Creamy Chicken Gnocchi Soup
Turn your leftover rotisserie chicken into a creamy bowl of Chicken Gnocchi Soup in just 30 minutes! With fresh spinach, potato gnocchi, Italian herbs, and parmesan, this easy, restaurant-inspired soup is cozy and comforting.
Servings: 6 servings
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- 3/4 cup shredded carrots (or julienned/"matchstick" cut)
- 1/2 cup thinly-sliced or small-diced celery
- 2 large garlic cloves , minced (2-3 teaspoons)
- 1/2 cup dry white wine (I use Pinot Grigio)
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth (use low sodium and season to taste to control salt content)
- 2 cups half-and-half , warmed
- 1 to 2 teaspoons chopped fresh thyme leaves (see note)
- 1/2 teaspoon dried Italian seasoning (also sometimes labeled "Italian Herbs")
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- 1/2 to 3/4 cup grated Parmigiano Reggiano (see note)
- 2 cups cooked chicken breast , such as from a rotisserie chicken, shredded or cubed
- 2 cups baby spinach leaves , roughly torn
- 1/8 teaspoon grated nutmeg (optional)
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
- Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat until foaming subsides. Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 teaspoon pepper until softened and just starting to brown. Add garlic and cook for 1 minute, until fragrant.⠀
- Deglaze the pot with the wine, scraping any brown bits from the bottom with a wooden spoon. Simmer until almost all of the liquid is evaporated, 2-3 minutes. Stir in flour and cook for 1-2 minutes.⠀
- Gradually whisk in chicken stock and simmer to thicken slightly. Whisk in half and half, thyme, and Italian seasoning. Bring to a simmer (not a rolling boil), stirring or whisking.
- Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they'll start to float). Stir in parmesan, shredded chicken, and spinach leaves. Simmer for 2-3 minutes, until chicken is hot and spinach is wilted.⠀
- Season to taste with nutmeg (if using), salt, and pepper. The soup will thicken as it sits. For a thinner-textured soup, serve right away. For a thicker soup, let stand 5-10 mins, keeping the soup warm or gently reheating, if needed.
- Serve, topped with additional freshly-grated Parmigiano Reggiano and cracked black pepper, with crusty Italian bread on the side for dipping.
Video
Notes
Thyme: I've indicated a range of quantity since dried Italian seasoning blends can vary in potency. (I use one that's a mixture of thyme, rosemary, oregano, marjoram, and basil.) You may need to adjust the amount of fresh thyme to taste based on how much dried thyme is in your blend.
Parmigiano Reggiano: The amount of cheese you'll need will depend on the sodium content of your stock and your personal preferences. Start with 1/2 cup and add additional to taste.
Nutrition
Serving: 0.16recipe | Calories: 525kcal | Carbohydrates: 46g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 716mg | Potassium: 569mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4209IU | Vitamin C: 8mg | Calcium: 242mg | Iron: 5mg
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