introduction
This Chicken Gnocchi Soup is warm, creamy, and easy to make. It uses simple ingredients and cooks fast on the stove. If you like creamy, hearty bowls, try our chicken pot pie soup for another cozy choice.
why make this recipe
Make this soup when you want comfort food that is quick. It fills you up and uses cooked chicken and store gnocchi to save time. The soup is mild and good for picky eaters. If you like a simple copycat idea, check the chicken tortilla soup copycat for more easy soup ideas.
how to make Chicken Gnocchi Soup
Follow steps below. Work with low to medium heat and watch the gnocchi so it does not overcook.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups chicken broth
- 1 pound cooked chicken, shredded
- 1 cup heavy cream
- 1 package gnocchi (16 ounces)
- 2 cups fresh spinach
- Salt and pepper to taste
Directions :
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until soft.
- Stir in garlic and cook for another minute. Add thyme and basil.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, heavy cream, and gnocchi. Cook until gnocchi float to the top.
- Stir in spinach until wilted, season with salt and pepper.
- Serve hot and enjoy your homemade Chicken Gnocchi Soup!
how to serve Chicken Gnocchi Soup
Serve hot in deep bowls. Add a bit of black pepper on top. A side of crusty bread or a simple salad goes well. You can also sprinkle grated Parmesan if you like.
how to store Chicken Gnocchi Soup
Let the soup cool to room temperature. Put it in airtight containers and refrigerate for up to 3 days. Reheat on low heat and stir often. Gnocchi can absorb liquid over time; add a splash of broth or cream when reheating if it is too thick. For longer storage, freeze without the spinach for up to 2 months and add fresh spinach when you reheat.
tips to make Chicken Gnocchi Soup
- Use cooked chicken left from a roast or a rotisserie bird to save time.
- Do not overcook the gnocchi; they are done when they float.
- Taste and add salt at the end because the broth and cheese may add salt already.
- For a lighter version, use half-and-half instead of heavy cream.
- If you like rich soups, you may also like crack chicken soup as another tasty option.
variation (if any)
- Make it with mushrooms for extra flavor. Sauté sliced mushrooms with the vegetables.
- Swap spinach for kale or Swiss chard. Add sturdy greens earlier so they soften.
- Use gnocchi made from sweet potato for a different taste.
FAQs
Q: Can I use frozen spinach?
A: Yes. Add frozen spinach a few minutes earlier and cook until it thaws and heats through.
Q: Can I use raw chicken instead of cooked chicken?
A: You can. Cook raw chicken in the broth until done, then shred it and continue with the recipe.
Q: Is there a dairy-free option?
A: Use coconut milk or a dairy-free cream substitute instead of heavy cream for a dairy-free version.
Q: How do I keep the soup from getting too thick after storing?
A: Add a little broth or water when reheating to reach the right thickness.
Q: Can I make this on the stove ahead of time?
A: Yes. Make the soup up to the point before adding gnocchi, cool, and store. Add gnocchi and spinach when you reheat.
Conclusion
For a popular copycat take and extra tips, see Olive Garden Chicken Gnocchi Soup – Creme De La Crumb.
Print
Chicken Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Comfort Food
Description
This Chicken Gnocchi Soup is warm, creamy, and easy to make, utilizing simple ingredients for a comforting and quick meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups chicken broth
- 1 pound cooked chicken, shredded
- 1 cup heavy cream
- 1 package gnocchi (16 ounces)
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until soft.
- Stir in garlic and cook for another minute. Add thyme and basil.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, heavy cream, and gnocchi. Cook until gnocchi float to the top.
- Stir in spinach until wilted, season with salt and pepper.
- Serve hot and enjoy your homemade Chicken Gnocchi Soup!
Notes
For a lighter version, use half-and-half instead of heavy cream. Serve hot with crusty bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: chicken soup, gnocchi soup, creamy soup, comfort food, quick meals