Chicken Gnocchi Soup

Chicken gnocchi soup brings together tender potato gnocchi, shredded chicken, and vegetables in a creamy, savory broth. Spinach adds a fresh note, while finely grated Parmesan gives the soup a sharp, cheesy finish.

The texture depends on a few simple details: soften the vegetables, whisk the broth in gradually, and keep the soup at a gentle simmer. These choices help the broth turn smooth and let the gnocchi cook until tender.

Build a smooth, savory broth

Onion, carrot, and celery form the vegetable base. Cook them in melted butter until softened so they contribute a mellow flavor and blend naturally into each spoonful. Stir occasionally and keep the heat moderate; the goal is to soften the vegetables, not brown them.

Garlic goes in before the flour, so it can release its aroma without scorching. Stir the flour constantly as it combines with the butter and vegetables. Then whisk in the low-sodium chicken broth gradually, which helps prevent lumps and gives you a smooth starting point for the soup.

Keep the chicken and gnocchi tender

Cooked shredded chicken, including rotisserie chicken, is convenient here because it only needs to warm through in the broth. Add it with the thyme, kosher salt, and black pepper, then let the soup reach a gentle simmer before lowering the heat. A steady simmer gives the flavors time to come together without making the broth boil vigorously.

Add the refrigerated potato gnocchi when the broth is ready for it, and keep the simmer gentle as the dumplings cook. Stir carefully so they do not break apart. Check for tenderness before moving on; gnocchi should be soft enough to bite through while still holding their shape.

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Finish gently with cream and spinach

Heavy cream, baby spinach, and Parmesan finish the soup after the gnocchi are tender. Stir gently as the spinach wilts and the Parmesan melts into the broth. Keep the heat controlled at this stage so the creamy soup heats through without a hard boil.

Finely grated Parmesan disperses readily, lending its sharp, savory flavor throughout the broth. Taste the finished soup and adjust the seasoning with the salt and black pepper already in the recipe, keeping in mind that Parmesan also contributes saltiness. Serve once the spinach has wilted and the soup is hot.

Frequently Asked Questions

Can you use rotisserie chicken in this soup?

Yes. Use cooked shredded rotisserie chicken and stir it in with the broth and seasonings. Since it is already cooked, it only needs to warm through as the soup simmers; avoid prolonged vigorous boiling once it is in the pot.

How can you keep the broth smooth?

Stir the flour constantly after adding it to the softened vegetables, then whisk the chicken broth in gradually. Adding the broth a little at a time while whisking helps it combine evenly with the flour mixture and reduces the chance of lumps.

When should you add the spinach and Parmesan?

Add the heavy cream, baby spinach, and finely grated Parmesan after the gnocchi are tender. Stir gently over controlled heat until the spinach wilts and the soup is hot, taking care not to let the creamy broth boil hard.