Chicken Gnocchi Soup Recipe

Creamy, hearty, and full of comforting flavors, Chicken Gnocchi Soup is the perfect blend of tender chicken, pillowy gnocchi, and a rich, velvety broth. This dish is a classic favorite, often found in Italian-inspired restaurants, but it’s surprisingly easy to recreate at home! Packed with vegetables, herbs, and just the right amount of cream, this one-pot wonder is ideal for cozy nights or family dinners. Let’s dive into the recipe and make your new favorite soup!

Ingredients

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 large carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 pound gnocchi (store-bought or homemade)
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

Step 1: Sauté the Vegetables

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 2: Add Herbs and Make a Roux

1. Stir in the dried thyme, basil, and crushed red pepper flakes. Cook for 1 minute to release the flavors.
2. Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1–2 minutes to form a roux.

Step 3: Add Broth and Chicken

1. Gradually pour in the chicken broth, stirring constantly to prevent lumps.
2. Add the shredded chicken and bring the mixture to a simmer. Let it cook for 5–7 minutes, allowing the flavors to meld.

Step 4: Add Gnocchi and Cream

1. Stir in the heavy cream and bring the soup back to a gentle simmer.
2. Add the gnocchi and cook according to the package instructions (usually 2–3 minutes), until they float to the top and are tender.

Step 5: Add Spinach and Season

1. Stir in the chopped spinach and let it wilt into the soup (about 1–2 minutes).
2. Taste and adjust seasoning with salt and black pepper as needed.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.
2. Serve hot with crusty bread or a side salad for a complete meal.

Serving and Storage Tips

• Serving: This soup is best served hot and fresh, but leftovers taste great too! Pair it with garlic bread or focaccia for a satisfying meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to restore the creamy texture.
• Freezing: Avoid freezing, as the gnocchi and cream may not hold up well when thawed.

Helpful Notes

• Homemade Gnocchi: If you’re feeling ambitious, homemade gnocchi can elevate this dish. Use your favorite recipe or look for potato gnocchi in the pasta aisle for a quick fix.
• Make It Lighter: Substitute the heavy cream with evaporated milk or a plant-based cream for a lighter option.
• Vegetable Boost: Add mushrooms, zucchini, or peas to make the soup even heartier.
• Spice It Up: If you love heat, increase the red pepper flakes or add a dash of hot sauce.

Tips from Well-Known Chefs

• Chef Giada De Laurentiis: “Use fresh herbs like basil and thyme for a brighter, more vibrant flavor.”
• Chef Ina Garten: “For a richer broth, simmer a Parmesan rind in the soup as it cooks, then remove it before serving.”
• Chef Mario Batali: “To thicken the soup further, blend a small portion and stir it back in—it’s a natural thickener without extra flour.”

Frequently Asked Questions

1. Can I use store-bought gnocchi?
   Absolutely. Store-bought gnocchi is quick and convenient, and works perfectly in this recipe.
2. Can I make this soup gluten-free?
   Yes, use gluten-free gnocchi and a gluten-free flour substitute for the roux.
3. What can I substitute for heavy cream?
   Use half-and-half, whole milk, or a dairy-free alternative like coconut cream.
4. Can I make this soup vegetarian?
   Yes, replace the chicken with white beans or mushrooms, and use vegetable broth instead of chicken broth.
5. How do I keep the gnocchi from becoming mushy?
   Cook the gnocchi just until tender (usually when they float to the top), and avoid overcooking.
6. What if I don’t have spinach?
   Kale, Swiss chard, or arugula are great substitutes.
7. Can I use raw chicken instead of cooked?
   Yes, dice raw chicken and sauté it with the vegetables before adding the broth.
8. Can I make this in a slow cooker?
   Yes, combine all ingredients except the gnocchi, cream, and spinach. Cook on low for 6 hours, then stir in the gnocchi, cream, and spinach 30 minutes before serving.
9. What goes well with this soup?
   A side of garlic bread, Caesar salad, or roasted veggies pairs beautifully with this creamy soup.
10. Can I freeze this soup?
    It’s not recommended, as the gnocchi and cream may separate upon thawing.