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Creamy Chicken Gnocchi Soup Recipe with Parmesan and Baby Spinach

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A quick and comforting creamy chicken gnocchi soup with Parmesan and baby spinach, perfect for cozy nights and busy weeknights. Ready in under 30 minutes with simple pantry staples.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 16 ounces store-bought potato gnocchi
  • 3 cups fresh baby spinach (about 90 g)
  • 3/4 cup grated Parmesan cheese (about 75 g), preferably Parmigiano-Reggiano
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

Instructions

  1. Dice the chicken into 1-inch chunks. Chop onion, carrots, celery finely. Mince garlic and grate Parmesan cheese.
  2. Heat olive oil and butter in a large soup pot over medium heat. Add onions, carrots, and celery; cook until softened and translucent, about 5-7 minutes. Add garlic and thyme; cook 1 minute until fragrant.
  3. Add diced chicken to the pot. Season lightly with salt and pepper. Stir occasionally until chicken is mostly cooked through, about 4-5 minutes.
  4. Sprinkle flour over chicken and vegetables. Stir constantly for about 2 minutes to cook out raw flour taste.
  5. Slowly pour in chicken broth while whisking to prevent lumps. Bring to a gentle boil, then reduce to a simmer. Cook for 8-10 minutes until slightly thickened and chicken is cooked through.
  6. Stir in gnocchi and heavy cream. Simmer gently for 3-5 minutes until gnocchi float to the top and are tender but not mushy.
  7. Add baby spinach and grated Parmesan cheese. Cook just until spinach wilts and cheese melts, about 2 minutes.
  8. Taste and adjust salt and pepper as needed.

Notes

Use fresh Parmesan cheese for best melting and flavor. Add spinach last to keep it vibrant. If soup thickens too much when reheated, add broth or water to loosen. For a lighter version, substitute heavy cream with coconut milk or Greek yogurt. Frozen spinach can be used if drained well. Shredded rotisserie chicken can replace raw chicken for a shortcut. Celery can be swapped with fennel for a subtle anise note.

Nutrition

Keywords: chicken gnocchi soup, creamy soup, Parmesan soup, baby spinach soup, quick dinner, comfort food, easy soup recipe

Find it online: https://tempotaste.com/creamy-chicken-gnocchi-soup-recipe-with-parmesan-and-baby-spinach-easy-and-perfect/