Creamy Chicken Gnocchi Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
525 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Creamy Chicken Gnocchi Soup
Description
Creamy Chicken Gnocchi Soup starts by sautéing onions, carrots, and celery in butter and olive oil until softened and lightly browned, then garlic is added for aroma. The pot is deglazed with white wine to lift browned bits and develop flavor. Flour is stirred in to form a roux, thickening the soup once chicken stock and half-and-half are added.
The soup simmers gently and is seasoned with fresh thyme and Italian seasoning. Potato gnocchi are cooked in the broth until tender and floating, followed by Parmesan cheese, shredded cooked chicken, and baby spinach leaves. The spinach wilts, and the chicken heats through, enhancing body and nutrition.
The texture is creamy and smooth, with softly cooked gnocchi contributing a pillowy bite. Nutmeg adds subtle warmth if used, and seasoning with salt and pepper adjusts flavor as needed. The soup thickens as it stands, offering a rich, satisfying meal ideal for cool weather.
Thyme quantity may be adjusted depending on dried herb blend strengths, and Parmesan addition varies according to salt content of stock and taste preference.
Ingredients
- 3 tablespoons butter unsalted
- 1 tablespoon olive oil regular
- 1 cup chopped yellow onion
- 3/4 cup carrot or julienned/"matchstick" cut, shredded
- 1/2 cup celery thinly sliced or small diced
- 2 large garlic minced (2-3 teaspoons, cloves
- 1/2 cup white wine I use Pinot Grigio, dry
- 1/4 cup all-purpose flour
- 4 cups chicken stock use low sodium and season to taste to control salt content, or broth
- 2 cups half-and-half , warmed
- 1 to 2 teaspoons thyme see note, chopped fresh leaves
- 1/2 teaspoon Italian seasoning also sometimes labeled "Italian Herbs", dried
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- 1/2 to 3/4 cup Parmigiano Reggiano cheese see note, grated
- 2 cups chicken breast such as from a rotisserie chicken, shredded or cubed, cooked
- 2 cups baby spinach leaves , roughly torn
- 1/8 teaspoon nutmeg optional, grated
- kosher salt Diamond Crystal kosher salt and freshly-ground
- black pepper Diamond Crystal kosher salt and freshly-ground
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
- Adjust fresh thyme amount based on how much dried thyme is included in your Italian seasoning blend.
- Start with 1/2 cup Parmigiano Reggiano cheese and increase to taste, considering saltiness of your stock.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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