Homemade Chicken Gnocchi Soup is a rich and hearty one-pot soup recipe crammed with tender chunks of chicken, spinach, and fluffy gnocchi in the creamiest broth.
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1 tablespoon chicken bouillon paste (I use Better Than Bouillon)
- 3 cups milk
- 3 cups cooked chicken, cubed (I use a 12-ounce rotisserie chicken)
- 16 ounces frozen gnocchi
- 1 cup heavy cream
- 3 cups baby spinach roughly chopped, and huge stems removed
- Melt the butter in a 5- quart Dutch oven over medium heat. Add in the onion and carrots and cook until soft, 5-6 minutes. Season the vegetables with salt, pepper, Italian seasoning, and crushed red pepper.
- Add in the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook for a further minute, stirring continually.
- Whisk in chicken stock, bouillon paste, and milk. Bring the mixture up until nearly boiling (should be steaming), whisking repeatedly, and stir in the chicken. Reduce heat to a simmer and cook for 10 minutes, stirring from time to time.
- Add in gnocchi and cook for 3 minutes or until the gnocchi is tender.
- Stir in the heavy cream and chopped spinach. Remove the soup from the heat and cover for 5 minutes, until the spinach is wilted.
- Adjust seasoning with more salt and pepper as desired.
- Serve instantly.
Store airtight in the fridge for up to 3 days.