🍲 Creamy Chicken Gnocchi Soup

This Creamy Chicken Gnocchi Soup is rich, comforting, and packed with tender shredded chicken, pillowy potato gnocchi, fresh spinach, and vegetables in a velvety cream broth. It’s hearty enough for a full meal and comes together in about 30–40 minutes — perfect for cozy dinners or meal prep.

🛒 Ingredients (Serves 4–6)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 rib celery, diced

• ¼ cup all-purpose flour

• 4 cups chicken broth

• 1 cup whole milk

• 1 cup heavy cream

• 2 cups cooked chicken breast, shredded

• 1 pound potato gnocchi (store-bought or homemade)

• 1–2 cups fresh spinach

• ½ teaspoon dried thyme

• ½ teaspoon Italian seasoning

• Salt and black pepper to taste

• Optional: pinch of red pepper flakes

• Fresh parsley for garnish

🔪 Instructions

1️⃣ Sauté the Vegetables

In a large pot or Dutch oven over medium heat:

• Add butter and olive oil.

• Sauté onion, carrots, and celery for 4–5 minutes until softened.

• Add garlic and cook for 30 seconds.

2️⃣ Make the Creamy Base

• Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw taste.

• Slowly whisk in chicken broth.

• Add milk and heavy cream, stirring until smooth.

3️⃣ Add Chicken & Gnocchi

• Stir in shredded chicken, thyme, and Italian seasoning.

• Bring to a gentle simmer.

• Add gnocchi and cook for 3–5 minutes (they’ll float when done).

4️⃣ Finish with Spinach

• Stir in fresh spinach and cook until wilted (about 1–2 minutes).

• Season with salt, pepper, and red pepper flakes if desired.

5️⃣ Serve

• Ladle into bowls.

• Garnish with fresh parsley and cracked black pepper.

• Serve warm with crusty bread.

🧑‍🍳 Tips for Success

• ✔️ Use rotisserie chicken for convenience.

• ✔️ Don’t overcook gnocchi — they cook quickly.

• ✔️ For a thicker soup, simmer a few extra minutes.

• ✔️ For lighter soup, substitute half-and-half for heavy cream.

❓ Frequently Asked Questions (Q&A)

Q1: Can I freeze this soup?

Cream-based soups can separate when frozen. If freezing, leave out the cream and add it after reheating.

Q2: Can I make it dairy-free?

Yes — substitute coconut milk or unsweetened almond milk and use dairy-free butter.

Q3: How long does it last in the fridge?

Store in an airtight container for 3–4 days.

Q4: Can I make this in a slow cooker?

Yes. Cook vegetables first, then combine everything except gnocchi and spinach. Add gnocchi in the last 30 minutes and spinach at the end.

Q5: Can I use turkey instead of chicken?

Absolutely — leftover turkey works perfectly.