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Creamy Chicken Gnocchi Soup

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.⠀
  2. 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.⠀
  3. 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.
  4. 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.⠀
  5. 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.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.