Creamy Chicken Gnocchi Soup (with Secret Ingredient!)

Large bowl of chicken gnocchi soup with spinach and shaved Parmesan.

4.94 from 15 reviews

Creamy Chicken Gnocchi Soup (with Secret Ingredient!)

Chicken Gnocchi Soup is a hearty and comforting soup that is perfect for a cold day. Made with rotisserie chicken, potato gnocchi, and lots of fresh spinach and sautéed veggies, this easy soup recipe is creamy, but not too rich, and has a light, fresh taste from fresh herbs and spices. The secret ingredient? A tiny amount of curry powder. Just trust me. 😉 Serve with baguette and a salad for a cozy dinner at home.

Prep15

Cook30

Total45

Course: Soup

Cuisine: Italian

Keyword: chef-tested recipe, elevated soup recipe, homemade chicken soup, restaurant-worthy soup

Servings: servings

Calories: 327kcal

Author: Ari Laing

Equipment

Dutch oven or large soup pot

Spatula

Whisk

Ingredients

2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
1 medium onion, diced, about 1½ cups
2 medium carrots, peeled and diced into ¼-inch cubes, about 1½ cups
2 celery stalks, diced into ¼-inch pieces
½ tsp Kosher salt
¼ tsp freshly ground black pepper, plus more for serving
4 cloves garlic, finely chopped
2 springs rosemary leaves finely chopped, about 1 Tbsp
2 tsp thyme leaves
½ tsp curry powder
¼ cup all-purpose flour
4 cups reduced-sodium chicken broth
2 cups shredded rotisserie chicken, white meat only
1 Parmesan rind, optional
16 oz (1lb) dried potato gnocchi
5 oz fresh baby spinach
1 cup whole milk or coconut milk
¼ cup Parmigiano Reggiano, freshly shaved, for serving
Baguette, for serving

Instructions

Make the broth. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot over medium-high heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, then season with ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add 4 cloves chopped garlic, 1 Tbsp chopped rosemary, 2 tsp fresh thyme leaves, and ½ tsp curry powder, then cook about 1 minute more.
Reduce the heat to medium. Add ¼ cup flour. Cook, stirring constantly, until the flour has absorbed all the liquid, about 1-2 minutes.
Whisk in 4 cups chicken broth. Continue to stir until the flour has fully dissolved and no lumps remain. Add 2 cups of shredded rotisserie chicken and a Parmesan rind (if using). Simmer for 10-15 minutes.
Add the Gnocchi. Carefully lower 16oz potato gnocchi into the soup along with 5oz baby spinach and 1 cup of milk. Stir well, then cook for 3-5 minutes, or until the gnocchi begin to float to the top. Remove the Parmesan rind. Taste, adjust seasoning as needed (often I’ll add at least another ½ tsp Kosher salt), then serve immediately with freshly shaved Parmesan, lots of cracked black pepper, and baguette.

Notes

Note: Nutrition facts exclude baguette. A Parmesan rind is optional but adds great flavor (freeze rinds for future soups). Fresh thyme makes a nice garnish.
Make ahead: Make the soup up to adding the spinach, gnocchi, and milk. Reheat, bring to a simmer, then add and cook until gnocchi float.
Storage: Refrigerate leftovers up to 3–4 days.
Freezing: Can be frozen up to 3 months, though texture may change due to the dairy.

Nutrition

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