Description
This Creamy Chicken Gnocchi Soup features tender shredded chicken, pillowy potato gnocchi, carrots, celery, spinach, and a rich, velvety broth—perfect for busy weeknights, family dinners, or warming up on chilly days. A homemade classic that’s always comforting and naturally gluten-free with the right gnocchi.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 pound potato gnocchi
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup chopped onion
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups heavy cream
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in chicken, Italian seasoning, salt, pepper; pour in chicken broth.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add gnocchi and cook until they float, 3–4 minutes.
6. Stir in heavy cream and spinach; cook until spinach wilts and soup is creamy.
7. Taste and adjust seasoning if needed.
8. Ladle into bowls and serve hot.
Notes
Store leftovers in airtight containers in the fridge up to 4 days.
If soup thickens, add extra broth or milk when reheating.
Freeze small batches for up to 2 months and thaw overnight in the fridge.
Use rotisserie chicken for faster prep; cook gnocchi separately for firmer texture.
Add a splash of lemon juice for brightness, or stir in bacon for smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg