5.0 from 51 votes
Chicken Gnocchi Soup
Take your chicken soup to the next level by adding gnocchi. This classic chicken gnocchi soup recipe is a great way to warm up on a cold day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 to 8 people
Calories: 462 kcal
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken thighs
- 4 large carrots, peeled and diced small
- 3 celery stalks, diced small
- 1 large yellow onion, diced small
- 2 bay leaves
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup white wine
- 1 1/2 teaspoons dried thyme
- 1 (6-inch) fresh rosemary sprig
- 8 ounces cremini mushrooms, quartered
- 5 large garlic cloves, minced
- 64 ounces (8 cups) chicken stock
- 16 ounces gnocchi (homemade or store bought)
- 3 handfuls of baby spinach (optional)
Instructions
- Cook the chicken: In a large soup pot or Dutch oven set over medium heat add 2 tablespoons of olive oil. Once the oil begins to shimmer, add chicken thighs and cover with a lid. Cook on one side for 4 minutes. Remove the lid, flip the chicken over and cook for an additional 4 minutes, or until the thighs are completely cooked. Remove the chicken and place on a cutting board.
- Cook the vegetables: To the Dutch oven, add the carrots, celery, onion, bay leaves and salt and pepper. Let it sit without stirring for about 8 minutes. You want to develop a little color on those vegetables and some fond (brown stuff) on the bottom of the pan.
- Deglaze the pan: Add the white wine, thyme and rosemary. Use a wooden spoon to scrape the fond off the bottom of the pan, while the wine reduces. Add the garlic and quartered mushrooms. Stir to combine. Cook everything together for about 5 to 10 minutes, until the carrots are soft and the mushrooms have shrunken in size.
- Finish the soup: Add the stock and simmer for 15 minutes, giving the flavors a chance to meld. While everything simmers, use two forks to shred the chicken thighs.
- Add the gnocchi and the shredded chicken to the simmering soup. Cook for 5 minutes until the chicken is warmed through and the gnocchi is cooked. Remove the bay leaves and rosemary sprig. Stir in the spinach, if using until wilted.
- Serve: Ladle the soup into bowls, and serve with crusty bread and a simple salad.
Cup of Yum
Notes
- 3/4 cup of heavy whipping cream 5 minutes before you finish cooking the soup. For more options,
- to browse quality Mediterranean ingredients including
- olive oils
- ,
- honey
- ,
- jams
- , and
- spices
- .
- I use thighs but you can use whatever cut of chicken you'd like.
- To make this soup creamy, stir in 3/4 cup of heavy whipping cream 5 minutes before you finish cooking the soup. For more options, check out the section, "To Make Creamy Chicken and Gnocchi Soup (Olive Garden Style)” above.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Calories
462kcal
(23%)
Carbohydrates
46.5g
(16%)
Protein
34.2g
(68%)
Fat
13.8g
(21%)
Saturated Fat
3.1g
(16%)
Polyunsaturated Fat
2.2g
Monounsaturated Fat
6.8g
Trans Fat
0.02g
Cholesterol
116.8mg
(39%)
Sodium
1212mg
(51%)
Potassium
960.6mg
(27%)
Fiber
3.7g
(15%)
Sugar
8.4g
(17%)
Vitamin A
6904.3IU
(138%)
Vitamin C
5.5mg
(6%)
Calcium
73.4mg
(7%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 6to 8 people
Amount Per Serving
Calories 462
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 46.5g | 16% |
| Protein | 34.2g | 68% |
| Fat | 13.8g | 21% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 6.8g | 34% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 116.8mg | 39% |
| Sodium | 1212mg | 51% |
| Potassium | 960.6mg | 20% |
| Fiber | 3.7g | 15% |
| Sugar | 8.4g | 17% |
| Vitamin A | 6904.3IU | 138% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 73.4mg | 7% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.