Creamy Chicken Gnocchi Soup (Printable Version)

A comforting blend of chicken, gnocchi, spinach, and veggies in a creamy, flavorful broth.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 small yellow onion, finely chopped
05 - 2 cups fresh spinach, roughly chopped
06 - 2 cloves garlic, minced

→ Base & Broth

07 - 4 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 3 tablespoons all-purpose flour

→ Gnocchi

13 - 1 package (1 lb) potato gnocchi, fresh or shelf-stable

→ Seasonings

14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried basil
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon ground black pepper
18 - 1/2 teaspoon salt, plus more to taste

→ Optional

19 - 1/4 cup grated Parmesan cheese, for serving

# Method:

01 - Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly for 1 to 2 minutes to create a roux.
04 - Gradually whisk in chicken broth, ensuring smoothness. Add milk and cream, then bring mixture to a gentle simmer.
05 - Add thyme, basil, oregano, salt, black pepper, and shredded chicken. Simmer for 5 minutes to combine flavors.
06 - Add gnocchi and cook according to package instructions, usually 2 to 3 minutes, until they float and are tender.
07 - Stir in chopped spinach and cook an additional 1 to 2 minutes until wilted.
08 - Taste and adjust salt and pepper if needed. Serve hot, optionally topped with grated Parmesan cheese.

# Chef's Tips:

01 -
  • It comes together in under an hour, yet tastes like you spent all afternoon stirring the pot.
  • The gnocchi absorbs all that creamy, herbaceous broth like tiny pillows soaking up comfort.
  • You can use rotisserie chicken if youre tired, and no one will know the difference.
  • Spinach wilts in at the last second, so it stays bright and keeps the whole thing feeling fresh, not heavy.
02 -
  • Dont skip whisking the broth into the roux slowly—lumpy soup is salvageable but takes twice as much effort as getting it right from the start.
  • If your soup looks too thick, thin it with a splash of broth or milk; if its too thin, simmer it uncovered for a few minutes to reduce and thicken naturally.
  • Add the spinach at the very last moment so it stays bright green and doesnt cook into a dull, sulfurous flavor.
03 -
  • Use fresh gnocchi from the refrigerated section if you can find it—it cooks faster and has a silkier texture than shelf-stable, though both work beautifully.
  • Make your roux with equal parts butter and flour by weight, and whisk it into cool broth slowly to avoid lumps every single time.

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