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Chicken Gnocchi Soup

Chicken Gnocchi Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 16 oz potato gnocchi
  • ½ cup heavy cream
  • 2 cups packed fresh baby spinach
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • Pinch of ground nutmeg (optional)
  • Grated Parmesan cheese, for serving

Method
 

  1. Melt the butter in a large pot over medium heat. Cook the onion until softened, about 5 minutes, then add the garlic and cook 30 seconds.
  2. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then add the shredded chicken, salt, and pepper. Bring to a simmer.
  3. Add the gnocchi and simmer until they float, 3 to 5 minutes. Remove the pot from the heat.
  4. Immediately stir in the spinach, heavy cream, and nutmeg. Let the spinach wilt in the hot soup for about 1 minute. Adjust salt and pepper to taste.
  5. Ladle into bowls and top with grated Parmesan and a fresh crack of black pepper. Serve hot.

Notes

The soup thickens as it rests because the gnocchi release starch, so plan to add a splash of broth when reheating leftovers. Tasting and adjusting the salt at the very end makes a big difference, especially if your chicken or broth was already salted.