Hands down, this chicken and gnocchi soup recipe will be one of your favorites of the season. Hearty, protein-focused, and family approved!
When there’s a chill in the air, the days grow short, and there’s a crisp as soon as you walk outside… I’m all about making cozy soups mid-day or during the evenings. Other #soupseason favorites I’ve made with my partners at Springer Mountain Farms include my Dutch Oven Chicken Pozole Rojo, this Cheesy White Lasagna Soup, and these Mini Chicken Pot Pies with Mushroom Gravy (which technically isn’t a soup… but I make them in oven-proof soup bowls!). 😉
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
This soup is a serious win-win every time I make it. The flavor combo here is unreal… and it has sort-of like a chicken and dumpling vibe. Plus adding all the veggies makes you feel good about what you’re eating! Here’s everything I used:
- Butter
- Yellow Onion
- Carrots
- Celery
- Garlic Cloves
- Tomato Paste
- All-Purpose Flour
- Chicken Stock
- Dried Thyme
- Dry English Mustard Powder
- Bay Leaf
- Springer Mountain Farms Boneless, Skinless Chicken Breasts
- Half-and-Half
- Gnocchi
- Spinach
- Sharp Cheddar
- Salt + Pepper
- Chives
- Parmesan
Sometimes I’ll add nutritional yeast to the pot if I have some on hand. Adds a touch of flavor along with many beneficial antioxidants, minerals, and vitamins.
Per the usual, I used Springer Mountain Farms chicken here, as it’s the only chicken I buy from my local grocer. When you’re looking for the best quality, best tasting chicken that has been humanely raised on 100% U.S. grown corn and soybeans… look no further. While I used chicken breasts in this recipe, you could also swap it for boneless, skinless thighs, boneless, skinless tenders, or cook and shred the meat from a roasting chicken.
MORE CHICKEN RECIPES YOU’LL LOVE:
White Lasagna Soup with Chicken
Cozy & Comforting Chicken Shepherd’s Pie
Yellow Squash Casserole with Shredded Chicken
Grandma June’s Home-Style Chicken Meatloaf
Better Than Takeout Buffalo Chicken Fried Rice
Easy Weeknight Chicken Bacon Ranch Pasta
Cheesy Chicken Parm Meatball Skillet
French Onion Chicken Stuffed Pasta Shells
Creamy Mushroom Ramen with Brown Butter Chicken
Sheet Pan Chicken Street Tacos with Spicy Blueberry Slaw
Crispy Cordon Bleu Chicken Bites
Piled High Cobb Salad Chicken Sandwich
Alabama White Sauce Pulled Chicken
VIEW ALL RECIPES BY CLICKING HERE!
Flavor-Packed Chicken and Gnocchi Soup Recipe
Ingredients
- 4 tbsp. Butter
- 1 Yellow Onion, thinly sliced
- 3 Large Carrots, diced small
- 2 Celery Sticks, diced small
- 4 Garlic Cloves, minced
- 1 tbsp. Tomato Paste
- 1/4 cup All-Purpose Flour
- 4 - 5 cups Chicken Stock, depending on consistency preference
- 1/4 tsp. Dried Thyme
- 1 tsp. Dry English Mustard Powder
- 1 Bay Leaf
- 2 Boneless, Skinless Chicken Breasts, diced small (about 1 pound)
- 2 cups Half-and-Half
- 1 cup Fresh Spinach
- 12 oz. Gnocchi
- 4 oz. Sharp Cheddar, shredded
- Salt + Pepper, to taste
- Chopped Chives, optional for garnish
- Grated Parmesan, optional for garnish
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the sliced onions, carrots, and celery. Sauté until softened, about 5 minutes. Then add the garlic and continue to sauté for an additional minute, or until fragrant.
- Add the tomato paste and flour to the pot. Stir to combine and continue to cook for about 2 minutes.
- While continually stirring, add the chicken broth, thyme, dry English mustard, bay leaf, and chicken breast chunks. Bring to a gentle boil and simmer until the chicken is fully cooked, about 10 - 12 minutes. Use an instant thermometer to test and make sure the chicken has reached 165F.
- Add the half-and-half and bring back to a low simmer. Next add the spinach, gnocchi, and simmer the amount of time that is listed on the packaged directions.
- Taste, and season with salt + pepper to your preference. Serve immediately with cheddar, chives, and parmesan as a garnish.
NOTES ON THIS RECIPE:
- Chicken tenders cut into chunks will cook around the same amount of time in the broth as the chicken breast chunks. Thighs will take a few more minutes.
- I like to serve mine with a side of crusty ciabatta, my Foolproof Homemade Garlic Bread, or club crackers.
- Leftovers should be kept in a sealed container, refrigerated, and consumed within the next 2 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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