Chicken Gnocchi Soup – Spend With Pennies

Chicken gnocchi soup is creamy, cozy, and easy to make!

This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.

What You’ll Need For Chicken Gnocchi Soup

Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.

Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.

Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.

Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.

How to Make Chicken Gnocchi Soup

1. Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
2. Add the gnocchi and let it simmer until tender.
3. Shred the chicken and thicken the soup before serving.

Storing Soup 

Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.

Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.

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Chicken Gnocchi Soup

Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Cook ModePrevent your screen from going dark

• In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.

• Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.

• Remove chicken and shred (or chop). Set aside.

• Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.

• Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.

• Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.

• Discard bay leaf. Taste, season with salt and pepper, and serve immediately.

To save time, while the onion and garlic is cooking chop the carrots and celery.
Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time. 
If using cooked chicken, it can be added at the end with the spinach to heat through.
If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving.
If you’d like a thicker soup, increase the cornstarch.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.

Calories: 321 | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 824mg | Potassium: 586mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3103IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Soup

Cuisine American

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