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Creamy Gnocchi Soup with Chicken and Spinach

This creamy gnocchi soup is cozy, quick, and full of flavor. Made in one pot with juicy chicken, pillowy gnocchi, and a creamy broth — perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 523 kcal

Equipment

  • - Large soup pot
  • - Wooden spoon
  • - Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • - 1 tablespoon olive oil
  • - 1 stalk celery chopped
  • - ½ white onion diced
  • - 2 teaspoons minced garlic
  • - ½ cup shredded carrots
  • - 3–4 boneless skinless chicken breasts cooked and diced
  • - 4 cups low-sodium chicken broth
  • - Salt and pepper to taste
  • - 1 teaspoon dried thyme
  • - 16 oz potato gnocchi
  • - 2 cups half-and-half or 1 cup half-and-half + 1 cup heavy cream
  • - 1 cup fresh spinach chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat. Sauté celery, onion, garlic, and carrots for 2–3 minutes.
  • Add chicken, broth, salt, pepper, and thyme. Bring to a boil.
  • Stir in gnocchi. Cook for 3–4 minutes until gnocchi float.
  • Reduce heat and simmer for 10 minutes.
  • Stir in cream and spinach. Cook 1–2 minutes until spinach wilts.
  • Taste and season as needed. Serve hot.

Notes

- Substitute heavy cream for extra richness
- Rotisserie chicken makes this even quicker
- Add sautéed mushrooms or fresh herbs if desired
Keyword Simple Marry Me Chicken Gnocchi Soup