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Chicken Gnocchi Soup

Chicken gnocchi soup with tender chicken cubes and pillowy potato gnocchi cooked until they float. Finished with wilted baby spinach and a silky half-and-half broth for a cozy, creamy weeknight bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 celery, diced
  • 3 garlic, minced
  • 2 carrots, shredded
  • 1 lb cooked, cubed chicken breast
  • 4 cup chicken broth
Gnocchi and finish
  • 16 oz mini potato gnocchi
  • 6 oz baby spinach leaves
  • 1 tbsp cornstarch, optional Use only if you want extra-thick soup.
  • 2 tbsp cold water, optional Whisk with cornstarch if thickening.
  • 2 cup half-and-half
  • 0.5 salt and black pepper, to taste Add to taste after thickening.

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetable base
  1. Heat the olive oil in a large pot over medium heat, then cook the onion, celery, garlic, and carrots until the onion is translucent, about 5 minutes, stirring so the garlic doesn’t brown. }} ,{
Simmer with chicken
  1. Stir in the cubed chicken and chicken broth, then bring to a simmer, keeping small bubbles at the edges of the pot. }}]} ,{
Cook gnocchi and wilt spinach
  1. Add the gnocchi to the simmering soup and cook until they begin to float, 3 to 4 minutes, stirring gently once or twice to prevent sticking.
  2. Stir in the spinach and cook until wilted, about 3 minutes more, until the leaves turn bright green and collapse into the soup.
Thicken and make it creamy
  1. Whisk the cornstarch into the cold water until smooth, if using, then stir the cornstarch mixture and half-and-half into the soup.
  2. Cook until the soup thickens slightly, about 5 minutes, stirring until the texture looks more creamy than brothy.
Season and serve
  1. Season with salt and black pepper before serving, tasting at least once near the end so the flavor matches the thickness.

Notes

For best texture, keep the soup at a gentle simmer after adding gnocchi so they float without breaking. Store leftovers in the refrigerator up to 3 days; reheat on the stove over medium-low until warmed through (add a splash of broth if it thickens too much). Freezing is not recommended because gnocchi and half-and-half can change texture after thawing. For a lighter option, use evaporated skim milk in place of half-and-half and expect a slightly thinner finish.