Creamy Chicken And Gnocchi Soup

Thick and creamy, this chicken and gnocchi soup is hearty and delicious. Sautéed vegetables are simmered with bone broth, cream, fresh herbs, tender, seared chicken breast, and homemade gnocchi.

Course Dinner

Cuisine Italian

Keyword chicken and gnocchi soup, gnocchi soup

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 490kcal

Author Lisa Bass

Ingredients

3 tablespoons butter or olive oil
2 stalks celery diced
1 onion diced
2 carrots shredded
3 cloves garlic minced
1/4 cup all purpose flour or 1/3 cup einkorn flour
6 cups broth I prefer homemade in the Instant Pot.
1 tablespoon fresh thyme chopped
3 cups cooked chicken chopped (You can use leftovers from a whole roasted chicken or boneless skinless breasts.)
1 recipe gnocchi or 1 package
2 cups cream or half and half I prefer cream, but use what you have!
1 cup spinach chopped
salt and pepper to taste

Instructions

If you plan to use homemade broth, start the broth a few hours before (or even the night before) and store it in the fridge until you are ready to make this recipe.
Start a batch of homemade gnocchi.
Place a cast iron skillet over medium high heat; add butter and chicken to the hot pan. Cook chicken about 4-5 minutes on each side until cooked through. Set aside to cool. You can also use leftover roasted chicken.
While the chicken is cooking, place a large pot over medium heat and add butter.
Dice celery, onion, and carrots and add to the pot.
Cook veggies for five minutes until they start to become translucent.
Add garlic and cook an additional two minutes.
Sprinkle flour over the vegetables and butter to create a roux.
Cook for another minute, stirring constantly to avoid burning.
Add in the broth and cook until thickened.
Dice chicken and add to soup.
Add thyme, gnocchi, and cream.
Simmer for 5 minutes, or until gnocchi is cooked.
Add spinach, then salt and pepper to taste.
Serve and enjoy.

Notes

If you want to make everything from scratch in this recipe, I recommend starting it earlier in the day. Make the bone broth a few hours ahead of time. You could even make the gnocchi a few hours ahead of time and just place it in the fridge until you are ready to roll out, slice, and cook. Same goes with the pan-fried chicken.
If you are pinched for time, you could use store-bought broth and gnocchi.
You can use cream or half and half. Cream will yield a thicker, creamier soup.

Nutrition