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–+ servings
Large bowl of Creamy Chicken Gnocchi soup with a spoon in the bowl.
5 from 5 votes
Created by: Stefanie

Creamy Chicken Gnocchi Soup


Course Soups
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
6
This 30 minute creamy chicken gnocchi soup combines diced chicken and gnocchi in a rich and creamy sauce that hits the spot when you are craving Olive Garden
6

Ingredients

  • 1 tablespoon olive oil
  • 1 cup white onion diced
  • 2 cloves garlic minced
  • 1 cup shredded carrots 1-2 medium carrots
  • 1 cup celery sliced (2-3 stalks)
  • 6 cups chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon coarse black pepper plus more to taste
  • 2 chicken breasts cooked and diced
  • 16 oz. gnocchi homemade or store-bought
  • 2 cups baby spinach leaves
  • 1 cup heavy cream

Instructions

  • In a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant.
  • Add carrots and celery; saute 2-3 minutes longer.
  • Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil.
  • Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes.
  • Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready to serve.
  • Stir the soup, season with salt and pepper to taste, and serve.

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Notes

Storage: Refrigerate for up to 4 days in an airtight container.
Notes:
You can also cook the chicken as part of the recipe. Dice raw chicken into pieces. Use a bit more olive oil (or cooking oil) and saute the chicken until browned (does not need to cook through) and remove to a plate. Then proceed with the sauteeing the onion and continuing with the recipe.
The gnocchi thicken up the soup a bit during simmering. You could double the amount of gnocchi for a heartier soup.
If you want a thicker stew-like consistency, make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon of water. Stir the slurry into the simmering soup (as a final step) and simmer until it thickens.
Use a rich chicken broth/stock or use bouillon granules. If you use a low sodium broth, water, a light stock, etc., use additional salt/pepper and seasonings.

Nutrition

Calories: 405kcal | Carbohydrates: 33g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 1592mg | Potassium: 379mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1622IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 4mg

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