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Creamy Italian chicken gnocchi soup with carrots, celery, spinach, and herbs served in a white bowl with a gold spoon.

Italian Chicken Gnocchi Soup Recipe

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5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 4 servings (9 ½ cups)
Category Dinner, Soup
Cuisine American/Italian
Author Lauren Grant

Description

A creamy, deliciously savory and satisfying soup made with shredded chicken, gnocchi and large chunks of vegetables.

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Ingredients

  • 2 tablespoons butter
  • 3 large carrots, cut into ¾-inch pieces (2 cups)
  • 3 large stalks celery, cut into ¾-inch pieces (1 ½ cups)
  • 1 yellow onion, diced
  • Kosher salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 5 cups low-sodium chicken broth
  • 1 (17-ounce) pacakge shelf-stable gnocchi
  • 1½ cups whole milk, warmed
  • 1 pound boneless, skinless chicken breast
  • 2 cups chopped spinach

Instructions

  • Melt 2 tablespoons butter over medium-high heat in a large pot or Dutch oven. Add 2 cups carrots, 1½ cups celery and 1 diced onion, season with 1 teaspoon salt and cook until starting to soften, about 5 minutes.
  • Add 2 tablespoons flour, 1 tablespoon garlic and 1 tablespoon Italian seasoning; cook 1 minute, stirring constantly.
  • Gradually add in 5 cups chicken broth, stirring after each addition to ensure flour mixture loosens and blends into broth smoothly.
  • Bring to a boil, add 1 pound chicken breasts; reduce heat and simmer until chicken is cooked through, 15–20 minutes. Using tongs, transfer chicken to a sheetpan or plate to cool.
  • Reduce heat to medium-low and stir in 1 package gnocchi and 2 cups spinach; cook 2–3 minutes.
  • Once chicken is cool enough to handle, shred chicken using two forks and add back to pot.
  • Stir in 1½ cups milk and season to taste with additional salt as needed.

Equipment

Dutch oven
tongs

Notes

Once the milk has been added, don’t let the soup come to a boil. If it does, the milk will split and make the soup look chunky (safe to eat but not appealing).
To cut down on the cook time, feel free to use pre-cooked and shredded chicken instead of chicken breast. This will reduce the simmer time to just 10 minutes, or until the vegetables are as tender as you’d like.
Store this soup in an airtight container in the refrigerator for up to 4 days. Any longer and I recommend freezing the soup.
To freeze soup, I like to use Souper Cubes to portion and freeze. Once frozen solid, transfer the soup to a zipper-lock bag and freeze for up to 3 months. Allow the soup to thaw overnight in the refrigerator before gently reheating on the stovetop in a saucepan.

Nutrition

Serving: 11/2 cupsCalories: 403kcalCarbohydrates: 40gProtein: 41gFat: 8gSaturated Fat: 3gCholesterol: 99mgSodium: 1104mgFiber: 5gSugar: 4g
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