Chicken Gnocchi Soup

This chicken gnocchi soup is a cozy, creamy bowl that feels like classic chicken and dumplings but comes together with far less effort. The broth builds flavor early by sautéing onions, carrots, celery, and garlic until they soften and sweeten. A bit of flour helps the soup thicken naturally once the broth is added, creating a velvety base that still feels light enough for any season.

Chicken thighs simmer directly in the pot, keeping them tender and allowing the soup to pick up their rich flavor. Dried gnocchi go in near the end, cooking in just minutes until they turn soft and pillowy. Spinach and half-and-half give the soup its signature creamy finish without making it heavy. For tools, you'll want a Dutch oven, a wooden spoon, a ladle, and a sharp knife for chopping vegetables. Serve this soup with rolls, a fresh salad, or simply on its own. It reheats beautifully and feels like comfort food without extra work.

1. Sauté the vegetablesHeat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, cooking until softened, 10 to 12 minutes. Stir in the garlic during the last minute so it becomes fragrant without browning.Cut the vegetables into evenly sized pieces so they cook at the same rate.Use a silicone spatula to scrape down the sides of the pot before adding flour.
2. Thicken the base and add the chickenSprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the chicken thighs, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook until the chicken is cooked through, about 5 minutes.Add the broth gradually to help the flour dissolve smoothly for a creamy texture.Rinse the measuring cup right away to prevent flour from sticking.
3. Cook the gnocchi and finish the soupStir in the dried gnocchi and cook, covered, until tender and fluffy, 4 to 5 minutes. Add the spinach and half-and-half, stirring until the greens wilt and the soup is creamy. Remove from heat and adjust seasoning as needed.Gnocchi cooks quickly—remove from heat as soon as it becomes soft and floats.Soak the Dutch oven in warm soapy water while serving to make cleanup easier.

Olive Oil2 tbsp

- Oil & Vinegar

Yellow onion1 large

- Produce

Carrots3 large

- Produce

Celery2 stalk

- Produce

Garlic4 clove

- Produce

All-Purpose Flour1/4 cup

- Baking

Chicken Broth6 cup

- Canned Goods

boneless skinless chicken thighs1/2 lb

- meat

Fresh thyme1 tsp

- Produce

Kosher salt1/2 tsp

- Spices

Black Pepper1/2 tsp

- Spices

dried gnocchi1 lb

- pasta

Baby spinach5 oz

- Produce

half-and-half1 cup

- dairy

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