Creamy Chicken Gnocchi Soup

This homemade chicken gnocchi soup has a rich, creamy broth loaded with tender chicken, mini potato gnocchi, and lots of fresh spinach! It's an easy, delicious weeknight meal that the whole family will love!

Course Dinner, Soup

Cuisine American, Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 456kcal

Author Kyleigh Sage

Equipment

stock pot

Ingredients

2 tablespoons olive oil divided
2 large chicken breasts substitute shredded rotisserie chicken
1 small onion finely diced
1 ½ cups carrots sliced (3-4 large carrots)
3 cloves garlic minced or pressed
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes optional
1 tablespoon fresh sage finely chopped
2 teaspoons fresh thyme
½ cup white cooking wine optional
4 cups chicken broth substitute vegetable stock or water
2 bay leaves
16 ounces mini potato gnocchi (regular size gnocchi work too)
1 cup heavy cream
3 cups fresh spinach
½ cup grated parmesan cheese
2 teaspoons lemon juice optional

US Customary - Metric

Instructions

In a large stockpot or Dutch oven over medium heat, add in the olive oil and sear the chicken breasts for about 2 minutes on both sides. Remove and set aside.
Add in sliced carrots, onion, and garlic and cook for about 5 minutes, until soft and aromatic. Then stir in the salt, pepper, red pepper flakes, fresh sage, and thyme and continue to cook for another 2 minutes.
Pour in the wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Add in the seared chicken breasts and bay leaves. Then cover with the chicken broth. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes or until the chicken is cooked through.
Remove the chicken breasts and shred with a fork. Then add the shredded chicken back in along with the mini gnocchi. Continue to simmer the soup for about 5 more minutes or until the gnocchi are fully cooked (if using frozen gnocchi it will take a little longer to cook).
Turn off the heat and stir in the heavy cream, spinach, parmesan cheese, and lemon juice. The residual heat will wilt the spinach. Then taste and adjust seasonings as desired.
Serve the chicken gnocchi soup warm with bread or focaccia!

Notes

This chicken gnocchi soup will keep in an airtight container in the fridge for up to 4 days. However, the gnocchi will continue to soak up the broth in the fridge so if the soup gets too thick, you can add a splash of broth or cream when reheating.

Nutrition