Chicken Gnocchi Soup
This Chicken Gnocchi Soup is creamy, comforting, and loaded with tender chicken, pillowy gnocchi, and fresh vegetables in a flavorful broth. Ready in just 40 minutes, it's an easy one-pot meal that's perfect for cozy weeknight dinners.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and chopped
- 2 ribs celery chopped
- 2 Tbsp salted butter
- 3 cloves garlic minced
- 2 Tbsp flour
- 4 cups low-sodium chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt
- ½ tsp coarse ground pepper
- 16 oz gnocchi
- 2 cups shredded chicken
- 1 ½ cups chopped baby spinach
- Coarse ground pepper and freshly grated Parmesan cheese for garnish, optional.
Instructions
- In a large soup pot, add the olive oil and heat over medium heat. Add the onion, carrots, and celery. Sauté until the carrots have mostly softened, about 7-8 minutes.
- Add the butter and let it melt. Add the garlic and flour and stir for an additional minute or 2. Slowly whisk in the broth followed by the milk and cream. Add the Italian seasoning, salt, and pepper.
- Bring the mixture to a boil and then reduce the heat and add the gnocchi and shredded chicken. Keep the heat at the right temperature to keep a gentle simmer. Simmer the soup until the gnocchi is tender, about 4 minutes.
- Add the spinach and let it cook for 1 minute. Remove from the heat and serve warm garnished with a crank of pepper and a sprinkle of parmesan cheese, if desired.
Notes
- If you use normal table or sea salt use half the amount.
- You can use refrigerated gnocchi or shelf stable.
- I prefer using low sodium broth so I can control how much salt to add. If you use normal broth, don’t add salt until tasting the soup.
Did You Make This Recipe?Let me know how it was!