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Chicken Gnocchi Soup
5 from 12 votes

Chicken Gnocchi Soup

Chicken Gnocchi Soup features sautéed vegetables and shredded chicken in a flavorful chicken broth with tender potato gnocchi and spinach. The soup is finished with half and half, adding creaminess and body. The combination of soft gnocchi and lightly wilted spinach creates varied textures that complement the savory broth and seasoned chicken.

Prep Time
15 mins
Cook Time
20 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 3/4 /4 cup celery diced
  • 3/4 /4 cup yellow onion diced
  • 1/2 /2 cup carrot finely diced
  • 2 cloves garlic minced
  • 4 cups chicken broth I like Better than Bouillon, low-sodium
  • 2 cups rotisserie chicken shredded or cubed
  • 1/2 /2 teaspoon thyme dried
  • 16 ounces potato gnocchi
  • 2 cups half and half
  • 1 cup spinach baby, chopped
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the celery, onion, and carrots. Saute for 2-3 minutes or until veggies start to soften. Add the garlic and cook for 30 seconds.
  2. Add the chicken broth, chicken, and thyme. Bring mixture to a boil and add the gnocchi. Reduce heat to a medium simmer and cook gnocchi for about 8-10 minutes or until tender.
  3. Stir in the half and half and spinach. Simmer for 2-3 minutes or until spinach is wilted. Add salt and pepper to taste. Soup will thicken as it sits.