Creamy Chicken and Gnocchi Soup

5 from 4 votes

Creamy chicken and gnocchi soup is a must to add to your list for soup season! Featuring creamy broth, pillowy gnocchi, tender chicken, and vegetables it is one the whole family will love.

Prep Time5

Cook Time15

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 442kcal

Author: Olivia & Annie

Ingredients

2 tablespoons olive oil or butter
½ medium white onion, diced
2 large carrots, diced
1 tablespoon minced garlic
½ teaspoon kosher salt + more to taste
¾ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon black pepper
⅓ cup flour (for gluten-free 1:1 flour)
4 cups chicken broth
1 cup milk (unsweetened almond or cashew milk for dairy-free)
10 ounces Gnocchi (we have used both DeLallo and Gia Russa brands - both turned out great!)
3 cups shredded rotisserie chicken or other cooked and shredded chicken
2 cups spinach
2 tablespoons lemon juice + more to taste
Fresh shredded parmesan for topping, optional

Instructions

Begin by dicing the onion and carrot. Add the olive oil or butter to the pot and turn to medium heat. Add the onion and carrot to the pot and cook for 3-4 minutes, until slightly softened. Add the minced garlic, salt, thyme, rosemary, and black pepper. Stir until well combined and cook for another 1-2 minutes.
Add the flour and stir until the vegetables are evenly coated with the flour. Next, slowly add the chicken broth and milk and continue to stir until everything in the pot is combined. Continue to stir until the broth thickens.
Once the broth has started to thicken, add the gnocchi, chicken, and spinach to the pot. Cook on medium heat until you have tender gnocchi (gnocchi cook quickly, typically in 2-3 minutes) and the chicken is warmed through. Add the lemon juice, stir, and remove the pot from the heat.
Add additional salt and lemon juice to taste. Serve with freshly grated parmesan if desired. Enjoy!

Notes

If you want to freeze this soup, we would recommend freezing it without the gnocchi. Once cooked, the gnocchi will go mushy once it is frozen and reheated. Simply toss the gnocchi in when reheating the soup for the most fresh option!
For gluten-free, use a 1-to-1 gluten-free flour and gluten-free gnocchi. For a dairy-free option, use unsweetened almond milk.

Nutrition