Chicken Gnocchi Soup Recipe Allrecipes

Picture this: It’s a chilly evening, you’re wrapped in your favorite blanket, and suddenly your stomach growls louder than your Netflix show. What you need, my friend, is a bowl of creamy, comforting chicken gnocchi soup that tastes like it took hours to make (but between us, it totally didn’t). This Allrecipes-inspired version is about to become your new cold-weather bestie!

Why This Recipe is Awesome

Let me count the ways! First off, this soup is basically a hug in a bowl. It’s got that perfect balance of creamy goodness, tender chicken, pillowy gnocchi, and just enough veggies to make you feel like you’re making good life choices. Plus, it’s one of those rare recipes that actually tastes better as leftovers—if it survives long enough to become leftovers, that is.

The best part? It’s ridiculously forgiving. Forgot to defrost the chicken? No worries. Don’t have spinach? Throw in whatever green thing is wilting in your fridge. This soup doesn’t judge, and neither do I.

Ingredients You’ll Need

Round up these characters for your soup adventure:

• 2 tablespoons butter (the real stuff, please—this is comfort food, not diet food)
• 1 tablespoon olive oil (extra virgin, like your cooking intentions)
• 1 medium onion, diced (tears are part of the cooking process, embrace them)
• 3 stalks celery, chopped (the vegetable equivalent of a background actor)
• 2 cloves garlic, minced (vampire insurance)
• 2 carrots, shredded (or diced if you’re not feeling fancy)
• 1 rotisserie chicken, meat shredded (or 2 cups cooked chicken—whatever saves your sanity)
• 4 cups chicken broth (low sodium if you’re trying to be responsible)
• 2 cups half-and-half (this is why it tastes good, don’t skimp)
• 1 package (16 oz) potato gnocchi (the star of our show)
• 1 cup fresh spinach, roughly chopped (pretend it cancels out the cream)
• 1 teaspoon dried thyme (fresh works too if you’re feeling bougie)
• Salt and pepper to taste (be generous, we’re not making hospital food)
• 1/2 cup Parmesan cheese, grated (plus more for serving because cheese is life)

Step-by-Step Instructions

1. Melt butter and olive oil in a large pot over medium heat. This dynamic duo prevents the butter from burning while giving you all the flavor. It’s like the perfect friendship.
2. Add onion, celery, and garlic to the pot and sauté until the onion turns translucent (about 5 minutes). Your kitchen should start smelling like heaven right about now.
3. Toss in the carrots and cook for another 3 minutes. They add color because we eat with our eyes first (or so those fancy cooking shows keep telling me).
4. Pour in the chicken broth and bring to a gentle simmer. Don’t boil it like you’re making ramen at 2 AM—just a nice, easy simmer.
5. Add your shredded chicken and thyme. Stir it around, feeling incredibly accomplished already.
6. Gently pour in the half-and-half, stirring constantly. If you dump it in all at once without stirring, it might curdle, and then we’d have to have a sad conversation about starting over.
7. Add the gnocchi and cook according to package directions, usually about 3-4 minutes. They’ll float to the top when they’re done, like little potato life rafts.
8. Stir in the spinach and watch it magically wilt into the soup. It’s like a spa day for spinach.
9. Season with salt and pepper to taste. Be bold here—bland soup is a crime against comfort food.
10. Remove from heat and stir in the Parmesan cheese until melted and incorporated. The cheese pulls everything together like that one friend who makes sure everyone gets along at parties.
11. Serve hot with extra Parmesan on top and maybe some crusty bread for dipping if you’re feeling extra indulgent (and you should be).

Common Mistakes to Avoid

Even the most kitchen-confident among us can stumble. Here’s what not to do:

• Boiling the half-and-half – Unless you’re into chunky, curdled dairy disasters. Keep it at a gentle simmer, people!
• Overcooking the gnocchi – They turn from pillowy clouds to soggy sponges real quick. Once they float, they’re done. End of story.
• Being stingy with seasonings – “I added a single grain of pepper” is not adequate seasoning. Don’t be afraid of your spice rack!
• Using low-fat half-and-half – Look, if you’re making cream soup, commit to the cream. Diet tomorrow. Today, we feast.
• Rushing the veggie sauté – Those first few minutes with the onions, celery, and garlic build the flavor foundation. Patience, young chef!

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to adapt:

No half-and-half? Mix whole milk and heavy cream in equal parts. Or use just heavy cream for an even richer soup (hello, food coma).

Vegetarian version? Skip the chicken, use vegetable broth, and maybe add some mushrooms for that umami goodness. Still delicious, just different.

No fresh spinach? Frozen works too—just squeeze out the excess water first. Or try kale if you’re feeling particularly virtuous (though it needs a bit more cooking time).

Store-bought gnocchi causing existential crisis? You can use tortellini instead. Different texture, still delicious. Or if you’re carb-conscious (why are you making cream soup again?), just add more veggies.

IMO, the best substitution is the one that keeps you from having to go back to the store. This soup is your canvas—paint with whatever ingredients you’ve got!

FAQ (Frequently Asked Questions)

Can I make this in advance?
Absolutely! It actually gets better after a day in the fridge when all the flavors have had a chance to get friendly with each other. Just reheat gently to avoid scorching the bottom.

Will this soup freeze well?
Ehh, not really. Cream-based soups tend to separate when frozen and thawed, and the gnocchi might get weird. If freezing is a must, maybe hold off on adding the gnocchi and cream until you’re reheating.

How do I know when the gnocchi is cooked?
They float to the top of the soup when they’re done! It’s like they’re raising their little potato hands to say “Pick me! I’m ready!” Usually takes 3-4 minutes.

Can I use dried spinach instead of fresh?
Can you also use cardboard instead of bread? Technically yes, but why? Frozen spinach is your next best option if fresh isn’t available.

My soup isn’t thick enough. What now?
Mix a tablespoon of cornstarch with a tablespoon of cold water, then stir this slurry into your simmering soup. Or embrace the brothier version—it’s still delicious!

Is this soup gluten-free?
Check your gnocchi package! Some are made with wheat flour, others with just potato. If you need guaranteed gluten-free, make sure to check all your ingredients, including the broth.

Final Thoughts

There you have it—a chicken gnocchi soup that’s creamy, dreamy, and way easier than it has any right to be. The beauty of this recipe is that it’s both impressive enough for company and simple enough for a Wednesday night when you can barely remember your own name.

Whether you follow this recipe to the letter or take some creative detours along the way, you’re going to end up with something delicious. And isn’t that the whole point? So go forth, ladle with confidence, and maybe invest in some stretchy pants because seconds (and thirds) are practically mandatory.

Now if you’ll excuse me, I have a date with my couch, a blanket, and a bowl of this soup that isn’t going to eat itself. Bon appétit, friends!