Go Back

Chicken and Gnocchi Soup

A comforting and creamy Chicken and Gnocchi Soup made from scratch, perfect for chilly evenings or when you're feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Chicken, cooked Shredded or diced
  • 1 1/2 cups Baby spinach
  • 1 small rib Celery Chopped
  • 3 cloves Garlic Minced
  • 1/2 cup Matchstick carrots
  • 1 small Yellow onion Chopped (about 1/2 cup)
  • 2 1/2 cups Chicken broth Preferably homemade
  • 1 12-ounce package Gnocchi, refrigerated
  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 2 tsp Granulated sugar
  • 1/2 tsp Italian seasoning, dried
  • 1 tsp Kosher salt
  • 1 pinch Nutmeg, ground
  • 4 tbsp Butter, unsalted
  • 2 cups Half-and-half

Method
 

Cooking Steps
  1. In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and sauté until the vegetables are tender.
  2. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
  3. Gradually whisk in the chicken broth, ensuring there are no lumps.
  4. Add the cooked chicken, baby spinach, matchstick carrots, black pepper, granulated sugar, Italian seasoning, kosher salt, and nutmeg. Stir to combine.
  5. Bring the soup to a simmer and allow to cook for about 10 minutes.
  6. Add the refrigerated gnocchi and half-and-half, stirring gently.
  7. Cook for an additional 3-5 minutes until the gnocchi is tender.
  8. Taste and adjust seasoning if necessary.
  9. Serve warm.

Notes

Best enjoyed with a side of garlic bread or a crisp side salad. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze them before adding half-and-half.