Description
Hearty and satisfying Chicken Gnocchi Soup featuring tender diced chicken, pillowy potato gnocchi, fresh vegetables, and spinach in a rich, creamy broth. Perfect for busy weeknights!
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 4 cups low-sodium chicken broth
- 1 teaspoon thyme
- Salt & pepper, to taste
For the Hearty Additions:
- 3–4 boneless, skinless chicken breasts, cooked & diced
- 16 ounces (1 lb) potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach, roughly chopped
Substitution Notes:
- Chicken: Rotisserie chicken works beautifully and saves time!
- Half-and-half: Heavy cream for extra richness, or whole milk for lighter option
- Spinach: Baby spinach, kale, or even frozen spinach (thawed and drained)
Instructions
Heat that olive oil in your biggest pot – trust me on the pot size, this stuff bubbles up. Toss in the celery, onion, garlic, and carrots. I stir these around for about 2-3 minutes until the onions go see-through. My kids know dinner’s happening when they smell this step from upstairs.
Dump in your chicken (I usually grab a rotisserie from the store because who has time to cook chicken from scratch?), pour in that broth, and season with salt, pepper, and thyme. Bring it to a boil and your kitchen will start smelling like somebody who actually knows what they’re doing lives there.
Here’s where it gets fun – add the gnocchi and let them boil for about 3-4 minutes. You’ll know they’re ready when they start floating to the top like little life preservers. My youngest always peers over the pot waiting for this magic moment.
Turn the heat down and let everything bubble gently for 10 minutes. This is when I usually clean up my mess and set the table. The flavors are getting cozy together, and honestly, this is the hardest part because it smells so good.
Pour in the half-and-half and add that spinach. Stir it around for maybe 2 minutes until the spinach wilts down. Do NOT let this boil hard once you add the cream – learned that lesson when I had chunky soup instead of creamy soup. Not cute.
Taste it and fix the seasoning. I always need more pepper, but that’s just me. Ladle it up and watch everyone’s mood instantly improve. Works every single time.
Notes
- Watch Those Gnocchi Like a Hawk – They go from perfect to mushy faster than my kids lose their backpacks. Once they float, start timing.
- Rotisserie is Your Friend – I buy the pre-cooked chicken from Costco and call it a day. Life’s too short to poach chicken on a Wednesday.
- Room Temperature Everything – Let that half-and-half sit on the counter while you prep. Cold cream hitting hot soup = disaster soup.
- Season as You Go – I probably taste this soup six times while making it. Don’t be shy about adjusting things.
- Prep Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American