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Creamy Copycat Chicken Gnocchi Soup: Restaurant Comfort in 30 Minutes

gnocchi soup - Tasty
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Make this creamy chicken gnocchi soup at home. This recipe tastes like the popular restaurant version and comes together in one pot in under 30 minutes, offering true comfort food without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 (16 ounce) package potato gnocchi
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. You do not need to cook them through completely. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Stir in the minced garlic, Italian seasoning, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer. Return the partially cooked chicken to the pot.
  5. Add the potato gnocchi to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the broth is smooth and creamy.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  8. If you prefer a slightly thicker broth, slowly whisk in the cornstarch slurry while stirring constantly. Let the soup simmer gently for 1 to 2 minutes until the broth thickens slightly.
  9. Taste and adjust salt and pepper as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a slow cooker method, skip steps 1 through 4. Place all ingredients except the gnocchi, cream, spinach, and cornstarch slurry into the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the gnocchi during the last 30 minutes of cooking. Stir in the cream, spinach, and slurry at the end.
  • You can substitute shredded rotisserie chicken for the raw chicken to save time. Add it in step 4.
  • If you want a richer flavor, substitute half of the chicken broth with half-and-half or whole milk when adding the cream.

Nutrition

Find it online: https://pureplatepath.com/creamy-gnocchi-soup-recipe-copycat/