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Creamy Chicken Gnocchi Soup
5 from 21 votes

Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup features a rich broth made with butter, olive oil, white wine, and chicken stock thickened with flour and half-and-half. It includes tender potato gnocchi, shredded chicken, fresh vegetables, spinach, and Parmesan cheese, creating a comforting soup with creamy texture and layered flavors.

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

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

    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

  • 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

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%)

Nutrition Facts

Serving: 6 servings

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.