Copycat Chicken Gnocchi Soup
Our comforting Copycat Chicken Gnocchi Soup rivals your favorite restaurant version! This creamy, hearty soup is packed with tender shredded chicken, potato gnocchi, and vibrant veggies, all simmered in a flavorful broth enriched with white wine and heavy cream. Perfect for a cozy night in or a quick weeknight dinner, it’s easy to whip up and guaranteed to please the whole family.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 1/2 cup shredded carrots
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 cup dry white wine may use chicken broth
- 3 cups chicken broth
- 2 cups shredded chicken breast or rotisserie chicken
- 16 ounces potato gnocchi
- 1 1/2 cups heavy cream
- 1 1/2 cups fresh spinach
- Kosher salt and black pepper to taste
Instructions
- Saute the vegetables. Add the olive oil and butter to a skillet over medium heat. Add the onions, celery, carrots, thyme, salt and pepper. Saute until the onions are translucent, about 4 minutes. Add the garlic and saute for another minute. Deglaze the pan with the white wine then add the chicken broth.
- Add the rest of the ingredients. Add the shredded chicken, gnocchi, heavy cream, and spinach. Bring to a simmer for about 5 minutes or until the chicken and gnocchi are warm. Serve hot.
Video
Notes
- You can use precooked chicken breasts, thighs or tenderloins depending on what is available. Adding near the end of the cook time prevents the chicken from becoming chewy and dried out.
- If you prefer a thicker soup, you can puree cannellini or garbanzo beans then stir into the soup near the end of the cook time. You can also sprinkle potato flakes to add thickness and creaminess.
- Make this soup vegetarian by simply removing the chicken and swapping the broth with vegetable broth. For added protein, stir in cannellini or garbanzo beans.
- Replace the white wine with broth if seeking a non-alcoholic option.
- Fresh kale is another option if spinach isn't desired.
- Make dairy-free by replacing the heavy cream with unsweetened coconut milk or soy milk and bumping the olive oil to 2 tablespoons as you omit the butter.