Chicken and Gnocchi Soup
A creamy, comforting soup loaded with tender chicken, pillowy potato gnocchi, and fresh spinach in a rich, velvety broth. This restaurant-style favorite comes together in one pot and tastes like a warm hug on a cold day.
For 8 servings
- prep · ~2 min
Season and prepare the chicken.
1.Pat the chicken breast dry with paper towels.2.Season both sides with 1 pinch of salt and a pinch of black pepper. - boil · ~15 min
Poach the chicken breast.
Place the seasoned chicken in a large pot and add enough cold water to cover by about an inch. Bring to a gentle simmer over medium heat and cook until the chicken reaches 165°F internal temperature, about 12 to 15 minutes.
TIPDon't let the water boil aggressively — a gentle simmer keeps the chicken tender. - rest · ~5 min
Shred the chicken.
Transfer the cooked chicken to a cutting board and let it rest 5 minutes. Using two forks, shred the chicken into bite-sized pieces and set aside. Discard the poaching water.
- saute · ~8 min
Sauté the vegetables.
In the same pot, heat the olive oil over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened but not browned, about 6 to 8 minutes.
- saute · ~2 min
Add garlic and flour.
Stir in the minced garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.
TIPCooking the flour now prevents the soup from having a pasty taste later. - simmer · ~10 min
Build the broth and simmer.
Gradually pour in the water while whisking to prevent lumps. Add the milk, thyme, and the remaining salt. Bring the soup to a gentle simmer and cook, stirring occasionally, until the broth thickens slightly, about 8 to 10 minutes.
- boil · ~4 min
Cook the gnocchi.
Add the potato gnocchi and shredded chicken to the pot. Simmer until the gnocchi float to the surface and are tender, about 3 to 4 minutes.
TIPGnocchi are done the moment they float — don't overcook them or they'll turn mushy. - mix · ~1 min
Wilt the spinach.
Turn off the heat. Add the chopped spinach and stir gently until the leaves are just wilted, about 1 minute.
- garnish
Finish with parmesan and serve hot.
Ladle the soup into bowls. Sprinkle the freshly grated parmesan cheese over each serving and finish with an extra crack of black pepper if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken at a gentle simmer, not a rolling boil, to keep the meat tender and moist.
- 2Cook the flour for a full minute after adding it to eliminate any raw, pasty taste in the final broth.
- 3Add gnocchi only after the broth has thickened; they release starch and can make an already thick soup gummy.
- 4Remove the pot from heat before adding spinach — the residual heat will wilt it perfectly without overcooking.
- 5Use freshly grated Parmesan, not pre-shredded, for the best melt and nutty flavor in the finished soup.
- 6If making ahead, undercook the gnocchi slightly and add them when reheating so they don't turn mushy.
- 7Store leftovers in an airtight container in the fridge for up to 3 days; the gnocchi will soften over time.
Adapt it for your goals.
Low-oil
Replace the olive oil with 2 tablespoons of water or broth when sautéing the vegetables to reduce fat while keeping the flavor.
high proteinHigh-protein
Swap the chicken breast for boneless, skinless chicken thighs and add a can of drained cannellini beans along with the gnocchi for extra protein.
vegetarianVegetarian
Replace the chicken with 400g of cubed firm tofu or a can of chickpeas; use vegetable broth instead of water for a hearty meatless version.
jainJain
Omit the garlic and onion, use asafoetida (hing) for depth, replace milk with a plant-based milk, and skip the Parmesan or use a vegan Parmesan.
low carbLow-carb
Substitute the potato gnocchi with cauliflower gnocchi or omit it entirely and add extra spinach and shredded zucchini for volume.
Why this is on our healthy list.
Bone Health Support
The whole milk and Parmesan cheese in this soup provide calcium and vitamin D, which are essential for maintaining strong bones and teeth.
Immune-Boosting Antioxidants
Fresh spinach is rich in vitamins A, C, and K, along with antioxidants that help protect cells from damage and support a healthy immune system.
Lean Protein Source
Chicken breast offers high-quality, lean protein that is low in saturated fat, aiding muscle repair and keeping you full longer.
Eye Health Nutrients
Carrots and spinach are both loaded with beta-carotene and lutein, which are important for maintaining good vision and eye health.
Digestive Fiber
Celery and gnocchi (made from potato) contribute dietary fiber, promoting healthy digestion and regular bowel movements.
Frequently asked questions
Yes, skip the poaching step and add 2-3 cups of shredded rotisserie chicken to the soup when you add the gnocchi. You may need to adjust the salt since rotisserie chicken is often seasoned.
