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–+ servings
Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup That's Ready in 30 Minutes

A comforting Creamy Chicken Gnocchi Soup ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Adds richness and flavor; substitute with olive oil for a dairy-free version.
  • 2 tablespoons Regular Olive Oil Used for sautéing; avoid extra virgin for high-heat cooking.
  • 1 cup Chopped Yellow Onion Provides a sweet and aromatic base.
  • 1 cup Shredded Carrots Adds sweetness and color.
  • 1 cup Thinly-Sliced Celery Offers crunch and flavor depth.
  • 4 cloves Minced Garlic For aromatic flavor.
  • 0.5 cup Dry White Wine (Pinot Grigio) Deglazes the pot and enhances flavors.
  • 0.25 cup All-Purpose Flour Facilitates thickening the soup base.
  • 4 cups Chicken Stock or Broth Creates the soup base.
  • 1 cup Warmed Half-and-Half Adds creaminess and richness.
  • 1 tablespoon Chopped Fresh Thyme Provides an herbal note.
  • 1 tablespoon Dried Italian Seasoning Combined herbs for flavor.
For the Finishing Touches
  • 16 ounces Potato Gnocchi Main ingredient providing texture.
  • 0.5 cup Grated Parmigiano Reggiano For richness and flavor.
  • 2 cups Shredded Cooked Chicken Breast Source of protein; rotisserie chicken is recommended.
  • 2 cups Baby Spinach Leaves Adds freshness and color.
  • to taste Grated Nutmeg (optional) Enhances depth in creamy soups.

Equipment

  • large pot

Method
 

Steps
  1. In a large pot over medium-high heat, melt 2 tablespoons of unsalted butter and 2 tablespoons of olive oil together until the butter is fully melted.
  2. Add 1 chopped yellow onion, 1 cup of shredded carrots, and 1 cup of thinly-sliced celery. Sauté the vegetables for 5-8 minutes until softened.
  3. Stir in 4 cloves of minced garlic and allow it to cook for 1 minute until fragrant.
  4. Pour in ½ cup of dry white wine to deglaze the pot and let simmer for 2-3 minutes.
  5. Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables, stirring constantly for about 1-2 minutes.
  6. Gradually whisk in 4 cups of chicken stock, followed by 1 cup of warmed half-and-half. Add 1 tablespoon each of chopped fresh thyme and dried Italian seasoning, then bring to a gentle simmer.
  7. Stir in 16 ounces of potato gnocchi and let simmer for about 3-5 minutes.
  8. Add 2 cups of shredded rotisserie chicken and 2 cups of baby spinach leaves, stirring until the spinach wilts.
  9. Season with grated nutmeg (if using), plus additional salt and pepper to taste. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 4000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Best enjoyed fresh within a couple of days. Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove.

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