Creamy Chicken Gnocchi Soup Recipe

A very savory, creamy soup stuffed with fresh vegetables, shredded chicken, and soft, fresh gnocchi.

5 from 2 votes

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Course: Dinner

Cuisine: American, Italian

Keyword: comfort food, creamy, dinner, gnocchi, lunch, savory, soup

Prep Time: 20

Cook Time: 45

Servings: servings

Calories: 237kcal

Boil the chicken for about 30-45 minutes. Check doneness by cutting into chicken breast. Shred chicken.
Chop up onion and mince garlic. In the stock pot, melt butter and add in olive oil. Add in onion, garlic and carrots.
Cook until onions are translucent and garlic is fragrant. Add in flour, whisk into butter and olive oil immediately to create a roux. Let the roux cook 1-2 minutes.
Add in chicken broth and chicken stock, whisking the roux into the liquid as it pours. Bring the soup to a simmer. Simmer on medium heat for 15 minutes or until the soup begins to thicken.
Add in milk and bring to a boil on medium-high heat. Season with salt and black pepper. Add in the gnocchi and cook until the gnocchi begins to float, about 2-3 minutes. Reduce heat to low and add in spinach and shredded chicken. Let cook for about 5 minutes before serving.

Save in an airtight container in the fridge for up to a week. Reheat on the stove before eating later.
Freeze leftovers for up to 2 months.
Cook gnocchi right in the soup to save on dishes.
Make sure the roux is completely whisked into the chicken broth to avoid clumps.
Add olive oil in with the butter to help keep the butter from browning and help avoid the garlic from burning.