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Chicken, Spinach and Gnocchi Soup

Recipe by Jenn Giam Smith

  • Total Time1 hour 35 minutes
  • Yield8 people 1x

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.

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Chicken and gnocchi in a larg pot

Ingredients

Units Scale
  • 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

  1. Begin by heating the olive oil in a pan on medium heat.
  2. 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.
  3. Add the bouillon cube, break apart and disollved, then add the garlic and continue cooking until fragrant.
  4. Add parsley, oregano, and flour. Stirring until everything is coated in the flour.
  5. Slowly add the chicken broth, make sure your are continuously stirring the entire time.
  6. Let this come to a boil and let it continue to cook until it has noticeably thicken.
  7. 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.
  8. Finish with half-and-half, then salt & pepper to taste.
  9. Top with basil and parmesean cheese; Serve and enjoy!

Equipment

Notes

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.

Nutrition

  • Calories: 245
  • Sugar: 3
  • Sodium: 1689
  • Fat: 7
  • Saturated Fat: 3
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 17
  • Cholesterol: 45

Find it online: https://www.jenn-smith.com/chicken-spinach-and-gnocchi-soup/