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This Creamy Chicken Gnocchi Soup is so delicious. Seared pieces of chicken breast cooked in an aromatic buttery base of carrots, celery, and onion, also known as French Mirepoix or the Holy Trinity in Italian kitchens. Then finished off with light cream, homemade potato gnocchi, and a sprinkling of fresh spinach. Serve this creamy soup with a hard, crusty bread for a drool-worthy, but simple dinner fit for your most honored guests.
Our little granddaughter recently told me that this was her favorite dish when eating at Olive Garden. Since I had never tried chicken gnocchi soup, I decided it was time to search out the recipe. Of course, as is the case with most recipes, there are enough options out there to make your head spin!
But grandma was on a mission.
I intend to make this soup with our granddaughter the next time she stays for a visit and have nicknamed it Emma’s Gnocchi Soup. I love cooking with our grandchildren and try to involve them in the process whenever possible.
I sorted through recipes that sounded good and took bits here and there to create an adaptation that was my own. My first try turned out good, but the flavor was off a tad as I used an herb mixture that was too strong for the soup. So, I made a few changes and worked more on my homemade gnocchi, and voila! Here is a recipe I hope you will find delightful. My husband and I loved it–even when served as leftovers.
Ingredients for Creamy Chicken Gnocchi Soup
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Prepare the Potato Gnocchi in Advance
For this recipe, you’ll want to make the Homemade Gnocchi first, or use some that has been frozen ahead of time. You’ll also need a sharp knife and cutting board, a box grater, and a soup pot.
If possible, you will want to use a potato ricer to make the gnocchi. I’ve also made it using a grater but the ricer turned out a lighter finished product.
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Buy Now → Instructions for Making this Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
With a chef’s knife and cutting board, slice the chicken breast (or tenders) into bite-size pieces.
Using a second cutting board and clean knife, dice the celery. Mince the onion and garlic. Chop the fresh spinach.
Peel and shred the carrot with a medium-sized grater.
Brown the Chicken and Vegetables
Heat a large stockpot or Dutch oven with 2 tablespoons extra-virgin olive oil over medium-high heat. Cook the chicken pieces until lightly seared on all sides, about 8-10 minutes, stirring frequently. When browned, remove chicken from the pot.
Prepare the mirepoix or holy trinity by adding the remaining extra-virgin olive oil and butter to the pot on low heat. When melted, add the prepared onion and celery and sauté for 4-5 minutes until tender and translucent. Stir in the shredded carrots and minced garlic along with the dried crushed thyme and oregano. Cook for another 2 minutes.
Pour in the dry white wine and white wine vinegar to the vegetable mixture and cook until the wine has reduced by half.
If you’d prefer not to use wine in this recipe, you may simply add the white wine vinegar to the vegetables and move on to the next step. However, the white wine adds another flavor level to this recipe, and I highly encourage you to try it.
Prepare the Creamed Soup
Add the cooked chicken and the chicken broth to the seasoned vegetables. Bring to a boil and then simmer for 10-12 minutes, stirring occasionally.
While the soup simmers, prepare the thickening agent by whisking together 1/2 cup of half and half cream with the all-purpose flour. Stir until thoroughly combined.
Gradually add the half and half cream to the soup, along with the thickening agent. Cook on medium-low heat and stir until the soup begins to thicken.
Add in the prepared (or frozen) potato gnocchi. Continue cooking on low heat for 3-5 minutes, until the gnocchi has cooked through. Do not allow the soup to come to a full boil, however, but keep it at a low simmering boil.
To finish, stir in the chopped spinach and season with red pepper flakes, kosher salt, and freshly ground black pepper. Simmer for 1-2 minutes until the spinach is tender.
Remove from heat and allow the soup to set a few minutes before serving.
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Creamy Chicken Gnocchi Soup
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1.5 pounds skinless, boneless chicken breast (diced)
- 4 tablespoons extra-virgin olive oil (divided)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
The French Mirepoix
- 1 cup sweet onion (minced)
- 1 cup celery (thinly sliced)
- 1 cup carrots (peeled and shredded)
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 1 teaspoon dried crushed thyme
- 1 teaspoon oregano
- 1/2 cup dry white wine (chardonnay works well)
- 1 tablespoon white wine vinegar
Creamed Mixture
- 4 cubes chicken bouillon ( + 4 cups water to make chicken broth)
- 2 cups half and half cream (divided)
- 1/4 cup all-purpose flour
- 16 oz Potato Gnocchi (Fresh or frozen – See Homemade Recipe)
- 2 cups fresh spinach
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Soup Ingredients
- With a chef’s knife and cutting board, slice the chicken breast (or tenders) into bite-size pieces.
- Using a second cutting board and clean knife, thinly slice the celery. Mince the onion and garlic. Chop the fresh spinach.
- Peel and shred the carrot with a medium-sized grater.
Brown the Chicken and Vegetables
- Heat a large stockpot or Dutch oven with 2 tablespoons extra-virgin olive oil over medium-high heat. Cook the chicken pieces until lightly seared on all sides, about 8-10 minutes, stirring frequently. When browned, remove chicken from the pot.
- Prepare the vegetables (mirepoix) by adding the remaining olive oil and butter to the pot on low heat. When melted, add the prepared onion and celery and saute for 4-5 minutes until tender and translucent. Stir in the shredded carrots and minced garlic along with the dried thyme and oregano. Cook for another 2 minutes.
- Pour in the dry white wine and white wine vinegar to the vegetable mixture and cook until the wine has reduced by half.
Prepare the Creamed Soup
- Add the cooked chicken and the chicken broth to the seasoned vegetables. Bring to a boil and then simmer for 10-12 minutes, stirring occasionally.
- While the soup simmers, prepare the thickening agent by whisking together 1/2 cup of half and half cream with the all-purpose flour. Stir until thoroughly combined.
- Gradually add the remaining half and half cream to the soup, along with the thickening agent. Cook on medium-low heat and stir until the soup begins to thicken.
- Add in the prepared (or frozen) potato gnocchi. Continue cooking on low heat for 3-5 minutes, until the gnocchi has cooked through. Do not allow the soup to come to a full boil, however, but keep it at a low simmering boil.
- To finish, stir in the chopped spinach and season with kosher salt, freshly ground black pepper, and the red pepper flakes. Simmer for 1-2 minutes until the spinach is tender.
- Remove from heat and allow the soup to set a few minutes before serving. Serve with a hard, crusty bread. This recipe makes enough for 4-6 people.
Notes
Nutrition
This soup looks and sounds really good. I really want to try it. Love all the step by step photos, very helpful! I’ve never baked potatoes to make gnocchi but I can imagine that gives them more flavour. I boil mine and now don’t peel them before pressing them through the ricer. (I used to) I just cut them in half and press with the peeless section down. The peel stays in the ricer. Saves me from burning my fingers!
That’s a good idea about the potato peels. I do like working with the baked potatoes. Hope you’ll give the soup a try. We really love it. It may be my favorite soup right now!