This chicken and gnocchi soup should actually be named “marry me soup” because it is THAT GOOD. We’ve got a creamy soup with sun-dried tomatoes, chicken, and pillowy soft gnocchi. It is the perfect cozy meal and also makes the best leftovers.
Okay I wasn’t kidding about calling this “marry me soup.” If you’ve ever heard of “marry me chicken,” this soup has very similar elements: chicken, sun-dried tomatoes, spinach, heavy cream. The flavors are similar in the BEST of ways.
ingredients needed for chicken and gnocchi soup
- 1 tbsp olive oil
- 1 large yellow onion
- 3 stalks of celery
- 1/2 cup sun-dried tomatoes
- 4 cloves of garlic
- 1/2 lb chicken thighs (boneless and skinless)
- 1 tsp paprika
- 1/2 tsp italian seasoning
- salt and pepper, to taste
- 2 tbsp flour
- 2 tbsp tomato paste
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream (or whole milk)
- 2 cups spinach
- 1 16oz package gnocchi
- 1 cup parmesan cheese
- 1/4 cup basil pesto (optional)
other recipes you will love
- sweet potato, lentil, and chickpea curry
- creamy mushroom potato bowl
- braised lamb ragu
- creamy tomato basil soup
chicken and gnocchi soup
ingredients
- 1 tbsp olive oil
- 1 large yellow onion
- 3 stalks of celery
- 1/2 cup sun-dried tomatoes
- 4 cloves of garlic
- 1/2 lb chicken thighs boneless and skinless
- 1 tsp paprika
- 1/2 tsp italian seasoning
- salt and pepper to taste
- 2 tbsp flour
- 2 tbsp tomato paste
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream or whole milk
- 2 cups spinach
- 1 16 oz package gnocchi
- 1 cup parmesan cheese
- 1/4 cup basil pesto optional
instructions
- Add olive oil to a pot over medium heat. Dice onion and celery. Cut sun-dried tomatoes into smaller pieces. Mince garlic.
- Add diced onion, celery, and sun-dried tomato to the pot. Stir and cook for 4-5 minutes until onion is mostly cooked through. Add garlic and cook for 1 additional minute.
- While the vegetables are cooking, cut the chicken thighs into 1 inch, bite-sized pieces. Add the chicken to the pot and stir. Add paprika, italian seasoning, salt, and pepper. Cook for 3-4 minutes while the chicken browns.
- Add flour and tomato paste to the pot and stir while it cooks for 2-3 minutes. Add chicken broth and water and cover the pot. Turn the heat to low and simmer for 15-20 minutes, until the chicken cooks through.
- With the heat still on low, add heavy cream, spinach, and gnocchi. Stir and let it cook for 2-3 minutes until the gnocchi is soft. Turn off the heat and add parmesan cheese and basil, and stir until the cheese is melted.
- Transfer the soup to bowls and top with fresh basil (optional) and extra cheese (also optional). Enjoy!
Notes
Keep any leftover soup in an air tight container in the fridge. Eat within 4-5 days.
Tastes so yummy and very easy to make!! A great fall / soup season staple. Thanks for the recipe!!
YAY so glad you enjoyed!!
Great soup recipe. I subbed white beans for the chicken to make it vegetarian. Super yummy!
ohh what a great swap! love this idea.
THE BEST SOUP! Can’t wait to make again
YAY i’m so glad!!