Cozy Chicken Gnocchi Soup with Homemade Gnocchi
Comforting, hearty, and perfect for feeding a busy family, this homemade chicken gnocchi soup is one of those recipes you’ll find yourself making over and over.
Ingredients
Gnocchi
- 2 pounds about 4 medium russet potatoes
- 1 egg lightly beaten
- 1 to 1 ¼ cups all-purpose flour plus more for dusting
- 1 tsp salt
Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 3 tbsp all-purpose flour
- 6 cups chicken broth homemade or store-bought
- 2 cups cooked shredded chicken rotisserie works great
- 1 tsp thyme dried or fresh
- 1 tsp Italian seasoning
- Salt + black pepper to taste
- 2 cups fresh baby spinach roughly chopped
- 1 cup heavy cream or half & half
- 16 oz potato gnocchi fresh homemade, see recipe below
- Optional garnish: grated parmesan + fresh parsley
Instructions
Gnocchi
- Cook the potatoes: Boil whole, unpeeled russets in salted water until fork-tender (30–40 minutes). Drain, let cool slightly, then peel.
- Mash until smooth: Use a potato ricer or mash well so there are no lumps. Fluffier potatoes = lighter gnocchi.
- Make the dough: Spread potatoes on a clean surface, sprinkle with salt and most of the flour, pour the egg over top, and gently mix. Add a little more flour until soft, slightly sticky dough forms. Don’t overwork it.
- Shape the gnocchi: Divide dough into 4 ropes (~½ inch thick), cut into 1-inch pieces, and roll over a fork for ridges.
- Cook the gnocchi: Boil salted water, drop gnocchi in batches, and cook until they float (2–3 minutes). Remove with a slotted spoon.
Soup
- Sauté the veggies: Heat butter + olive oil in a large pot. Add onion, carrot, celery; cook until softened (~5 min). Add garlic; cook 1 min.
- Thicken the base: Sprinkle in flour; cook 1–2 min. Slowly whisk in chicken broth until smooth.
- Add chicken + seasonings: Stir in shredded chicken, thyme, Italian seasoning, salt, and pepper. Bring to a simmer.
- Cook gnocchi in soup: Add gnocchi and simmer 2–3 min.
- Finish with cream + spinach: Stir in cream and spinach; cook until spinach wilts and soup thickens slightly.
- Serve: Top with parmesan and parsley if desired.
Notes
Leave your review below!