Chicken and Gnocchi Soup
Looking for the ultimate comfort food that’s quick and easy to make?
This Chicken and Gnocchi Soup is your answer!
With tender chicken, fluffy gnocchi, and a creamy, savory broth,
this soup is pure comfort in a bowl.
Ready in just 40 minutes, it’s the perfect meal for busy weeknights
or when you need a warm, satisfying dish to cozy up with.
Get ready to fall in love with every spoonful!
For Chicken and Gnocchi Soup
- Olive Oil – Used for sautéing the vegetables to start the soup base.
- Small Onion – Adds sweetness and flavor to the broth.
- Celery – A classic vegetable for creating a rich, aromatic base.
- Garlic – For that aromatic, savory punch.
- Shredded Carrots – Adds color and natural sweetness to the soup.
- Cooked Chicken Breast – Adds protein and makes this soup filling.
- Chicken Broth – The base of the soup, providing a savory and rich flavor.
- Mini Potato Gnocchi – Soft and pillowy dumplings that soak up the soup’s flavor.
- Baby Spinach Leaves – Adds freshness and a pop of green color.
- Cornstarch (optional) – Used for thickening the soup to a creamy consistency.
- Cold Water (optional) – Mixed with cornstarch to create a slurry for thickening.
- Half-and-Half Cream – Adds richness and creaminess to the soup.
- Salt and Ground Black Pepper – For seasoning and balancing the flavors.
Chicken and Gnocchi Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked chicken breast, cubed
- 4 cups chicken broth
- 1 (16-ounce) package mini potato gnocchi
- 1 (6-ounce) bag baby spinach leaves
- 1 tbsp cornstarch (optional)
- 2 tbsp cold water (optional)
- 2 cups half-and-half cream
- Salt and ground black pepper, to taste
Instructions
- Prepare the ingredients: Gather all your ingredients and have them ready to go.
- Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, celery, carrots, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.
- Add chicken and broth: Stir in the cubed chicken and chicken broth. Bring the mixture to a simmer.
- Cook the gnocchi: Once simmering, add the gnocchi to the pot. Cook for 3 to 4 minutes, or until the gnocchi begin to float to the surface.
- Add spinach: Stir in the spinach and cook for another 2 to 3 minutes, or until the spinach wilts.
- Thicken the soup (optional): If you want a thicker soup, whisk the cornstarch into cold water until smooth, then stir it into the soup along with the half-and-half. Allow the soup to simmer for about 5 minutes, or until it thickens slightly.
- Season and serve: Season with salt and black pepper to taste. Serve hot and enjoy!
Notes
1. Can I use pre-cooked chicken instead of cooking fresh chicken?
Absolutely! If you’re short on time, pre-cooked rotisserie chicken is a great shortcut. Just shred it and stir it into the soup toward the end to heat it through.
2. Can I substitute half-and-half with something else?
Yes, you can swap half-and-half with whole milk or a blend of milk and cream if you want to cut back on calories but still keep the soup creamy. If you’re aiming for a lighter option, you can even use just milk.
3. How can I make this soup ahead of time?
You can definitely make this soup ahead! Let it cool completely and store it in the fridge for up to 3 days. When reheating, just add a little extra broth to bring the consistency back to your liking.
4. I can’t find mini potato gnocchi, can I use regular gnocchi?
No problem! Regular gnocchi works just as well, but they may need a bit more time to cook. Alternatively, small pasta shapes like ditalini or shells would be great substitutes.
5. How do I add some spice to the soup?
For a little heat, add red pepper flakes, a dash of cayenne pepper, or even a bit of hot sauce. Adjust it to your spice preference for a nice kick!
