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Chicken Gnocchi Soup

A creamy, veggie-studded broth with tender potato gnocchi and shredded chicken, perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (yellow or sweet)
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 4 cups chicken broth Use low-sodium if you plan to salt later.
  • 1 pound cooked chicken, shredded or diced Rotisserie works great.
  • 1 package (16 oz) potato gnocchi
  • 2 cups fresh spinach Or substitute baby kale.
  • 1 cup heavy cream See notes for lighter options.
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender and the onion is translucent, about 6-8 minutes. Don’t brown the garlic.
Cooking
  1. Stir in the thyme, then pour in the chicken broth and bring the mixture to a gentle simmer. Let it simmer for 4-5 minutes so the flavors combine.
  2. Add the shredded or diced cooked chicken and the potato gnocchi to the pot. Cook until the gnocchi are tender and float to the surface — usually 2-4 minutes (follow package directions if different).
  3. Reduce the heat to low and stir in the fresh spinach and heavy cream. Warm through for 1-2 minutes; avoid boiling once the cream is added to prevent curdling.
  4. Taste and season with salt and freshly ground black pepper.
Serving
  1. Ladle into bowls and top each serving with grated Parmesan cheese. Serve immediately.

Notes

Serve with crusty bread or garlic toast to sop up the broth. Ideal for customizing with leftovers or personal preferences.