Hearty Chicken Gnocchi Soup
by Mel on October 3, 2012 · 55 comments
I quite enjoy soup all year round, if you want to know the truth, but I finally feel liberated and free about posting soup recipes now that soup season has “officially started” (just trying to avoid the hate mail here – nothing spawns more anger than posting soup in July, apparently).
Although I’m sure I have many more soups to look forward to over the next chilly months, I do have to say that I’m having a hard time not declaring this soup my absolute favorite of the season. Honest to goodness, this soup is so deliciously wonderful and was one of the first things I made after trying out my new, favorite way of cooking chicken for recipes that call for, well, cooked chicken.
I found the soup via several copycat type recipes online and decided I had to change the method considerably (I, for one, didn’t want to dirty up several pots so I streamlined it to be a one-pot wonder and I also wanted to lighten it up a bit, taking out 7 tablespoons of fat and using fat free half-and-half). I was blown away by the finished soup. Thick and creamy and so, so hearty, this soup is a stick-to-your-ribs kind of meal. Each bite is like a delicious taste of decadent soup heaven filled with tender bites of chicken, pillows of gnocchi (how I love thee, gnocchi, and someday I will really, truly make you from scratch), a smattering of veggies and just simple, great flavor.
Considering we are expecting snow this week, I have a feeling this soup may be on the menu at least once, probably twice, in the next few days. When I find a good thing, I have a hard time letting go, what can I say.
One Year Ago: Texas-Style Blueberry Cobbler
Two Years Ago: Bavarian Apple Torte
Three Years Ago: Perfect Pumpkin Roll
Hearty Chicken Gnocchi Soup
Printable Version with Picture
Printable Version
*Note: This soup is thick and hearty. If you like a less thick soup, simply add more liquid (either milk or chicken broth). I’d suggest adding it at the end with the chicken and spinach, after the soup has thickened. Vacuum-sealed packages of gnocchi are usually in the pasta aisle of the grocery store. I’ve also seen frozen gnocchi, too, so check both places if you can’t find it.
*Serves 4-6
INGREDIENTS:
1 tablespoon olive oil
1 medium onion, diced (about 1/2 cup)
1 cup chopped carrots
1/2 teaspoon dried thyme
2 cloves garlic, finely minced
1/4 cup all-purpose flour
2 cups fat free half-and-half
1 cup lowfat milk
1 cup low-sodium chicken broth
16 ounce package gnocchi
1-2 cups cooked, shredded or diced chicken breasts
1 cup fresh spinach, coarsely chopped
Salt and pepper to taste
DIRECTIONS:
In a 4- or 5-quart pot, heat the olive oil over medium heat until hot and rippling. Add the chopped onion, carrots and thyme. Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes. Stir in the garlic and cook, stirring constantly, until fragrant. Whisk in the flour and cook, whisking or stirring constantly, until the flour is lightly golden, 1-2 minutes. Slowly whisk in the half-and-half. Whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat. Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a bit while the gnocchi is cooking. Stir in the chicken and spinach and cook for 1-2 minutes until heated through. Season with salt and pepper to taste and serve.
Recipe Source: adapted from copycat recipes I found online, including this one
{ 53 comments… read them below or add one }
You are expecting snow this week? That’s just crazy! I hope you found your winter clothes!
This soup looks so warm and comforting, and love that you lightened it up. I have never made gnocchi either. When you perfect a gnocchi recipe then I will give it a try! 
I LOVE that you made this in 1-pot only! How about a link of all your 1-pot meals?! I say that because I enjoyed your 30-minute meals link up so much.I keep referring to it over and over. You don’t have to do it, I don’t mean to pressure you. You’ve got a lot going on!
I made this exact copycat recipe last winter and LOVED it! I’m excited to try your version.
I’m so excited to try this recipe. thanks for sharing.
yum! although it won’t snow in the Twin Cities this weekend, it is going to get COLD. I can’t wait to try this!
Christina – that’s actually a great idea! I included a link in the post but here it is:
www.melskitchencafe.com/category/one-potone-skillet-meals
I may have missed one or two that fit in that category over the years, but it should have the majority. By the way, those apple toffee blondies on your blog look amazing!
I am so making this for dinner this week! I actually have a package of gnocchi in my pantry that needs to be used and this is perfect! PS: I couldn’t be more excited about soup season either! Except since you are expecting snow (say whaaat?) you have more of a reason to make it than I since we are still in the 80′s during the day (cool nights and mornings though!!!).
I feel like we are kindred spirits when it comes to food, especially soup! I will definitely be making this one soon and maybe throw in some of the swiss chard in my garden that I fear is not long for this world, given the weekend forecast here in Chicago. Stay warm!
Gnocchi, gnocchi.
“Who’s there?”
“Marx.”
“Mark’s who?”
“Marx brothers – gnocchi, gnocchi!”
Hello from Duluth, MN! Yes, snow is on the radar and this recipe has arrived in the nick of time!
Regarding homemade gnocchi, Cook’s Country on PBS just had a show on last week and they made gnocchi~ it required the baking and ricing of the potatoes, letting them sit out to release their steam moisture so the dough doesn’t get too wet and gluey.
I love your site; so glad I came across it!
It’s not nice of you to curse. S-N-O-W is a dirty four-letter word in his house!
I’m so glad you made this one-pot and a little bit lighter! I’ve done this recipe in it’s original incarnation a couple times (and we LOVE it) but I’m always up for making something lighter and easier!
Noooo not snow!! haha. I’m sure we will be getting it here in NY very soon, too. Yuck. This soup looks amazing! I am going to give it a try
SNow?!? You’re kidding right? We’re still hitting 100 degrees around here. Send some of that cold weather to AZ, please! I’m patiently, or impatiently, waiting for the high to be in the 90′s so I can justify getting my soup on. I. can’t. wait. This one looks awesome! Can’t wait to try it out!
WOW snow! I’m still in 100 degree heat, that is what I get for living in California! I can’t wait to try this soup but I will have to wait until it gets a little cooler in my neck of the woods.
I also cook soup all year long, but I’ve been making it at least once a week the last month or so, and I am so very glad to see you post this recipe. My very favorite soup is your creamy white chili, and I use nonfat half and half for that, and I have a bunch left from when I made it last week. Now I know where it’s going! Creamy white chili might have some competition if this is as good as you say…
This looks fantastic! No snow forecast for the Denver area, but definitely cooler temps are on the way (my parents in Northern MN, however, are prepared for the white stuff). Thanks for another great recipe, can’t wait to try this one!
So glad I’m not the only one that craves soup occasionally in the summer! Keep the delicious soup varieties coming!
Being a Northern Minnesota girl myself I was thrilled to see a recipe that has gnocchi. Mel, love your food blog and can’t wait to hear about the adventures you have ‘up north’.
I just want to know when the recipe for homemade gnocchi is going to make its appearance!
this looks delicious. I am going to try it.
This recipe is fabulous. I’ve tried two others, and I prefer this one. This soup is my favorite, and this recipe is far better than Olive Garden’s! Thanks so much for making it easier to make.
I started Weight Watchers not long ago, so I’m more than excited to see this recipe, thank you!
Yum, I LOVE gnocchi! Can’t wait to try this one.
Why is it that people have a problem with soup in the summer?! After all, we eat other hot meals when the weather is warmer! I don’t have a blog, so I may have to send you my fabulous Green Bean Dumpling Soup I created fro several recipes last winter so you can post it. I’ve been craving it, lately, and would love to share it with other fellow soup lovers!
I like soup year around also! I have always found it funny that people will think nothing of eating a hot meal year around anytime, but have an aversion to soup in the summer!!! Keep up the great work & recipes…
I quite enjoy soup too, and I think I could eat it every day! I usually put some kind of soup, or stew on the menu once a week. This one is going on the next menu! We are expecting some snow this weeken here in Colorado, where are you?
This is one of our favorite soups…I tried it at an Italian chain restauant (probably where your copy cat recipe was from) and re-created it at home. I wanted to mention one thing that we do differently, which I think simplfies it just a bit more. We use ground chicken and it’s delicious! If I don’t have any shredded chicken frozen and don’t feel like cleaning up chicken breasts, I just dump in a pound, or two of ground.
Gnocchi is available via Amazon subscribe and save, and often cheaper than at my grocery store, although Amazon prices, of course, can fluctuate wildly.
Just discovering your awesome blog. You are definitely making my mouth water with your great recipes. Just read your bio & it was good to find that I am not the only woman in America without a double oven! *Wink* I’ll be back to try some of your ideas – in the meantime, call me if you need a taster!
Warmly, Michelle
Mel-my husband and i had a lunchtime date at Olive Garden yesterday and I had this particular soup, and it was sooo yummy! I can’t wait to try this out! Thanks!
This soup is so delicious! It was hearty, silky, and creamy. I have never had gnocchi before, but I came across the Cooks Illustrated recipe via Tracey’s Culinary Adventures and decided to give it a try. I didn’t have a ricer, so I grated my potatoes and it turned out really yummy! Like I said, I’ve never had them before, so I don’t know how it compares to restaurant/store bought, but my husband and I loved them!
This looks so delicious! I have to admit that I’d probably undo all your fat-lowering work though – I’m much more afraid of what’s in the fat free half and half!
My husband and I looove your recipes
Made this tonight for dinner and served it with fresh buns. Absolutely excellent! Hearty and extremely filling and it takes a lot to fill me up! This recipe is much better than Olive Garden. Thank you once again for another winning recipe.
Ps..I was so sorry to hear about your grandmother. My thoughts are with you.
Definitely want to try this!! Love that it’s lighter and easier! Great job! I love your blog!
I made this last night and it was a big hit with my family! I found a Potato Gnocchi recipe a couple of weeks ago and I have been wanting to try it. So I tried it last night in this soup, and I must say it was very yummy, and even more filling! My kids (6 &3) helped me make them and they were so excited to eat the food they made. Here is the recipe if you wish to try it yourself…although it needs more salt in the dough, something I will have to play around with to get the right measurement of.
Ingredients:
2 Medium Potatoes (I used a type of russet)
1 TBS butter
1/4 teaspoon salt
1 egg yolk
1 to 1-1/2 cups of flour
Instructions:
Peel and boil potatoes until tender and drain. In a bowl combine hot potatoes, butter and salt. Beat with electric mixer until smooth. Add egg yolk and 1/4 cup of flour. Beat until smooth. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a floured surface. Knead for 4-5 minutes. With generously floured hands, shape dough into balls, using about 1 tsp dough for each ball. Crease the center of each ball with the handle of a wooden spoon (to get the traditional gnocchi shape). Cook in a large pot of boiling water for 8-10 minutes. Remove from water and drain on paper towels.
Thanks for all your recipes, we love your blog and cook from it sooo very often!
I made this last night and it is ABSOLUTELY going to be in my Top 5 favorites soups…and that’s saying a lot. I love making soup and could eat it at every meal…including breakfast. Oh MY!!!! And the fact that you were able to lighten it up, well, you would have never know (I’ve not had much luck with FF 1/2& 1/2). Will definitely be on the table OFTEN!!!