Creamy Chicken Gnocchi Soup
If you're looking to incorporate more veggies into your diet, soup is one of the tastiest ways to go about it. This recipe is packed full of spinach, carrots, chopped onion and celery! Throw in some wild rice, shredded chicken, gnocchi and a mixture of savory, fragrant seasonings and you have a super healthy meal ready in just 30 minutes. Soup is also one of my favorite ways to meal prep, especially during our chilly winters here in Colorado. I like to make big batches and then portion out leftovers for healthy, tasty lunches I can look forward to all week!
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A QUICK RUNDOWN – MAKING CREAMY CHICKEN GNOCCHI SOUP
- Place a large pot or Dutch Oven on the stove top.
- Add about a tablespoon of olive oil and turn heat to medium/low
- While oil heats, dice your veggies and add them to the pot.
- Stir to coat and sauté for 5-10 minutes.
- Add seasonings and stir. Turn heat to medium/high and add chicken broth base/bullion, hot water, heavy cream, wild rice and shredded chicken. Bring to a boil, then lower heat back down.
- Simmer for 15 minutes.
- Add gnocchi and spinach. Simmer for 2-3 more minutes.
- Serve immediately!
What side dishes go with soup?
Soup is a great meal in and of itself but I love pairing it with a piece of buttered bread or garlic bread. Looking to cut back on carbs? Try a side salad instead!
What is gnocchi?
Gnocchi are basically tiny potato dumplings. Potatoes are boiled, skin on, peeled and then shredded. Shredded potato is then mixed with egg and flour and kneaded into a dough. It’s easy to make your own gnocchi but it’s pretty tedious and time consuming. I prefer to purchase it at the grocery store.
Where can I find gnocchi at the grocery store?
Generally you’ll find gnocchi with pasta! Check the isle with all of the dried pasta options first. If you don’t have any luck there, check the fresh or refrigerated/non-dried pasta section next!
- This recipe allows for lots of creative flexibility, take advantage! If you want soup with higher protein content, add more chicken! Prefer to cut down on carbs? Consider halving gnocchi or rice. Try different veggies or seasonings. Soup always provides a great opportunity to use up what you have in the kitchen.
- For this recipe, you'll want to buy pre-shredded chicken at the grocery store or make your own. Or, you can simmer 2 large chicken breasts in your broth along with everything else. Once chicken breasts reach an internal temperature of 165°F, remove them from the soup, shred/dice and return to the pot. This will bring your total recipe time to around 45 minutes.
- Gnocchi and rice are both very absorbent. When you reheat this soup you may want to add a little water and a pinch of salt/pepper as much of the broth will get soaked up. If you like a really thick soup, reheat and enjoy as is.
Other recipes you might enjoy:
Diced onion, celery and carrots for chicken gnocchi soup.
Seasonings for chicken gnocchi soup.
Creamy Chicken Gnocchi Soup
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 4 large carrots, diced
- 6 stalks celery, diced
- 1 tablespoon Italian seasonings
- 1 teaspoon ground pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 bay leaf *optional
- Chicken broth base/bullion for 8 cups *varies by brand, see tips below
- 8 cups hot water
- 1 cup heavy cream
- 1 & ½ cups wild rice
- 2 cups shredded chicken (about 2 large chicken breasts) *see tips below
- 2 cups spinach leaves
- 3 cups gnocchi
- Place a large stock pot or Dutch oven on the stove top and measure 1 tablespoon of extra virgin olive oil into the pot. Place heat on medium/low.
- While oil heats, dice up your onion, carrots and celery. Add them to the pot and stir to coat with oil. Sauté for 5-10 minutes, until onions are becoming translucent. Stir in seasonings.
- Turn heat to medium/high and add chicken broth base/bullion, hot water, heavy cream, bay leaf, wild rice & shredded chicken. Simmer for 15 minutes.
- Add spinach and gnocchi and simmer for 2-3 more minutes.
- Serve and enjoy!
- Chicken broth base/bullion: I’ve started using broth base/bullion in all of my soup recipes (rather than boxed/canned broth). When you use a base or bullion, you can mix it with hot water. This allows your soup to heat faster and saves you time in the kitchen. Bullion can be found by the canned broth at most grocery stores. You can use regular canned or boxed broth for this recipe if you prefer, but it will take a little longer.
- Shredded chicken: buy pre-shredded chicken at the grocery store or make your own. I’ve started making shredded chicken in bulk on the weekend and freezing it in 2 cup portions to use in weeknight cooking. No pre-shredded chicken on hand? Simply simmer 2 large chicken breasts in your broth along with everything else. Once chicken breasts reach an internal temperature of 165°F, remove them from the soup, shred/dice and return to the pot. This will bring your total recipe time to around 45 minutes.