Chicken Gnocchi Soup

4.88 from 25 votes

Creamy chicken gnocchi soup is an easy and comforting meal to end the day. It's thick and hearty, full of tender chicken, pillowy gnocchi dumplings and good-for-you veggies.

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time20

Servings: (2 cups each)

Author: Molly Thompson

INGREDIENTS

2 Tablespoons olive oil
1 rib celery chopped small
1 small white onion diced
2 cloves garlic minced
4-6 cups low sodium chicken broth
2 teaspoons fresh thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 lb cooked cubed chicken I used a rotisserie chicken
1 1/2 cups shredded carrots
1 1/4 cups heavy cream
3 cups spinach roughly chopped
2 Tablespoons cornstarch +2 Tbsp water
16 oz gnocchi gluten-free if needed

INSTRUCTIONS

Add the olive oil to a large stock pot over medium-high heat. Once it's hot and rippling, add the celery and onion and cook for 2-3 minutes, stirring frequently, until softened. Add the garlic and and cook for another 1-2 minutes until fragrant.
2 Tablespoons olive oil, 1 rib celery, 1 small white onion, 2 cloves garlic
Stir in the thyme, salt, pepper, and 4 cups of chicken broth. Bring to a boil then reduce and simmer for 5 minutes.
2 teaspoons fresh thyme, 1 teaspoon salt, 1/4 teaspoon black pepper, 4-6 cups low sodium chicken broth
Stir in the cooked chicken, carrots, cream, spinach, and cornstarch slurry. Bring the mixture to a gentle boil over medium-high heat and add the gnocchi. Cook until al dente and the gnocchi floats to the top, 2-3, minutes, and the soup thickens. Add additional chicken broth as needed to reach your desired consistency. Taste and adjust salt and pepper to taste.
1 lb cooked cubed chicken, 1 1/2 cups shredded carrots, 1 1/4 cups heavy cream, 3 cups spinach, 2 Tablespoons cornstarch, 16 oz gnocchi

Notes

*Nutrition facts are based on store-bought potato gnocchi

Make ahead options:

CrockPot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
Fridge: Make it all the way through and keep it in an air-tight container for up to 4 days. Reheat on the stove or in the microwave.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!