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–+ servings
Chicken Gnocchi Soup

Hearty Chicken Gnocchi Soup Ready in Just 35 Minutes

A comforting Chicken Gnocchi Soup that can be made in 35 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter substitute with olive oil for a lighter option
  • 1 medium yellow onion can use shallots or leeks for a milder taste
  • 1 medium shallot can be omitted if unavailable
  • 2 medium carrots substitute with parsnips or sweet potatoes
  • 2 stalks celery green bell peppers can be a substitute
  • 2 cloves garlic fresh is preferred, but garlic powder can be used
For the Thickener
  • 1/4 cup all-purpose flour cornstarch can be used as a gluten-free alternative
For the Broth
  • 4 cups chicken broth vegetable broth can be used for a vegetarian option
  • 1 cup whole milk replace with half-and-half or heavy cream for richness
For Seasoning
  • 1 teaspoon kosher sea salt adjust to taste based on broth's sodium content
  • 1 tablespoon Italian seasoning blend of dried basil, oregano, and thyme can be used
  • 1/2 teaspoon thyme can substitute with dried or omit
  • 1/2 teaspoon ground black pepper white pepper can be a milder alternative
  • 1/2 teaspoon paprika smoked paprika can be used for different flavor
For the Main Ingredients
  • 2 cups shredded rotisserie chicken homemade shredded chicken works as well
  • 2 cups fresh spinach substitutes include kale or Swiss chard
  • 1 package (16 ounces) gnocchi tortellini or dumplings can be alternatives

Equipment

  • Large stockpot

Method
 

Step‑by‑Step Instructions
  1. In a large stockpot over medium heat, melt 2 tablespoons of unsalted butter. Add the diced yellow onion, shallot, carrots, and celery, sautéing until softened and fragrant, about 5 minutes. Stir in 2 minced garlic cloves and cook for an additional 2 minutes.
  2. Whisk in 1/4 cup of all-purpose flour into the softened vegetable mixture, cooking for 1 minute. Gradually pour in 4 cups of chicken broth while whisking constantly to avoid lumps. Then, add 1 cup of whole milk and season it with 1 teaspoon of kosher salt, 1 tablespoon of Italian seasoning, and 1/2 teaspoon of thyme. Allow this to simmer for 5 minutes until slightly thickened.
  3. Stir in 2 cups of shredded rotisserie chicken and 2 cups of fresh spinach into the simmering soup, mixing thoroughly. Let it simmer for another 4 minutes, stirring occasionally, until the spinach is wilted and the chicken is heated through.
  4. Add 1 package of gnocchi to the pot, stirring gently for about 1 minute. Simmer the soup for an additional 4 to 5 minutes until the gnocchi float and are tender.
  5. Taste the soup and adjust seasoning by adding more salt or pepper if necessary. Once satisfied with the flavor, remove from heat and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 550mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For an ultra-creamy soup, swap whole milk for half-and-half or heavy cream. Preserve the quality of the gnocchi by avoiding reheating multiple times.

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