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Creamy Chicken Gnocchi Soup with Spinach & Parmesan

Creamy Chicken Gnocchi Soup with Spinach & Parmesan
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This Creamy Chicken Gnocchi Soup is rich, cozy, and incredibly comforting. Soft pillowy gnocchi, tender chicken, and fresh spinach are simmered in a velvety Parmesan-infused broth with herbs and garlic. It’s hearty enough for dinner, elegant enough for guests, and simple enough for a weeknight—one of those soups that tastes like it simmered all day, even though it didn’t.

Ingredients

Scale

  • 1 tbsp olive oil

  • 3 tbsp unsalted butter

  • 1 cup diced yellow onion

  • ¾ cup grated carrots

  • ½ cup finely chopped celery

  • 2 large garlic cloves, minced

  • Salt and freshly ground black pepper, to taste

  • ½ cup dry white wine

  • ¼ cup all-purpose flour

  • 4 cups chicken broth

  • 2 cups half-and-half, warmed

  • 1–2 tsp fresh thyme, chopped

  • ½ tsp dried Italian herbs

  • 1 lb gnocchi

  • 2 cups cooked rotisserie chicken, shredded or cubed

  • 2 cups fresh spinach, roughly chopped

  • ½–¾ cup freshly shredded Parmesan cheese

  • ⅛ tsp fresh nutmeg (optional)

Instructions

Step 1: Sauté the Vegetables

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter has melted and the foaming subsides.
Add the onion, carrots, and celery along with a pinch of salt and black pepper. Sauté for 5–7 minutes until softened and lightly golden.
Add the garlic and cook for about 1 minute, just until fragrant.

Step 2: Deglaze the Pan

Pour in the white wine and stir well, scraping up any browned bits from the bottom of the pot.
Let the wine simmer for 2–3 minutes until nearly evaporated.
Sprinkle in the flour and stir continuously for 1–2 minutes to cook out the raw flour taste.

Step 3: Create the Soup Base

Gradually whisk in the chicken broth, stirring until smooth and slightly thickened.
Slowly add the warmed half-and-half, then stir in the thyme and Italian herbs.
Bring the soup to a gentle simmer, avoiding a rapid boil.

Step 4: Cook the Gnocchi and Add Remaining Ingredients

Add the gnocchi to the pot and simmer for 3–5 minutes, or until tender and floating.
Stir in the Parmesan cheese, cooked chicken, and spinach.
Simmer for another 2–3 minutes, just until the spinach wilts and the chicken is warmed through.

Step 5: Final Seasoning and Serving

Season with nutmeg (if using), then adjust salt and pepper to taste.
The soup will naturally thicken as it rests. Serve immediately for a lighter texture, or let it stand 5–10 minutes for a thicker, creamier consistency.
Finish with extra grated Parmesan and cracked black pepper. Serve with crusty bread for dipping.

Notes

  • Warm the dairy: Warming the half-and-half prevents curdling and ensures a silky soup.

  • Freshly grate the cheese: Pre-shredded cheese doesn’t melt as smoothly as freshly grated Parmesan.

  • Control thickness: Add extra broth if the soup thickens too much while sitting.

  • Make it vegetarian: Skip the chicken and use vegetable broth with mushrooms for depth.

  • Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.

Find it online: https://tastyquickly.com/creamy-chicken-gnocchi-soup-with-spinach-parmesan/