Name: Creamy Chicken & Gnocchi Soup with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons butter or olive oil; 1 large yellow onion diced (about 1.5 cups); 2 large carrots diced (about 1.5 cups); 2 ribs celery plus leaves if available, diced (about 1.5 cups); 1 teaspoon dried thyme or 1 tablespoon fresh; 1 teaspoon dried oregano or 1 tablespoon fresh; 2 cloves garlic minced; 1/4 cup all-purpose flour; 4 cups chicken stock/broth preferably low-sodium; 16 oz. potato gnocchi store-bought or homemade; 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken; 2 cups roughly chopped fresh spinach (about 5 oz.); 1 cup half and half or whole milk, or heavy cream; 1 cup grated parmesan cheese (about 3 oz.); kosher salt and black pepper to taste

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Creamy Chicken & Gnocchi Soup with Spinach is a delightful blend of comforting flavors that feels like a warm hug in a bowl. With tender potato gnocchi, rich, creamy broth, and the vibrant addition of fresh spinach, this soup offers both nourishment and satisfaction. It’s a dish that brings families together, perfect for cozy dinners or warming up after a chilly day.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Chicken & Gnocchi Soup with Spinach
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Chicken & Gnocchi Soup with Spinach

Creamy Chicken & Gnocchi Soup with Spinach

I’ve made this soup countless times over the years, and it never fails to impress. Whether it’s a lazy Sunday evening or a quick weekday dinner, this recipe is a lifesaver, combining simplicity with flavor so divine that everyone will gather around the table with eager anticipation. Once you try it, you’ll see why it’s quickly become a favorite in so many homes. Get ready to indulge in a bowl or two!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and only 20 minutes of cook time, this dish comes together in half an hour!
Irresistible Flavor: The combination of buttery vegetables, tender chicken, and creamy broth will have your taste buds dancing.
Eye-Catching Appeal: The vibrant green of the spinach against the creamy backdrop is sure to impress at any table.
Flexible Serving: Whether it’s a weeknight dinner or a gathering with friends, this soup is a perfect fit.
Diet-Friendly Options: Swap out ingredients to make it gluten-free or lightened up with alternatives as needed.

Ingredients You’ll Need

2 tablespoons butter or olive oil: This will create a rich base for sautéing your vegetables. Olive oil works well for a lighter version.
1 large yellow onion, diced (about 1.5 cups): Adds a sweet, aromatic flavor that deepens as it cooks. You can use shallots if you want a milder flavor.
2 large carrots, diced (about 1.5 cups): Adds natural sweetness and bright color. You can substitute with parsnips for a different twist.
2 ribs celery plus leaves if available, diced (about 1.5 cups): Brings a fresh, crisp flavor. If you don’t have celery, feel free to skip it or use bell peppers as an alternative.
1 teaspoon dried thyme or 1 tablespoon fresh: Thyme complements the other flavors beautifully. Fresh provides a brighter taste.
1 teaspoon dried oregano or 1 tablespoon fresh: This herb is a classic in Italian cooking, adding earthy notes.
2 cloves garlic, minced: Garlic provides that wonderful warmth and depth of flavor.
1/4 cup all-purpose flour: Helps to thicken the soup, creating a creamy texture. For gluten-free, you can use cornstarch.
4 cups chicken stock/broth, preferably low-sodium: This is the soul of your soup. Homemade is best, but store-bought works too!
16 oz. potato gnocchi, store-bought or homemade: These tender dumplings are the heart of the dish, soaking up the flavors.
2 cups cooked, shredded, or chopped chicken: Leftover rotisserie chicken works wonders here; it’s quick and delicious.
2 cups roughly chopped fresh spinach (about 5 oz.): Spinach adds a bright, healthy component. Kale also works if you want a heartier green.
1 cup half-and-half or whole milk, or heavy cream: This adds creaminess; use heavy cream for a richer soup or milk for lower calories.
1 cup grated parmesan cheese (about 3 oz.): Adds a lovely salty tang. Freshly grated melts better than pre-grated.
Kosher salt and black pepper to taste: Lastly, seasoning enhances all the flavors and should always be adjusted to your preference.

How to Make Creamy Chicken & Gnocchi Soup with Spinach

Sauté the Vegetables: In a large heavy pot or Dutch oven, melt the butter (2 tablespoons) over medium-high heat. Add the diced onion (1), diced carrots (2), diced celery (2 ribs), dried thyme (1 teaspoon), and dried oregano (1 teaspoon). Stir to coat in the butter and sauté until the vegetables are softened and lightly browned, which should take about 5 minutes.
Add Garlic: Stir in the minced garlic (2 cloves) and sauté until fragrant, about 15-30 seconds—watch it so it doesn’t burn!
Incorporate Flour: Sprinkle in the all-purpose flour (1/4 cup) and stir to ensure the vegetables are fully coated. Cook for about 1 minute, stirring frequently to avoid burning.
Add Chicken Broth: Pour in the chicken broth (4 cups) while stirring to deglaze the pot. Scrape any stuck bits from the bottom and bring to a gentle boil.
Cook Gnocchi: Add the potato gnocchi (16 oz.) and let it simmer uncovered for about 3 minutes, until the gnocchi are cooked through and start to float to the top.
Finish the Soup: Stir in the cooked chicken (2 cups), chopped spinach (2 cups), half-and-half (1 cup), and grated parmesan cheese (3/4 cup). Keep heating and stirring frequently until the spinach is wilted, cheese has melted, and the chicken is heated through, which should take another 3 minutes.
Season and Serve: Season the soup with kosher salt and black pepper to taste. Once seasoned, serve it hot and enjoy!

Storing & Reheating

To store any leftovers, let the soup cool before transferring it to an airtight container. It can remain at room temperature for about 2 hours, or in the refrigerator for up to 3 days. If you want to store it for longer, freeze the soup—just make sure it’s in a freezer-safe container and consume it within 3 months. When reheating, pop it in a pot over medium heat, stirring occasionally until warmed through, about 5-10 minutes. The texture may thicken as it sits, so you might want to add a splash of chicken broth or water to refresh it.

Chef’s Helpful Tips

Be mindful with the flour as it thickens the soup; stir continuously to avoid lumps.
If using homemade chicken stock, keep an eye on the salt as it can vary in strength compared to store-bought.
Allow the soup to sit for a few minutes before serving for the flavors to meld beautifully.
If the soup gets too thick over time, add additional broth or milk to reach your desired consistency.
Perfect for meal prep! You can make it ahead of time and simply reheat when ready to serve.

With its blend of comforting textures and flavors, there’s no denying that this creamy chicken and gnocchi soup is a must-try. Whether you’re warming up after a chilly day or simply wanting to impress guests, it’s sure to be a hit. Experiment with the ingredients, play around with flavors, and most importantly, take a moment to enjoy this wonderful dish. Gather your loved ones, pull out the bowls, and make some memories around this delightful meal.

Recipe FAQs

Can I use frozen gnocchi in the soup?

Absolutely! Frozen gnocchi can be used in this recipe without any adjustments to the cooking time. Just toss them straight into the boiling soup as you would the fresh gnocchi.

How do I make this soup gluten-free?

You can easily substitute the all-purpose flour with cornstarch. Mix 2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then add it to the soup after the broth. This will help thicken the soup without gluten.

Can I prepare this soup in advance?

Definitely! This soup actually tastes better the next day as the flavors meld. You can store it in the refrigerator or freeze it for later use, just remember to account for its potential thickening upon cooling.

What can I add to the soup for more flavor?

Feel free to enhance the flavor by adding a squirt of lemon juice right before serving, or a pinch of red pepper flakes for warmth. Fresh herbs like basil or parsley sprinkled on top can also brighten the dish.

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Creamy Chicken & Gnocchi Soup with Spinach

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Author: Peter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

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Description

This Creamy Chicken & Gnocchi Soup with Spinach is a wholesome, flavorful option perfect for a quick dinner or a cozy meal. Packed with tender chicken, fresh spinach, and pillowy gnocchi, it’s a simple yet comforting dish that will satisfy your cravings.

Ingredients

Scale

2 tablespoons butter or olive oil
1 large yellow onion diced (about 1.5 cups)
2 large carrots diced (about 1.5 cups)
2 ribs celery plus leaves if available, diced (about 1.5 cups)
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried oregano or 1 tablespoon fresh
2 cloves garlic minced
1/4 cup all-purpose flour
4 cups chicken stock/broth preferably low-sodium
16 oz. potato gnocchi store-bought or homemade
2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
2 cups roughly chopped fresh spinach (about 5 oz.)
1 cup half and half or whole milk, or heavy cream
1 cup grated parmesan cheese (about 3 oz.)
kosher salt and black pepper to taste

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Instructions

In a large heavy pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion, carrots, celery, thyme, and oregano. Sauté until vegetables are softened and browned for about 5 minutes.
Add the minced garlic, stirring until fragrant for about 15-30 seconds.
Add the flour and stir to coat the vegetables. Cook for about 1 minute, stirring frequently.
Pour in the chicken broth, stirring to dissolve the flour and scraping up the bits on the bottom. Bring to a gentle boil.
Add the gnocchi and simmer uncovered for about 3 minutes until they float to the top.
Stir in the chicken, chopped spinach, half and half, and parmesan cheese. Heat and stir until the spinach wilts and the cheese melts, about 3 minutes.
Season with kosher salt and black pepper to taste and serve.