Hey there! I’m Anna, a total food lover who’s all about making everyday cooking feel easy and joyful, especially when it comes to delicious chicken dishes. You know, those meals that just wrap you up in a warm hug? That’s exactly what I aim for! I’ve spent years in my kitchen, experimenting and finding those simple, flavorful recipes that truly make life a little brighter and tastier. Today, I’m so excited to share one of my absolute favorites: this incredible Chicken Gnocchi Soup. Seriously, it’s like a cozy blanket in a bowl, and making it feels like a little act of self-love.
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Why You’ll Love This Chicken Gnocchi Soup
Seriously, you are going to adore this Chicken Gnocchi Soup. It’s one of those recipes that just hits all the right notes, making it perfect for any night of the week. I designed it so you can get that amazing, restaurant-worthy flavor without spending hours in the kitchen. It’s all about bringing delicious comfort right to your table!
Quick and Easy Preparation
Life gets busy, right? That’s why this recipe is a lifesaver. You can whip up this creamy, dreamy soup in under an hour, making it perfect for those weeknights when you want something hearty but don’t have a ton of time. It’s super straightforward, trust me!
Incredibly Flavorful
Get ready for a flavor explosion! This soup is packed with tender chicken, savory veggies, and those little pillowy gnocchi that just melt in your mouth. The creamy broth, seasoned with thyme and a hint of garlic, is just divine. It’s got that perfect balance of rich and fresh that will have you going back for seconds.
Cozy Comfort Food
There’s something magical about a warm bowl of soup, and this Chicken Gnocchi Soup is pure comfort in every spoonful. It’s the kind of meal that warms you from the inside out, perfect for chasing away a chilly evening or just for when you need a little pick-me-up. It truly feels like a hug in a bowl!
Gathering Your Ingredients for Chicken Gnocchi Soup
Alright, let’s get our mise en place ready for this amazing Chicken Gnocchi Soup! Having everything prepped makes the cooking process so smooth, and trust me, it’s worth it. You’ll find that most of these ingredients are probably already in your pantry or fridge, which is another reason I love this recipe so much.
Essential Produce and Aromatics
We’re building flavor from the ground up here! You’ll need:
- 1 stalk of celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic (fresh is best!)
- ½ cup shredded carrots
- 1 cup fresh spinach, roughly chopped
These veggies are going to give our soup that wonderful base flavor and a pop of color.
Protein and Broth Base
For the heart of our soup, grab:
- 3-4 boneless skinless chicken breasts, cooked and diced
- 4 cups low sodium chicken broth
Using pre-cooked chicken makes this super fast! And low-sodium broth lets you control the saltiness perfectly.
The Gnocchi and Creamy Elements
These are the stars that make it *Gnocchi* soup:
- 16 ounces potato gnocchi
- 2 cups half and half
Don’t you just love how soft and pillowy gnocchi are? And the half and half is what gives this soup its signature luscious creaminess.
Seasonings and Finishing Touches
These little additions tie it all together:
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon thyme
Simple, but so effective!
| Ingredient | Quantity | Preparation |
|---|---|---|
| Boneless skinless chicken breasts | 3-4 | cooked and diced |
| Celery | 1 stalk | chopped |
| White onion | ½ | diced |
| Garlic | 2 teaspoons | minced |
| Carrots | ½ cup | shredded |
| Olive oil | 1 tablespoon | |
| Low sodium chicken broth | 4 cups | |
| Salt and pepper | to taste | |
| Thyme | 1 teaspoon | |
| Potato gnocchi | 16 ounces | |
| Half and half | 2 cups | |
| Fresh spinach | 1 cup | roughly chopped |
How to Prepare This Delicious Chicken Gnocchi Soup
Alright, let’s get this amazing Chicken Gnocchi Soup bubbling away! It’s honestly so simple, you’ll wonder why you haven’t made it every week. Just follow these easy steps, and you’ll have a bowl of creamy, comforting goodness in no time.
Sautéing the Aromatics
First things first, grab a nice big pot or Dutch oven. We want to get that going over medium heat. Add your tablespoon of olive oil – just enough to coat the bottom. Once it’s shimmering a bit, toss in your chopped celery, diced onion, minced garlic, and shredded carrots. Give it a good stir and let them sauté for about 2-3 minutes. You’re looking for the onions to get nice and translucent, and for those lovely smells to start wafting up. This is where all the foundational flavor really begins!
Building the Soup Base
Now for the main event! Add your cooked, diced chicken breasts right into the pot. Pour in the 4 cups of low-sodium chicken broth. Season it up with your salt and pepper – start with a little, you can always add more later – and stir in that teaspoon of thyme. Bring this mixture up to a gentle boil. Once it’s bubbling, it’s time for the star: the potato gnocchi! Stir them in carefully. Let it boil for just 3-4 minutes longer, mostly to get the gnocchi cooking. Then, reduce the heat to a simmer and let it all meld together for about 10 minutes. This is where those flavors really get to know each other.
Finishing with Creaminess and Greens
Almost there! Turn the heat down a bit more. Now, slowly stir in your 2 cups of half and half. This is what makes our Chicken Gnocchi Soup so wonderfully creamy and rich. Add in your roughly chopped fresh spinach. Stir gently until the spinach wilts down, which only takes about 1-2 minutes. Give it a final taste test. Does it need a pinch more salt? A grind of pepper? Adjust it to your liking. And that’s it! Ladle this glorious soup into bowls and enjoy.
Tips for the Best Chicken Gnocchi Soup
Making this Chicken Gnocchi Soup is already pretty straightforward, but a few little tricks can make it absolutely spectacular. I’ve learned a few things along the way that really help elevate this dish from good to seriously amazing. These small touches make a big difference, trust me!
Choosing the Right Gnocchi
So, about the gnocchi! You’ll find them in a few places in the grocery store. The refrigerated kind (usually near the fresh pasta) tends to be a bit softer and more tender. Shelf-stable ones in vacuum-sealed packages are totally fine too, they just might need a minute or two less cooking time. Just follow the package directions if you’re unsure, but generally, they cook super fast!
Adjusting Creaminess
The half and half is what gives this soup its signature, luscious creaminess. It’s definitely my favorite way to go! But if you’re looking for a lighter version, you can absolutely swap it out for whole milk. Just know it won’t be quite as rich, but it’ll still be delicious and satisfying. You could even try a mix of both!
Ingredient Freshness Matters
While this soup is forgiving, using fresh ingredients really does make a difference, especially with the aromatics like the garlic, onion, and celery. Fresh spinach will also give you a brighter flavor and a lovely pop of green. It’s those little things that take your Chicken Gnocchi Soup from “nice” to “WOW!”
Frequently Asked Questions about Chicken Gnocchi Soup
Got questions about my favorite Chicken Gnocchi Soup? I’ve got answers! It’s one of those recipes that people always seem curious about, and I’m happy to help clear things up so you can make it perfectly every time.
Can I use pre-cooked rotisserie chicken for this Chicken Gnocchi Soup?
Absolutely! That’s actually my secret weapon for making this soup so fast. Just grab a store-bought rotisserie chicken, shred or dice the meat, and use it in place of the cooked chicken breasts. It adds fantastic flavor and saves you even more time. Easy peasy!
How can I make this Chicken Gnocchi Soup lighter?
The half and half is what makes this soup so wonderfully creamy and rich, and honestly, it’s my preferred way to go. But if you’re looking to lighten it up a bit, you can definitely use whole milk instead. It won’t be quite as decadent, but it will still be super delicious and satisfying. You could even try a mix of half milk and half half-and-half for a middle ground!
What is the best way to store leftover Chicken Gnocchi Soup?
Leftovers are the best! Once cooled, store your Chicken Gnocchi Soup in an airtight container in the refrigerator for up to 3-4 days. My little tip? If you know you’ll have leftovers, try to scoop out the gnocchi into a separate small container before refrigerating the broth and chicken. Gnocchi can get a bit mushy if they sit in the soup too long after cooking, but this helps keep them a bit firmer.
Can I add other vegetables to this Chicken Gnocchi Soup?
Oh yes, absolutely! This soup is super forgiving and delicious with extra veggies. Peas, corn, or even some chopped zucchini would be fantastic additions. Just toss them in during the last 10 minutes of simmering, along with the spinach, so they cook through but stay nice and tender. It’s a great way to sneak in more goodness!
Nutritional Information for Chicken Gnocchi Soup
Now, I know some of you like to keep track of the nutritional bits and pieces, and that’s totally fine! While every kitchen is a little different and ingredient brands can vary, I’ve put together an estimated breakdown for a serving of this yummy Chicken Gnocchi Soup. Think of it as a helpful guide for your healthy eating journey!
Estimated Nutritional Breakdown
This is based on roughly 1.5 cups per serving:
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Unsaturated Fat | 10g |
| Trans Fat | 0g |
| Cholesterol | 90mg |
| Sodium | 700mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 3g |
| Total Sugars | 8g |
| Protein | 30g |
Remember, these are just estimates! Your actual numbers might be a little higher or lower depending on the specific ingredients you use. Enjoy every spoonful!
Serving and Storing Your Chicken Gnocchi Soup
This Chicken Gnocchi Soup is just as wonderful the next day, if you happen to have any leftovers! Serving it is simple – just ladle it hot into bowls. Garnish with a little extra fresh parsley or a sprinkle of parmesan if you’re feeling fancy. But when it comes to storing and reheating, there are a couple of little things that make a big difference.
Storing Leftover Chicken Gnocchi Soup
Once your soup has cooled down a bit, scoop any leftovers into an airtight container. Pop it in the fridge, and it should be good for about 3 to 4 days. My little trick for the best texture when reheating? If you can, try to remove the gnocchi from the broth and chicken mixture before storing. They can get a bit soft and mushy if they sit in the liquid for too long, so keeping them separate helps them maintain their lovely pillowy texture.
Reheating Your Chicken Gnocchi Soup
Reheating is super easy! The best way is on the stovetop. Gently warm the soup over low to medium heat, stirring often. If you separated the gnocchi, add them back in during the last few minutes of heating just to warm them through. If you didn’t separate them, just heat everything gently until warm. You can also microwave it, but keep an eye on it and heat in short bursts, stirring in between, to avoid overcooking those delicate gnocchi. You want it warm, not boiled to oblivion!
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Amazing Chicken Gnocchi Soup in 45 Minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Chicken Gnocchi Soup recipe brings the comforting flavors of Olive Garden right to your kitchen. It’s a creamy, satisfying soup filled with tender chicken, soft gnocchi, and fresh spinach.
Ingredients
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper, to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
- Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
- Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
Notes
- For a lighter soup, you can use milk instead of half and half, but the soup will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
