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Creamy Chicken Gnocchi Soup

This chicken gnocchi soup makes for the best creamy comfort food! It's loaded with plump potato gnocchi, seasoned veggies, and tender chicken.

Course Dinner
Cuisine American
Keyword chicken gnocchi soup
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 280 kcal

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

  1. MIREPOIX: Add olive oil in 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, 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.

  2. 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 around for 15-30 seconds. Add in the flour and stir until completely smooth. Cook over medium heat for 1 minute to cook off the raw flavor of the flour. Gradually add in the chicken broth, while whisking constantly. It should form a thick paste at first. Continue to add the chicken broth until fully added in and slightly thickened. Once smooth, gradually add in the milk then heavy cream while whisking constantly. Cook for about 3-5 minutes, stirring occasionally, or until thickened. Add in the bay leaf.

  3. GNOCCHI/SPINACH: Add uncooked gnocchi and in spinach; cook, stirring gently, until wilted about 3 more minutes. Stir in the shredded rotisserie chicken to warm through. Remove from the heat. Season to taste if any additional salt/pepper is needed.

  4. SERVE: Ladle into bowls and garnish if desired with fresh thyme. Serve with crusty bread.