Chicken and Gnocchi Soup
A creamy chicken and gnocchi soup made with tender shredded chicken, vegetables, herbs, and spinach in a rich Parmesan broth.
This creamy chicken and gnocchi soup is a hearty, comforting dish loaded with tender shredded chicken, pillowy gnocchi, and fresh vegetables simmered in a savory herb-infused broth. Finished with half-and-half, Parmesan, and fresh spinach, it strikes the perfect balance of rich, creamy flavor and wholesome freshness—ideal for a cozy meal any night of the week.
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
Fresh
2 boneless, skinless chicken breasts (~1 lb)
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups baby spinach, lightly packed
Packaged
1 tbsp butter + 1 tbsp olive oil
5 cups chicken broth
1 cup half-and-half (or heavy cream)
12 oz frozen gnocchi (add directly from freezer)
Seasoning
2 tsp dried thyme
1 tsp dried rosemary
1 tsp Italian seasoning
1 bay leaf
Salt & freshly ground black pepper, to taste
Serving
½ cup freshly grated Parmesan cheese
Instructions
Cook & Shred Chicken
Place chicken breasts in a saucepan with 2 cups broth and the bay leaf. Simmer gently until cooked through (internal temp 165°F), ~12–15 minutes. Remove chicken, shred with two forks, and set aside. Discard bay leaf. Reserve broth.
Sauté Vegetables
In a Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened and fragrant. Stir in garlic, thyme, rosemary, and Italian seasoning. Cook 1 minute.
Make the Base
Sprinkle flour over the vegetables; stir and cook 1 minute. Gradually whisk in reserved broth plus remaining broth (total ~5 cups). Bring to a gentle boil.
Add Chicken & Gnocchi
Stir in shredded chicken. Add frozen gnocchi and simmer 6–8 minutes until tender and floating.
Cream & Finish
Reduce heat to low. Stir in half-and-half and Parmesan. Simmer 2–3 minutes until creamy and slightly thickened. Stir in spinach until just wilted, ~1–2 minutes. Taste and season with salt and black pepper.
Place chicken breasts in a saucepan with 2 cups broth and the bay leaf. Simmer gently until cooked through (internal temp 165°F), ~12–15 minutes.
Remove chicken, shred with two forks, and set aside. Discard bay leaf. Reserve broth.
In a Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened and fragrant.
Stir in garlic, thyme, rosemary, and Italian seasoning. Cook 1 minute.
Sprinkle flour over the vegetables; stir and cook 1 minute.
Gradually whisk in reserved broth plus remaining broth (total ~5 cups). Bring to a gentle boil.
Stir in shredded chicken.
Add frozen gnocchi and simmer 6–8 minutes until tender and floating.
Reduce heat to low. Stir in half-and-half and Parmesan. Simmer 2–3 minutes until creamy and slightly thickened.
Stir in spinach until just wilted, ~1–2 minutes.
Taste and season with salt and black pepper.
