Chicken Gnocchi Soup Recipe

4.68 from 50 votes

There's nothing like a warm, creamy Chicken Gnocchi Soup to chase away the cold and fill you with cozy goodness in just 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Italian

Servings: -6 servings

Calories: 651kcal

Author: Andrea

Ingredients

2 tbsp. unsalted butter
1 small yellow onion diced
1 small shallot diced
4 large carrots peeled and diced
2 celery stalks thinly sliced
4 garlic cloves minced
¼ c. all-purpose flour
5 c. chicken broth
2 c. whole milk
1 tsp. kosher sea salt
1 tsp. Italian seasoning
1/2 tsp. thyme
1/2 tsp. ground black pepper
1/4 tsp. paprika
2 c. shredded or cubed rotisserie chicken
4 ounces chopped fresh spinach
16 oz. packaged or refrigerated gnocchi

Instructions

In a large stockpot set over medium heat, add butter. Add onion, shallot, carrot, and celery, and sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, then milk, and whisk to combine. Add salt, Italian seasoning, thyme, pepper, and paprika. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 5 minutes.
Add the rotisserie chicken, spinach, and gnocchi. Stir continuously for 1 minute, then simmer for an additional 4 minutes. Remove from heat and serve.

Notes

To STORE Chicken Gnocchi Soup, place it in an airtight container and refrigerate for up to 3 days. We don't recommend freezing leftovers because the texture of the gnocchi won’t do well after being frozen and thawed. However, if you want to double this recipe and freeze half of it, we recommend cooking the gnocchi separately and adding it to individual servings.

To REHEAT, warm on your stovetop over medium heat until hot. Add fresh gnocchi and cook for 5 minutes before serving.

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