This diner style chicken gnocchi soup gives you the creamy, comforting bowl you would order at an Italian dining room, made in one pot in about 45 minutes. Pillowy gnocchi, finely shredded carrots, soft spinach and tender chicken float in a silky half and half broth.
A quick roux and a gentle simmer do most of the work, so the soup is realistic for a busy weeknight. Cooked chicken from the fridge and shelf stable gnocchi keep the shopping and prep to a minimum.
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Why This Diner Style Chicken Gnocchi Soup Recipe Works
The base starts with butter and olive oil, which gives richness without letting the butter brown. A quarter cup of flour whisked in for one minute forms a roux that thickens the half and half into a velvety broth, so you never need to simmer for an hour to get body.
Finely diced onion and celery and finely shredded carrots melt into the soup instead of staying chunky, which is exactly how the diner version feels in the spoon. Shelf stable gnocchi cook right in the broth, and their starch thickens the soup a little more as they heat.
Adding the spinach at the very end keeps it bright green and tender. Seasoning lightly with thyme, parsley and a pinch of nutmeg adds warmth without covering up the cream.
Ingredients for Diner Style Chicken Gnocchi Soup
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 quart (4 cups) half and half
- 28 ounces low sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg, optional
- 1/2 teaspoon salt, or to taste
- 1 cup finely shredded carrots
- 1 cup coarsely chopped fresh spinach
- 1 cup cooked chicken breast, diced
- 16 ounces ready to use gnocchi
Half and half. It gives the soup its creamy body without being as heavy as straight cream. Whole milk will make a thinner soup, and heavy cream will make a richer one.
Gnocchi. Choose the shelf stable potato kind that goes straight into the pot. Gluten free gnocchi also works, though it may cook a little faster.
Cooked chicken. Leftover roast chicken, a store bought rotisserie chicken or poached breast all work. Shred or dice it into bite size pieces.
Low sodium chicken broth. It keeps the soup from turning too salty as it reduces. Add salt only at the end.
How to Make Diner Style Chicken Gnocchi Soup
1. Build the base. Melt the butter with the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery and garlic and cook for about 5 minutes, stirring, until the onion turns translucent but not browned.
2. Make the roux. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells lightly toasty and no dry flour remains.
3. Add the half and half. Pour it in gradually while whisking so no lumps form. Simmer gently for about 5 minutes, until the mixture coats the back of a spoon.
4. Add the broth and seasonings. Stir in the chicken broth, thyme, parsley, nutmeg, salt and shredded carrots. Simmer for about 5 minutes more, until the soup thickens again and the carrots soften.
5. Cook the gnocchi and chicken. Add the gnocchi and the diced chicken. Cook for 3 to 5 minutes, until the gnocchi float and feel tender, following the package timing.
6. Wilt the spinach. Stir in the spinach and cook for 1 minute until it just wilts. Make sure the soup is steaming hot and reads 165 degrees F, then taste and add a little more salt if needed.
How to Serve Diner Style Chicken Gnocchi Soup
Ladle the soup into wide bowls and top with grated Parmesan and a few cracks of black pepper. A crisp Italian house salad on the side cuts through the creamy broth nicely.
For dunking, serve easy garlic bread or a basket of crusty sourdough rolls. If you want a lighter soup for another night, try creamy chicken noodle soup with spinach.
How to Store and Reheat Diner Style Chicken Gnocchi Soup
Cool the soup within two hours and refrigerate it in an airtight container for 3 to 4 days. The gnocchi keep absorbing liquid as the soup sits, so expect it to thicken considerably overnight.
Warm it gently over medium low heat, stirring often, and add a splash of broth or milk to loosen it. Heat until it reaches 165 degrees F, and avoid boiling hard so the dairy stays smooth. Cream based soups with gnocchi can turn grainy and mushy after freezing, so this soup is ideal when enjoyed fresh or from the refrigerator.
Tips and Variations for Diner Style Chicken Gnocchi Soup
Shred the carrots finely. A box grater gives thin strands that soften quickly and blend into the broth.
Keep the heat moderate. Once the half and half goes in, a gentle simmer prevents scorching and keeps the soup silky.
Use a rotisserie chicken. It saves time and adds seasoned flavor, so pull the meat while the chicken is still warm.
Do not skip the nutmeg. Just a pinch rounds out the cream, though the soup is still good without it.
Swap the greens. Baby kale or chopped Swiss chard can replace the spinach, and it only needs a minute or two longer.
Add mushrooms. Sauteed sliced mushrooms stirred in with the onion bring a savory, earthy note.
Thin or thicken to taste. Add broth if the soup is too thick, or simmer a minute longer before adding the gnocchi if you prefer it bigger.
The FDA lists the safe internal temperature for poultry in its safe minimum internal temperature chart, which is a handy reference for the chicken in this pot.
Frequently Asked Questions About Diner Style Chicken Gnocchi Soup
What makes diner style chicken gnocchi soup so creamy?
The combination of a butter and flour roux with half and half does it. The starch from the gnocchi adds a little extra body as the soup simmers.
Can I use heavy cream instead of half and half?
You can, but the soup will be much richer. Thin the cream with a little milk or extra broth if you want something closer to the original texture.
Can I make diner style chicken gnocchi soup ahead of time?
You can make the base through the broth step a day ahead. Reheat it gently, then add the gnocchi, chicken and spinach just before serving so they stay tender.
Why did my soup curdle or turn grainy?
Boiling the dairy hard or adding cold half and half to a very hot pot can cause that. Add it gradually while whisking and keep the soup at a gentle simmer.
What is the ideal gnocchi to use?
Shelf stable potato gnocchi from the pasta aisle holds its shape ideal in soup. Frozen gnocchi also works, but check the package for cooking time.
Diner Style Chicken Gnocchi Soup
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
Main Ingredients
- 4 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 cup onion finely diced
- ½ cup celery finely diced
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 1 quart (4 cups) half and half
- 28 oz low sodium chicken broth
- ½ tsp dried thyme
- ½ tsp dried parsley flakes
- ¼ tsp ground nutmeg optional
- ½ tsp salt or to taste
- 1 cup carrots finely shredded
- 1 cup fresh spinach coarsely chopped
- 1 cup cooked chicken breast diced
- 16 oz ready to use gnocchi
Instructions
Cooking
- Build the base. Melt the butter with the oil in a large pot over medium heat and cook the onion, celery and garlic for 5 minutes until the onion is translucent.
- Make the roux. Whisk in the flour and cook for 1 minute until no dry flour remains.
- Add the half and half. Whisk it in gradually and simmer gently for 5 minutes until it coats the back of a spoon.
- Add the broth. Stir in the broth, thyme, parsley, nutmeg, salt and carrots and simmer for 5 minutes until thickened.
- Cook the gnocchi. Add the gnocchi and chicken and cook for 3 to 5 minutes until the gnocchi float and feel tender.
- Wilt the spinach. Stir in the spinach for 1 minute, check that the soup reaches 165 degrees F, and adjust the salt.
