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Square overhead shot of a bowl of creamy chicken gnocchi soup.
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5 from 3 votes

Easy Chicken Gnocchi Soup

A creamy chicken gnocchi soup with tender chicken, potato gnocchi, herbs, and spinach for a cozy one pot meal.
Course Dinner, Lunch
Cuisine American, Italian
Keyword chicken and gnocchi soup, chicken gnocchi soup, easy chicken gnocchi soup, olive garden chicken gnocchi soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 501kcal
Author Blair Lonergan

Equipment

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 1 small onion, finely diced (about 1 cup)
  • 1 medium stalk celery, finely diced
  • 1 medium carrot, peeled and finely diced
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 tablespoon chopped fresh thyme (or ½ teaspoon dried thyme)
  • 1 tablespoon fresh basil (or ½ teaspoon dried basil)
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth, plus extra 1-2 cups if needed to thin
  • 3 cups cooked and shredded chicken
  • 1 (16-ounce) package potato gnocchi
  • 2 cups half-and-half or heavy cream
  • Kosher salt and ground black pepper, to taste
  • 1 cup chopped fresh spinach (or more to taste)
  • ½ cup freshly-grated Parmesan cheese
  • Optional garnish: additional chopped fresh herbs

Instructions

  • Cook the bacon in a large Dutch oven over medium heat until crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 1 teaspoon of bacon grease in the pot; drain off the rest.
    Crispy chopped bacon on a paper towel lined plate.
  • Add the onion, celery, and carrot to the pot. Cook, stirring regularly, until the onion is translucent, about 6-8 minutes.
    Process shot showing how to add the veggies to the chicken gnocchi soup process shot.
  • Add the garlic, rosemary, thyme and basil; cook, stirring constantly, for 1 more minute.
    Cooking chicken gnocchi soup process shot.
  • Stir in the butter until it melts.
    Butter and chopped veggies in a Dutch oven.
  • Sprinkle flour over all, and continue cooking and stirring for 1 more minute.
    Sauteing vegetables in a Dutch oven with herbs.
  • Gradually add 4 cups of chicken broth and bring to a boil. Reduce the heat to low so that the soup is at a gentle simmer. Stir in the chicken and gnocchi and continue simmering for about 5-10 more minutes, or until the gnocchi is tender.
    Cooking the gnocchi in the soup.
  • Stir in the cream, spinach and Parmesan. Continue cooking and stirring over low heat just until the spinach wilts and the soup is warmed through. Thin with additional broth, if necessary. Taste and season with salt and pepper.
    Adding cream and spinach to the soup pot.
  • Ladle into bowls and garnish with reserved bacon and additional fresh herbs, if desired.
    Horizontal overhead image of bowls of chicken gnocchi soup on a table with cornbread.

Video

Notes

  • Rotisserie chicken is the quickest option, but any cooked shredded chicken works.
  • Use shelf stable or refrigerated potato gnocchi. Both soften beautifully in the broth.
  • Dice vegetables small so they cook quickly and melt into the soup.
  • Fresh herbs give the soup bright flavor, but dried herbs work in a pinch.
  • Heavy cream creates the richest texture, though half and half makes a lighter version.
  • Add extra broth to thin the soup. It naturally thickens as the gnocchi absorb liquid.
  • Parmesan melts best when freshly grated rather than pre shredded.
  • Add spinach at the end so it stays bright green and tender.
  • If preparing in advance, cook the base without gnocchi and add them when reheating.
  • Leftovers reheat well over low heat. Avoid boiling to keep the cream from separating.

Nutrition

Serving: 1/6 of the soup | Calories: 501kcal | Carbohydrates: 36g | Protein: 34g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1211mg | Potassium: 439mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2688IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 4mg