Velvety Chicken Gnocchi Soup

This homestyle creamy chicken gnocchi soup captures all the comforting flavors of the beloved restaurant classic. Made with tender chicken, pillowy potato gnocchi, and fresh spinach in a velvety broth, it's the perfect cozy meal for any occasion.

What Makes This Soup Special

Every spoonful delivers restaurant-quality taste in a homemade version. The combination of hearty ingredients and silky smooth texture makes this soup ideal for family dinners or casual entertaining.

Essential Ingredients

• 2 tablespoons butter: For sautéing aromatics
• 1 tablespoon olive oil: Prevents sticking and adds flavor
• 1 medium onion: Finely diced
• 2 celery stalks: Diced for texture
• 2 garlic cloves: Minced
• 2 tablespoons flour: To thicken the soup
• 4 cups chicken broth: Forms the soup base
• 2 cups heavy cream: Creates rich texture
• 1 teaspoon Italian herbs: For seasoning
• Salt and pepper: To taste
• 2 cups cooked chicken: Shredded or diced
• 16 ounces potato gnocchi: For hearty texture
• 2 cups fresh spinach: Roughly chopped
• 1/3 cup parmesan cheese: For serving

Cooking Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and garlic. Cook until vegetables soften.
2. Sprinkle in flour and stir constantly to make a roux. Cook for 1 minute to remove raw flour taste.
3. Gradually whisk in broth and cream until smooth.
4. Season with Italian herbs, salt, and pepper. Simmer 5-7 minutes, stirring occasionally.
5. Add chicken and gnocchi. Continue simmering 5-7 minutes until gnocchi is tender.
6. Stir in spinach and cook 1-2 minutes until wilted. Serve hot with grated parmesan.

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Chef's Tips

Save time by using rotisserie chicken. For a lighter version, substitute half-and-half for the heavy cream. Add a pinch of nutmeg to enhance flavors. If soup becomes too thick, thin with additional broth to reach desired consistency.

Frequently Asked Questions

→ Can I use raw chicken in this soup?

Absolutely! You can cook diced raw chicken right in the soup. Toss it in after the veggies and let it cook for 5-7 minutes before adding the flour.

→ How should I store the soup?

Keep the soup in an airtight container in the fridge for up to 3 days. Reheat gently on medium heat, and add a splash of broth if it seems too thick.

→ Can I freeze this soup?

Freezing isn’t ideal since the cream may separate, and the gnocchi could get mushy. It’s better to whip it up fresh and enjoy right away.

→ Can I swap out the heavy cream?

You can use light cream instead, but the soup will lose some of its richness. Avoid milk, as it’ll make the soup too thin and not as creamy.

→ Do homemade gnocchi work with this dish?

Homemade gnocchi are a great choice! Just make sure they’re firm enough to hold up in the soup without falling apart.