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Chicken Gnocchi Soup

A creamy chicken gnocchi soup made with tender chicken thighs, vegetables, dried gnocchi, spinach, and a velvety broth for a quick and comforting meal.

Prep

15 min

Cook

30 min

Total

45 min

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Ingredients

Serves6

Chicken Gnocchi Soup

  • 1.5 tbsp Olive Oil
  • 0.75 large Yellow onion
  • 2.25 large Carrots (peeled and chopped)
  • 1.5 stalk Celery (chopped)
  • 3 clove Garlic (chopped)
  • 0.1875 cup All-Purpose Flour
  • 4.5 cup Chicken Broth
  • 1.125 lb Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
  • 0.75 tsp Fresh thyme (chopped)
  • 0.375 tsp Kosher salt (plus more to taste)
  • 0.375 tsp Black Pepper (plus more to taste)
  • 0.75 lb dried gnocchi
  • 3.75 oz Baby spinach (roughly chopped)
  • 0.75 cup Half and Half
Servings: 6−+
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Cooking Instructions

  1. 1

    Sauté the vegetables

    Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, cooking until softened, 10 to 12 minutes. Stir in the garlic during the last minute so it becomes fragrant without browning.
    Tip: Cut the vegetables into evenly sized pieces so they cook at the same rate.
    Cleanup: Use a silicone spatula to scrape down the sides of the pot before adding flour.
  2. 2

    Thicken the base and add the chicken

    Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the chicken thighs, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook until the chicken is cooked through, about 5 minutes.
    Tip: Add the broth gradually to help the flour dissolve smoothly for a creamy texture.
    Cleanup: Rinse the measuring cup right away to prevent flour from sticking.
  3. 3

    Cook the gnocchi and finish the soup

    Stir in the dried gnocchi and cook, covered, until tender and fluffy, 4 to 5 minutes. Add the spinach and half-and-half, stirring until the greens wilt and the soup is creamy. Remove from heat and adjust seasoning as needed.
    Tip: Gnocchi cooks quickly—remove from heat as soon as it becomes soft and floats.
    Cleanup: Soak the Dutch oven in warm soapy water while serving to make cleanup easier.

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Chicken Gnocchi Soup

Prep: 15 min · Cook: 30 min · Total: 45 min · Servings: 6

Ingredients

Chicken Gnocchi Soup

  • 1.5 tbsp Olive Oil
  • 0.75 large Yellow onion
  • 2.25 large Carrots (peeled and chopped)
  • 1.5 stalk Celery (chopped)
  • 3 clove Garlic (chopped)
  • 0.1875 cup All-Purpose Flour
  • 4.5 cup Chicken Broth
  • 1.125 lb Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
  • 0.75 tsp Fresh thyme (chopped)
  • 0.375 tsp Kosher salt (plus more to taste)
  • 0.375 tsp Black Pepper (plus more to taste)
  • 0.75 lb dried gnocchi
  • 3.75 oz Baby spinach (roughly chopped)
  • 0.75 cup Half and Half

Instructions

  1. Sauté the vegetables — Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, cooking until softened, 10 to 12 minutes. Stir in the garlic during the last minute so it becomes fragrant without browning.
  2. Thicken the base and add the chicken — Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the chicken thighs, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook until the chicken is cooked through, about 5 minutes.
  3. Cook the gnocchi and finish the soup — Stir in the dried gnocchi and cook, covered, until tender and fluffy, 4 to 5 minutes. Add the spinach and half-and-half, stirring until the greens wilt and the soup is creamy. Remove from heat and adjust seasoning as needed.