Creamy Chicken Gnocchi Soup (30-Minute One-Pot Copycat)
A cozy, restaurant-style chicken gnocchi soup made in one pot in about 30 minutes: tender potato gnocchi, rotisserie chicken, carrots, celery and spinach in a silky, Parmesan-rich broth. An easy weeknight dinner for busy Halloween week and chilly fall nights.
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Ingredients
Serves 6
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onionfinely diced
- 2 medium carrotspeeled and finely diced or shredded
- 2 stalks celeryfinely diced
- 4 cloves garlicminced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy creamor half-and-half for a lighter soup
- 3 cups cooked chickenshredded or diced; rotisserie works great
- 16 oz shelf-stable potato gnocchi1 package
- 3 cups baby spinachloosely packed, roughly chopped
- 1/2 cup Parmesan cheesefinely grated, plus more to serve
- 1 tsp kosher saltplus more to taste
- 1/2 tsp black pepperfreshly ground
- 1 pinch red pepper flakesoptional
The method
Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots and celery and cook, stirring often, until softened and the onion is translucent, about 6 minutes.
6 minStir in the garlic, thyme and oregano and cook until fragrant, about 1 minute.
1 minSprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
2 minSlowly pour in the chicken broth while whisking so no lumps form. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
5 minReduce the heat to medium-low. Stir in the milk, cream, chicken, salt, pepper and red pepper flakes if using. Keep the soup at a gentle simmer (do not boil hard once the dairy is in) for 3 minutes until the chicken is hot.
3 minAdd the gnocchi straight from the package and simmer gently, stirring now and then, until they are plump, tender and floating, about 4 minutes.
4 minTurn off the heat. Stir in the spinach and Parmesan until the spinach wilts, about 1 minute. Taste and adjust salt and pepper. If the soup is thicker than you like, loosen it with a splash of broth or milk.
1 minLadle into bowls and serve right away with extra Parmesan and black pepper on top.
1 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Tips
- Make it faster: Rotisserie chicken saves about 20 minutes. Leftover roast chicken or turkey works too.
- Keep the gnocchi tender: Add them only a few minutes before serving. They soak up broth as the soup sits, so store leftovers in the fridge for up to 3 days and thin with a splash of broth when reheating.
- Lighter version: Use 2 cups of whole milk in place of the milk and cream; the flour roux keeps it creamy.
- Freezing: Dairy soups and gnocchi can turn grainy and soft when frozen, so this one is best enjoyed fresh.
Serve with
Crusty bread, garlic bread or a crisp green salad.
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