If comfort food had a champion, it would surely be this Chicken Gnocchi Soup Recipe. Imagine tender chicken swimming in a creamy, velvety broth packed with veggies, delicate potato gnocchi that melt in your mouth, and just the right hint of herbs and spices. It’s the kind of soup you’ll want to hug yourself with on chilly days, yet light and fresh enough to enjoy any time of the year. Whether you’re serving a family dinner or craving something soothing after a long day, this soup delivers on flavor, texture, and pure soul-satisfying goodness.
Ingredients You’ll Need
The beauty of this Chicken Gnocchi Soup Recipe lies in its simple yet essential ingredients, each bringing a little magic to the pot. From the creamy half-and-half to the fresh spinach, every component balances flavor and texture perfectly.
- 4 tablespoons butter: Creates the rich base that starts your soup with cozy warmth and depth.
- 1 small yellow onion (diced): Adds subtle sweetness and aromatic layers.
- 1 stick of celery (diced): Brings a gentle earthy crunch and freshness.
- ½ cup carrots (julienned): Provides a pop of natural sweetness and bright color.
- 3 garlic cloves (minced): Infuses the broth with sharp, mouthwatering flavor.
- ¼ cup all-purpose flour: Thickens the soup to a perfect, luscious consistency.
- 2 cups half-and-half: Adds creamy indulgence without overpowering the other flavors.
- 4 cups chicken broth: The savory backbone of the soup, bringing everything together.
- ½ teaspoon thyme: Lends subtle herbaceous notes that brighten the dish.
- ½ teaspoon mustard powder: A secret ingredient that adds gentle warmth and complexity.
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken): The hearty protein that makes this soup satisfying and nourishing.
- Salt and pepper (to taste): Essential seasonings to elevate every bite.
- 16 oz. potato gnocchi: Soft, pillowy pasta bites that create irresistible texture.
- 1 cup fresh spinach (roughly chopped): Adds freshness, nutrients, and a lovely splash of green.
- 1 pinch red pepper flakes (optional): For a subtle touch of heat and extra flavor depth.
How to Make Chicken Gnocchi Soup Recipe
Step 1: Prepare the Aromatics
Start by melting butter in a large pot over medium heat. Toss in the diced onion, celery, and carrots. Let these veggies soften and mingle for around 5 minutes to build a rich flavor base. Then, introduce minced garlic and cook just for a minute more, enough for it to release its fragrant kiss without burning.
Step 2: Make the Roux
Sprinkle in the flour, stirring constantly, allowing it to cook for about 2 minutes until it takes on a gentle golden hue. This step is crucial—it thickens the soup and gives it body, transforming the broth into the creamy texture you’ll love.
Step 3: Add Liquids Gradually
Slowly pour in the chicken broth and half-and-half in small splashes, stirring continuously. This gentle introduction prevents your roux from breaking apart and ensures a smoothly blended, silky soup base. Keep the heat moderate as you bring everything to life.
Step 4: Season the Soup and Cook Chicken
Stir in thyme and mustard powder to layer subtle warmth and herbaceous tones. Season the chicken breasts with salt and pepper before adding them to the pot. Bring the soup to a gentle boil—the key is to keep it at a slow, tender simmer so your chicken stays juicy and tender while cooking through (expect about 10-15 minutes, depending on thickness).
Step 5: Dice Chicken and Simmer
Once cooked, remove the chicken and let it rest for 5 minutes to lock in juices. Dice it into bite-sized pieces and return it to the soup. Let the broth simmer a little longer to thicken further, developing those inviting, comforting flavors.
Step 6: Cook the Gnocchi
Add potato gnocchi to the pot and simmer for roughly 5 minutes, or according to the package instructions. These tender pasta dumplings soak up the creamy broth, creating little pockets of heavenly softness.
Step 7: Add Greens and Final Seasoning
Turn the heat down and stir in fresh spinach and a pinch of red pepper flakes if you like a touch of spice. Cook until the spinach wilts, just about a minute. Finish with salt and pepper to taste, and your Chicken Gnocchi Soup Recipe is ready to serve up comfort in a bowl.
How to Serve Chicken Gnocchi Soup Recipe
Garnishes
For an extra-special touch, sprinkle freshly chopped parsley or a little grated Parmesan cheese atop your bowl. These garnishes brighten the flavors and add a pleasing contrast to the creamy texture. A drizzle of good olive oil can also add a silky finish that elevates each spoonful.
Side Dishes
Pair your soup with crusty artisan bread or warm garlic breadsticks to soak up every last drop. A crisp green salad with lemon vinaigrette can balance the hearty richness beautifully. These simple sides transform the meal into an unforgettable experience.
Creative Ways to Present
Serve the soup in rustic bowls to bring a cozy, homestyle vibe to the table. For a casual gathering, use small crocks with individual servings and sprinkle gnocchi on top just before serving to highlight their pillowy texture. You could even toast gnocchi lightly before adding for an exciting textural twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
This Chicken Gnocchi Soup Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors even deepen overnight, making it a perfect recipe to prepare ahead for busy weeknights or meal prep.
Freezing
Because the gnocchi tend to become softer after freezing and thawing, it’s best to freeze the soup without them. Freeze the base soup in a freezer-safe container for up to 2 months. When reheating, cook fresh gnocchi separately and combine before serving for the best texture.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure an even temperature. Add a splash of half-and-half or broth if the soup thickens too much. Add fresh spinach in the last minute to keep it bright and vibrant.
FAQs
Can I use pre-cooked chicken for this soup?
Absolutely! Using diced cooked chicken speeds up the process—you can add it when you add the gnocchi and warm it through. Just be mindful not to overcook the gnocchi if your chicken is already cooked.
Is it possible to make this soup dairy-free?
Yes, swap the half-and-half with coconut milk or a creamy non-dairy alternative. Use olive oil instead of butter for the base. The soup will still be creamy and delicious, with a slight twist in flavor.
Can I substitute gnocchi with another pasta?
You can! Small pasta shapes like mini shells, ditalini, or even tortellini work great here. Just adjust the cooking times according to the package instructions since different pastas cook differently.
How spicy is this soup with the red pepper flakes?
The pinch of red pepper flakes offers a gentle warmth that enhances the flavors without overwhelming your palate. You can always omit or increase the amount based on your heat preference.
What is the best way to dice the cooked chicken?
After letting the cooked chicken rest, use a sharp knife to cut it into bite-sized cubes. Keeping pieces uniform helps with even distribution and a better eating experience in the soup.
Final Thoughts
There’s something truly special about this Chicken Gnocchi Soup Recipe that turns an ordinary meal into a cozy celebration of flavors and textures. I can’t recommend it enough if you want to warm your heart and satisfy your appetite with a dish that feels like a homemade hug. Dive in, experiment with the garnishes, and enjoy every comforting spoonful!
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Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and comforting Chicken Gnocchi Soup combines tender chicken, fluffy potato gnocchi, and fresh spinach in a creamy broth made with butter, half-and-half, and chicken broth. Aromatic vegetables and a delicate blend of thyme and mustard powder add depth to this hearty soup, perfect for a cozy meal in just 30 minutes.
Ingredients
Sauce and Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- Salt and pepper to taste
Protein
- 1 lb boneless skinless chicken breasts (or 2 cups diced cooked chicken)
Other Ingredients
- 16 oz potato gnocchi
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- Prep the Vegetables and Melt Butter: Melt the butter in a large pot over medium heat. Add the diced onion, celery, and carrots and cook until the vegetables have softened, about 5 minutes. Then add the minced garlic and cook for an additional minute to release its aroma.
- Create the Roux: Sprinkle in the flour and stir well to combine. Cook for about 2 minutes, stirring frequently, until the flour starts to turn a light golden color, which helps to remove the raw flour taste and thickens the soup later.
- Add Liquids Gradually: Slowly add the chicken broth and half-and-half in small splashes while stirring continuously to avoid lumps and maintain a smooth roux. Adding the liquids slowly is critical to prevent the roux from breaking.
- Season the Broth: Stir in the thyme and mustard powder, which add subtle herbal and tangy notes to the flavor profile.
- Cook the Chicken: Season the chicken breasts with salt and pepper and add them to the pot. Bring the broth to a gentle boil — avoid rapid boiling as it will toughen the chicken. Simmer until the chicken is fully cooked through, about 10-15 minutes depending on thickness.
- Remove, Rest, and Dice Chicken: Take the chicken out and let it rest for 5 minutes to retain moisture. Then dice the chicken into bite-sized pieces and return it to the soup pot.
- Simmer for Consistency: Let the soup simmer gently until it thickens to your desired consistency. The starch in the roux and gnocchi will contribute to the thickness.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup and cook for approximately 5 minutes, or according to the package instructions, until tender and cooked through.
- Finish with Greens and Seasoning: Reduce the heat to low, then stir in the chopped spinach and red pepper flakes if using. Season with additional salt and pepper to taste. Simmer for about 1 minute until the spinach wilts, then serve hot.
Notes
- For a slow cooker variation, cook the vegetables and roux separately, then combine all ingredients in the crock pot and cook on low for 4-6 hours or high for 2-3 hours before adding gnocchi and spinach near the end.
- If preferred, use cooked rotisserie chicken instead of raw chicken breasts to shorten cooking time.
- You can substitute half-and-half with whole milk or heavy cream for a richer or lighter texture respectively, but cooking time may vary slightly.
- The red pepper flakes are optional and add a slight kick; omit if you want a milder soup.
