Chicken Gnocchi Soup

This chicken gnocchi soup has tender potato dumplings, fresh spinach and juicy chicken in a deliciously creamy, yet lightened up broth.

It’s truly comfort food at its finest, and you’re going to love it!

How to make chicken gnocchi soup

Ingredients Needed

• Mirepoix. In other words, onion, celery and carrot.
  • This will be the base of the soup and provide flavor, texture and nutrition.
• Chicken. You can use boneless, skinless chicken breasts or thighs, diced.
• Garlic. A few cloves, minced.
• Italian and poultry seasoning. These two herb concoctions provide immense flavor to the soup.
• Flour. To thicken it up; i.e. a roux.
• Stock. I use unsalted chicken stock!
• Evaporated milk. Yes, the stuff in the can. I use it a lot in place or heavy cream because it’s lighter but still provides creaminess.
• Gnocchi. I use whole wheat but regular is great, too.
• Spinach. Several handfuls.

Equipment Needed

• A cutting board and chef’s knife.
• A stove for cooking.
• A soup pot or Dutch oven.
• A wooden spoon.
• Measuring cups and spoons, unless you want to wing it.
• A soup ladle and bowls for serving.

Step-by-Step Instructions

1. Start by sauteing the mirepoix. Heat the olive oil in a Dutch oven or stock pot to medium heat.
   • Add onion, celery and carrots and saute 3-4 minutes, until starting to soften.
2. Add the chicken and spinach. Next, add the chicken and saute 3-4 minutes, until browned.
   • Stir in the spinach and garlic and saute 1-2 minutes, until wilted.
3. Add the herbs and spices. Stir in the Italian seasoning, poultry seasoning, salt, black pepper and cayenne.
4. Make a roux. Stir in the flour and allow to cook 1-2 minutes, stirring constantly.
   • Stir in the chicken stock and evaporated milk and bring to a low boil.
5. Simmer and cook the gnocchi. Add the gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender.
   • Remove pot from the heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese.
6. The best part! Taste and adjust seasoning, if necessary.
   • Serve with remaining shaved Parmesan on top.

A few other soup recipes:

• Zuppa Toscana
• Old-Fashioned Chicken Noodle Soup
• Loaded Cheesy Potato Soup
• Tuscan Sausage & Potato Soup
• Instant Pot Beef Barley Soup
• Also, check out my Simple Soups eCookbook!

Chicken Gnocchi Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken gnocchi soup has tender potato dumplings, fresh spinach and juicy chicken in a deliciously creamy, yet lightened up broth. It’s truly comfort food at its finest, and you’re going to love it!

• Author: Juilie Andrews
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 8 Servings 1x
• Category: Dinner
• Method: Stove-Top
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, peeled and diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 1-pound boneless skinless chicken breasts or thighs, diced
• 4 cups fresh baby spinach
• 2 cloves garlic, peeled and minced
• 1 ½ tablespoons Italian seasoning
• 2 teaspoons poultry seasoning
• 2 teaspoons coarse salt
• ½ teaspoon ground black pepper
• Pinch cayenne pepper
• ¼ cup all-purpose flour
• 4 cups unsalted chicken stock
• 12-ounce can evaporated milk
• 1-pound package whole wheat gnocchi
• 1–2 teaspoons Worcestershire sauce
• ½ cup shaved Parmesan cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften.
2. Add chicken and saute 3-4 minutes, until browned. Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne.
3. Stir in the flour and allow to cook 1-2 minutes, stirring constantly. Stir in the chicken stock and evaporated milk and bring to a low boil.
4. Add the gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender. Remove pot from the heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese.
5. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan on top.

Notes

Substitution Tip: If you can’t find whole wheat gnocchi, use regular gnocchi.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 341
• Sugar: 4g
• Sodium: 614mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 39mg