Description

A hearty and creamy chicken gnocchi soup enriched with garlic, tender pieces of chicken, soft gnocchi, and fresh vegetables—perfect for a comforting meal.

Ingredients

Units Scale

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
4 cups low‑sodium chicken broth
1 cup heavy cream
1 (16‑oz) package potato gnocchi
2 cups fresh baby spinach
1 teaspoon dried thyme
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Optional garnish: chopped fresh parsley, grated Parmesan cheese

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5–6 minutes.
Add minced garlic and cook for another 1–2 minutes until fragrant.
Push vegetables to the side and add butter. Once melted, add chicken pieces; season with salt, pepper, thyme, and Italian seasoning. Cook until chicken is browned and cooked through, about 5–7 minutes.
Pour in chicken broth; bring to a simmer.
Add gnocchi and cook according to package instructions (about 2–3 minutes until they float).
Stir in heavy cream and fresh spinach; simmer gently until spinach wilts and soup is warmed through, about 2 minutes.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with chopped parsley and a sprinkle of grated Parmesan if desired.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Make it richer by adding a splash of white wine after sautéing the chicken.
You can substitute cooked rotisserie chicken instead of raw chicken to save time; add it after the broth step.
Frozen spinach can be used in place of fresh—just thaw and drain first.
This soup freezes well—cool completely, then store in airtight containers for up to 3 months. Thaw and reheat gently.

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 350 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 70 mg