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chicken gnocchi soup

Creamy Chicken Gnocchi Soup Recipe

A rich and creamy soup loaded with tender chicken, pillowy gnocchi, and fresh spinach — quick to make, comforting to eat, and perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 29 minutes
Servings: 4 People
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp Unsalted butter
  • 1 Tbsp Olive oil
  • 1 Medium Yellow onion
  • 2 Cloves Garlic cloves
  • 1 Stalk Celery stalk
  • 1 Small Carrot
  • ¼ Cup All-purpose flour
  • 4 Cups Chicken broth
  • 1 Cup Half-and-half
  • 2 Cups Cooked chicken breast
  • 1 Ib Potato gnocchi
  • 1 Cup Baby spinach
  • ½ Tsp Dried thyme
  • To taste Salt and black pepper
  • Optional Fresh parsley or Parmesan

Method
 

  1. Build the Base: In a large pot, heat butter and olive oil over medium heat. Sauté onion, celery, and carrot until soft and translucent, about 5 minutes.
  2. Add Garlic and Roux: Stir in garlic and cook 30 seconds. Sprinkle in flour and stir constantly for 1–2 minutes to form a smooth roux, it should smell nutty, not raw.
  3. Pour in Broth and Simmer: Slowly whisk in chicken broth to avoid lumps. Bring to a simmer and cook 5–6 minutes, until slightly thickened.
  4. Add Half-and-Half and Chicken: Stir in half-and-half, shredded chicken, and thyme. Simmer another 5 minutes, letting the flavors marry.
  5. Gnocchi Time: Add gnocchi and cook according to package directions (usually 3–4 minutes), they’ll float when done.
  6. Final Touches: Stir in baby spinach and season with salt and pepper. Let rest 2–3 minutes before serving. Garnish with parsley or Parmesan if desired.

Notes

  • Creaminess Requires Restraint: A rich soup shouldn’t be heavy, it should be smooth, layered, and elegant. The balance lies in your roux. Cook it patiently until golden and fragrant, not rushed or raw. That’s where the body begins.
  • Gnocchi Is Texture, Not Just Filler: Treat gnocchi with intention. Add it only when your soup is nearly ready, letting it soak in flavor without losing its pillowy core. Overcooking turns clouds into paste, timing is everything.
  • Vegetables Are Not Afterthoughts: Carrots and celery may seem humble, but their role is structural. Grated, sweated, and softened — they dissolve into the broth, offering sweetness and aroma without shouting.
  • Heat Management = Flavor Control: Half-and-half needs a gentle touch. Too hot, and you risk splitting; too fast, and you shock the soup’s balance. A low simmer is your best friend.
  • Garnish Isn’t Decoration, It’s Identity: A final dusting of parsley or parmesan, added right before serving, completes the experience. It’s not just a look , it’s the last word in flavor.