Creamy Gnocchi Chicken Soup


  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 3/4 pound boneless skinless chicken breasts or thighs
  • 2-4 cloves garlic, chopped
  • 1 tablespoon Italian seasoning (see note)
  • 1 teaspoon paprika or smoked paprika
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 pinch chili flakes
  • 1 pinch each kosher salt and black pepper
  • 4-6 cups low sodium vegetable broth
  • 1/2 cup chopped sun-dried tomatoes
  • 4-6 cups baby spinach
  • 1 1/2 cups canned coconut milk, heavy cream, or whole milk
  • 1/2 cup grated parmesan
  • 1 pound fresh potato gnocchi
  1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
  2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
  3. Pull the chicken out and shred using 2 forks. Add back to the soup.
  4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
  5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.



Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.

Published on February 1, 2023