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Chicken Gnocchi Soup

Chicken Gnocchi Soup is a creamy and comforting dish that combines tender chicken, pillowy gnocchi, and vegetables in a rich broth. It's perfect for chilly evenings and can be made in just under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups chicken broth
  • 1 pound cooked chicken breast, shredded Can use rotisserie chicken for convenience.
  • 1 package (16 oz) potato gnocchi
  • 2 cups fresh spinach
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or milk.
  • to taste salt and pepper Adjust seasoning as needed.
  • for serving, optional grated Parmesan cheese

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables become tender and the onion is translucent.
  • Add minced garlic, dried thyme, and dried rosemary to the pot. Stir and cook for an additional 1-2 minutes until fragrant.
  • Pour in the chicken broth and bring to a boil. Once boiling, add the shredded chicken and gnocchi. Cook for about 3-5 minutes, or until the gnocchi floats to the top.
  • Reduce the heat to low and stir in the fresh spinach and heavy cream. Cook for another 3-5 minutes until the spinach wilts and the soup is heated through.
  • Season with salt and pepper to taste. Adjust the seasoning as needed.
  • Serve the soup hot, garnished with grated Parmesan cheese if desired.
  • For added convenience, consider using rotisserie chicken instead of cooking chicken from scratch.
  • If looking for a lighter version, substitute heavy cream with half-and-half or milk.

Notes

You can use rotisserie chicken for convenience and added flavor.
For a lighter version, substitute heavy cream with half-and-half or milk.
Feel free to add other vegetables, such as corn or peas, for extra nutrition.
This soup stores well in an airtight container in the fridge for up to three days. Reheat before serving.