Chicken Gnocchi Soup makes for the best creamy comfort food! It’s a one-pot meal ready in just 30 minutes, loaded with gnocchi, veggies, and tender chicken.
Pair your soup with homemade Dinner Rolls and Italian Salad!
Chicken Gnocchi Soup
Joining the ranks of easy soup recipes that can be made in one pot and in about 30 minutes or less: let’s welcome creamy Chicken Gnocchi Soup! In case you’re new around here, this Chicken Parmesan Soup and Chicken Tortilla Soup are ready in about 20 minutes or less and have been wildly popular here on the blog.
We use a few shortcuts to have a big pot of comforting soup on your table as quickly as possible and this soup is no exception. It takes *slightly* longer to make (because we need to make a roux to make it creamy), but it truly can be ready in 30 minutes or less.
Ingredients In Chicken Gnocchi Soup
- Olive Oil: Used to cook vegetables.
- Onion, Celery, Carrot, Garlic: These are chopped and cooked first for flavor.
- Butter: Makes the soup thick and rich.
- Spices (Salt, Pepper, Herbs): Add flavor to the chicken gnocchi soup.
- Flour: Helps thicken the soup.
- Chicken Broth, Milk, Cream: The liquid part of the soup; makes it creamy.
- Bay Leaf: Adds a special flavor.
- Gnocchi: Small potato dumplings that make the soup filling.
- Spinach: Stir in during the last few minutes of cooking to keep it fresh and vibrant.
- Rotisserie Chicken: Adds protein and flavor or leftover grilled chicken.
Quick Tip
Gnocchi are small, smooth dumplings, usually made from potato or flour, and served with sauce. You can find them in the pasta section of most grocery stores. Pronounced “NO-kee” with a soft ‘y’ sound at the start.
How To Make Chicken Gnocchi Soup
- Cook Veggies: Heat olive oil in a pot. Add onion, celery, carrot, and garlic. Cook until soft.
- Make Roux: Add butter to the pot. When melted, stir in flour and spices. Cook for a minute.
- Add Liquids: Slowly add chicken broth, milk, and cream while stirring. Cook until it thickens.
- Add Gnocchi and Spinach: Put in gnocchi and spinach. Cook until gnocchi is done and spinach wilts.
- Add Chicken: Stir in cooked chicken.
- Serve: Once everything is heated through, serve the chicken gnocchi soup, optionally with bread and fresh thyme.
Storage
Storage Tips:
Chicken Gnocchi Soup is best eaten the same day it’s made. If storing, gnocchi absorbs liquid and becomes mushy.
For later use, cook gnocchi separately or make a smaller batch. It’s not ideal for freezing due to gnocchi absorbing more liquid over time.
More Delicious Soup Recipes
- Creamy Chicken Chili
- Zuppa Toscana Soup
- Crockpot Pasta E Fagioli
- Broccoli Cheddar Soup
- Creamy Vegetable Soup
Chicken Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion (1/2 large onion)
- 3/4 cup diced celery (2-3 stalks)
- 3/4 cup diced carrot (2-3 carrots)
- 1 and 1/2 teaspoons minced garlic
- 5 tablespoons unsalted butter
- 1 teaspoon chicken boullion powder
- 1/2 teaspoon EACH: fine sea salt, freshly cracked pepper, dried parsley, dried oregano, dried thyme
- 1 teaspoon Italian seasoning
- 1/4 cup + 2 tablespoons white all-purpose flour
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- 1/3 cup heavy cream
- 1 bay leaf
- 1 package (16 ounces) baby gnocchi (frozen if possible; if using shelf stable I recommend DeLallo)
- 2 cups coarsely chopped baby spinach
- 2 cups rotisserie chicken
- Optional: fresh thyme and crusty bread, for serving
Instructions
- MIREPOIX: Add olive oil to a large pot over medium heat. Once the oil is shimmering, add in onion, celery, and carrots. Cook until the onion is translucent and veggies are crisp tender, stirring occasionally, for about 7-9 minutes (Reduce heat if veggies are browning). Add in the garlic and stir for 30 seconds. While veggies are cooking, measure out all the spices.
- ROUX: Add in the butter and allow to melt. Once melted, add in the spices (chicken bouillon powder, salt, pepper, parsley, oregano, thyme, and Italian seasoning) and stir for 15-30 seconds. Add in the flour and whisk until completely smooth. Cook over medium heat for 1 minute to cook off the raw flavor of the flour. Gradually whisk in the chicken broth, stirring constantly. It should form a thick paste at first. Continue to add the chicken broth until fully blended in and slightly thickened. Once smooth, gradually add in the milk and then heavy cream, all while whisking constantly. Cook for about 3-5 minutes, stirring occasionally, or until thickened. Add in the bay leaf.
- GNOCCHI/SPINACH: Add uncooked gnocchi and in spinach; simmer, stirring gently, until wilted– about 3 more minutes. Stir in the shredded rotisserie chicken to warm through. Remove from the heat and remove bay leaf. Season to taste if any additional salt/pepper is needed.
- SERVE: Ladle into bowls and garnish with fresh thyme, if desired. Serve with crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
yummy soup, love gnocchi in it, have never used it in a soup. thank you!
You’re welcome! 🙂