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A bowl of creamy chicken gnocchi soup garnished with fresh thyme and a crack of black pepper, with soft potato gnocchi and shredded carrots visible in the rich cream broth, photographed on a rustic wooden table with a linen napkin

Chicken Gnocchi Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 480 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or silicone spatula
  • Whisk
  • Ladle
  • Cutting board and knife

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 stalks celery sliced thin
  • 3 cloves garlic minced
  • 1 cup shredded carrots about 2 medium carrots
  • 3 tbsp all-purpose flour for thickening
  • 4 cups low-sodium chicken broth plus more to taste
  • 2 cups shredded cooked chicken rotisserie chicken works great
  • 1 lb potato gnocchi shelf-stable or refrigerated
  • 1.5 cups heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • 2 cups fresh baby spinach optional but recommended
  • 2 tbsp olive oil

Instructions
 

  • Heat olive oil and butter together in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter is melted and foaming, add the diced onion and sliced celery. Sauté for 4 to 5 minutes, stirring occasionally, until softened and translucent.
  • Add the minced garlic and shredded carrots. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant and the carrots have softened slightly.
  • Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour mixture for 1 to 2 minutes, stirring constantly, to eliminate the raw flour taste.
  • Slowly pour in the chicken broth, whisking as you add it to prevent lumps. Add the Italian seasoning, dried thyme, salt, and black pepper. Stir to combine and bring the soup to a gentle simmer over medium-high heat.
  • Add the shredded chicken to the pot and stir to incorporate. Let the soup simmer for 10 minutes to develop flavor.
  • Reduce heat to medium-low and stir in the heavy cream. Allow the soup to return to a gentle simmer — do not let it boil aggressively once the cream is added or it may break.
  • Add the gnocchi directly to the simmering soup. Cook for 2 to 3 minutes, stirring gently, until the gnocchi float to the surface and are cooked through and pillowy.
  • If using, stir in the baby spinach and cook for 1 minute until just wilted. Taste and adjust seasoning with additional salt and pepper as needed.
  • Ladle into bowls and serve immediately. Garnish with fresh thyme, a crack of black pepper, and crusty bread or rolls on the side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the gnocchi will continue to absorb liquid as it sits. Reheat gently over medium-low heat and add a splash of broth or cream to loosen the consistency. For best results when making ahead, store the soup base and gnocchi separately and combine when reheating. Freezing is not recommended as cream-based soups can separate and gnocchi becomes mushy when frozen and thawed.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 28gFat: 24gSodium: 720mgFiber: 3gSugar: 5g
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