Chicken Gnocchi Soup

Name: Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1/2 medium onion, chopped; 2 sticks celery, chopped; 3 medium carrots, sliced or chopped; 2 cloves garlic, minced; 7 ounces cremini mushrooms, sliced; 4 cups chicken broth or stock; 1 cup water; 1/4 teaspoon Italian seasoning; 2 cups cooked chicken; 1 pound potato gnocchi; 1 cup heavy/whipping cream; 2 cups fresh baby spinach (packed); Salt & pepper to taste

Yesterday, as I was bustling through my Manhattan kitchen, the brisk autumn air whirling outside signaled the perfect time for something warm and comforting. Chicken Gnocchi Soup quickly came to mind, a family favorite that’s as cozy as it is simple. Alex, my youngest, always asks for seconds, and even Donald can’t resist its creamy goodness. With just 40 minutes to get dinner on the table, this recipe is a lifesaver, especially during those busy weeknights when you crave a homemade touch. For another family favorite, check out our Gluten-Free Lemon Crinkle Cookies.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Chicken Gnocchi Soup

Why you’ll love this recipe

This Chicken Gnocchi Soup is a game-changer for busy families who still want a delicious meal on the table. The hearty gnocchi and tender chicken make it a hit with both kids and adults alike. Plus, it's packed with veggies like spinach, carrots, and celery, sneaking in some nutrition. The cream adds a luscious texture that feels indulgent without being heavy. And the best part? It all comes together in one pot, saving you from mountains of dishes.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
½ medium onion, chopped
2 sticks celery, chopped
3 medium carrots, sliced or chopped
2 cloves garlic, minced
7 ounces cremini mushrooms, sliced
4 cups chicken broth or stock
1 cup water
¼ teaspoon Italian seasoning
2 cups cooked chicken
1 pound potato gnocchi
1 cup heavy/whipping cream
2 cups fresh baby spinach (packed)
Salt & pepper to taste

Step-by-step instructions

Add the oil and butter to a large soup pot over medium-high heat.
Add the onion, celery, and carrots to the pot. Sauté for 8–10 minutes with the lid slightly ajar, stirring once or twice.
Add the garlic and mushrooms to the pot and cook for a few minutes.
Stir in the chicken broth, water, Italian seasoning, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil.
Reduce the heat to a gentle simmer and cook for 10 minutes.
Stir in the cream and spinach. Cook for a few more minutes until the spinach is wilted and the soup is heated through. Season with salt & pepper as needed and serve.

Recipe tips & variations

Here’s a little secret I stumbled upon: adding the mushrooms with the garlic instead of earlier keeps them nice and firm. For a twist, you can swap out the spinach for kale. If you’re in a pinch, using leftover rotisserie chicken works brilliantly. And don’t be afraid to toss in some shredded parmesan for a flavor boost.

Storage & reheating

Trust me, if you have leftovers (which is rare in our home!), this soup keeps well. Store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You might need to add a splash of broth or water to get the right consistency again.

FAQs

Can I use homemade gnocchi?

Definitely! Homemade gnocchi would be delicious, but store-bought is a great time-saver.

Is there a dairy-free alternative?

Sure, you can substitute the cream with coconut milk or a dairy-free cream alternative.

How do I make this soup gluten-free?

Just swap the gnocchi for a gluten-free version available in most grocery stores.

Recipes you may like

Try out more of our comforting recipes like the Creamy Mango Banana Smoothie for a Fresh Morning Boost or the refreshing Pineapple Green Smoothie.