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

2 lb. boneless, skinless chicken (thighs and/or breasts)
1 Tbsp olive oil
½ Tbsp butter
1 diced onion (yellow or sweet)
3 carrots (chopped)
3 celery stalks (chopped)
3 garlic cloves (minced)
¼ cup all-purpose flour
6 cups chicken broth or stock
1 tsp thyme
½ tsp kosher salt
½ tsp black pepper
1 lb. dried gnocchi (found in the pasta aisle)
5 oz. baby spinach (chopped if desired)
1 cup half-and-half (or heavy whipping cream
optional toppings:
- grated 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: Remove excess fat from chicken and season with salt and pepper. Heat 1 Tbsp oil and 1/2 Tbsp butter in a large pot or dutch oven over medium-high 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 2: Reduce heat to medium. Pour in ½-1 more Tbsp oil, if needed. Add all vegetables, except garlic, to the pot and cook about 5 minutes, or until soft, not browned. Add garlic and stir for about 30 seconds. Sprinkle flour over vegetables and stir together for 1-2 minutes.

Step 3: 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.

chicken being shredded with two forks on a plate

Step 4: 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 5: Spoon hot soup into bowls and top with basil and parmesan if desired. Delicious!

a pot of cooked chicken and gnocchi soup

Tips:

Use heavy cream instead of half and half for an even richer flavor.
Only have bone-in thighs? No problem! Follow the same steps, but add about 20 minutes of cook time in step 2. When they are cooked through, discard the skin and bones and shred or cut into bite size pieces.
Sometimes I use bone broth for extra protein! You can also use water and chicken bouillon if necessary.

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

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

Optional Toppings

Parmesan cheese
chopped, fresh basil

Instructions

Season chicken with salt and pepper. Heat 1 Tbsp oil and 1/2 Tbsp butter in a large pot or dutch oven over medium-high 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!