Description
This Creamy Chicken and Gnocchi Soup is rich, comforting, and ready in under 30 minutes. Loaded with shredded chicken, fluffy gnocchi, carrots, spinach, and a flavorful creamy broth—perfect for cozy nights or meal prep.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 cup shredded carrots
1/2 cup chopped celery
1/4 cup all-purpose flour
4 cups chicken broth
1 cup half-and-half (or heavy cream)
1 teaspoon Italian seasoning
2 cups cooked shredded chicken (rotisserie works great)
1 (16 oz) package potato gnocchi
1 1/2 cups fresh spinach, chopped
Salt & pepper, to taste
Fresh parsley for garnish (optional)
Instructions
1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
2. Add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
3. Stir in flour and cook for 1 minute to form a roux.
4. Slowly whisk in chicken broth and bring to a simmer.
5. Add half-and-half, Italian seasoning, salt, and pepper. Stir well.
6. Add shredded chicken and gnocchi. Simmer 8–10 minutes until gnocchi is tender.
7. Stir in chopped spinach and cook 2–3 minutes until wilted.
8. Taste and adjust seasoning. Serve hot, garnished with parsley.
Notes
Use store-bought gnocchi for quick prep or homemade if preferred.
To make gluten-free, use gluten-free flour and gnocchi.
Soup thickens as it cools—add extra broth or milk when reheating.