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

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

Preparation

  • Finely dice the onion, carrots, and celery.
  • Mince the garlic and chop the fresh thyme if using.
  • Lightly pack and measure the spinach.
  • Grate the Parmesan cheese and set aside.
  • Keep the gnocchi frozen until ready to add.

Cooking

  • Place the chicken breasts in a saucepan with some of the broth and the bay leaf. Bring to a gentle simmer and cook until the chicken is fully cooked through. Remove the chicken, shred with two forks, and set aside. Discard the bay leaf and reserve the cooking broth.
  • In a Dutch oven or large pot, melt the butter (or butter and oil) over medium heat. Add the onion, carrots, and celery. Cook until softened and fragrant.
  • Stir in the garlic, thyme, rosemary, and Italian seasoning and cook briefly until aromatic.
  • Sprinkle the flour over the vegetables and stir well. Cook for about a minute to remove the raw flour taste.
  • Gradually whisk in the reserved broth along with the remaining broth. Bring to a gentle boil to thicken slightly.
  • Stir in the shredded chicken, then add the frozen gnocchi. Simmer until the gnocchi are tender and begin to float.
  • Reduce heat to low and stir in the half-and-half and Parmesan. Simmer until creamy and slightly thickened.
  • Add the spinach and cook just until wilted. Taste and adjust salt and pepper as needed.

Serving

  • Ladle the soup into warm bowls.
  • Top with extra Parmesan if desired.
  • Serve with garlic bread, buttered rolls, or a crisp side salad for a complete meal.