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–+ servings
Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup That Will Warm Your Soul

This Chicken Gnocchi Soup is a comforting meal, perfect for chilly nights, packed with flavor and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Canola or vegetable oil can be used as a substitute.
  • 1 cup White Onion Diced; shallots can be used for a milder taste.
  • 2 cloves Garlic Minced; fresh garlic is essential for the best result.
  • 1 cup Shredded Carrots Substitute with pre-shredded or diced carrots for convenience.
  • 1 cup Celery Sliced; fennel can be a flavorful alternative.
For the Richness
  • 6 cups Chicken Broth Homemade enhances flavor, or use bouillon cubes for convenience.
  • 0.5 teaspoon Dried Thyme Fresh herbs can be substituted but should be used in larger quantities.
  • 0.5 teaspoon Dried Oregano
  • 0.5 teaspoon Dried Basil
  • 1 teaspoon Salt Plus more to taste.
  • 1 teaspoon Coarse Black Pepper Plus more to taste.
For the Stars of the Dish
  • 2 breasts Cooked Chicken Diced; using rotisserie chicken makes meal prep super quick.
  • 16 ounces Gnocchi Potato gnocchi or pasta can serve as suitable substitutes.
  • 1 cup Baby Spinach Loosely packed; feel free to replace with kale for a sturdier option.
  • 1 cup Heavy Whipping Cream For a lighter version, use half-and-half or milk.

Equipment

  • Large stockpot

Method
 

Step-by-Step Instructions
  1. In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of diced white onion and sauté until soft and translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for 1-2 minutes until fragrant.
  2. Toss in 1 cup of shredded carrots and 1 cup of sliced celery, sauté for another 2-3 minutes until the vegetables soften slightly.
  3. Carefully add 6 cups of chicken broth, 0.5 teaspoon each of dried thyme, oregano, and basil, plus 1 teaspoon of salt and 1 teaspoon of coarse black pepper. Increase heat to high and bring the mixture to a rolling boil.
  4. Once boiling, stir in 2 diced cooked chicken breasts and 16 ounces of gnocchi. Reduce heat to low, cover, and allow to simmer for 10 minutes.
  5. Uncover the pot and fold in 1 cup of loosely packed baby spinach and 1 cup of heavy whipping cream. Stir gently until the spinach wilts, about 1-2 minutes.
  6. Taste the soup and adjust seasoning with extra salt and pepper as needed. Ladle into bowls and enjoy hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

For a thicker soup, consider doubling the gnocchi or adding a cornstarch slurry. Store leftovers in an airtight container for up to 4 days.

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