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CREAMY CHICKEN GNOCCHI SOUP centered hero view, clean and uncluttered
Yesica Andrews

Creamy Chicken Gnocchi Soup Recipe Easy and Delicious

This Creamy Chicken Gnocchi Soup is a hearty and comforting bowl of warmth, perfect for chilly days and busy schedules. Loaded with tender chicken, fresh vegetables, and pillowy gnocchi in a rich, creamy broth, it's an easy and flavorful meal the whole family will love.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2 tbsp salted butter
  • 2 tbsp all-purpose flour
  • 3/4 lb boneless skinless chicken breasts or thighs
  • 2-4 clove garlic, chopped
  • 1 tbsp Italian seasoning (see note)
  • 1 tsp paprika or smoked paprika
  • 2 tbsp fresh thyme leaves (or 2 teaspoons dried)
  • 1 pinch chili flakes
  • 1 pinch each kosher salt and black pepper
  • 4-6 cup low sodium vegetable broth
  • 1/2 cup chopped sun-dried tomatoes
  • 4-6 cup baby spinach
  • 1 1/2 cup canned coconut milk, heavy cream, or whole milk
  • 1/2 cup grated parmesan
  • 1 lb fresh potato gnocchi

Method
 

  1. Heat olive oil in a large pot over medium heat and cook the chopped onion until it becomes soft and aromatic, about 5 minutes.
  2. Add the chopped carrots and celery, cooking them together with the onion for an additional 3 minutes.
  3. Mix in the butter and sprinkle the flour over the vegetables, stirring continuously and cooking for about 1 minute to create a roux.
  4. Introduce the chicken pieces, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper into the pot, coating everything evenly with the spices.
  5. Pour in 4 cups of vegetable broth and let the mixture simmer on medium heat for 20 minutes until the chicken is thoroughly cooked.
  6. Remove the chicken from the pot, shred it finely using two forks, then return the shredded chicken back into the soup.
  7. Stir in the baby spinach, sun-dried tomatoes, your choice of cream or milk, grated parmesan, and fresh gnocchi, cooking until everything is heated through, about 5 minutes.
  8. If the soup is too thick for your liking, add more broth until you reach the desired consistency.
  9. Serve the soup warm with an extra sprinkle of parmesan on top, ideally accompanied by some crusty bread for dipping.

Notes

  • For a dairy-free option, use canned coconut milk instead of cream or whole milk. Adjust the broth quantity to get your preferred soup thickness. Leftovers store well in the fridge for up to 3 days and reheat gently on the stove.