Creamy Chicken Gnocchi Soup Recipe
This creamy chicken gnocchi soup is a comforting and hearty dish perfect for any season. It combines tender chicken, pillowy gnocchi, fresh vegetables, and aromatic herbs in a rich, creamy broth. Simmered to perfection and finished with fresh spinach and parmesan cheese, this soup is easy to make and sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Protein
- 2 large chicken breasts (substitute shredded rotisserie chicken)
Vegetables and Herbs
- 1 small onion (finely diced)
- 1 1/2 cups carrots (sliced, about 3–4 large carrots)
- 3 cloves garlic (minced or pressed)
- 1 tablespoon fresh sage (finely chopped)
- 2 teaspoons fresh thyme
- 2 bay leaves
- 3 cups fresh spinach
Liquids
- 2 tablespoons olive oil (divided)
- 1/2 cup white cooking wine (optional)
- 4 cups chicken broth (substitute vegetable stock or water)
- 1 cup heavy cream
- 2 teaspoons lemon juice (optional)
Other
- 16 ounces mini potato gnocchi (regular size gnocchi work too)
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Sear the Chicken: In a large stockpot or Dutch oven over medium heat, heat 1 tablespoon olive oil. Add chicken breasts and sear for about 2 minutes on each side until golden. Remove chicken and set aside.
- Sauté Vegetables and Aromatics: Add the remaining 1 tablespoon olive oil to the pot. Add sliced carrots, diced onion, and minced garlic. Cook for about 5 minutes until softened and fragrant. Stir in kosher salt, black pepper, red pepper flakes (if using), fresh sage, and thyme. Cook for an additional 2 minutes to release the herbs’ flavors.
- Deglaze the Pot: Pour in the white cooking wine to deglaze, scraping up any browned bits stuck to the bottom of the pot to incorporate deep flavors into the soup base.
- Simmer the Chicken: Return the seared chicken breasts and bay leaves to the pot. Add chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for about 20 minutes until the chicken is fully cooked through.
- Shred Chicken and Cook Gnocchi: Remove chicken breasts from the soup and shred them with forks. Add shredded chicken back to the pot along with the mini potato gnocchi. Simmer the soup for another 5 minutes until the gnocchi is tender and cooked through; if using frozen gnocchi, allow extra cooking time.
- Finish with Cream and Greens: Turn off the heat. Stir in heavy cream, fresh spinach, grated parmesan cheese, and lemon juice if using. The residual heat will gently wilt the spinach and blend the flavors.
- Serve: Taste and adjust seasonings as needed. Serve the soup warm, ideally with crusty bread or focaccia on the side for dipping.
Notes
- You can substitute shredded rotisserie chicken for a quicker prep.
- If you do not have white wine, you may omit it or replace it with additional broth.
- Using fresh herbs enhances the flavor, but dried herbs can work in a pinch—reduce quantity by half.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but it will be less creamy.
- Frozen gnocchi will require a slightly longer cooking time than fresh.
- Make sure to cook gnocchi until tender to avoid a chewy texture.
Keywords: chicken gnocchi soup, creamy chicken soup, Italian soup, hearty soup, comfort food
Find it online: https://platedbyemma.com/creamy-chicken-gnocchi-soup-recipe/
