I remember a rainy Saturday when my neighbor knocked on the door with a steaming bowl and a grin, saying her kids begged for more; that bowl was the first time I tasted a proper Chicken And Gnocchi Soup and I have kept the simple comfort of that moment in my own kitchen ever since, the smell of simmering broth and buttered garlic feels like home on slow afternoons.
Why You’ll Love It
This soup is forgiving and friendly, perfect for anyone trying a cozy kitchen project for the first time. It comes together from pantry staples, fills bowls fast on a busy evening, and the pillowy gnocchi makes it feel special without fuss. Serve it when you want something nourishing that both kids and grownups will ask for seconds of.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 garlic cloves, minced
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 1 cup whole milk or 3/4 cup heavy cream for a richer soup
- 12 ounces store bought potato gnocchi (one standard package)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups baby spinach leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Optional for serving one slice crusty bread per person
Instructions
- Heat the olive oil and 1 tablespoon butter in a large pot over medium heat, add diced onion, carrots, and celery, and cook until softened about 6 to 8 minutes.
- Stir in the minced garlic and cook 30 seconds until fragrant, then add the remaining 1 tablespoon butter and sprinkle the flour over the vegetables, whisking constantly to form a roux and cook for 1 to 2 minutes without browning.
- Slowly pour in the chicken broth while whisking to remove lumps, then bring the mixture to a gentle simmer and let thicken for about 5 minutes.
- Stir in the milk or cream, add the thyme, season lightly with salt and pepper, then add the gnocchi and simmer according to package instructions usually 2 to 4 minutes until the gnocchi float and are tender.
- Add the shredded chicken and baby spinach, cook until the spinach wilts and the chicken is heated through about 2 minutes, taste and adjust seasoning.
- Serve hot in bowls with a sprinkle of chopped parsley and a slice of crusty bread on the side if desired.
Tips & Tricks
- Use leftover or rotisserie chicken to save time and add flavor.
- Do not overcook gnocchi they become mushy fast, remove from heat as soon as they float and feel tender.
- Warm the milk slightly before adding to prevent a sudden chill in the pot and reduce risk of curdling.
- If the soup is too thick, thin with a splash of extra chicken broth until you reach your preferred consistency.
- Taste for salt at the end since store bought broth and rotisserie chicken can be salty already.
Serving Ideas
- Weeknight family dinner serve with crusty bread and a simple green salad.
- Cozy solo lunch ladle into a large mug and enjoy with an afternoon tea.
- Potluck bring it in a slow cooker to keep warm for a gathering.
- Lightened brunch serve smaller bowls alongside roasted seasonal vegetables.
- Holiday comfort dish serve as a starter course before a roast main.
Frequently Asked Questions
Can I use frozen gnocchi directly from the bag
Yes frozen gnocchi can be added straight to simmering soup, just allow an extra minute or two for them to cook through until they float and feel tender
Can I make this dairy free
Substitute the milk or cream with full fat coconut milk or an unsweetened plant milk and reduce the butter to olive oil, the flavor will change slightly but texture remains creamy
How do I store leftovers without the gnocchi getting soggy
Store the soup and cooked gnocchi separately when possible, if combined keep in the fridge and consume within 48 hours, gently reheat with a splash of broth to refresh texture
Chicken And Gnocchi Soup
This soup is forgiving and friendly, perfect for anyone trying a cozy kitchen project for the first time. It comes together from pantry staples, fills bowls fast on a busy evening, and the pillowy gnocchi makes it feel special without fuss. Serve it when you want something nourishing that both kids and grownups will ask for seconds of.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 garlic cloves, minced
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 1 cup whole milk or 3/4 cup heavy cream for a richer soup
- 12 ounces store bought potato gnocchi (one standard package)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups baby spinach leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Optional for serving one slice crusty bread per person
Instructions
- Heat the olive oil and 1 tablespoon butter in a large pot over medium heat, add diced onion, carrots, and celery, and cook until softened about 6 to 8 minutes.
- Stir in the minced garlic and cook 30 seconds until fragrant, then add the remaining 1 tablespoon butter and sprinkle the flour over the vegetables, whisking constantly to form a roux and cook for 1 to 2 minutes without browning.
- Slowly pour in the chicken broth while whisking to remove lumps, then bring the mixture to a gentle simmer and let thicken for about 5 minutes.
- Stir in the milk or cream, add the thyme, season lightly with salt and pepper, then add the gnocchi and simmer according to package instructions usually 2 to 4 minutes until the gnocchi float and are tender.
- Add the shredded chicken and baby spinach, cook until the spinach wilts and the chicken is heated through about 2 minutes, taste and adjust seasoning.
- Serve hot in bowls with a sprinkle of chopped parsley and a slice of crusty bread on the side if desired.
Conclusion
This Chicken And Gnocchi Soup is the kind of recipe that builds confidence because it is simple, forgiving, and reliably comforting. It stretches well for leftovers, welcomes substitutions, and rewards small hands in the kitchen with quick wins like stirring and garnishing. Trust the steps, taste as you go, and let the cozy, pillowy gnocchi and warm broth become a new weeknight favorite you can tweak to your family style.
