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Creamy Chicken Gnocchi Soup

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A rich and comforting soup featuring tender chicken, pillowy gnocchi, and vegetables in a creamy broth—perfect for cozy dinners.

Ingredients

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  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 lb cooked chicken, shredded or diced
  • 4 cups chicken broth
  • 1 cup half‑and‑half or heavy cream
  • 1 lb potato gnocchi (fresh or frozen)
  • 1 tsp Italian seasoning
  • ½ tsp dried thyme
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • 2 cups baby spinach or kale (optional)
  • ¼ cup grated Parmesan (optional garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened, about 5 minutes.
  2. Stir in Italian seasoning, thyme, salt, and pepper.
  3. Add chicken broth and bring to a simmer. Stir in gnocchi and cook according to package directions (usually 2–3 minutes) until they float.
  4. Reduce heat to low and stir in cream and cooked chicken. Cook until heated through, but avoid boiling.
  5. If using spinach or kale, stir in and cook 1–2 minutes until wilted.
  6. Adjust salt and pepper to taste.
  7. Ladle into bowls and top with grated Parmesan, if desired. Serve warm.

Notes

  • Use leftover rotisserie chicken to save time.
  • Substitute half‑and‑half with coconut milk for a dairy‑free variation.
  • Swap in cauliflower gnocchi to reduce carbs.
  • For extra flavor, add a splash of white wine before adding broth.
  • Store leftovers in the fridge for up to 3 days; reheat gently to avoid gnocchi overcooking.

Nutrition

Find it online: https://ukfinda.com/creamy-chicken-gnocchi-soup/