Creamy, comforting chicken gnocchi soup is one of those family dinner recipes that everyone will think took hours to cook—call it chicken and dumplings on the fly. Rather than simmering half the day, this creamy soup recipe comes together in 45 minutes! The not-so-secret ingredient? Dried gnocchi. These pillowy potato dumplings cook in five minutes and are a fun alternative to pasta. Chicken thighs are another superstar ingredient here, staying tender and adding rich, chicken-y flavor as the soup simmers. This soup is also loaded with lots of veggies, so it's a meal you can feel good about feeding the family. Plus, you don't have to save this soup for soup season! It's light and fresh enough to enjoy year-round. Now, who wants a bowl?
Can you use rotisserie chicken instead of chicken thighs?
Be our guest! Using a store-bought rotisserie chicken is a great way time-saving hack for this soup. Just shred it and add it in with the gnocchi in step three. You'll need about four cups for this recipe.
Do you cook gnocchi before adding it to soup?
Nope, there's no need. Simply pour the gnocchi in the soup and let it cook right in the broth until it's tender and fluffy.
How do you keep gnocchi from getting soggy in soup?
The key is to avoid cooking the gnocchi for too long. It only takes about 5 minutes, and the longer it cooks, the soggier it will be. Wait to add the gnocchi until the end of the cooking process. Let it cook until fluffy, add the spinach and half-and-half, and the soup is done!
How do you thicken chicken soup?
The easiest way to thicken soups or stews is actually at the beginning: Stir some flour into the sautéed veggies, slowly add the broth, then simmer over fairly low heat. Adding the flour first lets it dissolve evenly in the broth (no lumps!) and cooks out the raw flour flavor. The dried gnocchi in this recipe also helps thicken up the soup.
How do you know when gnocchi is done?
Gnocchi usually float to the top when cooked through but it's a good idea to use your senses, too: The dumplings should look light and puffy and be completely tender when pierced with a fork. Now that's a chicken dinner that the whole family will love!
Where can gnocchi be found at the store?
Gnocchi can be found in the dried pasta aisle and in the freezer section. For this recipe, we recommend using the shelf-stable, dried gnocchi. Refrigerated or frozen gnocchi can have a little bit more moisture and won't thicken the soup in quite the same way.
Can you freeze chicken gnocchi soup?
Chicken gnocchi soup shouldn't be frozen as is. Freezing the soup can impact the texture of the gnocchi, and it can also leave the creamy soup separated and grainy. If you would like to freeze this soup, make the recipe through step 2. Then let it cool, transfer it to an airtight container, and freeze. Let the soup thaw in the fridge overnight, then reheat it in a pot on the stove. Once it is hot, continue with step 3, adding the gnocchi, spinach, and half-and-half.
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Yields:
6 - 8
serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
- 2 Tbsp.
olive oil
- 1
large yellow onion
- 3
large carrots, peeled and chopped (about 1 1/2cup)
- 2
celery stalks, chopped
- 4
garlic cloves, chopped
- 1/4 c.
all-purpose flour
- 6
cups chicken broth
- 1 1/2 lb.
boneless, skinless chicken thighs, cut into 1-in. pieces
- 1 tsp.
chopped, freshthyme
- 1/2 tsp.
kosher salt, plus more to taste
- 1/2 tsp.
black pepper, plus more to taste
- 1 lb.
dried gnocchi
- 1
(5-oz.) containerbaby spinach, roughly chopped
- 1 c.
half-and-half
Directions
- Step1 Heat the oil over medium heat in a Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, 10 to 12 minutes, adding the garlic during the last minute.
- Step2Add the flour and cook, stirring constantly, until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in the chicken broth and bring to a simmer. Add the chicken, thyme, salt, and pepper, and return to a simmer over medium. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes.
- Step3Stir in the gnocchi and cook, covered, stirring occasionally, under tender and fluffy, 4 to 5 minutes. Stir in the spinach and half-and-half. Cook, stirring occasionally, until well combined and spinach is tender, 1 to 2 minutes. Remove from heat. Season to taste with salt and pepper.
Tip:Save time and substitute 1 1/2 cups of pre-shredded carrots.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
