30-Minute Homemade Chicken Gnocchi Soup Recipe

Introduction

This 30-minute homemade chicken gnocchi soup is a comforting and delicious meal that’s perfect for busy weeknights. Packed with tender chicken, soft gnocchi, and fresh spinach in a creamy broth, it’s both satisfying and easy to prepare.

Ingredients

• 2 tbsp olive oil
• 1 cup onion, chopped
• 1 cup carrots, shredded
• 2 stalks celery, chopped finely
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 32 oz chicken broth
• 2 cups leftover rotisserie chicken, shredded
• 2 tsp fresh thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 16 oz refrigerated potato gnocchi
• 5 oz baby spinach
• 1 cup heavy cream

Instructions

1. Step 1: Heat a large Dutch oven or pot over medium-high heat and add the olive oil. Sauté the chopped onion, shredded carrots, diced celery, and minced garlic until softened, about 5-6 minutes. Season with salt and pepper.
2. Step 2: Pour in the chicken broth and add the shredded chicken, fresh thyme, red pepper flakes, and dried oregano. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
3. Step 3: Add the potato gnocchi, baby spinach, and heavy cream. Cook for about 3 minutes or until the spinach wilts and the gnocchi are fully cooked and float to the surface. Taste and adjust seasoning with more salt if needed.

Tips & Variations

• Use rotisserie chicken for a quick, flavorful protein, or swap with cooked shredded chicken breast.
• For extra richness, add a sprinkle of grated Parmesan before serving.
• Swap baby spinach with kale or Swiss chard for a different leafy green.
• If you prefer a thinner soup, reduce the heavy cream or add a bit more chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Note that the gnocchi may absorb some broth upon storing and can thicken the soup; adding a splash of broth or water during reheating can loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi instead of refrigerated?

Yes, frozen gnocchi works well in this recipe. Add a minute or two to the cooking time, and cook until the gnocchi float to the surface, indicating they are done.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. This will change the flavor slightly but still provide a creamy texture.

30-Minute Homemade Chicken Gnocchi Soup Recipe

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★★★★★

4.7 from 127 reviews

A comforting and creamy 30-minute chicken gnocchi soup made with tender shredded chicken, soft potato gnocchi, fresh spinach, and aromatic herbs in a flavorful chicken broth base. Perfect for a quick and satisfying meal.

• Author: Sienna
• Prep Time: 8 minutes
• Cook Time: 22 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sauté Base

• 2 tbsp olive oil
• 1 cup onion, chopped
• 1 cup carrots, shredded
• 2 stalks celery, chopped finely
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Soup

• 32 oz chicken broth
• 2 cups leftover rotisserie chicken, shredded
• 2 tsp fresh thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 16 oz refrigerated potato gnocchi
• 5 oz baby spinach
• 1 cup heavy cream

Instructions

1. Prepare the Sauté Base: Heat a large Dutch oven or pot over medium-high heat. Add the olive oil, then add the chopped onion, shredded carrots, finely chopped celery, and minced garlic. Sauté the vegetables until they are softened and fragrant, about 5-6 minutes. Season the mixture with salt and pepper to taste to build a flavorful base.
2. Simmer the Soup: Pour in the chicken broth, then add the shredded rotisserie chicken, fresh thyme, red pepper flakes, and dried oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer gently for 10 minutes to let the flavors meld together.
3. Finish with Gnocchi and Spinach: Add the refrigerated potato gnocchi, baby spinach, and heavy cream to the pot. Continue cooking for about 3 minutes, or until the gnocchi float to the surface indicating they are cooked through, and the spinach has wilted. Taste and adjust the seasoning with more salt if needed before serving.

Notes

• Use leftover rotisserie chicken or any cooked chicken to save time.
• Refrigerated potato gnocchi cooks quickly; avoid overcooking to maintain texture.
• If you prefer a thicker soup, let it simmer a few minutes longer after adding cream.
• For a dairy-free version, substitute heavy cream with coconut milk or a plant-based alternative.
• Adjust the amount of red pepper flakes for desired spiciness.

Keywords: chicken gnocchi soup, creamy chicken soup, quick chicken soup, gnocchi recipe, easy dinner soup