Chicken Gnocchi Soup

5 from 4 votes

This creamy chicken gnocchi soup is such and easy weeknight dinner! Made with a flavorful creamy soup base, lots of veggies, flavorful chicken, and pillowy soft potato gnocchi. It comes together in just 35 minutes for a quick and easy weeknight dinner.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Cuisine: Italian

Servings: people

Calories: 421kcal

Author: Tania

Equipment

Ingredients

For the chicken

2 medium or large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
Olive oil

For the soup

3 tablespoons unsalted butter
1 stalk celery, diced
2 medium carrots, peeled and diced
1 small yellow onion, diced
4 cloves garlic, minced
1 ½ teaspoons fresh thyme leaves or 1 teaspoon dried Italian seasoning
⅓ cup all-purpose flour
4 cups chicken broth plus more as needed
1 package (16 ounce) potato gnocchi I use DeLallo brand
2 cups half-and-half, plus more to taste or evaporated milk
2 cups baby spinach, loosely packed
Salt and pepper to taste

Instructions

Using a meat mallet, pound chicken to about ½ inch thick evenly (this helps with even cooking). Season each chicken breast with ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper.
Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, or until internal temperature reaches 165 degrees F. Set aside and let it rest for at least 10 minutes.
Meanwhile, in a large 6-quart Dutch oven or pot, melt the butter over medium heat. Sauté celery, carrots, onions, and celery until softened, about 6 minutes, stirring occasionally. Then add the minced garlic and thyme, and cook for another 1 to 2 minutes until fragrant.
Stir in the all-purpose flour to coat the vegetables. Gradually add the chicken broth, stirring to dissolve and break up any lumps. Bring to a boil, and then reduce to simmer. Simmer for about 5 minutes, partially covered, until slightly thickened.
Stir in the half-and-half and let it return to a simmer. Then, add the gnocchi and cook for 5 to 6 minutes, uncovered, until cooked through and pillowy soft. If needed, add more broth or half-and-half to taste.
Shred or dice the cooked chicken, and add it into the soup. At this point, season with salt and pepper to taste.
To finish, stir in the baby spinach and cook for another minute until reduced. To serve, garnish with freshly grated parmesan cheese and freshly ground black pepper. Enjoy!

Notes

Where to find potato gnocchi: In the boxed pasta section at most grocery stores.
5 ways to cook the chicken:
- Pan-sear: Simply pound the chicken breasts evenly to ½ inch thick, season generously, and sear over medium heat for about 6 minutes per side.
- Cook right in the pot: This one is the easiest. After you add the broth, add the chicken breasts and simmer for 10 to 15 minutes before moving on to the next steps.
- Poach: This method makes the chicken tender. In a pot over medium heat, bring to a boil and then immediately reduce to low heat. Simmer on very low heat for about 10 to 15 minutes until the center reaches 165 degrees F.
- Bake: Season the ½ inch thick chicken breasts with a few drizzles of olive oil, Kosher salt (½ teaspoon per breast), black pepper, and any other seasoning. Bake at 400 degrees F for 15 to 20 minutes, or until the center registers 165 degrees F.
- Instant Pot: In your pressure cooker, combine 2 or 3 pounds of chicken breast with seasoning and 1 cup of broth or water. Pressure cook for 10 minutes on high, and then do a 5 minute quick release.
Leftovers: Store leftovers for up to 3 days. To reheat, add a splash of chicken broth to loosen up the soup, as it will thicken when stored overnight.
Make ahead: Up to 3 days, but the fresher the better. Don’t add the dried gnocchi yet. Instead add it when reheating over the stovetop. It takes about 5 to 6 minutes to cook.
Freezing: Don’t this soup, as dairy does not freeze well.

Substitutions and variations:

Chicken breast: Chicken thighs.
Half-and-half: Evaporated milk. You can also use heavy cream, but use less since it’s thicker. Whole milk is fine too, but the soup will be thinner. Do NOT use skim milk, as it’s too diluted.
You can use whole or 2 percent milk. You may need to add more flour to thicken. Dissolve 1 tablespoon of flour with some broth, and add it into the soup until thickened to taste. It will thicken as it simmers.
Spinach: Kale.
Add-ons: Crumbled Italian sausage, corn, mushrooms, etc.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition