Name: Chicken and Gnocchi Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 Tbsp olive oil ((plus more if needed)); 1/2 Tbsp butter; 1 large yellow onion; 3 large carrots; 3 celery stalks; 3 garlic cloves; 1/4 cup all-purpose flour; 6 cups chicken broth or stock; 2 lb boneless skinless chicken thighs; 1 tsp thyme; 1/2 tsp kosher salt ((plus more to taste)); 1/2 tsp black pepper ((plus more to taste)); 1 lb. dried gnocchi ((found in the pasta aisle)); 5 oz container baby spinach ((chopped if desired)); 1 cup half-and-half; Parmesan cheese; chopped, fresh basil

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This comforting soup is rich and creamy with tender chunks of chicken and fluffy gnocchi. Perfect for a rainy or cold day, you can’t go wrong with this easy recipe!

Servings: 8
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

a bowl of chicken and gnocchi soup with parmesan cheese and basil

Ingredients:

olive oil
butter
yellow onion
carrots
celery stalks
garlic cloves
all-purpose flour
chicken broth or stock
boneless, skinless chicken thighs
thyme
kosher salt
black pepper
dried gnocchi (found in the pasta aisle)
baby spinach (chopped if desired)
half-and-half
optional toppings:
- parmesan cheese
- fresh basil

chicken thighs, onion, celery, carrots, chicken stock, gnocchi, half and half, spinach, salt and pepper, and flour on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Dice onion. Chop carrots and celery by splitting down the middle, then chopping. Mince garlic. Remove excess fat from chicken thighs and season with salt and pepper.

salt being sprinkled onto chicken thighs

Step 2: Heat 1 Tbsp oil and 1/2 Tbsp butter in a large pot or dutch oven over medium heat. Brown thighs in pot for 2-3 minutes per side and remove to a plate. Chicken does not need to be cooked through.

Step 3: Reduce heat to medium. Add 1/2-1 more Tbsp oil if needed. Add all vegetables except garlic to pot and cook about 5 minutes, or until soft. Add garlic and stir for about 30 seconds. Sprinkle flour over vegetables and stir together for 1-2 minutes.

carrots, celery, and onion being browned in a pot

Step 4: Add 2 cups of chicken broth, stirring and scraping up any bits stuck to the bottom of the pot. Add remaining broth, chicken thighs and thyme. Increase heat to high and bring to a boil, then reduce heat to medium-low and simmer, covered, until chicken is tender and falling apart (about 20-25 minutes). Carefully remove chicken thighs from pot and cut into bite size pieces or shred with 2 forks, then add back to the pot.

broth being poured into a pot with vegetables — Screenshot

chicken being shredded with two forks on a plate

Step 5: Stir in the gnocchi, breaking apart any pieces stuck together, and cover. Cook for 5 minutes, stirring occasionally. Stir in spinach and then half and half (pour in slowly while stirring). Cook about 2 more minutes until spinach is tender.

gnocchi in a pot with broth, chicken and vegetables

half and half being poured over spinach in a pot with vegetables and chicken

Step 6: Spoon hot soup into bowls and top with basil and parmesan if desired. Delicious!

a pot of cooked chicken and gnocchi soup

Tips:

Substitute heavy cream for half and half for an even richer flavor.

Chicken and Gnocchi Soup

This comforting soup is rich and creamy with tender chunks of chicken and fluffy gnocchi.

Beth

Prep Time 5

Cook Time 45

Total Time 50

Servings

Ingredients

1 Tbsp olive oil (plus more if needed)
1/2 Tbsp butter
1 large yellow onion
3 large carrots
3 celery stalks
3 garlic cloves
1/4 cup all-purpose flour
6 cups chicken broth or stock
2 lb boneless skinless chicken thighs
1 tsp thyme
1/2 tsp kosher salt (plus more to taste)
1/2 tsp black pepper (plus more to taste)
1 lb. dried gnocchi (found in the pasta aisle)
5 oz container baby spinach (chopped if desired)
1 cup half-and-half

Optional Toppings

Parmesan cheese
chopped, fresh basil

Instructions

Dice onion, chop carrots and celery, and mince garlic. Remove excess fat from chicken thighs and season with salt and pepper.
Heat 1 Tbsp oil and 1/2 Tbsp butter in a large pot or dutch oven over medium heat. Brown thighs in pot for 2-3 minutes per side and remove to a plate. Chicken does not need to be cooked through.
Reduce heat to medium. Add 1/2-1 more tbsp oil if needed. Add all vegetables except garlic to pot and cook about 5 minutes, or until soft. Add garlic and stir for about 30 seconds. Sprinkle flour over vegetables and stir together for 1-2 minutes.
Add 2 cups of chicken broth, stirring and scraping up any bits stuck to the bottom of the pot. Add remaining broth, chicken thighs and thyme. Increase heat to high and bring to a boil, then reduce heat to medium-low and simmer, covered, until chicken is tender and falling apart (about 20-25 minutes). Carefully remove chicken thighs from pot and cut into bite size pieces or shred with 2 forks, then add back to the pot.
Stir in the gnocchi, breaking apart any pieces stuck together, and cover. Cook for 5 minutes, stirring occasionally. Stir in spinach and then half and half (pour in slowly while stirring). Cook about 2 more minutes until spinach is tender.
Serve hot soup in bowls and top with basil and parmesan if desired. Delicious!