Chicken, Spinach, and Gnocchi Soup
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There’s something undeniably comforting about a warm bowl of soup, especially during the transitional seasons of spring and fall. This Chicken, Spinach & Gnocchi Soup is my take on a beloved Italian-American classic, offering a creamy, flavorful experience packed with tender chicken, pillowy gnocchi, and vibrant vegetables.
SUBSTITUTIONS/SUGGESTIONS
Here are a couple of simple switches you can make.
WHAT IS GNOCCHI?
Gnocchi are soft, pillowy dumplings traditionally made with potatoes, flour, and eggs—and I love them. I don’t know who first decided to mix all that up and call it dinner, but I owe them a big thank you. Homemade gnocchi are a little project, sure, but they’re also totally worth it—light, tender, and just on another level. Once you make them from scratch, it’s hard to go back. That said, life is busy, and store-bought potato gnocchi has absolutely earned its place in my pantry. If you’ve got a packed schedule or just want to get dinner on the table fast, go ahead and grab a package—this soup will still be cozy, flavorful, and totally satisfying either way.
HOW DO YOU MAKE GNOCCHI?
If you’re inclined to make gnocchi from scratch, I highly recommend Giada De Laurentiis’s recipe. It’s straightforward and yields consistently delicious results. Making gnocchi can also be a fun family activity—kids often enjoy rolling and shaping the dough.
JENN’S TIP
While they roll out the gnocchi, I cook the soup and add them in batches. It works out well, I’m not stressed and the kids get to help.
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
This recipe is a great opportunity to involve your children in the kitchen.
STORAGE DETAILS
Leftovers can be stored in an airtight container or food-safe bag in the fridge for up to 3–4 days. The flavors only get better as they sit, making this soup just as delicious (if not more!) the next day.
FREEZING
This soup is a great one to prep ahead—perfect for busy weeks or stocking your freezer for those “what’s-for-dinner” nights.
TO FREEZE THE SOUP
Make the soup as directed, but leave out the gnocchi. Once cooled, transfer it to a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to serve, reheat the soup gently on the stovetop, then add fresh or frozen gnocchi directly into the pot to cook through.
FREEZING HOMEMADE GNOCCHI
If you’re making gnocchi from scratch (yay, you!), good news—it freezes beautifully. Just lay the uncooked gnocchi in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. When you’re ready to use, toss them straight into simmering soup—no thawing needed.
Ello Duraglass Meal Prep Container, 7 cup- Glass Food Storage Container
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Buy Now → BREAD IS A PERFECT ADDITION!
Serve this delicious chicken, spinach and gnocchi soup with Mozzarella Croutons, French Baguette (make it a little fancier with a Pain d’Épi), or even some Steamed Bao Buns!
DID YOU MAKE THIS SOUP?
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MORE RECIPES YOU CAN’T MISS
Chicken, Spinach and Gnocchi Soup
This hearty chicken, spinach, and gnocchi soup is packed with veggies, potato dumplings, and chicken. It’s the perfect creamy soup recipe for any chilly day.
- Total Time: 1 hour 35 minutes
- Yield: 8 people
Ingredients
- 2 tablespoons extra virgin olive oil
- 2.5 oz carrot (shredded)
- 1.5 oz yellow onion (chopped)
- 3 medium-large garlic cloves (chopped)
- 1 chicken bouillon cube (optional, but highly recommended see notes³ for sub)
- 1/4 cup all-purpose flour
- 1 cup half and half
- 6 cups chicken broth
- 1 bunch fresh spinach (See notes¹ for details)
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 lb Chicken (see notes² for details cut into pieces 1 inch or less in size.)
- 16 oz gnocchi (home-made or Store-bought Potato Gnocchi)
- 1/4 cup basil (chopped)
- 1/4 cup parmesean cheese
Instructions
- Begin by heating the olive oil in a pan on medium heat.
- If you’re using raw chicken, cook the pieces until golden brown on all sides, then add the onions and carrots. Stir continuously until the onions are translucent.
- Add the bouillon cube, break apart and disollved, then add the garlic and continue cooking until fragrant.
- Add parsley, oregano, and flour. Stirring until everything is coated in the flour.
- Slowly add the chicken broth, make sure your are continuously stirring the entire time.
- Let this come to a boil and let it continue to cook until it has noticeably thicken.
- Add the spinach (chicken IF you used a rotisserie chicken) and gnocchi. Stir and let it cook at medium for 5-10 minutes. If you’re using fresh gnocchi, careful not to break them up as they cook.
- Finish with half-and-half, then salt & pepper to taste.
- Top with basil and parmesean cheese; Serve and enjoy!
Equipment
Global 7-piece Ikasu Knife Block Set
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KitchenAid Universal Bamboo Short Turner, One size, Wood
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Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid
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SMIRLY Bamboo Cutting Board Set with Holder,
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¹ You can also use frozen or canned spinach for this as well.
² You can use:
- boneless-skinless version (whether it be thighs or breasts), cut them into small pieces, and cook them in the oil prior to making the soup.
- pieces of rotisserie chicken from your local grocer. Simply tear it apart, removing the bones and skin, then add it to the soup at the end.
³Instead of chicken bullion: add an extra cup of chicken broth and a teaspoon of salt.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove Top
- Cuisine: Italian-American
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