Chicken Gnocchi Soup

A bowl of gnocchi soup next to a plate of bread and a small bowl of spinach.

5 from 1 vote

Chicken Gnocchi Soup

This chicken gnocchi soup recipe is even better than the Olive Garden! It’s ready in 20 minutes and packed with juicy shredded chicken, sun-dried tomatoes, spinach, and tender potato gnocchi in a creamy broth.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: chicken gnocchi soup

Servings: servings

Author: Katerina Petrovska

Equipment

Dutch Oven

Ingredients

2 tablespoons unsalted butter
1 yellow onion diced
½ cup carrots finely chopped
2 stalks celery finely chopped
2 sun-dried tomatoes in a jar chopped
¾ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste
2 cloves garlic crushed
4 to 6 cups chicken broth
½ teaspoon dried thyme
¼ teaspoon mustard powder
16 ounces potato gnocchi
2 to 3 cups chopped or shredded cooked chicken
1 cup heavy cream
1 cup half and half
1 cup baby spinach

Instructions

Make the flavor base. Melt butter in a Dutch oven or soup pot over medium-high heat. Add onion, carrots, celery, and sun-dried tomatoes, and season with salt and pepper. Cook, stirring for 3-4 minutes. Add the garlic and cook, stirring for 30 seconds.
Deglaze. Pour in the chicken broth and, using a wooden spoon, scrape any browned bits from the bottom of the pot. Add the thyme and mustard powder, and bring the broth to a boil.
Add the main ingredients. Gently add the gnocchi and chicken to the boiling broth. Give it a good stir so the gnocchi do not stick to each other. Reduce the heat and simmer until the gnocchi start to float on top, or cook them according to package directions.
Make it creamy. Stir in the heavy cream, half and half, and baby spinach. Simmer the soup for 2 minutes or until the spinach is wilted. Remove from heat and taste the soup for salt and pepper; adjust to taste.
Serve. Serve this chicken gnocchi soup while still warm, sprinkled with some extra cracked black pepper.

Nutrition