Chicken Gnocchi Soup

A cozy and creamy chicken gnocchi soup filled with tender chicken, fluffy gnocchi, and fresh vegetables, perfect for warming up chilly evenings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces Chicken Breasts Tender and juicy, can substitute with leftover rotisserie chicken.
16 ounce Gnocchi Look for store-bought gnocchi for convenience.
2 pieces Carrots Freshly diced, can be exchanged for parsnips.
2 stalks Celery Adds depth and crunch.
2 cups Spinach Fresh or frozen; can substitute with kale or Swiss chard.
1 cup Cream Can use coconut cream for a dairy-free option.
6 cups Chicken Broth Homemade or store-bought, ensure quality for best flavor.
3 cloves Garlic Minced.
1 piece Onion Diced.
2 tablespoons Olive Oil For sautéing.

Method

Preparation

In a large pot, heat olive oil over medium-high heat. Add diced onion and minced garlic. Cook until fragrant and golden, about 3 minutes.
Toss in the carrots and celery. Sauté for 4-5 minutes, until they start to soften.
Add the diced chicken breasts. Season with salt and pepper. Cook until no longer pink, about 5-7 minutes.
Add the chicken broth and bring to a boil.
Stir in the gnocchi and let it cook for 2-3 minutes, until they float to the top.
Pour in the cream and stir in the spinach, allowing it to wilt. Cook for an additional 2 minutes.
Adjust with salt and pepper. Let it simmer and meld the flavors together for a few more minutes.

Notes

For added flavor, sprinkle fresh thyme or parsley. If desired, substitute chicken with white beans for a vegetarian option. Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, leave out the cream and add when reheating.