This quick and easy, one pot, comforting chicken and gnocchi soup is full of flavor, with herbs, spinach, shredded carrots, tender potato gnocchi, and chicken. This is better than Olive Garden’s recipe, it knocks everyone’s socks off.
Hello, creamy chicken and gnocchi soup, my old friend.
You are still my family’s all time favorite…even though broccoli and cheddar soup is giving you a run for your money. Your comforting, delicious money.
The hint of fall is showing up in South Florida, guys! It’s no longer raining cats and dogs every day, the humidity is waning, the days are getting shorter, and the evenings are now cooler and nice to walk in.
And that means I can wear my knee-high boots and drink my PSL without dying of heat stroke.
That also means I will soon bust out those thick, fluffy socks and fluffy pajama pants and binge on 13 days of Halloween movies. We can’t be the only family who keeps that tradition, right?
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Y’all are going to love this chicken and gnocchi soup, especially if you already like the Olive Garden version. It’s hearty and flavorful, with garlic, shredded carrots, spinach, onion, and thyme; and if you’ve never made homemade gnocchi, I want to give you a little nudge to give it a go. Not only is it really, really easy (so serious!) but gnocchi’s just so amazing with the texture it adds to the soup. And…you know, it’s chicken and gnocchi soup. Store bought is perfectly fine as well, especially when you want this as an impromptu weeknight meal.
And make sure you use a good chicken stock. It’s soup season, make sure you have some well-made chicken stock on hand at all times, y’all.
Serve it up with crusty no-knead artisan bread, easy Italian cracked pepper focaccia, or whatever hearty bread you love to sop up that savory, satisfying broth that’s left over. You won’t want to leave one drop, I promise.
What is gnocchi?
They’re the little dumplings of goodness in this soup, made much like rich egg pasta, but using mostly potatoes instead of only flour to make them.
They are then cut into little pillows of soft, silken deliciousness. They are often served up like you would pasta, so if you have gnocchi left over, don’t be afraid to coat them in alfredo sauce, tomato sauce, or in my crazily popular gnocchi with bacon cream sauce.
If you’re looking for pre-made gnocchi in the grocery store, they can be found in the refrigerated section or dried with other pastas on the dry goods shelves. The dried ones need maybe a minute or two more of cooking to soften just a bit more compared to fresh gnocchi.
But the best part of this soup? Besides it basically being the best thing to happen to chicken soup?
It’s a one pot, weeknight meal. Did I blow your mind? Chicken and gnocchi soup is the perfect vessel for you to use up leftover chicken from yesterday’s dinner or that rotisserie chicken you bought from the store. Rich, creamy, satisfying dinner literally in less than thirty minutes from start to stomach.
I hear all you moms rejoicing. This stuff is going to be legendary in your house. Even for the picky eaters. Once they give it one bite, they will eat the whole bowl. My husband and my son gobble this stuff up every time.
And that’s saying something since Greyson suddenly got all picky on me.
Looking for more wonderful cold weather soups and stews? check out:
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- 4 tbsp butter, unsalted
- 8 boneless, skinless chicken thighs,, cooked and shredded
- 1 cup carrots, shredded or diced
- 1/2 cup celery, small dice
- 1/2 onion, small dice
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 28 oz chicken broth
- 2 cups half and half
- 1/2 tsp dried thyme
- 16 oz packaged gnocchi, or 6-8 servings homemade gnocchi
- 1 cup fresh baby spinach, chopped
- Salt and Pepper, to taste
- 1/4 tsp cayenne pepper, optional
- In a large pot, melt butter over medium heat. Saute onion, celery, and carrots, if diced. Cook for 5 minutes, then add garlic and cook until fragrant (about 3 seconds to 1 minute).
- Add flour and stir well for a minute to cook out raw flour. Splash in chicken broth, 1/2 cup at a time, whisking quickly to ensure no lumps. Pour in rest of chicken broth, half and half, (add shredded carrots at this time) shredded chicken, and thyme, then allow to simmer for five minutes.
- Turn heat up to medium-high, almost to a boil, and add gnocchi. Let cook for 3 minutes, until gnocchi is cooked through and soup thickens. Turn heat off Toss in spinach and stir, then let wilt for 1-2 minutes.
- Season with salt and pepper and cayenne to taste, then serve.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 569 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 183mg Sodium: 581mg Carbohydrates: 67g Fiber: 4g Sugar: 4g Protein: 33g