Pulled into Chicken Gnocchi Soup (and Why I Can’t Stop Making It)

So, funny story—chicken gnocchi soup wasn’t even on my cooking radar until that one winter my sister showed up with a massive bag of potato gnocchi and said, “Make something, I’m freezing.” Fast-forward: now I crave this soup anytime the weather’s even slightly gloomy or when I just want to eat something that feels like a fuzzy blanket for my insides. The first time I made it, the soup was far too thick (truthfully, it could’ve stood up by itself), but no one really complained because it tasted fabulous. Anyway, this is my version—a little imperfect, definitely hearty, and always a family hit.

Why You’ll Love This Chicken Gnocchi Soup

I make this when I want something that’s just so cozy, gets everyone to quiet down and just eat for a minute. My family goes a bit wild for it (the kids even learned to spot the difference between homemade and store-bought gnocchi, cheeky things). Sometimes I sneak in extra spinach if I feel like we’ve all been eating too much takeout, or—when I’m really pressed for time—I just toss in some rotisserie chicken and call it a day. Also worth mentioning: as soups go, you don’t need crazy skills or gear; I promise, if you can chop a carrot, you’ve got this.

The Stuff You’ll Need (and Honest Substitutions)

Olive oil: Clumsy me sometimes uses butter instead, which actually is just as good.
1 onion, chopped (yellow or white—I’ve used red in a pinch but it looks a bit odd)
2 medium carrots, sliced (I once swapped with parsnips, which—eh—got mixed reviews)
2 celery stalks, diced
3 garlic cloves, minced (Honestly, I just use the jarred stuff if I’m being really lazy. Please don’t judge!)
3 cups cooked chicken (shredded or chopped—rotisserie or leftovers work great; my grandmother always insisted on baking the chicken first, but let’s just say I don’t always have that kind of time)
4 cups chicken broth (homemade is amazing, but let’s be real, boxed is what I usually grab)
2 cups milk (whole, skim, whatever’s hanging about in your fridge—almond works in a pinch, but it’s not the same)
1 cup heavy cream (I’ve done half-and-half if the cream’s run out and it’s just as dreamy. Non-dairy cream? Doesn’t quite hit the spot, if you ask me)
1 pound potato gnocchi (store-bought is fine; fresh is a little fancier. Here’s an actual gnocchi guide I tried once—wild and way more work)
2 cups baby spinach (kale is an okay substitute, but it’s chewier—up to you!)
Salt & pepper, to taste
Optional: pinch of nutmeg, a splash of white wine, handful of fresh parsley at the end for drama

How I Actually Make It (Step by Step, Sort Of)

Anyway, start by heating a swirl of olive oil in a big ol’ pot over medium heat. Toss in your onion, carrots, and celery. Sauté for about 5-7 minutes, until everything’s softish (not perfectly see-through, just not raw). If you forget the celery, the world doesn’t end – I’ve done it.
Add the garlic and stir for, I dunno, 30 seconds till you catch a good whiff of it. Don’t let it burn or you’ll totally regret the bitter taste (been there, yikes).
Next, pour in chicken broth and milk. Bring this to a gentle simmer; this is where I usually sneak a taste and adjust salt if needed. If it looks a bit separated at this point… that’s fine. Mine always does.
Time for the shredded chicken. Stir that in. I once used cold leftover chicken and, actually, it just takes slightly longer to heat up—no biggie.
Add your gnocchi. They’ll float up when they’re cooked. About 3-5 minutes.
Lower the heat and pour in the cream. Let it get all thick and dreamy. Dump in the spinach right at the end; it only needs a minute or so to wilt.
Taste again—salt, pepper, maybe a little nutmeg (if you’re feeling fancy). Keep it warm, then serve.

Discoveries (Or: Notes To Future Me)

If the soup gets too thick, a splash of extra broth or milk loosens things right up. I learned that the hard way.
Reheats pretty well, but on second thought, I think it tastes even better the next day—though the gnocchi loves to soak up all the broth.
I once tried to freeze it, thinking I was clever…the gnocchi went a bit mushy afterward, so, maybe don’t bother with that.

My Attempts At Switching It Up (Some Hits, Some Misses)

Okay, so I tried throwing in some mushrooms one November, and honestly, it was a bit much—but if you’re mushroom mad, go for it! Swapped spinach for chard when the shop was out—worked fine, just needed more cooking. And one time, on a dare, a cousin tossed in crumbled bacon. Probably not traditional. Absolutely delicious.

Do You Really Need Special Equipment?

I stick with my trusty Dutch oven, but any big saucepan will do the job. One time mine was in the dishwasher, so I used an old soup pot handed down form my mum. Worked, just a bit uneven on the heat. A good wooden spoon is handy for scraping up all the tasty bits, but, in a pinch, anything—spatula, sturdy fork—will get you there.

Saving (Or Losing?) the Leftovers

Keep leftovers in a container in the fridge; it’ll be fine for a couple of days. That said, in my house, it never lasts more than a day! If you do reheat, add a splash of milk because it thickens up—you’ll probably need it.

Serving Like a Pro (Or At Least Like Me)

We like it just with a big chunk of crusty bread, and if I’m feeling posh, a sprinkle of parmesan. My cousin adds a drizzle of olive oil on his and honestly, it does look good for Instagram. Oh, and for real comfort food vibes, serve with homemade bread. I’m just sayin’.

Lessons From My Goofs: Pro(ish) Tips

Don’t let the garlic burn early on—I rushed once and it tasted like defeat.
Add the cream toward the end. I dumped it in too soon once and…ugh, it split. Save yourself.
If you forget the spinach till after you’ve served everyone, just wilt it in their bowls with a quick stir; no big deal.