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Creamy Copycat Chicken Gnocchi Soup for Easy Weeknight Dinners

A close-up of a creamy chicken and spinach gnocchi soup served in a white bowl.
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Make this comforting, velvety Chicken Gnocchi Soup at home. This easy, one-pot recipe tastes just like the restaurant favorite and is perfect for a satisfying family meal on a busy weeknight.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound cooked, shredded chicken breast
  • 1 (16 ounce) package shelf-stable potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese (optional, for serving)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly, about 5 minutes.
  5. Stir in the heavy cream, Italian seasoning, salt, and pepper. Reduce the heat to low to keep the soup warm but not boiling.
  6. Add the shredded cooked chicken and the package of potato gnocchi to the pot. Cook according to the gnocchi package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  7. Stir in the fresh spinach until it wilts into the hot soup, about 1 minute.
  8. Taste the soup and adjust salt and pepper if needed. Serve immediately, topped with grated Parmesan cheese if desired.

Notes

  • For the best texture, use shelf-stable or refrigerated potato gnocchi, not frozen, as they cook quickly and maintain their shape better in this soup.
  • You can substitute Italian sausage or bacon for the chicken to make a different variation of this hearty soup. Cook the sausage first and drain the fat before adding the flour.
  • If you want a thicker broth, let the soup simmer uncovered for an extra 5 minutes after adding the gnocchi.

Nutrition

Find it online: https://blissbatter.com/creamy-gnocchi-soup-recipe-easy-weeknight/