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top view of two bowls of gnocchi soup with chicken, spinach, carrots, celery, herbs
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5 from 13 votes

Chicken Gnocchi Soup

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 medium yellow onion
  • 1 cup carrots; chopped or diced
  • 1 cup celery; chopped or diced
  • 3 cloves garlic; minced
  • 1/2 tsp. fresh or dried thyme
  • 1/2 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk; whole or reduced fat
  • 1 cup half and half
  • 1-2 cups rotisserie chicken; shredded
  • 1 16 oz. package potato gnocchi
  • 2 cups fresh spinach

Instructions

  • Heat a large pot or dutch oven to medium heat, add butter and olive oil. Let the butter melt and then add the onion. Sauté for a few minutes until the onion is translucent.
  • Add carrots, celery, garlic and sauté for 5 minutes until the vegetables are slightly soft, stirring often.
  • Add the flour and stir until combined and most of the vegetables are coated. Stir for one minute. Add the thyme, Italian seasoning, onion powder, salt and pepper. Stir until to combine.
  • Add the chicken broth, milk and heavy cream and mix together. Cover the pot, reduce the heat to medium-low and simmer for 15-20 minutes.
  • Add the rotisserie chicken, spinach and gnocchi. Stir continuously for a minute and then let the soup simmer for another 3-4 minutes or until the gnocchi are cooked through. Remove the soup from heat and serve. Enjoy with warm crusty bread or biscuits!

Notes

Tips

  • For best flavors, use fresh garlic and thyme.
  • Make your own Italian seasoning with oregano, basil, rosemary, thyme, or marjoram.
  • For extra creaminess, use heavy cream instead of half and half.
  • To save time, use frozen diced onions and carrots.

Storage

Store the leftover Soup in an airtight container in the refrigerator for up to four days. 
Freeze the leftover soup by transferring the leftovers to a freezer-safe bag or container. Label the container and freeze the soup in the freezer for four months. 
To thaw the soup, allow it to defrost in the refrigerator overnight. When ready to heat the slow, warm it in the microwave or on the stovetop.