The Easiest & Coziest Chicken Gnocchi Soup
If ya’ll are like me and love a good winter soup that is hearty, cozy, filling and easy to make, this is the one for you. Learn how to make an easy chicken gnocchi soup similar to chicken and dumplings but in a soup. This is sure to win over everyone at dinner and so good for leftovers.
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What is Gnocchi?
I was first introduced to a soup like this at the restaurant Olive Garden. It was my absolute favorite thing to order along with a salad. I could and still can’t pronounce gnocchi right. Maybe because in the South we pronounce everything with such intention.
Either way, I knew I liked it even though I couldn’t say it correctly.
Gnocchi is a type of Italian pasta usually made from a potato and served with sauce.
What You Will Need for Chicken Gnocchi Soup
- Large pot
- Spoon
- Cutting Board
- Measuring cups
- Hand chopper/food processor (optional)
Ingredients for Your Cozy Soup
- Butter
- Olive oil or coconut oil
- Minced garlic or fresh
- Rotisserie Chicken
- Onion
- Carrots
- Celery
- Spinach
- All-purpose flour
- Chicken broth (homemade or store bought)
- Milk
- Seasonings
- Gnocchi
This ingredient list may seem like a lot but I promise it is all worth it and it comes together so quickly.
*NOTE: using an electric hand chopper or a food processor will make cutting those veggies a breeze and this can be done ahead of time to make the coup come together that much quicker.
The Easiest and Coziest Chicken Gnocchi Soup – Process
Start by adding your butter to a pot that is on medium high heat. Once that is melted down add in the coconut oil.
Throw the onion, celery, and carrots in the oil and butter and sauté until they are softened. This may take a bit for the carrots; don’t worry they will cook down in the process. Adding this first will give them time to soften up just fine. Add in minced garlic, be sure not to burn or it will taste bitter.
Note about using fresh carrots: Before using a carrot from the garden or the grocery store, make sure you are peeling them, so they won’t taste like dirt. It may sound funny, but a lot of people don’t do this step and it makes a huge difference in the taste of the vegetable. You can use a kitchen peeler like this one.
Add in the all-purpose flour and stir well, cooking the raw flour taste out. This is what is going to thicken the soup a bit. The oil in the pot will absorb in the flour.
Next, slowly add in the chicken broth stirring as you add so the flour won’t be clumpy. I find using a small whisk is helpful here or a dinner fork to break up the flour clumps.
The bulk of your soup is done!
I add in the milk now and then the rest of the ingredients to follow.
Add in the de-boned chicken and chopped spinach. More or less to your liking. Also, the potato gnocchi. Let the gnocchi boil gently until they are fork tender. It won’t take long to do this, maybe 5 minutes or so.
Cut the heat back to low or off and serve when ready!
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Dutch Oven Pot – can also be used for bread baking 🙂
Wood Cutting Board with handle
Wooden Kitchen Utensils – Similar to ones I have
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Easy Chicken Gnocchi Soup
Equipment
- 1 medium/large pot
- small whisk or fork
- knife
- cutting board
- (optional) food processor
- Measuring Cups
- measuring spoons
Ingredients
- 1/2 large onion (chopped)
- 1 carrot (peeled and chopped)
- 2 tsp minced garlic
- 1-2 sticks celery (chopped)
- 1/2 stick butter
- 1-2 Tbsp olive oil or coconut oil
- 5-6 cups chicken broth (low sodium or homemade)
- 2 cups whole milk or half and half
- 2 cups cooked chicken Rotisserie chicken works well for this!
- 1/3 cup all-purpose flour (unbleached)
- 1 package potato gnocchi
- 1 handful spinach (chopped)
Instructions
- Chop vegetables or throw in a food processor and chop.
- Heat pot on medium/high heat and add butter and oil.
- Add in onions, carrots, celery to pot and sauté until the onions are translucent. Stirring occasionally.
- Add in minced garlic and cook for 2-3 minutes making sure not to burn the garlic.
- Add in 1/3 cup (or little less) of flour to the vegetables. Stir with whisk or fork to prevent clumps. Cook the flour long enough to absorb the liquid and remove raw flour taste. About 3-5 minutes. *Note: the more flour you add the thicker the soup will be. I find a scant 1/3 cup of flour is the perfect soup consistency.
- Season with favorite seasoning I love using a Greek seasoning mix. Measure with your heart.
- Slowly add in chicken broth and stir with fork or whisk as you do to prevent clumping from flour.
- Add in cooked chicken, potato gnocchi, and spinach. Boil gently for a few minutes until gnocchi is cooked through.
- Reduce heat and add in milk. Stir well. Let simmer.
- Serve with your favorite bread and enjoy!
