This creamy chicken gnocchi soup is the first soup I make when the weather starts turning cold in the fall. It’s so yummy and something I look forward to eating in the winter months. Ever had Olive Gardens chicken gnocchi soup? well this one is 10X better. It seriously doesn’t even compare to it.
Want more soup recipes? Check out my dairy free chicken curry soup.
Ingredients you’ll need
Shredded chicken – My favorite method of cooking chicken is ahead of time in a crockpot. I just throw the chicken breast in there and cook on low for a couple of hours, take a hand mixer to it and viola you have shredded chicken.
Matchstix carrots- also known as julienne cut carrots. You can buy these pretty much anywhere.
Celery – 1 cup chopped
White onion – 1/2 of an onion diced
Chicken broth – or homemade bone broth
Milk and Heavy cream – for the “creamy” part of creamy chicken gnocchi soup
Gnocchi– The star of this soup. I prefer mini gnocchi, the regular size is just a little bit too much for me.
Frozen spinach – You can use fresh but I don’t like it as much as frozen
How to make chicken gnocchi soup
Step 1: A few hours before wanting to make this soup add 2 chicken breast to a crockpot and cook on low for about 3 hours. After it’s cooked and falling apart use a hand mixer to shred it right inside of the crockpot.
Step 2: In a large pot over medium heat, melt your butter and olive oil and then add in your chopped vegetables. cook for around 10 minutes. Then add in garlic.
Step 3: Add in your seasonings and stir. Add in the flour, stir. Then add in chicken broth, milk, and heavy cream.
Step 4: add in frozen spinach and shredded cooked chicken, bring to a boil.
Step 5: Once boiling or almost boiling add in your gnocchi. These only take about 4 minutes to soften. Turn off the heat and enjoy!
Can I make this in the instant pot?
Yes you can. Use the saute function on high. Then after it’s all done you can use the keep warm setting to keep it warm.
Can I make this in a crockpot?
I wouldn’t only because you would have to get a large pot out anyways to saute your vegetables and bring the soup mixture to a boil. If I’m bringing this is an event I will make it in my pot then transfer it to my crockpot.
Can I freeze this soup?
Yes you can, I’ve done it before. The way I would recommend freezing it is by making the soup MINUS the gnocchi and whenever you’re ready to eat it, thaw it and when it’s warming back up then add the gnocchi.
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Creamy Chicken Gnocchi Soup
Ingredients
Method
- 3-4 hours before making the soup, cook your chicken breast in a crockpot on low. Use a hand mixer to shred chicken.
- In a large pot over medium heat melt butter and olive oil4 tbsp butter, 2 tbsp olive oil
- Add in chopped celery, diced onion and carrots. Cook for 7-10 minutes1 onion, 1 cup celery, 1 cup matchstix or julienne carrots
- Add in minced garlic and stir in1 tbsp minced garlic
- Add in seasonings and the flour and stir.1 tsp salt, 1/2 tsp black pepper, 2 tsp onion powder, 1/4 cup flour, 1 tbsp italian seasoning
- Add in chicken broth, milk, and heavy cream. bring up to a simmer.3 cup chicken broth, 3 cup milk, 1 1/2 cup Heavy cream
- Then add in frozen spinach and shredded chicken. Bring soup to a boil5 oz frozen, chopped spinach, 2 Chicken breast
- Add in gnocchi and cook for 4 more minutes. Taste and add more salt if needed. Turn off heat and enjoy16 oz gnocchi