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Chicken Gnocchi Soup Recipe

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4.3 from 15 reviews

This creamy Chicken Gnocchi Soup is a comforting and hearty meal ready in just 30 minutes. Tender chicken breasts simmer in a flavorful broth with aromatic vegetables and herbs, then combined with delicate gnocchi, fresh spinach, and Parmesan cheese for a rich, satisfying bowl of soup perfect for any day.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Soup Base

  • 2 tablespoons oil
  • ½ medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 cup carrot matchsticks or finely chopped carrots
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups low sodium chicken broth

Proteins & Dairy

  • 2 boneless skinless chicken breasts
  • ¾ cup heavy cream
  • ¼ cup grated Parmesan cheese

Other Ingredients

  • 1 tablespoon corn starch
  • 3 cups small gnocchi (approximately 500g)
  • 1 ½ cups fresh spinach, roughly chopped

Instructions

  1. Sauté Vegetables: In a large dutch oven or soup pot, heat the oil over medium-high heat. Add the chopped onion, celery, and carrots and cook until they are slightly softened, about 3-4 minutes.
  2. Add Herbs and Seasonings: Stir in dried parsley, minced garlic, dried thyme, salt, and pepper to the softened vegetables, mixing well to combine the flavors.
  3. Simmer Chicken and Broth: Pour in the low sodium chicken broth and add the two boneless skinless chicken breasts. Bring the mixture to a simmer over medium-high heat. Then, reduce the heat to medium-low, cover, and let it simmer gently until the vegetables are tender and the chicken is fully cooked through (internal temperature of 165°F), approximately 12-15 minutes.
  4. Shred Chicken and Thicken Soup: Remove the chicken breasts from the pot and place them on a cutting board to shred finely using two forks. In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this mixture into the simmering soup along with the gnocchi. Let the soup simmer for another 4-5 minutes until the gnocchi is tender and the soup has thickened slightly.
  5. Finish and Serve: Return the shredded chicken to the pot and stir in the roughly chopped fresh spinach and grated Parmesan cheese. Taste and adjust seasonings as needed. Serve hot for a comforting and delicious meal.

Notes

  • Use low sodium chicken broth to better control the saltiness of the soup.
  • Make sure the chicken is cooked to an internal temperature of 165°F for safety.
  • If fresh spinach is unavailable, frozen spinach can be used; add it after thawing and draining excess water.
  • For thicker soup, add a bit more corn starch diluted in cream or cold broth.
  • This recipe can be made in advance; flavors improve after resting overnight.

Find it online: https://cheftinaskitchen.com/chicken-gnocchi-soup-recipe/