This Chicken Gnocchi Soup will become a new family favorite! It’s filled with fresh vegetables, shredded chicken, herbs, and pillowy soft potato gnocchi. It’s creamy, cozy, and perfect for a cold night!
Chicken noodle soup is one of the most classic comfort food soups, but if you’re looking for a way to change things up you have to try this chicken gnocchi soup. If you’ve ever been to the Olive Garden, it may be a soup you are already familiar with.
The base of the chicken gnocchi soup is quite similar to chicken noodle soup. It uses celery, onion, carrots, fresh herbs, and chicken broth. The difference is the addition of Italian seasoning, spinach, and instead of using egg noodles you’ll replace them with gnocchi.
You can definitely keep this soup broth based if you choose to. However, adding half and half at the end gives it a touch of creaminess without going overboard.
What Is Gnocchi?
Many people think that gnocchi is pasta, but it’s actually a potato dumpling. It originated in Italy and is often served topped with some type of sauce.
Of course the possibilities for how you use gnocchi are endless. Add it to soups, casseroles, or try it in this butternut squash, sausage, and kale gnocchi skillet.
Ingredients For Chicken Gnocchi Soup
- yellow onion
- Italian seasoning
- fresh thyme and rosemary
- low sodium chicken broth
- cooked boneless skinless chicken breasts
- potato gnocchi
- baby spinach
- cornstarch or arrowroot powder
- half and half
How To Make Chicken Gnocchi Soup
To make the soup, start be sautéing the onion, carrots, and celery. When the vegetables are tender add in the garlic and sauté another minute before adding in the herbs, Italian seasoning. Before adding in the broth, take a couple tablespoons of it and whisk it together with the cornstarch in a small bowl.
Pour in the broth and the cornstarch slurry and stir everything together. Bring the soup to a boil and once it’s boiling add in the gnocchi. Reduce the heat and let the soup simmer until the gnocchi is tender about 4-5 minutes. Add the shredded chicken, spinach and peas into the soup and cook for another minute or until the spinach is wilted.
Make sure the half and half is at room temperature before adding it into the soup. Slowly pour the half and half into the pot stirring constantly as you pour.
Bring the soup back up to a gentle simmer and let if cook for several minutes until the soup thickens slightly. This won’t be a super thick and creamy soup, but you should be slightly thickened from the cornstarch and the starch in the gnocchi.
Frequently Asked Questions
No. Since this soup contains dairy it will separate in the thawing process. The gnocchi will also get soggy.
Yes. Simply omit the shredded chicken and swap the chicken broth with vegetable broth. If you want to bulk up the soup add additional vegetables or a rinsed and drained can of cannellini beans.
There is gluten-free gnocchi available, but be sure to check the ingredients on the package. DeLallo makes a gluten-free gnocchi that I enjoy.
Chicken gnocchi soup will keep for 3 days in the refrigerator. After that the gnocchi will likely start to get a little soggy and gummy.
More Soup Recipes
- Chicken and Wild Rice Soup
- Lentil Minestrone Soup
- Southwest Chicken and Rice Soup
- Thai Sweet Potato Carrot Soup
- Slow Cooker Creamy Green Chile Chicken Enchilada Soup
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced carrot
- Salt and fresh ground black pepper to taste
- 2 cloves of garlic, grated or minced
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 32 ounces low sodium chicken broth
- 2 cups cooked and shredded boneless skinless chicken breasts
- 16 ounces potato gnocchi
- 1/2 cup frozen peas
- 5 ounces baby spinach
- 1 tablespoon cornstarch
- 1 cup half and half
- Heat the tablespoon of olive oil in a large pot over medium-high heat. When hot, swirl to coat the bottom of the pot. Add in the onion, carrots, and celery and sauté until tender, 4-5 minutes. When the vegetables are tender add in the garlic and sauté another minute before adding in the rosemary, thyme, and Italian seasoning.
- In a small bowl whisk together the cornstarch with a couple tablespoons of water or broth. Pour the broth into the pot along with the cornstarch slurry and stir everything together.
- Bring the soup to a boil then add in the gnocchi. Reduce the heat to medium-low and let the soup simmer until the gnocchi is tender, about 4-5 minutes. Add the shredded chicken, spinach and peas into the pot and cook for another minute or until the spinach is wilted.
- Slowly pour in the half and half stirring the entire time. Cook for another minute and taste for seasoning. Remove from the heat and serve. Don't boil the soup once the half and half has been added or you'll risk having it curdle.
Amount Per Serving: Calories: 453Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 91mgSodium: 1057mgCarbohydrates: 56gFiber: 6gSugar: 7gProtein: 31g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.