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Chicken gnocchi soup in a green bowl

Chicken Gnocchi Soup

Author: Louisa Clements
4.5 from 2 votes
A delicious creamy chicken gnocchi soup with carrots, potatoes, mushrooms and spinach for a twist on the classic that can be enjoyed for dinner on a weeknight.
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Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
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Servings: 4 servings


  • 3 tbsp olive oil, divided
  • 2 slices bacon, sliced into lardons
  • ¾ tsp salt, divided
  • Pepper to taste
  • 2 chicken breasts, boneless, skinless
  • 1 onion, diced
  • 1 carrot, diced
  • 1 yellow potato, peeled and diced
  • 3 cloves garlic, minced
  • ½ 227g package white button mushrooms, sliced
  • 3 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 4 sprigs fresh thyme
  • 1 ½ cups shelf stable gnocchi
  • 2 cups chopped spinach


  • Heat large pot over medium heat. Add 1 tbsp of olive oil and bacon. Cook until lightly crisp, about 2 minutes. Remove from pan and set aside.
  • Season chicken with ¼ tsp salt and pepper. Add chicken to pan, cook until browned on both sides, about 4 minutes, flipping halfway through. Remove from pan and set aside.
  • Add remaining olive oil, onion, carrot and potato. Sauté until onion is translucent and aromatic, about 3 minutes. Add garlic, mushrooms and remaining salt. Cook another 2 minutes until garlic is fragrant and mushrooms have begun to release their liquid. Add flour and cook another 2 minutes.
  • Add chicken broth and water. Bring to a boil. Return chicken, bacon and fresh thyme to pot. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
  • Remove chicken and shred with two forks. Meanwhile, add gnocchi to soup and cook another two minutes. Stir in chopped spinach and return chicken to soup.


Soup becomes thicker as it sits--if storing in the fridge, you may need to add more liquid (water/half and half/milk or chicken broth) to loosen it up when reheating.
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