Follow Me On Social Media!
Chicken and Gnocchi Soup
Warm up with this easy, flavorful, and ultra-delicious Chicken Gnocchi Soup that comes together in under 30 minutes using rotisserie chicken. Packed with tender gnocchi, savory veggies, fresh spinach, and shredded chicken in a rich, creamy broth, it rivals — or even surpasses — Olive Garden’s version.
Ingredients You’ll Need
- Butter – 3 tablespoons
- Yellow onion, chopped – 1 small
- Celery stalks, chopped – 2
- Carrots, peeled and diced – 2 medium
- Garlic, minced – 3 cloves
- All-purpose flour – 3 tablespoons
- Half-and-half – 2 cups
- Chicken broth (low sodium) – 4 cups
- Fresh thyme, chopped – 2 teaspoons
- Cooked chicken, diced into bite-size pieces – about 2½ cups (rotisserie chicken is perfect)
- Potato gnocchi – 16 oz
- Baby spinach, stems trimmed – 3 cups
- Red pepper flakes – optional, to taste
- Salt and freshly ground black pepper, to taste
Step-by-Step Directions
- Sauté the base: In a large pot or Dutch oven, melt the butter over medium heat. Add onions, celery, and carrots. Cook until onions and celery are tender, about 7–8 minutes. Reduce to low heat and stir in the garlic, cooking for another minute.
- Thicken the broth: Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 2 minutes to eliminate that raw flour taste.
- Add the liquids: Gradually whisk in the half-and-half and chicken broth, alternating between the two. Bring to a gentle boil, then reduce to a simmer and cook until the mixture thickens—around 10 minutes.
- Incorporate main ingredients: Stir in the thyme, diced chicken, and gnocchi. Simmer for about 5 minutes, allowing the gnocchi to cook through.
- Finish with greens and seasoning: Add the spinach and red pepper flakes (if using). Season with salt and black pepper to taste. Continue cooking just until the spinach wilts.
Cooking Tips
- Shortcut alert: Use a store-bought rotisserie chicken to speed things up. Perfectly tender and pre-cooked.
- Veggie prep: Chopping veggies small helps them cook faster and evenly.
- Fresh herbs: Feel free to swap thyme for rosemary, parsley, or basil depending on your mood or what you have on hand.
- Best gnocchi choice: Frozen or fresh gnocchi taste better and contain fewer preservatives compared to dried. If using frozen, toss it in straight from the freezer—no thawing needed.
- Greens: Baby spinach is ideal; just trim off any long stems.
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave at low power.
- Freezer: If freezing, cool the soup completely before packing it into freezer-safe containers or zipper bags. Freeze for up to 3 months. Dairy-based soups may shift in texture after freezing — thaw in the fridge overnight and reheat slowly on low heat.
Why It’s Great
This soup is a comforting meal that’s quick to pull together, especially for busy evenings or satisfying colder-weather cravings. The gnocchi holds its shape beautifully and, combined with tender chicken and vibrant spinach, makes for an irresistible bowl you’ll want to enjoy again and again.
