Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 3 tbsp butter
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup half-and-half
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 package (16 oz) potato gnocchi
- 2 cups baby spinach
- Grated parmesan, for serving
Instructions
- Sear the chicken. Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high and sear the chicken 4-5 minutes until golden. Remove to a plate.
- Sweat the vegetables. Reduce heat to medium. Melt the butter in the same pot and cook the onion, carrots, and celery 5-6 minutes until soft. Stir in the garlic and thyme for 30 seconds.
- Make the roux. Sprinkle the flour over the vegetables and stir 1 minute. Slowly whisk in the chicken broth until smooth, scraping up the browned bits.
- Simmer and finish. Return the chicken to the pot and simmer 10 minutes. Stir in the gnocchi and cook 3-4 minutes until they float, then stir in the half-and-half and spinach until wilted. Serve with parmesan.
🥟 Gnocchi know-how
Gnocchi are done the moment they float — any longer and they go gummy. Shelf-stable gnocchi work perfectly here; no need for fresh. Like it thicker? Mash a few gnocchi against the pot and stir them back in. Leftovers thicken overnight; loosen with a splash of broth when reheating.
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📌 Pin it for later❓ Common questions
Can I use rotisserie chicken?
Yes — stir in 3 cups of shredded rotisserie chicken at the end with the gnocchi; skip the searing step.
Can I use frozen gnocchi?
Yes — add straight from frozen and cook 2-3 minutes longer, until they float.
Is half-and-half necessary?
Heavy cream makes it richer; whole milk works but gives a thinner soup. Stir dairy in off the boil for the silkiest texture.