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Ultra close-up macro of creamy garlic chicken and gnocchi soup in a ladle with potato gnocchi, spinach, and shredded chicken

Cozy Creamy Garlic Chicken and Gnocchi Soup

A luxurious 25-minute one-pot comfort soup featuring tender shredded chicken breast, pillowy potato gnocchi, and fresh baby spinach simmered in a velvety garlic parmesan herb cream broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: Cozy Fall Comfort Food, Italian-American
Calories: 380
Ingredients Method Nutrition

Ingredients
  

Aromatics & Soup Base
  • 3 tablespoon unsalted butter or extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely shredded or diced
  • 2 stalks celery finely diced
  • 4 cloves garlic finely minced
  • 3 tablespoon all-purpose flour for thickening roux
  • 4 cups low-sodium chicken broth or rich bone broth
Protein, Gnocchi & Finishing
  • 2 cups cooked chicken breast shredded or diced (rotisserie or poached)
  • 16 oz potato gnocchi shelf-stable or refrigerated vacuum-packed
  • 1 cup heavy cream or half-and-half
  • 2 ½ cups fresh baby spinach roughly chopped
  • ½ cup parmesan cheese freshly grated aged parmesan
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • ¼ teaspoon ground nutmeg signature secret Italian warmth
  • ¾ teaspoon coarse kosher salt to taste
  • ½ teaspoon cracked black pepper to taste

Method
 

Sauté Aromatics & Build Roux
  1. Melt 3 tablespoons butter in a large Dutch oven or heavy soup pot over medium heat.
  2. Add the diced onion, carrots, and celery (mirepoix). Sauté for 5 to 6 minutes until softened and translucent.
  3. Add minced garlic, dried thyme, nutmeg, salt, and black pepper. Cook for 1 minute until fragrant. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Simmer Broth & Add Gnocchi
  1. Gradually pour in the chicken broth while whisking vigorously to dissolve the flour and prevent lumps. Bring the soup to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes until lightly thickened.
  2. Add the uncooked potato gnocchi and shredded chicken. Cook uncovered at a gentle simmer for 4 to 5 minutes, or until the gnocchi float gently to the surface and are tender and pillowy.
Finish with Cream, Spinach & Parmesan
  1. Reduce heat to low. Stir in the heavy cream, fresh baby spinach, and freshly grated parmesan cheese.
  2. Simmer gently for 2 minutes until the spinach is brightly wilted and the cheese is fully melted into the velvety broth. Taste and adjust seasoning with additional salt and freshly cracked black pepper.
  3. Ladle into warm bowls and serve immediately with extra parmesan and warm crusty garlic bread.

Nutrition

Calories: 380kcalCarbohydrates: 34gProtein: 26gFat: 16gSaturated Fat: 9gCholesterol: 75mgSodium: 640mgPotassium: 480mgFiber: 3gSugar: 3gVitamin A: 980IUVitamin C: 18mgCalcium: 140mgIron: 2.2mg

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