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A creamy, comforting soup featuring tender cooked chicken, soft mini potato gnocchi, fresh veggies, and baby spinach in a rich half-and-half broth. This family-friendly recipe comes together in 40 minutes, perfect for a cozy meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked, cubed chicken breast
  • 4 cups chicken broth
  • 1 (16 ounce) package mini potato gnocchi
  • 1 (6 ounce) bag baby spinach leaves
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons cold water (optional)
  • 2 cups half-and-half cream
  • Salt to taste
  • Ground black pepper to taste

Instructions

  1. Gather all ingredients.
  2. Optional: Roast chicken tenders by preheating oven to 350°F (175°C), seasoning with salt, pepper, and garlic powder, then roasting 20–30 minutes until cooked through.
  3. Heat 1 tablespoon olive oil in a large pot over medium heat.
  4. Add shredded carrots, diced celery, diced onion, and minced garlic to the pot.
  5. Cook vegetables until the onion is translucent and soft, about 5 minutes.
  6. Stir in cooked, cubed chicken and pour in 4 cups chicken broth; bring to a gentle simmer.
  7. If using raw diced chicken, add it with the broth and simmer until internal temperature reaches 165°F (74°C).
  8. Add 1 (16-ounce) package mini potato gnocchi to the simmering pot and cook until they float, about 3–4 minutes.
  9. Add 1 (6-ounce) bag baby spinach and cook until wilted, about 3 minutes.
  10. In a small cup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth (optional).
  11. Stir the cornstarch slurry (if using) and 2 cups half-and-half into the soup.
  12. Keep heat at medium-low and cook until the soup thickens slightly, about 5 minutes.
  13. Season with salt and ground black pepper to taste.

Notes

Use pre-cooked or rotisserie chicken for quicker prep., Avoid overcooking gnocchi to prevent gummy texture; add them toward the end of cooking., Add spinach last to retain color and freshness., Maintain medium-low heat after adding dairy to prevent curdling., Whisk cornstarch slurry well before adding for thicker soup, or use a roux made with butter and flour at the start for richer thickness., Season with salt and pepper at the end to adjust for broth saltiness., Store soup in airtight containers in the fridge for 3-4 days., Freeze soup base (without gnocchi and spinach) up to 2 months; add gnocchi and spinach fresh upon reheating., Reheat gently and avoid boiling after dairy is added to prevent separation.

Nutrition

Find it online: https://gingerbaking.com/chicken-and-gnocchi-soup/