How long does Chicken Gnocchi Soup last in the fridge?

You can keep your Chicken Gnocchi Soup stored in an airtight container in the refrigerator for 3–4 days. If the soup thickens as it cools, just thin it with a splash of chicken broth or water when you reheat it to get the texture you love.

Can you use frozen gnocchi in this soup?

Yes — you can add frozen gnocchi directly to the simmering soup without thawing. They’ll cook in the broth until they float, usually in about 3–4 minutes, giving you tender, pillowy bites.

Should you cook the gnocchi before adding it to the soup?

No, you don’t need to cook gnocchi separately. When you drop the uncooked gnocchi into the hot broth, it cooks right in the soup and absorbs plenty of flavor.

Can you make Chicken Gnocchi Soup ahead of time?

Absolutely — you can make the soup a day ahead. Just cool it completely, refrigerate it in a sealed container, and reheat on the stove before serving. You might find the gnocchi absorbs more broth the next day, so add a little extra liquid when warming it up.

Chicken Gnocchi Soup Recipe – Creamy Comfort in Minutes

Description

If you crave a creamy, comforting meal, this Chicken Gnocchi Soup delivers tender chicken, pillowy gnocchi, fresh spinach, and a savory broth that’s perfect for any night.

Ingredients

Scale

1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
2 cups cooked chicken breast, shredded or diced
2 cups half-and-half or whole milk
2 tablespoons unsalted butter
¼ cup grated Parmesan cheese (optional)
16 ounces potato gnocchi (fresh or frozen)
4 cups low-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried thyme or 1 tablespoon fresh thyme
Salt and black pepper, to taste
1-2 cups fresh spinach, washed and chopped

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Instructions

Heat butter in a large pot over medium heat. Add onion, carrots, and celery; sauté until soft.

Stir in garlic and cook 1 minute.
Sprinkle flour over vegetables and stir 1-2 minutes.
Slowly pour in chicken broth while stirring. Add thyme, salt, and pepper; bring to gentle boil.
Add gnocchi and cook until tender, 3-5 minutes.
Stir in cooked chicken and half-and-half; warm through without boiling.
Add fresh spinach and stir until wilted.
Serve hot, garnished with parsley and Parmesan.

Notes

You can use rotisserie chicken for convenience.

If soup thickens too much when cooled, thin with additional broth when reheating.
Frozen gnocchi can be added directly without thawing.
Adjust seasoning at the end to taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg