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Copycat Creamy Chicken and Gnocchi Soup

A close-up of a rich, creamy chicken gnocchi soup featuring plump gnocchi, shredded chicken, spinach, and fresh parsley.
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Make this rich, creamy chicken and gnocchi soup at home. This recipe delivers the comforting flavor of your favorite restaurant version in one pot and is ready quickly.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 (16 ounce) package shelf-stable potato gnocchi
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth and water until smooth. Stir in Italian seasoning, thyme, salt, and pepper. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Reduce heat to low, cover, and let simmer for 10 minutes.
  6. Stir in the heavy cream and the package of gnocchi. Increase heat slightly and cook, stirring occasionally, until the gnocchi float to the surface and are tender, about 3 to 5 minutes. Do not boil after adding cream.
  7. Stir in the fresh spinach until it wilts into the soup. Remove the pot from the heat.
  8. Stir in the Parmesan cheese until melted and the soup is smooth.
  9. Serve hot, garnished with fresh parsley.

Notes

  • For a faster version, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken when you add the broth.
  • If you prefer a thicker soup, increase the flour to 1/3 cup.
  • Shelf-stable gnocchi works best for this recipe as it holds its shape well during the short cooking time.

Nutrition

Find it online: https://dishicious.com/creamy-chicken-gnocchi-soup-recipe/