Restaurant-Style Chicken And Gnocchi Soup Recipe

Name: Restaurant-Style Chicken And Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 4 tablespoons olive oil; 1 onion, finely chopped; 1/2 cup celery, chopped; 2 cloves garlic, finely chopped; 1/4 cup all-purpose flour; 1 (32 ounce) carton chicken broth, or to taste, divided; 1 (16 ounce) package gnocchi; 2 skinless, boneless chicken breast halves, cubed; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 cup shredded carrots; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon dried thyme; 1 quart half-and-half; salt and ground black pepper to taste

Servings: persons

4 tablespoons butter
4 tablespoons olive oil
1 onion, finely chopped
1/2 cup celery, chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
1 (32 ounce) carton chicken broth, or to taste, divided
1 (16 ounce) package gnocchi
2 skinless, boneless chicken breast halves, cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded carrots
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1 quart half-and-half
salt and ground black pepper to taste

1
Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.
2
Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.
3
Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.
4
Stir gnocchi and chicken into the soup and season with salt and pepper.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons butter, 4 tablespoons olive oil, 1 onion, finely chopped, 1/2 cup celery, chopped, and more.

Yes, Restaurant-Style Chicken And Gnocchi Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Restaurant-Style Chicken And Gnocchi Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions