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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup simmers tender chicken and potato gnocchi in a savory broth with carrots, celery, and baby spinach. Heavy cream gives it a rich finish, while the gnocchi make each bowl hearty and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb chicken breasts boneless, skinless, cut into 1/2-inch pieces
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 package (16 oz) shelf-stable potato gnocchi
  • 1 cup heavy cream
  • 3 cups baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the chicken, salt, and pepper and cook for 4–5 minutes, stirring occasionally, until browned on the outside.
  3. Transfer the chicken to a clean bowl.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually stir in the chicken broth and thyme, scraping up any browned bits from the bottom of the pot.
  8. Return the chicken and any juices to the pot.
  9. Bring the soup to a simmer, reduce the heat to medium-low, and cook uncovered for 6–8 minutes, stirring occasionally, until the chicken reaches 165°F in the thickest pieces.
  10. Stir in the gnocchi and simmer for 3–5 minutes, or according to the package directions, until tender.
  11. Stir in the heavy cream and spinach and cook gently for 1–2 minutes, until the spinach wilts; do not let the soup boil.

Notes

For the best texture, do not let the soup boil after adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and gnocchi may separate or soften. For a dairy-free variation, use a dairy-free cooking cream instead of heavy cream.