Chicken Gnocchi Soup
Homemade Chicken Gnocchi Soup
This chicken gnocchi soup is a hearty, delicious, and simple soup. It’s full of vegetables and a delectable creamy broth, that’s a perfect way to fill you up on a chilly day. This recipe was in instant family favorite and is such a quick and easy way to get a delicious dinner on the table.
I love to add pasta, rice, potatoes, dumplings or gnocchi to a recipe to make a simple soup more filling. The combination of gnocchi, vegetables, and chicken in this soup make it a well rounded meal on it’s own.
Soup is wonderful to make extra to enjoy the leftovers later in the week and this chicken gnocchi soup is no exception! I love to make a double batch so we have quick, easy, and nutritious lunches to reheat during our busy weeks.
Ingredients:
Butter
Onions
Carrots
Celery
Garlic
All purpose flour
Thyme
Oregano
Nutmeg
Chicken broth or stock – homemade makes this incredible. You can find my recipe for homemade chicken broth here.
Chicken – I like to use rotisserie chicken, but you can use baked or pan seared (canned chicken will tend to fall apart).
Half and half – you can also substitute cream or whole milk to make it heavier or lighter depending on your preference.
Gnocchi – homemade really is very simple, but store bought works too!
Spinach – traditionally this is made with spinach, but we like to swap kale in
it occasionally (we’ve left it out too and it was still wonderful).
Homemade gnocchi is such a simple and easy addition to this meal, you really should try to make it homemade.
Some recipes suggest to bake potatoes, but I have found it much faster and easier to peel, quarter, and boil the
potatoes until fork tender. Boiling the potatoes allows you to mash them much easier than a dry baked potato.
To make homemade gnocchi, boil and mash two large russet potatoes and add mix in flour, salt, and eggs until a firm dough forms. Roll into 1″ ropes and cut in 1″ segments. Add them directly to the soup pot to cook.
Tools:
Large pot (I like to use a large dutch oven)
Cutting board
Knife
Measuring cups and spoons
Tips:
- By using a store bought rotisserie chicken, this meal comes together very quickly. If you choose not to use rotisserie chicken, you can use baked or pan seared chicken breasts.
- I use the bones from the rotisserie chicken to make a big batch of homemade chicken broth and use it for recipes throughout the week. I like to slow simmer it, but you can make it quick in an instant pot.
- Heavy cream instead of half and half will give you a creamier soup (it will make any leftovers very thick though). If you don’t have either, whole milk can be substituted and it’s still delicious.
- To simplify making homemade gnocchi, I like to make a large batch and freeze the dough in 16 oz portions. Having the dough ready to roll out and cut is so quick and easy!
Chicken Gnocchi Soup
Equipment
- 1 Dutch oven or medium stockpot
Ingredients
- 3 tbsp butter
- 3 stalks celery, chopped
- 3 carrots, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp oregano
- 1 pinch nutmeg
- 3 tbsp flour
- 4 c chicken stock
- 1 c half and half
- 2 c rotisserie chicken, chopped*
- 6 c baby spinach**
- 16 oz gnocchi
Instructions
- In a large dutch oven over medium high heat, melt the butter and add celery, carrots and onion. Cook until onion is soft and translucent, about 8 minutes. Add garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Slowly add the chicken broth and stir to combine
- Add thyme, oregano, and nutmeg and simmer until carrots and celery are soft – about 15 minutes.
- Add the gnocchi and cook for 2 -4 minutes until they float.
- Lower temperature to a simmer and add the half and half, chicken, and spinach. Cook until spinach wilts. Season with salt and pepper to taste. Enjoy!
Notes
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This soup looks delicious!! The pictures and easy to follow directions are super helpful!!