Chicken Gnocchi Soup

A rich, creamy soup featuring shredded chicken, pillowy gnocchi, and fresh spinach, perfect for colder evenings and easy weeknight meals.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 400

Main Ingredients

2 pieces cooked chicken breasts or 3–4 thighs, shredded Substitute rotisserie chicken to save time
1 lb fresh or store-bought gnocchi (potato gnocchi)
1-2 tbsp olive oil For sautéing
2 tbsp unsalted butter Adds richness
3 cloves garlic, minced
1 medium onion, diced
2 medium carrots, peeled and diced
2 stalks celery, chopped
2 cups fresh spinach (or baby spinach)
4 cups chicken broth (low-sodium if preferred)
1 cup heavy cream (or half-and-half for a lighter finish)
3 tbsp all-purpose flour (to thicken)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Preparation

Cook the chicken: Poach, roast, or use rotisserie. Shred meat and set aside.
Heat a large pot over medium heat. Add olive oil and butter until melted.
Add diced onion, carrots, and celery. Sauté for 6–8 minutes until softened and fragrant.
Stir in minced garlic and cook for 30 seconds more.
Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes so the flour cooks and coats the veggies.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a gentle simmer.
Add the shredded chicken to the pot. Simmer for 5–7 minutes to let flavors meld.
Add the gnocchi and cook according to package timing — generally until they float, about 2–3 minutes for fresh/store-bought.
Reduce heat to low. Stir in the heavy cream and fresh spinach. Heat until the spinach wilts and the soup is warmed through; do not boil once cream is added.
Taste and season with salt and freshly ground pepper. Garnish with parsley and serve hot.

Pairs well with crusty bread, garlic bread, or a green salad. For storage, refrigerate or freeze before adding cream to maintain texture.