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Easy Chicken Gnocchi Soup

A cozy, creamy soup that combines potato gnocchi, tender shredded chicken, and fresh vegetables in a lightly seasoned broth, perfect for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi (store-bought or homemade)
  • 1 lb cooked chicken, shredded or diced (rotisserie works great)
  • 2 tbsp olive oil or butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half (for dairy-free, try canned coconut milk plus a splash of lemon and cashew)
  • 3 cups fresh baby spinach (or 2 cups packed chopped spinach)
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 leaf bay leaf (optional)
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan and red pepper flakes for serving (optional)

Method
 

Preparation
  1. Chop the onion, carrots, and celery. Mince garlic. Shred cooked chicken and measure gnocchi.
Cooking Aromatics
  1. In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 6-8 minutes.
  2. Stir in garlic and thyme and cook for 30 seconds until fragrant.
Making the Roux
  1. Push veggies to the side, add butter, let melt, then sprinkle in flour. Stir constantly for 1-2 minutes to cook the raw flour taste.
  2. Gradually whisk in the warm chicken broth to avoid lumps. Add bay leaf. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
Adding Chicken and Gnocchi
  1. Stir in cooked chicken and gnocchi. Simmer according to package directions (typically 2-4 minutes) until gnocchi are tender and begin to float.
Finishing the Soup
  1. Reduce heat to low. Stir in spinach and heavy cream. Heat gently—do not boil—until spinach wilts and soup is heated through.
  2. Remove bay leaf, taste for salt and pepper, and garnish with grated Parmesan and red pepper flakes if desired.

Notes

Serve in warm bowls with crusty bread to soak up the creamy broth. For a cozy meal, top with extra grated Parmesan and offer garlic bread. Store refrigerated for up to 3-4 days or freeze the soup base for best results. Reheat gently to prevent separation.