Creamy Chicken & Gnocchi Soup with Spinach
Creamy Chicken & Gnocchi Soup with Spinach is a comforting, hearty dish filled with delightful flavors and textures. Picture succulent chicken, tender gnocchi, and vibrant spinach simmering together in a luscious, creamy broth. It’s the perfect entry into the realm of cozy soups—a bowl of warmth that nurtures the soul, especially on chilly evenings or when you’re simply craving something wholesome. Not only does this concoction tantalize your taste buds, but it’s also a breeze to whip up in just about half an hour.
Table of Contents
I vividly recall the first time I made this creamy delight. I had some leftover rotisserie chicken and gnocchi on hand, and with a few pantry staples, I concocted a one-pot meal that exceeded all my expectations. Each spoonful is a burst of flavor, and the best part? It’s easy to adapt based on what you have in the fridge or your family’s preferences. I invite you to bring the warmth of Italian cuisine into your kitchen with this comforting Creamy Chicken & Gnocchi Soup with Spinach. You’ll be delighted, I promise!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: A rich, creamy broth enhanced by garlic, thyme, and fresh vegetables.
- Eye-Catching Appeal: Thick, hearty soup that looks as good as it tastes.
- Flexible Serving: Perfect for dinner with family or a cozy gathering with friends.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free gnocchi.
Ingredients You’ll Need
- 2 tablespoons butter or olive oil: This creates a flavorful base for sautéing vegetables. If you’re looking for a healthier option, olive oil is a great choice!
- 1 large yellow onion, diced (about 1.5 cups): Adds sweetness and depth to the soup. You can also use shallots for a milder flavor if preferred.
- 2 large carrots, diced (about 1.5 cups): They bring a subtle sweetness and vibrant color. Substitute with sweet potatoes for a twist!
- 2 ribs celery plus leaves, diced (about 1.5 cups): Celery contributes crunch and freshness; however, you may skip it if it’s not your thing.
- 1 teaspoon dried thyme or 1 tablespoon fresh: Thyme offers an aromatic flavor that complements the chicken beautifully. Fresh herbs are always a delicious upgrade.
- 1 teaspoon dried oregano or 1 tablespoon fresh: Oregano adds a distinctive Italian flair. Use fresh for more vibrant notes.
- 2 cloves garlic, minced: The aromatic punch of garlic enhances the overall taste of the soup.
- 1/4 cup all-purpose flour: This thickens the soup. For a gluten-free version, use cornstarch as a substitute.
- 4 cups chicken stock/broth, preferably low-sodium: This serves as the soup’s foundation. Homemade stock takes it to another level, but store-bought works just fine.
- 16 oz. potato gnocchi: You can use store-bought or homemade gnocchi here. They provide the substance and texture that make this soup feel like a full meal.
- 2 cups cooked shredded or chopped chicken: Leftover rotisserie chicken makes it incredibly easy, and it adds protein to the soup.
- 2 cups roughly chopped fresh spinach (about 5 oz.): Fresh spinach adds color and nutrients; it wilts beautifully into the broth.
- 1 cup half-and-half or whole milk, or heavy cream: For that rich, creamy texture. Choose half-and-half for lighter flavor while heavy cream creates a more indulgent experience.
- 1 cup grated parmesan cheese (about 3 oz.): Adds a savory, cheesy flavor that ties everything together beautifully.
- Kosher salt and black pepper to taste: Essential for bringing out the flavors of all the ingredients.
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 (or olive oil) over medium-high heat. Add the diced onion, carrots, celery, dried thyme, and oregano. Stir to coat in the butter and sauté until vegetables are softened and browned, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for about 15-30 seconds, until fragrant. Be careful not to burn it!
- Incorporate Flour: Sprinkle in 1/4 cup of all-purpose flour and stir to coat the veggies. Cook for about 1 minute, stirring frequently, which helps develop that lovely nutty flavor.
- Pour in Chicken Broth: Gradually pour in 4 cups of chicken stock and stir to scrape up any flavorful bits stuck on the bottom of the pot. Bring to a gentle boil.
- Cook the Gnocchi: Add 16 oz. of gnocchi and simmer uncovered for about 3 minutes, until the gnocchi are cooked and start to float to the top.
- Mix in Chicken and Spinach: Stir in 2 cups of cooked, shredded chicken, 2 cups of chopped fresh spinach, 1 cup of half-and-half (or your choice of cream), and 3/4 cup of grated parmesan. Continue to heat, stirring frequently until the spinach wilts and the cheese melts, about 3 minutes.
- Season and Serve: Season with kosher salt and black pepper to taste. Serve hot, and enjoy every comforting spoonful!
Storing & Reheating
To store the leftover Creamy Chicken & Gnocchi Soup with Spinach, place it in an airtight container in the refrigerator for up to three days. If you’d like to freeze the soup, transfer it to a freezer-safe container, leaving space for expansion, and it will be good for up to three months. When you’re ready to enjoy, reheat over medium heat on the stovetop until warmed through, which usually takes about 5-10 minutes. Just keep in mind that the gnocchi may soften a bit after freezing, but you can rejuvenate the flavors by adding a splash of broth if needed.
Chef’s Helpful Tips
- Avoid overcooking the gnocchi. They only need about 3 minutes to cook in the broth, becoming tender but not mushy.
- Fresh herbs infuse your soup with an incredible flavor, so whenever possible, opt for fresh thyme and oregano.
- For extra creaminess, use heavy cream instead of half-and-half. Just remember, a little goes a long way—balance it with chicken broth to your liking.
- If the soup is too thick for your preference, add a bit more chicken broth until you achieve your desired consistency.
- Making this soup ahead of time? Cook the gnocchi separately and add it just before serving to keep them from becoming soggy.
When you bring this Creamy Chicken & Gnocchi Soup with Spinach to your table, you’re sure to bask in compliments and glowing smiles. It’s warm, hearty, and just the thing to brighten any day. Whether you choose to keep it straightforward or tweak it a bit, let your palate be your guide. Enjoy scooping up this deliciousness!
Recipe FAQs
Can I use fresh gnocchi instead of store-bought?
Absolutely! Just make sure to adjust the cooking time if your fresh gnocchi requires less time. Follow the package instructions for the best results.
What can I use instead of chicken?
If you’re looking for a vegetarian option, consider substituting the chicken with beans or chickpeas for added protein. You can also amp up the veggies for a heartier soup.
How can I make this recipe dairy-free?
To make this soup dairy-free, substitute the cream with coconut milk, and skip the cheese or swap it out for a dairy-free alternative. Your soup will still be deliciously rich!
Can I add other vegetables?
Definitely! Feel free to throw in some diced potatoes, zucchini, or peas. Just remember, cooking times may vary based on the vegetables you choose.
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📖 Recipe Card
Creamy Chicken & Gnocchi Soup with Spinach
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Chicken & Gnocchi Soup with Spinach is a delightful blend of flavors that is perfect for a quick weeknight dinner. Packed with tender chicken, gnocchi, and fresh spinach in a creamy broth, it’s an easy, comforting meal for the whole family.
Ingredients
- 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
Instructions
- Melt the butter in a large heavy pot or Dutch oven over medium-high heat.
- Add the diced onion, diced carrots, diced celery, thyme, and oregano. Stir to coat in the butter and sauté until vegetables are softened and browned, about 5 minutes.
- Add the minced garlic, stir, and sauté until fragrant, about 15-30 seconds.
- Add the flour and stir to coat the veggies. Cook for about 1 minute, stirring frequently.
- Pour in the chicken broth and stir to scrape up any stuck-on bits on the bottom. Bring to a gentle boil.
- Add the gnocchi and simmer uncovered for about 3 minutes, until cooked and floating to the top.
- Stir in the cooked chicken, chopped fresh spinach, half and half, and grated parmesan. Continue heating until spinach is wilted and cheese is melted, about 3 minutes.
- Season with kosher salt and black pepper to taste. Serve.
Notes
Feel free to use leftover roast chicken to save time.
You can substitute half and half with whole milk or heavy cream for a richer flavor.
Add more vegetables like bell peppers or zucchini for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 374
- Sugar: 3g
- Sodium: 770mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
