Creamy Chicken Gnocchi Soup with Spinach
A comforting Italian-inspired soup combining tender chicken, pillowy potato gnocchi, and fresh spinach in a rich, velvety cream broth. Aromatic vegetables and warming spices like thyme and nutmeg create depth, while a silky roux-based sauce thickens the broth. Perfect for weeknight dinners or casual gatherings, this one-pot meal delivers restaurant-quality coziness without excessive effort. The combination of two cream products creates luxurious texture that distinguishes it from lighter soup versions.
Ingredients
- 8 tablespoon butter, divided
- 1 small yellow onion, chopped
- 1 cup carrot, shredded
- 1 tablespoon garlic, minced
- 30 ounce chicken broth
- ⅛ teaspoon nutmeg
- ½ tablespoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lb boneless skinless chicken breast
- 16 ounce potato gnocchiricotta gnocchiequal weightvegetarianadds dairy
slightly shorter cooking time
- ⅓ cup white flour
- 2 cup half and half
- ¼ cup parmesan cheese, grated
- ⅓ cup heavy cream
- 2 cup fresh baby spinach, roughly chopped
Instructions
- 1
Heat stock pot over medium-high heat and melt 3 tablespoons butter until just melted.
- 2
Add onion and carrot, stirring to coat. Saute until onions turn translucent.
- 3
Stir in garlic and cook until fragrant.
- 4
Pour in chicken broth and add nutmeg, thyme, paprika, salt, and pepper. Add chicken breasts and bring to boil. Cover, reduce heat to simmer, and cook until fully cooked.
- 5
Remove chicken to a plate. In a small saucepan, heat remaining butter and whisk in flour briskly to form a paste.
- 6
Pour in half and half while whisking constantly until smooth. Simmer, whisking often, until thickened.
- 7
Stir in parmesan cheese until combined. Remove from heat and whisk in heavy cream until smooth.
- 8
Add gnocchi to the broth, cover, and simmer until gnocchi rises to the top.
- 9
Stir the cream mixture into the broth and gnocchi.
- 10
Cube the chicken and return to soup along with spinach. Heat through without boiling.
- 11
Serve.
Tips
Cube chicken into bite-sized pieces to ensure even distribution throughout the soup and faster, more uniform reheating.
Whisk the cream mixture constantly to avoid lumps and ensure the roux incorporates smoothly into the hot broth.
Do not boil after adding spinach and chicken to preserve tender texture and prevent cream from breaking or separating.
Good to Know
Refrigerate in airtight container for up to 3 days. Gnocchi may absorb liquid; thin with broth when reheating.
Prepare soup through step 7. Cool cream mixture completely and store separately. Combine and finish soup when ready to serve.
Ladle into bowls. Garnish with fresh thyme, extra parmesan, red pepper flakes, or croutons. Pairs with crusty bread or a simple green salad.
Common Mistakes
Boil the soup after adding cream to avoid separation and curdling of dairy.
Over-cook gnocchi by continuing to simmer after it rises; remove from heat once gnocchi floats.
Skip whisking the roux-cream mixture to prevent lumps that won't incorporate into the broth.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly shorter cooking time
FAQ
Can I use store-bought rotisserie chicken to save time?
Yes. Skip the initial broth simmering step. Use rotisserie chicken and add it with spinach at the end. Reduce total cook time by 15 minutes.
What if my soup is too thick or too thin?
Too thick: stir in additional broth or cream in small amounts. Too thin: whisk together 1 tablespoon butter and 1 tablespoon flour to form a paste, then whisk into simmering soup.
Can I freeze this soup?
Freeze up to 1 month in airtight containers, omitting spinach. Thaw overnight in refrigerator. Reheat gently on stovetop, stirring frequently. Add fresh spinach when reheating. Gnocchi texture may soften slightly.