Creamy chicken gnocchi soup
Creamy chicken gnocchi soup with tender shredded chicken, soft potato gnocchi, vegetables and spinach in a rich, thyme-scented broth. One pot, 50 minutes.
30% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 35 min
- Serves
- 6
- Calories
- 415
- Protein
- 27 g
- Per serving
- $2.39
Why this recipe works
This is the creamy chicken and gnocchi soup people order at Italian-American restaurants, made at home in one pot. Store-bought shelf-stable gnocchi keeps it easy; they cook right in the soup.
- Simmering the chicken breasts whole in the broth keeps them moist, flavors the soup, and makes them easy to shred.
- A little flour cooked with the vegetables thickens the soup so it's creamy without needing heavy cream.
- The gnocchi go in at the very end for 3 to 4 minutes, so they turn soft and pillowy without breaking down and turning the soup gluey.
Ingredients
To serve
You will need
- Large Dutch oven or soup pot
- Two forks for shredding
Method
Tap a step number to mark it done.
Soften the vegetables
Melt the butter with the oil in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring often, for 6 to 8 minutes, until the onion is translucent. Add the garlic and cook 30 seconds.
Thicken
Sprinkle in the flour and stir for 1 minute to coat the vegetables. Slowly pour in the broth while stirring, scraping up anything on the bottom, until smooth.
Poach the chicken
Add the whole chicken breasts, thyme, salt and pepper. Bring to a simmer, cover, and cook on low for 15 to 18 minutes, until the chicken reaches 165°F in the thickest part.
Shred
Lift the chicken onto a board, shred it with two forks and return it to the pot.
Add cream and gnocchi
Stir in the half-and-half and gnocchi. Simmer gently, without boiling, for 3 to 4 minutes, until the gnocchi float and are tender.
Wilt the spinach
Stir in the spinach until just wilted, about 1 minute. Taste for salt and serve with Parmesan.
Techniques in this recipe
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideWhite, 1–2 min: sauces and casseroles Blond, about 5 min: gravies Brown, 15+ min: gumbo (thickens less) Make a smooth roux
Cook flour in melted butter for a minute, then whisk in the liquid gradually. It thickens sauces, gravies and casseroles without lumps.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Don't let the soup boil once the half-and-half is in, or the dairy can split.
- The gnocchi keep absorbing liquid. If you have leftovers, thin the soup with a splash of broth when you reheat it.
- Short on time? Skip the poaching and stir in 3 cups shredded rotisserie chicken with the gnocchi.
Nutrition per serving
415 calories
$2.39 estimated cost per serving
Where the calories come from
| Protein | 26% of calories | 27 g |
|---|---|---|
| Carbs | 39% of calories | 40 g |
| Fat | 35% of calories | 16 g |
| Fiber | 3 g | |
| Sodium | 700 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you freeze chicken gnocchi soup?
It's not ideal: the gnocchi turn mushy and the cream can separate when thawed. Freeze the soup before adding the half-and-half and gnocchi, then add them while reheating.
Do I need to cook the gnocchi first?
No. Shelf-stable and refrigerated gnocchi cook right in the simmering soup in 3 to 4 minutes.
Can I make it lighter?
Use whole milk instead of half-and-half. The flour still gives it body, so it stays creamy, just a little less rich.
