Easy Chicken Gnocchi Soup

This easy chicken gnocchi soup is perfect for just about any occasion. It’s the kind of comfort food that’s warm, hearty, and packed with flavor- all without taking hours in the kitchen. This recipe is easy enough for a weeknight, but impressive enough to serve at a dinner party!

Why I Love It

First off, who doesn’t love gnocchi? These little pillows of joy paired with tender chunks of chicken, fresh veggies, and creamy broth feel like a hug in a bowl! I love the versatility of this dish. You can make it as simple or as complex as you want. You can try out my recipe for homemade potato gnocchi or you can pick it up at your local grocery store! Don’t have time or energy to cook your own chicken? Use leftover chicken or grab a rotisserie chicken or precooked chicken at the store! This soup is so easy to customize, which makes it great for whatever mood you’re in or whatever you have on hand. The best part is that it’s a one-pot meal, which means minimal cleanup- always a win in my book!

Easy Chicken Gnocchi Soup Recipe

Ingredients:

• 1 lb (2-3 chicken breasts) boneless, skinless chicken breast
• 4 tablespoon butter
• 2 cloves of garlic, minced
• 1 medium onion, diced
• 2 medium carrots, peeled and shredded
• 1 celery stalk, diced
• 4 cups chicken broth
• 16 oz potato gnocchi
• 2 cups fresh spinach, roughly chopped
• 2 cups half and half
• salt and pepper (to taste)
• 1 teaspoon thyme

Instructions:

1. Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper. Cook for about 6-7 minutes per side. Cook thoroughly, internal temp should be 165°F. Once cooled enough to handle, cube or shred the chicken.
2. Sauté the Veggies: In the same pot, add onions, celery, carrots. Cook for about 5 minutes over medium heat. Once vegetables are softened add garlic. Cook garlic 1 minute.
3. Add the Broth and Herbs: Pour in the chicken broth and stir in the thyme, salt and pepper. Heat to a gentle simmer.
4. Add in the Chicken and Gnocchi: Stir in the chicken and the gnocchi. Heat to a simmer and cook for ten minutes.
5. Stir in the Cream: Stir in the half and half and simmer for 2-3 minutes
6. Add the Spinach: Stir in the chopped spinach. Cook 10 more minutes and serve!

Can You Use A Crockpot

Yes, you absolutely can use a crockpot. I still recommend sautéing the vegetables until soft before adding them to the crockpot. Cut chicken into small cubes for a faster cook time. Add the chicken and chicken broth to the crockpot and cook until the chicken is fully cooked (about 2-3 hours on high). Add the sautéed veggies, the gnocchi, the salt, pepper and herbs and cook for 30 minutes to 1 hour. Last add the spinach and heavy cream and cook for another 30 minutes, or until the spinach is wilted.

Easy Chicken Gnocchi Soup

A delicious hearty soup full of tender chunks of chicken, fresh veggies and light, pillowy gnocchi.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Soup

Servings 6

Ingredients

  

• 1 lb about 2-3 breasts boneless skinless chicken breasts, cooked and diced
• 4 tablespoon butter
• 2 cloves of garlic minced
• 1 medium onion diced
• 2 medium carrots peeled and shredded
• 1 celery stalk diced
• 4 cups chicken broth
• 16 oz potato gnocchi
• 2 cups fresh spinach roughly chopped
• 2 cups half and half
• salt and pepper to taste
• 1 teaspoon thyme

Instructions

 

• Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper. Cook for about 6-7 minutes per side. Cook thoroughly, internal temp should be 165°F. Once cooled enough to handle, cube or shred the chicken.
• Sauté the Veggies: In the same pot, add onions, celery, carrots. Cook for about 5 minutes over medium heat. Once vegetables are softened add garlic. Cook garlic 1 minute.
• Add the Broth and Herbs: Pour in the chicken broth and stir in the thyme, salt and pepper. Heat to a gentle simmer.
• Add in the Chicken and Gnocchi: Stir in the chicken and the gnocchi. Heat to a simmer and cook for ten minutes.
• Stir in the Cream: Stir in the half and half and simmer for 2-3 minutes
• Add the Spinach: Stir in the chopped spinach. Cook 10 more minutes and serve!

Notes

This recipe can be easily customized based on your schedule and what ingredients you have on hand. If you have the extra time you can whip up some homemade or just grab a package at the store. You can use leftover chicken, rotisserie chicken or even turkey! I’ve also used kale in place of the spinach. Fresh garlic and herbs are best but don’t let that stop you from trying this recipe. Dried herbs and jarred or powdered garlic work well too!