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Creamy Chicken and Gnocchi Soup


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  • 1/4 cup butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large zucchini, diced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 carrotes, shredded (or a few handfuls of pre-shredded carrot)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth (or more as needed)
  • 2 cups half-and-half
  • 1 cup milk
  • 3 cups shredded rotisserie chicken meat
  • 1 (16 oz) package gnocchi
  • 2 cups fresh torn spinach
  • salt and pepper to taste
  • 1/2 tsp ground thyme
  • 1/4 tsp nutmeg
  • (add garlic powder, paprika, poultry seasoning to taste if you'd like)



Step 1

1. Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.

2. Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in half-and-half and milk; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg (and other spices if you wish). Adjust thickness by adding more chicken broth, if thinner soup is desired (if you like it thicker, add a teaspoon of corn starch premixed with a few tablespoons of water).


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