5 from 165 votes
Chicken Gnocchi Soup
Chicken Gnocchi Soup is a creamy broth-based soup featuring tender chicken, soft potato gnocchi, and a medley of vegetables including onion, celery, carrot, and spinach. It uses a roux made from butter and flour to thicken the broth and flavor is uplifted with thyme, mustard powder, and optional red pepper flakes for gentle spice.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
5
people
Calories:
507 kcal
Course:
Soup
Cuisine:
Italian, American
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced, small
- 1 celery diced, stick
- ½ cup carrot julienned
- 3 garlic minced, cloves
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. chicken breast or 2 cups diced cooked chicken, boneless skinless
- salt to taste
- black pepper to taste
- 16 oz. potato gnocchi (in the pasta isle)
- 1 cup spinach roughly chopped, fresh
- 1 pinch red pepper flakes optional
Instructions
Stove Top Method (See notes for Crock Pot method)
- Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.
- Add the chicken broth and half and half in splashes, stirring to incorporate. Don’t add it too quickly or you will break the roux.
- Add the thyme and mustard powder.
- Season the chicken with salt and pepper and add it to the broth. Bring it to a gentle boil. (If you boil too rapidly, the chicken will become tough.) Simmer until the chicken is cooked through, 10-15 minutes. (This depends on the thickness of the chicken.)
- Remove the chicken and let it rest for 5 minutes, then dice it and add it back to the soup. Let the soup simmer until desired consistency is obtained, it will continue to thicken.
- Add the gnocchi and simmer for about 5 minutes, refer to package instructions for exact amount of time.
- Reduce heat to low and add the spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!
Cup of Yum
Notes
- When preparing in a crock pot, omit flour and use 1 tablespoon butter; thicken at the end with a slurry of half-and-half and cornstarch.
- For sausage variation, cook sliced or ground sausage with the vegetables before adding broth.
- Half-and-half adds creaminess; it consists of equal parts milk and cream.
- Mustard powder subtly enhances flavors without altering the taste directly.
- To serve, season with additional salt, pepper, or red pepper flakes to taste.
Nutrition Information
Calories
507kcal
(25%)
Carbohydrates
46g
(15%)
Protein
28g
(56%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
118mg
(39%)
Sodium
1236mg
(52%)
Potassium
739mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3384IU
(68%)
Vitamin C
20mg
(22%)
Calcium
159mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5 people
Amount Per Serving
Calories 507
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1236mg | 52% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3384IU | 68% |
| Vitamin C | 20mg | 22% |
| Calcium | 159mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.