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Creamy Chicken Gnocchi Soup

This Creamy Chicken Gnocchi Soup is a hearty dish featuring tender chicken, pillowy gnocchi, and a medley of vegetables in a velvety broth. Perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons extra-virgin olive oil Used for sautéing and adding flavor.
  • 1 pound boneless, skinless chicken breast Provides lean protein for a hearty dish.
  • 1 teaspoon kosher salt Essential for seasoning the chicken.
  • 2 tablespoons unsalted butter Adds richness to the soup.
  • 2 medium carrots Brings sweetness and color to the dish.
  • 2 stalks celery Adds crunch and savory note.
  • 1 medium yellow onion Provides foundational flavor.
  • 1 can low-fat evaporated milk Creates creaminess without heaviness.
  • 2 tablespoons cornstarch Acts as a thickening agent.
  • 1 teaspoon Italian seasoning Adds a blend of flavors.
  • 1 teaspoon dried thyme Enhances aroma with earthy notes.
  • 1/2 teaspoon celery salt Provides additional seasoning.
  • 1/2 teaspoon ground black pepper Gives a gentle kick of spice.
  • 2 cloves garlic Infuses the soup with savory flavor.
  • 4 cups low sodium chicken broth The base for the soup.
  • 1 pound potato gnocchi Provides a soft texture.
  • 4 cups fresh baby spinach Adds nutrition and fresh element.
  • 1/2 cup grated parmesan cheese For a savory, cheesy finish.
  • 1/4 cup fresh parsley For garnish.

Method
 

Preparation
  1. In a Dutch oven, heat the olive oil over medium-high heat until shimmering.
  2. Add the diced chicken and 1/2 teaspoon of salt, sautéing until golden brown and cooked through, about 4 minutes. Remove and set aside.
  3. Reduce heat to medium, add butter, then sauté carrots, celery, and onion for about 5 minutes until softened.
Cooking
  1. In a mixing bowl, splash some evaporated milk, whisking in the cornstarch until combined.
  2. Stir Italian seasoning, thyme, celery salt, black pepper, and garlic into the pot, cooking until fragrant for about 30 seconds.
  3. Stir in the cornstarch slurry, remaining evaporated milk, and chicken broth. Simmer for 10 minutes to thicken the soup.
  4. Add the gnocchi and simmer for about 8 to 10 minutes until tender.
Serving
  1. Remove from heat and stir in chicken and spinach until wilted.
  2. Taste and adjust seasoning with more salt and pepper if needed. If too thick, stir in more broth or water.
  3. Serve hot, garnished with Parmesan cheese and parsley.

Notes

Great for meal prep, can store in the refrigerator for up to 4 days. Freeze for up to 3 months.