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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup combines tender chicken, potato gnocchi, and vegetables in a rich, Parmesan-laced broth. It simmers in a Dutch oven and finishes with baby spinach stirred in until just wilted.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb chicken breasts boneless, skinless; cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 6 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 package (16 oz) potato gnocchi
  • 2 cups half-and-half
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the chicken, salt, and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes; transfer to a plate.
  2. Add the onion, carrots, and celery to the pot and cook over medium heat until beginning to soften, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  3. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth until smooth. Add the thyme, bay leaf, chicken, and any accumulated juices; bring to a gentle simmer and cook until the vegetables are tender and the chicken reaches 165°F, about 8 to 10 minutes.
  4. Stir in the gnocchi and simmer according to the package directions, usually 2 to 4 minutes, until tender.
  5. Reduce the heat to low and stir in the half-and-half, spinach, and Parmesan. Cook gently until the spinach wilts and the Parmesan melts, about 2 minutes; remove the bay leaf before serving.

Notes

For the best texture, simmer gently after adding the half-and-half so the soup does not boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the gnocchi and dairy can change texture. For a dairy-free variation, use unsweetened dairy-free cream and omit the Parmesan.