the soup. Allow the soup to continue simmering until it thickens to your preferred consistency.
  7. Cook the gnocchi: Add the potato gnocchi to the pot and simmer for about 5 minutes, or according to package instructions, until the gnocchi are tender and cooked through.
  8. Finish with greens and spice: Reduce the heat to low and stir in the chopped fresh spinach and red pepper flakes if using. Simmer for about 1 minute until the spinach wilts. Adjust salt and pepper to taste.
  9. Serve: Ladle the hot soup into bowls and enjoy immediately for a satisfying, creamy chicken gnocchi soup experience.

Notes

  • If using cooked chicken, simply dice and add it during the last few minutes of simmering to heat through.
  • A crock pot method can be used by cooking the vegetables, adding all ingredients except spinach and gnocchi, cooking on low for 4–6 hours, then adding spinach and gnocchi near the end to cook until tender.
  • For a dairy-free version, substitute half-and-half with coconut milk or your preferred non-dairy cream alternative.
  • Adjust red pepper flakes to control spice level or omit if you prefer a milder soup.

Find it online: https://bitezly.com/chicken-gnocchi-soup-recipe/