Chicken and Gnocchi Soup is a creamy one-pot dinner with tender chicken, potato gnocchi, spinach, carrots, celery, onion, and garlic. It comes together quickly enough for a weeknight but still has the rich, cozy texture you want from a cold-weather soup.
Why You’ll Love This Chicken and Gnocchi Soup
The gnocchi make this soup especially filling without requiring a separate pot of pasta. They cook directly in the broth and are ready when they float and become tender. Half-and-half gives the soup a creamy finish, while spinach and vegetables keep it from feeling too heavy.
It is also a good use for leftover cooked chicken. Because the chicken is already cooked, it only needs to warm through before the gnocchi and cream are added.
Ingredient Notes
- Potato gnocchi: Mini gnocchi work especially well in soup because they are easy to spoon and cook quickly.
- Cooked chicken: Use cubed chicken breast, rotisserie chicken, or another cooked chicken you already have.
- Spinach: Add it after the gnocchi so it wilts without cooking down too much.
- Half-and-half: This gives the broth its creamy texture. Add it near the end and avoid a hard boil afterward.
- Cornstarch: Optional, but useful if you prefer a slightly thicker broth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked chicken breast, cubed
- 4 cups chicken broth
- 1 (16-ounce) package mini potato gnocchi
- 1 (6-ounce) bag baby spinach leaves
- 1 tablespoon cornstarch, optional
- 2 tablespoons cold water, optional
- 2 cups half-and-half cream
- Salt and ground black pepper, to taste
How to Make Chicken and Gnocchi Soup
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onion, and garlic and cook for about 5 minutes, until the onion is translucent and the vegetables begin to soften.
- Stir in the cooked chicken and chicken broth and bring the soup to a gentle simmer.
- Add the gnocchi and cook for 3 to 4 minutes, or until they begin to float and are tender.
- Stir in the spinach and cook for about 3 minutes, just until wilted.
- If using the cornstarch, whisk it with the cold water until smooth. Stir the slurry and the half-and-half into the soup.
- Cook over gentle heat for about 5 minutes, stirring occasionally, until the soup thickens slightly. Season with salt and pepper to taste and serve warm.
How to Keep the Gnocchi Tender
Gnocchi do not need a long simmer. Add them only after the broth and chicken are hot, then cook just until they float and become tender. Continuing to boil the soup for a long time after that can make the gnocchi overly soft.
When reheating leftovers, use low to medium heat and warm only until the soup is hot. That helps protect both the gnocchi and the creamy broth.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The gnocchi will continue to absorb some liquid as the soup sits, so you may want to add a splash of chicken broth or half-and-half when reheating.
Reheat gently on the stovetop or in short intervals in the microwave. Avoid boiling the soup hard once the cream has been added.
More Easy Soup Recipes
For more cozy dinners, try Chicken Pot Pie Soup, Chicken Rice Soup, or Chicken Noodle Soup. You can also browse more soup recipes and easy pasta recipes.
