American
Chicken Gnocchi Soup
Chicken is cooked to 165°F, then simmered with potato gnocchi, vegetables, and cream. Spinach is stirred in at the end so it stays green.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Cooking the chicken first lets you check 165°F before it is diced.
- A short flour cook takes away the raw taste in the cream base.
- Gnocchi only need a few minutes once the broth is simmering.
- Spinach wilts from the heat of the pot, so it does not turn olive-brown.
Ingredients
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Instructions
- 1
Pat the chicken dry. Do not rinse it. Season with 1/2 tsp salt and 1/4 tsp pepper.
- 2
Heat the olive oil in a large pot over medium heat. Cook the chicken until browned and the center reaches 165°F, about 6 minutes per side. Rest 5 minutes, then dice.
- 3
Melt the butter in the pot. Cook the onion, celery, and carrots until soft, about 6 minutes. Add the garlic and cook 30 seconds.
- 4
Sprinkle in the flour and stir 1 minute. Whisk in the chicken broth and simmer until slightly thickened, about 8 minutes.
- 5
Stir in the cream, remaining salt, remaining pepper, thyme, and gnocchi. Simmer until the gnocchi float and are tender, about 4 minutes.
- 6
Add the chicken and spinach. Cook until the spinach wilts and the chicken is still at least 165°F.
- 7
Ladle into bowls.
Pro tips
- Do not rinse the raw chicken; pat it dry so it browns.
- If the soup is too thick, loosen it with a splash of broth.
- Shelf-stable gnocchi may need a minute longer than refrigerated gnocchi.
Easy substitutions
- chicken breasts
- chicken thighs, still cooked to 165°F
- heavy cream
- half-and-half
- potato gnocchi
- 1 cup small pasta, simmered until tender
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Warm on the stovetop until the chicken reaches 165°F, adding a splash of broth if the gnocchi have absorbed liquid.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 486
- Protein
- 28 g
- Carbs
- 44 g
- Fat
- 22 g
- Fiber
- 3 g
Moderate · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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