Creamy Chicken Gnocchi Soup

Posted: January 5

Time: 1 hour

Yield: 6 servings

recipe image

Have you ever eaten gnocchi? Originating in Italy, gnocchi is small dumplings made from potato, semolina, or flour, usually served with a sauce. In other words, gnocchi is delicious, and this Creamy Chicken Gnocchi Soup is next-to-none!


• ¼ cup butter • 1 tablespoon extra-virgin olive oil • 1 large zucchini, diced • 2 stalks celery, diced • 1 yellow onion, diced • 1/2 red bell pepper, diced • 2 carrots, shredded • 4 cloves garlic, minced • ¼ cup all-purpose flour • 3 cups chicken broth, or more as needed • 1 cup half-and-half • 1 pint fat-free half-and-half • 2 cups shredded rotisserie chicken meat • 1 (16 ounce) package small gnocchi • 2 cups torn fresh spinach • salt and ground black pepper to taste • 1/2 teaspoon ground thyme • 1/4 teaspoon freshly grated nutmeg


Step 1

Cook gnocchi in boiling water according to package instructions. Drain and set aside.

Step 2

In a large soup pot over medium heat, melt the butter with the olive oil. Add the zucchini, celery, onion, red bell pepper, carrots, and garlic to the pot and cook until vegetables are soft, about 8 to 10 minutes. Add the flour into the mixture and stir to coat vegetables. Continuing cooking for more minutes.

Step 3

Add the chicken broth to the pot and stir together until the flour paste is fully combined with the broth and the soup is thick and smooth, about 5 minutes. Add both kinds of half-and-half to the pot and bring to a simmer. Continue simmering the soup for about 5 more minutes until it has thickened slightly. Gently add the chicken, cooked gnocchi, and spinach into soup and fold in to combine. Add the salt, black pepper, thyme, and nutmeg. If the soup is too thick, add more chicken broth, if desired.

Step 4

Ladle soup into bowls. Serve and enjoy!

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