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: A steaming bowl of creamy chicken gnocchi soup filled with pillowy potato dumplings, shredded chicken, carrots, and fresh spinach.

Creamy Chicken Gnocchi Soup

A rich, comforting, restaurant-quality soup made right at home! Loaded with shredded chicken, pillowy potato gnocchi, and fresh spinach in a velvety cream broth.
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Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 1 cup matchstick carrots or finely diced carrots
  • 2 stalks celery finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream or half-and-half
  • 1 16 oz package potato gnocchi
  • 2 cups cooked shredded chicken rotisserie is perfect
  • 2 cups fresh baby spinach roughly chopped
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Place a large Dutch oven over medium heat and melt the butter with the olive oil.
  • Add the diced onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables are soft. Add the minced garlic and cook for 1 additional minute.
  • Sprinkle the flour evenly over the vegetables. Stir constantly with a wooden spoon for 1–2 minutes to create a light roux and cook out the raw flour taste.
  • Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Bring the broth to a gentle simmer and cook for 5 minutes until it begins to thicken.
  • Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, salt, and black pepper. Bring back to a very gentle simmer (do not let it rapidly boil!).
  • Carefully drop in the potato gnocchi and the shredded chicken. Simmer for 4–5 minutes, just until the gnocchi are tender and float to the surface of the soup.
  • Remove the pot from the heat completely. Immediately stir in the chopped fresh baby spinach. Let the soup sit for 1–2 minutes until the spinach wilts.
  • Serve hot, garnished with extra cracked black pepper or freshly grated parmesan cheese.

Notes

Heat Warning: Do not let the soup boil after adding the heavy cream, or the dairy may curdle and separate.
Spinach Tip: Wilting the spinach off the heat ensures it stays bright green and doesn't become mushy.
Reheating: The gnocchi will absorb liquid in the fridge. When reheating leftovers, add a splash of chicken broth or milk to thin the soup back to a creamy consistency.