Creamy Chicken & Gnocchi Soup with Spinach
Creamy Chicken & Gnocchi Soup with Spinach is the ultimate cozy soup that warms you from the inside out. It’s rich, creamy, and brimming with tender gnocchi, juicy chicken, and fresh spinach. This dish isn’t just a delightful bowl of comfort; it also showcases the beautiful simplicity of Italian cooking. The harmonious blend of herbs and spices brings this creamy masterpiece to life, creating a flavor experience that’s hard to resist.
Table of Contents
When I first stumbled upon this recipe, I was looking for something quick yet hearty to satisfy my family’s hunger after a long day. The beauty of this creamy chicken & gnocchi soup with spinach is that it comes together in about 30 minutes — perfect for busy weeknights! It’s brilliant for those who relish the indulgence of homemade soup without spending hours in the kitchen. I wholeheartedly invite you to try it; I promise, it’ll become a staple in your home as it has in mine!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 30 minutes, making mealtime a breeze.
- Irresistible Flavor: Creamy, savory, and packed with flavor that comforts the soul.
- Eye-Catching Appeal: The vibrant greens of spinach and the fluffy gnocchi make every bowl a feast for the eyes.
- Perfect for Any Occasion: Great for a weeknight dinner or meal prepping for busy days.
- Family-Friendly: A crowd-pleaser that kids and adults alike will love.
Ingredients You’ll Need
- 2 tablespoons butter or olive oil: This fat adds a rich flavor to the base of the soup. Olive oil is a healthier option if you prefer.
- 1 large yellow onion, diced (about 1.5 cups): The onion sweetens as it cooks, providing a depth of flavor.
- 2 large carrots, diced (about 1.5 cups): Carrots add color and a subtle sweetness.
- 2 ribs celery, diced (about 1.5 cups): This adds a nice crunch and enhances the soup’s flavor profile.
- 1 teaspoon dried thyme or 1 tablespoon fresh: Thyme brings a lovely earthy note; fresh herbs always deliver a brighter flavor.
- 1 teaspoon dried oregano or 1 tablespoon fresh: Oregano enhances the Italian essence of the soup.
- 2 cloves garlic, minced: A staple in many dishes; garlic adds aromatic depth.
- 1/4 cup all-purpose flour: Used as a thickener to create that luxurious, creamy texture.
- 4 cups chicken stock (preferably low-sodium): A nourishing base for the soup; low-sodium allows you to control saltiness.
- 16 oz. potato gnocchi: The star of the dish! Store-bought is convenient, or you can make your own if feeling adventurous.
- 2 cups cooked shredded or chopped chicken: Rotisserie chicken saves time while still providing great flavor.
- 2 cups roughly chopped fresh spinach (about 5 oz.): Fresh spinach wilts beautifully, adding color and nutrients.
- 1 cup half and half or whole milk (or heavy cream): Creaminess that makes every bite feel indulgent.
- 1 cup grated parmesan cheese (about 3 oz.): Cheese enhances the creaminess and adds a savory umami flavor.
- Kosher salt and black pepper to taste: Essential for seasoning and elevating all the flavors.
How to Make Creamy Chicken & Gnocchi Soup with Spinach
- Sauté the Vegetables: In a large heavy pot or Dutch oven, melt 2 tablespoons of butter (or olive oil) over medium-high heat. Add the diced onion, diced carrots, and diced celery along with 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Stir to coat the vegetables in the butter and sauté until softened and slightly browned (about 5 minutes).
- Add Garlic: Stir in the minced garlic and sauté until fragrant, about 15-30 seconds. Be careful not to burn the garlic, as it can turn bitter.
- Incorporate Flour: Add 1/4 cup of all-purpose flour and stir to coat the vegetables. Cook for about 1 minute while stirring frequently. This step creates a roux that will thicken your soup.
- Pour in Broth: Pour in 4 cups of chicken stock and stir to scrape up any bits stuck at the bottom. This will dissolve the flour and help create a smooth soup base. Bring this mixture to a gentle boil.
- Cook Gnocchi: Add 16 oz. of potato gnocchi to the pot. Allow to simmer uncovered for about 3 minutes, or until the gnocchi are cooked and begin to float to the top.
- Incorporate Remaining Ingredients: Stir in 2 cups of cooked shredded or chopped chicken, 2 cups of roughly chopped fresh spinach, 1 cup of half and half, and 3/4 cup of grated parmesan cheese. Keep heating and stirring until the spinach is wilted, the cheese is melted, and the chicken has warmed through, about 3 minutes.
- Season and Serve: Taste your soup and season with kosher salt and black pepper as needed. Serve immediately, enjoying every comforting spoonful!
Storing & Reheating
To store leftover creamy chicken and gnocchi soup with spinach, keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally, until hot, about 5-10 minutes. Be aware that freezing and reheating may alter the texture slightly, but you can refresh it by stirring in a splash of additional broth or cream.
Chef’s Helpful Tips
- Avoid overcrowding the pot; sauté the vegetables in batches if necessary for even cooking.
- Use room temperature ingredients for better emulsification, especially half and half or cream.
- Check for doneness by tasting the gnocchi; they’re perfect when they float to the top.
- If the soup feels too thick after cooling, add a splash of broth or milk to reach your desired consistency.
- This soup is great for make-ahead meals; just store the components separately and combine when ready to serve for the best texture.
Creamy Chicken & Gnocchi Soup with Spinach is such a satisfying dish, and it’s so easy to whip up. With its quick prep time, vibrant flavor profile, and healthy ingredients, it makes mealtime a delightful experience. Whether you’re sharing it with loved ones or treating yourself on a chilly night, this soup is a reminder of how comforting and nourishing homemade food can be. I genuinely encourage you to play around with the ingredients — add some extra veggies or seasonings to tailor it to your taste. Enjoy every spoonful of this rich and satisfying dish!
Recipe FAQs
Can I use gluten-free gnocchi?
Absolutely! Many stores offer gluten-free gnocchi made from alternative flours like potato or rice flour. Just check the cooking time to ensure they’re perfect in your soup.
How can I make this soup dairy-free?
To make this creamy chicken and gnocchi soup dairy-free, you can replace half and half with coconut milk and use a dairy-free cheese alternative. Ensure the stock and gnocchi are also dairy-free.
What can I serve with this soup?
This soup pairs beautifully with a crusty loaf of bread for dipping or a light salad for a balanced meal. The options are endless, depending on your cravings!
Can I freeze this soup?
Yes, you can freeze this chicken and gnocchi soup! Just remember to omit the spinach and any dairy ingredients before freezing. Add those in when reheating to maintain the best texture and flavor.
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📖 Recipe Card
Creamy Chicken & Gnocchi Soup with Spinach
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Description
This creamy chicken & gnocchi soup with spinach is a hearty meal that combines tender chicken, fluffy gnocchi, and fresh spinach in a deliciously creamy broth. It’s perfect for a quick dinner or a comforting lunch!
Ingredients
- 2 tablespoons butter or olive oil
- 1 large yellow onion diced (about 1.5 cups)
- 2 large carrots diced (about 1.5 cups)
- 2 ribs celery plus leaves if available, diced (about 1.5 cups)
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth preferably low-sodium
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
- 2 cups roughly chopped fresh spinach (about 5 oz.)
- 1 cup half and half or whole milk, or heavy cream
- 1 cup grated parmesan cheese (about 3 oz.)
- kosher salt and black pepper to taste
Instructions
- In a large heavy pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion, carrots, celery, thyme, and oregano. Stir and sauté until vegetables are softened and browned for about 5 minutes.
- Add the minced garlic and sauté until fragrant, about 15-30 seconds.
- Stir in the flour to coat the veggies and cook for about 1 minute, stirring frequently.
- Pour in the chicken broth, scraping up any stuck-on bits, and bring to a gentle boil.
- Add the gnocchi and simmer uncovered for about 3 minutes, until they start to float to the top.
- Stir in the cooked chicken, chopped spinach, half and half, and grated parmesan. Heat through until spinach is wilted and cheese is melted, about 3 minutes.
- Season with kosher salt and black pepper to taste. Serve.
Notes
Feel free to use leftover chicken for a quicker meal.
Adjust the thickness by adding more or less broth as desired.
Add more vegetables like bell peppers or zucchini for extra nutrients.
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg
