Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Italian Chicken Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 41 reviews

This comforting Italian Chicken Gnocchi Soup is a creamy and hearty dish loaded with tender chicken, soft gnocchi, fresh vegetables, and flavorful Italian herbs. Perfect for cozy nights, this soup combines the richness of whole milk with the lightness of spinach, creating a satisfying meal that brings the warmth and taste of Italy to your table.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 3 large carrots, cut into ¾-inch pieces (2 cups)
  • 3 large stalks celery, cut into ¾-inch pieces (1 ½ cups)
  • 1 yellow onion, diced
  • 2 cups chopped spinach

Proteins and Dairy

  • 1 pound boneless, skinless chicken breast
  • 1½ cups whole milk, warmed
  • 2 tablespoons butter

Pantry Ingredients

  • Kosher salt, to taste
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 5 cups low-sodium chicken broth
  • 1 (17-ounce) package shelf-stable gnocchi

Instructions

  1. Prepare the vegetables: Begin by dicing the yellow onion and cutting the carrots and celery into ¾-inch pieces. This ensures all the vegetables cook evenly and add to the soup’s texture and flavor.
  2. Sauté the aromatics and vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Season with kosher salt to enhance flavors. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5 to 7 minutes.
  3. Add garlic and seasonings: Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant, making sure not to burn the garlic.
  4. Incorporate flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat. This will help thicken the soup base. Cook for 1 to 2 minutes to remove the raw flour taste.
  5. Add chicken broth and simmer: Slowly pour in the low-sodium chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer.
  6. Cook the chicken: Add the whole chicken breasts to the simmering broth. Simmer gently until the chicken is cooked through, approximately 15 to 20 minutes. Remove the chicken and shred it using two forks.
  7. Cook gnocchi and heat milk: Add the package of shelf-stable gnocchi to the simmering soup. Cook until the gnocchi float to the surface, which takes about 2 to 3 minutes. Stir in the warmed whole milk.
  8. Combine chicken and spinach: Return the shredded chicken to the pot and add the chopped spinach. Stir to combine and cook until the spinach wilts, about 2 to 3 minutes. Adjust seasoning with salt as needed.
  9. Serve hot: Once the soup is heated through and all ingredients are well combined, ladle into bowls and serve immediately. This soup pairs well with crusty bread or a light salad for a complete meal.

Notes

  • For a thicker soup, add an extra tablespoon of flour when sautéing the vegetables.
  • You can substitute the chicken breast with cooked rotisserie chicken to save time.
  • Use fresh gnocchi instead of shelf-stable for a different texture and flavor.
  • To make the soup lighter, substitute whole milk with half-and-half or a milk alternative, though it will affect creaminess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/italian-chicken-gnocchi-soup-recipe/