I’m digging the soups lately. Have you noticed?
I really love potato soups but I don’t like how they kind of turn into mashed potatoes once they sit overnight in the fridge. This soup, which uses gnocchi, solves that problem! The soup stays soupy but you still get the potato-ness that you love. It’s so tasty and comforting! Perfect with a slice of crusty bread.
I plan on making this a lot over the next few months but I’ll probably leave out the chicken from now on. The chicken was nice to make it feel like a “real” meal but I think the soup itself is heavy enough to not need it. To make it completely veggie, use vegetable broth in place of the chicken broth.
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Chicken Gnocchi Soup
Ingredients
- 4 teaspoons olive oil divided
- 1 onion diced
- 2 carrots peeled and thinly sliced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 tablespoons flour
- 1 cup half and half
- 2 ½ cups milk
- 1 ½ cups chicken broth
- 2 boneless chicken breasts cooked & diced
- 1 pound gnocchi
- 1 very large handful spinach, coarsely chopped
- ¼ teaspoon cayenne
- salt and pepper to taste
- Parmesan and green onions
Instructions
- Heat 2 teaspoons of the olive oil over medium heat in a large stock pot. Add onion and saute until the onion just begins to become translucent, about 2 minutes. Add carrots, saute the mixture for another 2 - 3 minutes until both are tender. Add garlic and Italian seasoning. Cook until fragrant, about 30 seconds.
- Add the remaining 2 teaspoons of olive oil and the flour. Stir to make sure all veggies are coated and continue to stir while the flour cooks. Slowly stir in half and half, milk, and chicken broth. Raise the heat to high and allow to bubble. The mixture will thicken slowly.
- Once it's thickened, add chicken and gnocchi. The gnocchi only requires about 3 minutes of cooking and will float to the top when it's done. Once it floats, add the spinach - it will wilt almost immediately. Season with cayenne, salt, and pepper.
- Serve piping hot with Parmesan and green onions on top.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 439mgCarbohydrates: 46gFiber: 3gSugar: 9gProtein: 24g
Nick says
I just made this and it was so good! Except Whole Foods had sweet potato gnocchi and so I used half of that and half regular. It would be really good at Thanksgiving if you used the sweet potato and turkey instead of chicken. I also used bok choy instead of spinach and that was good too!
Deb @ Ate by Ate says
I am all over this! I want to slurp it through my computer screen. It looks so deliciously thick and creamy and all sorts of awesome. I’d definitely do a mushroom, cheese, and veggie one, maybe with asparagus or something!
Tracey says
That looks so comforting! I’ve attempted homemade gnocchi twice, and failed both times – I definitely need to grab some at the store for your soup.
Melissa says
I can’t wait to try this, my daughter is super picky but she loves gnocchi and I get sick of making it the same 3 ways!
Katrina @ In Katrina's Kitchen says
This looks like a warm bowl of deliciousness. Yum!
Sarah says
This looks great. I made a chili to for this weeks lunches. I figured it would be easy to make and even easier to eat.
Maggie @ A Bitchin' Kitchen says
This sounds like some amazing comfort food. I love gnocchi!
Sandra's Easy Cooking says
I am digging your soup..:)) Look absolutely amazing!!!