How do you make gnocchi?

Gnocchi is typically made from a combination of potatoes, flour, and eggs.

What kind of pre-cooked chicken should I use?

It is recommended to use boneless, skinless chicken that has been cooked and diced. Pre-shredded store-bought chicken is also an option.

Can I make this in a slow cooker?

Yes. Saute the vegetables first, then place them in the slow cooker with the chicken and liquids (excluding gnocchi, half and half, and spinach). Cook on low for 3-4 hours, adding the gnocchi during the final hour. Stir in the half and half and spinach just before serving.

Creamy Chicken Gnocchi Soup

Name: Creamy Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3-4 boneless skinless chicken breasts (cooked and diced); 1 stalk of celery (chopped); ½ white onion (diced); 2 teaspoons minced garlic; ½ cup shredded carrots; 1 tablespoon olive oil; 4 cups low sodium chicken broth; salt and pepper (to taste); 1 teaspoon thyme; 16 ounces potato gnocchi; 2 cups half and half; 1 cup fresh spinach (roughly chopped)

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This hearty and creamy chicken gnocchi soup is a comforting meal that comes together in just 30 minutes. It offers a rich, restaurant-style experience using simple ingredients found in most kitchens.

List of ingredients

3-4 boneless skinless chicken breasts, cooked and diced – provides lean protein.
1 stalk of celery, chopped – adds a subtle aromatic base.
1/2 white onion, diced – creates a foundational sweetness.
2 teaspoons minced garlic – adds a pungent, savory depth.
1/2 cup shredded carrots – contributes color and mild sweetness.
1 tablespoon olive oil – used for sautéing vegetables.
4 cups low sodium chicken broth – the liquid base for the soup.
salt and pepper, to taste – used for basic seasoning.
1 teaspoon thyme – adds an earthy, herbal note.
16 ounces potato gnocchi – provides soft, chewy dumplings.
2 cups half and half – creates the signature creamy texture.
1 cup fresh spinach, roughly chopped – adds color and nutrients.

step-by-step instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
Simmer the base: Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Finish with cream and greens: Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Essential Kitchen Equipment

Large Heavy-Bottomed Stockpot

Using a pot with a thick base is crucial for this recipe. It ensures that heat is distributed evenly across the bottom, which prevents the cream and gnocchi from scorching during the simmering process.

Sharp Chef’s Knife

A sharp knife allows you to dice the onion, celery, and carrots into uniform pieces. Consistent sizing ensures that all the vegetables soften at the same rate during the initial sauté.

Silicone Spatula or Wooden Spoon

A sturdy spatula is helpful for stirring the thick soup and scraping the bottom of the pot. This ensures that all the flavorful browned garlic and vegetables are fully integrated into the broth.

Liquid Measuring Cups

Precise measurements of the chicken broth and half and half are necessary to maintain the correct soup consistency. Using a clear measuring cup helps you verify the volume before pouring.

Expert Cooking Tips

Sautéing the Mirepoix Correctly

When cooking the carrots, celery, and onion, keep the heat at a medium level. The goal is to soften the vegetables until they are translucent rather than browning them, which keeps the broth light and clean.

Temperature Control for Dairy

Always reduce the heat before stirring in the half and half. Adding dairy to a boiling liquid can cause it to separate or curdle, which would ruin the smooth, velvety texture of the soup.

Maintaining Gnocchi Texture

Avoid overcooking the potato gnocchi beyond the specified times. If they boil for too long, they can become mushy or gummy, losing the pleasant chew that defines the dish.

Timing the Spinach Addition

Stir in the fresh spinach at the very end of the cooking process. Fresh spinach wilts almost instantly; cooking it for too long will result in a dark, overcooked appearance and a loss of nutrients.

Ingredient Substitutions and Alternatives

Increasing Richness with Heavy Cream

For an even more indulgent version, replace one cup of the half and half with heavy cream. This increases the fat content, resulting in a thicker, more luxurious mouthfeel similar to high-end restaurant versions.

Using Rotisserie Chicken for Speed

To save time, you can use a pre-cooked rotisserie chicken from the store. Simply remove the skin and bones, then dice the meat into bite-sized cubes before adding it to the pot.

Substituting Low-Sodium Broth

Using low-sodium chicken broth allows you to have better control over the final salt level. You can always add more salt at the end, but it is difficult to remove excess salt once the broth has reduced.

Alternative Leafy Greens

If you do not have fresh spinach, chopped kale or Swiss chard are excellent alternatives. Note that kale is heartier than spinach and may require an extra minute of simmering to soften properly.

Flavor Variations

Adding Grated Parmesan Cheese

Stirring in a handful of freshly grated parmesan cheese just before serving adds a nutty, salty complexity. This enhances the savory profile of the chicken and thyme.

Incorporating Sautéed Mushrooms

Add sliced cremini or button mushrooms during the vegetable sauté phase. Mushrooms provide an earthy, umami flavor that complements the creamy base and the potato gnocchi.

Using Fresh Thyme Leaves

While dried thyme is convenient, fresh thyme leaves provide a brighter, more aromatic flavor. Strip the leaves from the stems and add them at the same time as the broth.

Adding Red Pepper Flakes

For those who prefer a hint of heat, a pinch of red pepper flakes added during the sauté step is recommended. This subtle spice cuts through the richness of the cream.

Pairing and Presentation

Classic Garlic Breadsticks

Serve this soup alongside warm, buttery garlic breadsticks. The crunch of the bread and the pungent garlic flavor provide a perfect textural contrast to the soft gnocchi.

Pairing with a Fresh Italian Salad

A crisp green salad with a zesty vinaigrette is the ideal accompaniment. The acidity of the dressing helps cleanse the palate between spoonfuls of the rich, creamy soup.

Garnishing with Fresh Parsley

Finish each bowl with a sprinkle of finely chopped fresh parsley. This adds a vibrant pop of green color and a clean, herbaceous finish to the presentation.

Serving in Pre-Heated Bowls

Warm your serving bowls in a low-temperature oven or by rinsing them with hot water. This prevents the creamy soup from cooling down too quickly while you serve the meal.

Storage and Reheating Guide

Refrigeration Guidelines

Store any leftovers in an airtight container in the refrigerator for up to three days. Allow the soup to cool slightly before sealing the lid to prevent excess condensation from forming.

Avoid Freezing Cream-Based Soups

It is not recommended to freeze this soup due to the high dairy content. The half and half can separate upon thawing, resulting in a grainy texture that is difficult to fix.

Stovetop Reheating Method

Reheat the soup on a stovetop over medium-low heat, stirring frequently. This ensures the gnocchi are heated evenly without sticking to the bottom of the pan.

Thinning the Soup After Storage

The gnocchi will absorb some of the liquid as the soup sits in the refrigerator. Stir in a small amount of chicken broth when reheating to restore the original creamy consistency.

Preparation and Time-Saving Hacks

Prepping Vegetables in Advance

You can dice the celery, carrots, and onions several hours before cooking. Store them together in a sealed container to streamline the sautéing process.

Pre-Cooking the Chicken

Cook and dice your chicken breasts the day before. Keeping the chicken ready in the fridge reduces the total active cooking time to under 20 minutes.

Organizing Mise en Place

Arrange all your measured ingredients on the counter before turning on the heat. This prevents you from rushing and ensures the garlic does not burn while you search for other ingredients.

Troubleshooting Common Issues

Fixing Mushy Gnocchi

If your gnocchi are too soft, try reducing the initial boiling time by one minute. Adding them slightly later in the process helps maintain their structure.

Correcting a Thin Consistency

If the soup is too thin, simmer it for an additional five to ten minutes without a lid. This allows some of the water to evaporate, naturally thickening the broth.

Balancing Excess Salt

If the soup tastes too salty, add a splash of unsalted chicken broth or water. A small squeeze of fresh lemon juice can also help neutralize the perception of salt.

Preventing Dairy Separation

To prevent the cream from separating, ensure your half and half is at room temperature before adding it. This reduces the temperature shock when it hits the hot broth.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, you can. Sauté the vegetables and garlic first, then combine them with the chicken and broth in the slow cooker on low for 3-4 hours. Add the gnocchi in the final hour, and stir in the cream and spinach just before serving.

What is the best type of gnocchi to use?

Store-bought potato gnocchi are the most convenient and consistent for this recipe. Vacuum-sealed or refrigerated varieties typically provide the best texture and hold up well in the soup.

Can I use frozen spinach?

Yes, you can use frozen spinach. Ensure it is completely thawed and squeezed dry of all excess water before stirring it into the soup at the end.

How do I make the soup thicker?

For a thicker consistency, you can simmer the soup longer to reduce the liquid. Alternatively, you can whisk in a small cornstarch slurry (cornstarch mixed with cold water) and simmer for two minutes.