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Creamy Chicken Gnocchi Soup

Course: Soup


  • 2 cups chicken
  • 2 cups celery
  • 2 cups carrots
  • half of a small onion
  • 1 tsp minced garlic
  • 4 tbsp butter; divided
  • 4 tbsp flour
  • 4 cups chicken broth
  • cups heavy cream
  • 1 cup chopped spinach
  • ½ 16 oz. package of gnocchi
  • bay leaf optional
  • pinch of red pepper flakes optional
  • 1 tbsp crushed thyme
  • salt and pepper to taste


  • Melt two tablespoons of butter in a large dutch oven or stock pot
  • Add carrots and celery and cook for 10 minutes over medium heat
  • Add onion and garlic and cook 5 minutes more
  • If vegetables are tender, add the additional butter and melt
  • Sprinkle flour over the vegetable mixture and stir to coat
  • Allow flour to cook for about 1-2 minutes
  • Slowly pour chicken broth into pot and add thyme, salt and pepper and bay leaf is using,
  • Bring broth to a light boil and remove bay leaf, add gnocchi and chopped spinach and cook for 5 minutes
  • Add chopped chicken and heavy whipping cream and cook until heated through and top with parmesan cheese