Creamy Chicken & Gnocchi Soup with Spinach is an invitation to comfort in a bowl. This rich and creamy soup marries tender potato gnocchi with vibrant spinach and hearty chicken, all enveloped in a luscious broth. Every spoonful delivers warmth and satisfaction, making it a perfect dish for chilly days or busy evenings. Whether you’re in need of a soothing dinner or simply craving something familiar and delightful, this soup has got you covered.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Chicken & Gnocchi Soup with Spinach
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Chicken & Gnocchi Soup with Spinach

Creamy Chicken & Gnocchi Soup with Spinach

I remember the first time I made this dish—I was looking for something quick yet fulfilling to serve to friends during a cozy gathering. The moment they took their first sip, I instantly knew I had struck gold. The combination of flavors and textures was a hit. What makes this creamy chicken & gnocchi soup with spinach special? Well, it’s not only easy on the budget but also a crowd-pleaser that offers a taste of Italy right at your kitchen table. I truly hope you give this recipe a try and create your own happy memories around it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under 30 minutes, perfect for weeknight dinners!
Irresistible Flavor: The creamy broth, tender chicken, and fluffy gnocchi create an unforgettable taste.
Eye-Catching Appeal: A colorful medley of carrots, spinach, and the delightful gnocchi makes it visually appealing.
Flexible Serving: Enjoy it for dinner, or pack it as a comforting lunch for the next day.
Diet-Friendly Options: Easily adaptable for gluten-free diets—just switch to gluten-free gnocchi!

Ingredients You’ll Need

2 tablespoons butter or olive oil: Richness and flavor to sauté your vegetables—olive oil works great for a lighter option.
1 large yellow onion, diced (about 1.5 cups): This forms the aromatic base of your soup, adding sweetness.
2 large carrots, diced (about 1.5 cups): For natural sweetness and a pop of color in the soup.
2 ribs celery plus leaves if available, diced (about 1.5 cups): Adds a nice, fresh crunch and depth of flavor.
1 teaspoon dried thyme or 1 tablespoon fresh: Offers a warm, herbal note that’s quintessential in Italian flavors.
1 teaspoon dried oregano or 1 tablespoon fresh: Complements the thyme perfectly, embracing the Italian essence.
2 cloves garlic, minced: Infuses the soup with a wonderful aroma and flavor; fresh garlic is a must!
1/4 cup all-purpose flour: Used to thicken the soup, giving it that creamy texture.
4 cups chicken stock/broth, preferably low-sodium: The base of your soup—low-sodium helps control the overall saltiness.
16 oz. potato gnocchi: These soft, pillowy dumplings create a satisfying bite.
2 cups cooked shredded or chopped chicken: Diced rotisserie chicken is a great shortcut to save time.
2 cups roughly chopped fresh spinach (about 5 oz.): Adds nutrients and a burst of green flavor; fresh is best.
1 cup half and half or whole milk, or heavy cream: For that luscious creaminess—feel free to adjust based on your preference.
1 cup grated parmesan cheese (about 3 oz.): Adds richness and an Italian touch—freshly grated for the most flavor.
Kosher salt and black pepper, to taste: Essential for enhancing all the flavors in your soup.

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 over medium-high heat. Add the diced onion, diced carrots, diced celery, thyme, and oregano. Stir to coat the vegetables in the butter and sauté until they’re softened and beginning to brown—about 5 minutes.
Add Garlic: Stir in 2 cloves of minced garlic, cooking until fragrant, roughly 15-30 seconds.
Incorporate Flour: Sprinkle in 1/4 cup of all-purpose flour, stirring to coat the vegetables. Cook for about 1 minute while stirring frequently to eliminate any raw flour taste.
Pour in the Broth: Gradually pour in 4 cups of chicken broth, stirring continuously to scrape up any bits stuck to the pot and ensuring the flour is fully dissolved. Bring this to a gentle boil.
Cook the Gnocchi: Toss in 16 oz. of potato gnocchi, allowing it to simmer uncovered for about 3 minutes. You’ll know it’s ready when the gnocchi starts floating to the top.
Add Chicken and Spinach: Incorporate 2 cups of your cooked chicken, 2 cups of roughly chopped fresh spinach, 1 cup of half and half, and 3/4 cup of grated parmesan. Stir it all together and continue heating until the spinach wilts, the cheese melts, and everything is heated through—about 3 minutes.
Season and Serve: Season with kosher salt and black pepper to taste before serving up this glorious soup.

Storing & Reheating

Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, transfer to freezer-safe containers and store for up to 3 months. Reheat gently on the stove over low heat until warmed through, adding a splash of chicken broth or water to refresh the texture as needed. Note that the gnocchi may soften slightly after freezing.

Chef’s Helpful Tips

To avoid a gritty texture, make sure to stir the flour well into the vegetables.
If you’re using leftover chicken, shred it into bite-sized pieces for even distribution in the soup.
Add a squeeze of lemon juice just before serving for a burst of brightness.
Feel free to change up the greens; kale or Swiss chard can be a delicious alternative to spinach.
Make it ahead: this soup actually tastes better the next day as the flavors meld together!

Creamy Chicken & Gnocchi Soup with Spinach brings together comfort, flavor, and heartiness in every spoonful. It’s a dish that can warm both your soul and your kitchen. I encourage you to get creative; perhaps add your favorite veggies or spices to make it your own. Enjoy the warmth, gathering around the table with loved ones as you savor each bowl—this recipe is sure to become a cherished favorite in your home.

Recipe FAQs

Can I use frozen gnocchi?

Absolutely! Frozen gnocchi works wonderfully in this soup. Just add them directly to the pot without thawing; they may take an additional minute to float.

What kind of chicken is best for this recipe?

Shredded rotisserie chicken is perfect for this soup as it’s already cooked and adds great flavor. However, you can also use leftover roasted chicken or poach some chicken breasts for fresh flavor.

Can I make this soup vegetarian?

Certainly! You can replace the chicken with additional vegetables like bell peppers or mushrooms, and substitute the chicken broth with vegetable broth. Just make sure to omit the chicken.

How can I make this soup gluten-free?

To make this soup gluten-free, simply replace the all-purpose flour with cornstarch or a gluten-free flour blend. Only a small amount is needed to achieve the desired thickness.

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Creamy Chicken & Gnocchi Soup with Spinach

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Author: Peter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian

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Description

This Creamy Chicken & Gnocchi Soup with Spinach combines tender gnocchi, savory chicken, and fresh spinach in a creamy blend that is perfect for a quick dinner or comforting meal.

Ingredients

Scale

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

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Instructions

Melt the butter or olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add diced onion, carrots, celery, thyme, and oregano; sauté until vegetables are softened and browned, about 5 minutes.
Stir in minced garlic and sauté until fragrant, about 15-30 seconds.
Add flour and coat the vegetables, cooking for about 1 minute while stirring frequently.
Pour in the chicken broth and stir to dissolve the flour; bring to a gentle boil.
Add gnocchi and simmer uncovered for about 3 minutes until cooked and floating to the top.
Add cooked chicken, chopped spinach, half and half, and parmesan; heat while stirring until spinach is wilted and cheese is melted, about 3 minutes.
Season with kosher salt and black pepper to taste before serving.

Notes

This soup freezes well, just omit the spinach until reheating.
For added flavor, use leftover roast chicken.
Adjust the thickness of the soup by adding more chicken broth if desired.