Chicken Gnocchi Soup Recipe

Measure and prep all ingredients.

Cook the chicken. In a large pot over medium heat, add one tablespoon of unsalted butter and one tablespoon of olive oil. Once the butter melts, add the diced chicken breasts and season with salt and pepper. Sauté until browned and cooked through, about 4-5 minutes. Remove the chicken breasts and set aside. 

Add the remaining two tablespoons of unsalted butter and olive oil. Once the butter melts, add the diced carrots, onions and celery stalks. Season with salt and pepper and cook until softened, about 5-7 minutes. 

Add the garlic, dried thyme, dried parsley, mustard powder and red pepper flakes, if using. Cook until fragrant, less than 1 minute. 

Sprinkle in the all-purpose flour and cook for 2-3 minutes. 

Slowly add the chicken stock in a thin, steady stream while constantly stirring to avoid lumps. 

Slowly add the half-and half and increase the heat to high to bring the soup to a boil. 

Once the soup reaches a boil, add the gnocchi and reduce the heat to medium. Cook until the gnocchi is tender, about 5-8 minutes. Refer to the package’s instructions for the exact amount of time.

Lower the heat to medium-low and add the fresh spinach. Cook until wilted, about 1 minute.

Season the soup with salt and pepper, to taste. Serve with a fresh salad. Enjoy!