Creamy Chicken Gnocchi Soup

make me
Ingredients
Serving size: 4-6
2 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
4 cloves garlic, minced
1 and 1/2 tbsp tomato paste
1 tsp fresh thyme (or ½ tsp dried)
½ tsp red pepper flakes (optional)
1 tsp kosher salt, plus more to taste
½ tsp black pepper
4 cups chicken broth
1 cup heavy cream
4 oz softened cream cheese
1 (16-oz) package potato gnocchi
2 cups shredded rotisserie chicken
1½ cups baby spinach (or chopped kale)
1 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
Sauté the aromatics
Heat butter and olive oil in a large pot over medium heat. Add onion. Cook 5–7 minutes until softened. Stir in garlic, thyme, red pepper flakes, salt, and black pepper; cook 1 minute until fragrant.Add the tomato Paste
Add the tomato paste and cook for 5-7 minutes until browned.Add liquids
Slowly whisk in chicken broth, scraping up any bits from the bottom of the pot. Let simmer for 15 minutes. Then pour in the cream. Bring to a gentle simmer for another 15 minutes until it begins to thicken.Cook the fillings
Add gnocchi, cheeses, chicken, and spinach. Cook for another 5 minutes until thickened.Finish
Adjust seasoning. If it’s too thick, thin with a splash of broth; if too thin, simmer a few minutes longer.Serve
Ladle into bowls and top with fresh herbs, cracked pepper, and a sprinkle of extra Parm.

Ugh don’t you love soup season. If a hug could be served in a bowl, this would be it. Think velvety broth, pillowy gnocchi, and juicy rotisserie chicken all cozied up together under a blanket of cream and Parmesan. It’s the kind of soup that makes you forget it’s technically dinner and not dessert—it’s that comforting. Perfect for those nights when you want something hearty, lazy (thank you, store-bought chicken), and dangerously good.
soup, gnocchi, chicken, Mains


