Creamy Chicken Gnocchi Soup

Name: Creamy Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon regular olive oil; 1 cup chopped yellow onion; 3/4 cup shredded carrots; 1/2 cup thinly-sliced or small-diced celery; 2 large garlic cloves; 1/2 cup dry white wine; 1/4 cup all-purpose flour; 4 cups chicken stock or broth; 2 cups half-and-half; 1 to 2 teaspoons chopped fresh thyme leaves; 1/2 teaspoon dried Italian seasoning; 1 pound potato gnocchi; 1/2 to 3/4 cup grated parmigiano reggiano; 2 cups Cooked Chicken Breast; 2 cups baby spinach leaves; 1/8 teaspoon grated nutmeg; Diamond Crystal kosher salt and freshly-ground black pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
525 kcal
Course
Soup
Cuisine
Italian-American Fussion

Creamy Chicken Gnocchi Soup

Orion Daniels

Report

Turn your leftover rotisserie chicken into a creamy bowl of Chicken Gnocchi Soup in just 30 minutes! With fresh spinach, potato gnocchi, Italian herbs, and parmesan, this easy, restaurant-inspired soup is cozy and comforting.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3 tablespoons unsalted butter
1 tablespoon regular olive oil
1 cup chopped yellow onion
3/4 cup shredded carrots (or julienned/"matchstick" cut)
1/2 cup thinly-sliced or small-diced celery
2 large garlic cloves , minced (2-3 teaspoons)
1/2 cup dry white wine (I use Pinot Grigio)
1/4 cup all-purpose flour
4 cups chicken stock or broth (use low sodium and season to taste to control salt content)
2 cups half-and-half , warmed
1 to 2 teaspoons chopped fresh thyme leaves (see note)
1/2 teaspoon dried Italian seasoning (also sometimes labeled "Italian Herbs")
1 pound potato gnocchi (refrigerated or shelf-stable)
1/2 to 3/4 cup grated parmigiano reggiano (see note)
2 cups Cooked Chicken Breast , such as from a rotisserie chicken, shredded or cubed
2 cups baby spinach leaves , roughly torn
1/8 teaspoon grated nutmeg (optional)
Diamond Crystal kosher salt and freshly-ground black pepper

Add to Shopping List

Instructions

Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat until foaming subsides. Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 teaspoon pepper until softened and just starting to brown. Add garlic and cook for 1 minute, until fragrant.⠀
Deglaze the pot with the wine, scraping any brown bits from the bottom with a wooden spoon. Simmer until almost all of the liquid is evaporated, 2-3 minutes. Stir in flour and cook for 1-2 minutes.⠀
Gradually whisk in chicken stock and simmer to thicken slightly. Whisk in half and half, thyme, and Italian seasoning. Bring to a simmer (not a rolling boil), stirring or whisking.
Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they'll start to float). Stir in parmesan, shredded chicken, and spinach leaves. Simmer for 2-3 minutes, until chicken is hot and spinach is wilted.⠀
Season to taste with nutmeg (if using), salt, and pepper. The soup will thicken as it sits. For a thinner-textured soup, serve right away. For a thicker soup, let stand 5-10 mins, keeping the soup warm or gently reheating, if needed.
Serve, topped with additional freshly-grated Parmigiano Reggiano and cracked black pepper, with crusty Italian bread on the side for dipping.

Notes

Thyme: I've indicated a range of quantity since dried Italian seasoning blends can vary in potency. (I use one that's a mixture of thyme, rosemary, oregano, marjoram, and basil.) You may need to adjust the amount of fresh thyme to taste based on how much dried thyme is in your blend.
Parmigiano Reggiano: The amount of cheese you'll need will depend on the sodium content of your stock and your personal preferences. Start with 1/2 cup and add additional to taste.

Nutrition Information

Show Details

Serving 0.16recipe Calories 525kcal (26%) Carbohydrates 46g (15%) Protein 26g (52%) Fat 25g (38%) Saturated Fat 13g (65%) Cholesterol 90mg (30%) Sodium 716mg (30%) Potassium 569mg (16%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 4209IU (84%) Vitamin C 8mg (9%) Calcium 242mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 525 kcal

% Daily Value*

Serving	0.16recipe
Calories	525kcal	26%
Carbohydrates	46g	15%
Protein	26g	52%
Fat	25g	38%
Saturated Fat	13g	65%
Cholesterol	90mg	30%
Sodium	716mg	30%
Potassium	569mg	12%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	4209IU	84%
Vitamin C	8mg	9%
Calcium	242mg	24%
Iron	5mg	28%