Hey there, lovely friends! Today, I’m so excited to share a recipe that’s become a real favorite in my house: chicken gnocchi soup. It’s one of those comforting, all-in-one meals that warms you up inside and out, especially on those chilly nights. I remember the first time I whipped this up. I’d just come home from one of those never-ending days, and the last thing I wanted was to think hard about dinner. But with a few simple ingredients and about 45 minutes, I was able to serve up something that felt homemade and special. Spoiler alert: the kids loved it, and even better, no leftovers in sight!
For more cozy soup ideas, you might want to check out my creamy tomato basil soup.
Why you’ll love this recipe
There are so many reasons to love this hearty chicken gnocchi soup. Firstly, it’s incredibly easy to make, making it perfect for busy weeknights. Despite its simplicity, this soup is packed with flavor, offering delicious bites of tender gnocchi, shredded chicken, and a creamy broth that’s impossible to resist. Plus, it’s a great way to sneak some greens into your meal thanks to our good friend spinach. Whether you’re a seasoned soup chef or just dipping your toes into the world of homemade soups, this recipe is sure to become a staple in your kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Step-by-step instructions
Sauté the vegetables
Start by heating up a tablespoon of olive oil in a large pot over medium heat. Once it’s hot, add in the diced onion, carrots, and celery. Sauté these for about 5 minutes, or until the veggies are nicely softened.
Add garlic and seasonings
Next, stir in the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen is filled with that mouth-watering garlic aroma. Sprinkle in the dried thyme and basil.
Simmer the soup
Pour in the chicken broth, and bring it to a boil. Once boiling, reduce the heat to a nice simmer. Now it’s time for the main event – add the shredded chicken and gnocchi. Let them mingle in the pot for about 5-7 minutes.
Finish with cream and spinach
Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes to let the flavors meld together. Season with salt and pepper to your liking—taste-testing here is key!
Serve
Serve the soup hot, with a sprinkling of grated Parmesan cheese if you’re feeling fancy.
Recipe tips & variations
Feel free to play around with this recipe! You can use rotisserie chicken for a time-saving twist or swap the spinach for kale if that’s what you have on hand. If you like a little heat, a touch of red pepper flakes goes a long way. And for a gluten-free version, simply use gluten-free gnocchi!
Storage & reheating
This chicken gnocchi soup keeps well in the fridge for about 3 days. Just make sure to store it in an airtight container. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally until warmed through.
FAQs
Can I use frozen gnocchi?
Absolutely, frozen gnocchi works just as well. Just throw them in straight from the freezer; they’ll cook perfectly in the soup.
Is there a dairy-free version of this soup?
Yes! You can substitute the heavy cream with coconut milk or a non-dairy cream to make this soup dairy-free.
Can I freeze this soup?
Sure thing! Although the texture of the gnocchi might change slightly once thawed, the flavor remains top-notch. Just make sure to freeze in a suitable container and allow to defrost fully before reheating.
What’s the best way to shred chicken?
I usually use two forks to pull the chicken apart, but you can also use a hand mixer for larger batches – it works like a charm!
Recipes you may like
If this soup has warmed your heart, try these other delicious dishes:
- Fluffy and moist banana bread recipe – another classic, always a hit
- Cozy fall favorite pumpkin bread – warm, spicy, and perfect for chilly mornings
I hope you enjoy making and devouring this chicken gnocchi soup as much as my family and I do! Let me know how it turns out in the comments, and feel free to share your own twists on the recipe. Happy cooking!
Chicken Gnocchi Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting chicken gnocchi soup that warms you up inside and out, packed with flavor and easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Start by heating up a tablespoon of olive oil in a large pot over medium heat. Once it’s hot, add in the diced onion, carrots, and celery. Sauté these for about 5 minutes, or until the veggies are nicely softened.
- Next, stir in the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen is filled with that mouth-watering garlic aroma. Sprinkle in the dried thyme and basil.
- Pour in the chicken broth, and bring it to a boil. Once boiling, reduce the heat to a nice simmer. Now it’s time for the main event – add the shredded chicken and gnocchi. Let them mingle in the pot for about 5-7 minutes.
- Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes to let the flavors meld together. Season with salt and pepper to your liking—taste-testing here is key!
- Serve the soup hot, with a sprinkling of grated Parmesan cheese if you’re feeling fancy.
Notes
- Feel free to play around with this recipe! Use rotisserie chicken for a time-saving twist or swap the spinach for kale.
- If you like a little heat, a touch of red pepper flakes goes a long way.
- For a gluten-free version, simply use gluten-free gnocchi!
- This soup keeps well in the fridge for about 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg