About the Recipe
This creamy chicken gnocchi soup is one of those comfort meals that feels like it simmered all afternoon — even though it didn’t. Tender chicken, pillowy gnocchi, fresh spinach, and a rich, creamy broth come together for a warm and satisfying bowl that’s perfect for chilly evenings or busy weeknights.
Our version uses extra gnocchi for a thicker, heartier finish that’s closer to a stew than a traditional soup — making it perfect for pairing with a slice of toasted sourdough for dipping.
Ingredients
1½–2 lb boneless skinless chicken tenders or loins, cooked and diced
1 Tbsp olive oil
½ white onion, diced
2 tsp minced garlic
1 cup shredded carrots
6 cups low-sodium chicken broth
Salt and pepper, to taste
1 tsp–1 Tbsp fresh thyme (to taste)
32 oz potato gnocchi
1 cup half-and-half
1 cup heavy whipping cream
2 cups fresh spinach, roughly chopped
Preparation
Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots and sauté for 2–3 minutes until onions are translucent.
Add cooked chicken, chicken broth, salt, pepper, and thyme. Bring to a boil.
Stir in gnocchi and boil for 3–4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in half-and-half, heavy whipping cream, and spinach and cook another 1–2 minutes until spinach is tender.
Taste and adjust salt and pepper as needed. Serve warm.
Leaven Heaven Notes
This soup pairs beautifully with a slice of toasted Leaven Heaven Plain Artisan Sourdough spread with butter. Using a full 2 pounds of gnocchi makes this version especially thick and hearty — perfect for dipping and soaking up with a crusty slice.