Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
- Kosher salt and black pepper
- 1 medium yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 lb potato gnocchi
- 1 cup heavy cream
- 2 cups lightly packed baby spinach
- 2 tsp fresh thyme leaves, plus extra for garnish
- 1 tbsp fresh lemon juice
- 1/3 cup finely grated Parmesan cheese, plus extra for serving
Do This
- 1. Heat oil and butter in a large pot; sear seasoned chicken until lightly browned, then transfer to a plate.
- 2. In the same pot, sauté onion, carrots, and celery until softened; add garlic, dried thyme, and red pepper flakes.
- 3. Sprinkle in flour and cook 1–2 minutes, stirring, to form a light roux.
- 4. Gradually whisk in chicken broth; add bay leaf and browned chicken, then simmer 12–15 minutes until chicken is cooked through and vegetables are tender.
- 5. Stir in gnocchi and cook 3–4 minutes until they float and are tender.
- 6. Lower heat; add cream, spinach, fresh thyme, lemon juice, and Parmesan. Warm gently without boiling until spinach wilts.
- 7. Taste and adjust seasoning; serve hot, topped with extra thyme, black pepper, and Parmesan.
Why You’ll Love This Recipe
- Ultra-comforting: a cozy blend of tender chicken, pillowy gnocchi, and a silky, creamy broth.
- Weeknight-friendly: one pot, simple steps, and ready in under an hour.
- Flexible: easy to adapt with rotisserie chicken, extra veggies, or lighter dairy swaps.
- Restaurant-worthy: fresh thyme, Parmesan, and lemon give it a polished, bright flavor.
Grocery List
- Produce: Yellow onion, carrots, celery, garlic, baby spinach, fresh thyme, lemon.
- Dairy: Unsalted butter, heavy cream, Parmesan cheese.
- Pantry: Olive oil, boneless skinless chicken thighs, potato gnocchi, low-sodium chicken broth, all-purpose flour, bay leaf, dried thyme, crushed red pepper flakes (optional), kosher salt, black pepper.
Full Ingredients
For the Chicken and Vegetable Base
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces (or breasts, if preferred)
- 1 1/4 tsp kosher salt, divided (plus more to taste)
- 3/4 tsp freshly ground black pepper, divided (plus more to taste)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 large carrots, peeled and thinly sliced into 1/4-inch rounds (about 1 1/2 cups)
- 2 celery stalks, thinly sliced (about 1 cup)
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 bay leaf
For the Gnocchi and Creamy Finish
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 cups lightly packed baby spinach
- 2 tsp fresh thyme leaves, plus more for garnish
- 1 tbsp fresh lemon juice (about 1/2 lemon)
- 1/3 cup finely grated Parmesan cheese, plus extra for serving
For Serving (Optional)
- Additional fresh thyme sprigs or leaves
- Extra grated Parmesan cheese
- Freshly ground black pepper
- Crusty bread for dipping
Step-by-Step Instructions
Step 1: Prep all your ingredients
Before you start cooking, chop and measure everything. Dice the onion, slice the carrots and celery, mince the garlic, and cut the chicken into bite-sized 1/2-inch pieces. Rinse and dry the spinach, strip the fresh thyme leaves off their stems, and grate the Parmesan.
Pat the chicken dry with paper towels and season it with about 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. This helps the meat brown better and seasons it all the way through.
Step 2: Brown the chicken
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until the butter is melted and foamy. Add the seasoned chicken in an even layer. Let it cook without stirring for 2–3 minutes so it can develop some light golden color, then stir and continue cooking for another 3–4 minutes until the outside is no longer pink.
The goal is light browning for flavor, not fully cooking the chicken yet. Transfer the chicken and any juices to a bowl and set aside. Do not wipe out the pot; you will build flavor from the browned bits on the bottom.
Step 3: Sauté the vegetables and build the roux
Reduce the heat to medium. In the same pot, add the onion, carrots, and celery, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring often, for 6–8 minutes, until the vegetables soften and the onions turn translucent. Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.
Add the minced garlic, dried thyme, and crushed red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant. Sprinkle the flour evenly over the vegetables and stir to coat. Cook the mixture for 1–2 minutes, stirring constantly, to remove the raw flour taste. It will look a bit pasty and cling to the vegetables; this roux will help thicken the soup.
Step 4: Add broth and simmer until tender
While stirring constantly, gradually pour in about 1–2 cups of the chicken broth, stirring or whisking to dissolve the flour and prevent lumps. Once the mixture is smooth and thickened, add the rest of the broth along with the bay leaf. Stir to combine, scraping the bottom and sides of the pot to ensure nothing is sticking.
Return the browned chicken and any accumulated juices to the pot. Bring the soup up to a gentle boil over medium-high heat, then reduce the heat to medium-low so it simmers steadily but not vigorously. Partially cover the pot and simmer for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Step 5: Cook the gnocchi
Once the vegetables and chicken are tender, increase the heat slightly so the soup is at a strong simmer. Add the potato gnocchi and stir to separate any pieces that are stuck together. Cook according to package directions, usually 3–4 minutes, until the gnocchi float to the surface and are tender when bitten.
Taste the broth at this stage and adjust with a pinch more salt and pepper if needed. Remove and discard the bay leaf.
Step 6: Finish with cream, spinach, thyme, and lemon
Reduce the heat to low so the soup is no longer boiling. Stir in the heavy cream, baby spinach, fresh thyme leaves, and lemon juice. Add the grated Parmesan. Stir gently until the spinach is wilted and the cheese has melted into the broth, 2–3 minutes. The soup should look rich and creamy, with a pale golden color flecked with green herbs and spinach.
Do not let the soup boil after adding the cream, as this can cause it to separate. If the soup seems too thick, add a splash or two of extra broth or water until it reaches your desired consistency. If it feels too thin, let it simmer very gently for a few more minutes to reduce slightly.
Step 7: Taste, garnish, and serve
Give the soup a final taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Ladle into warm bowls, making sure each serving gets plenty of chicken, gnocchi, and vegetables.
Top with extra grated Parmesan, a sprinkle of fresh thyme leaves, and a few grinds of black pepper. Serve hot, ideally with crusty bread for dipping into the creamy broth.
Pro Tips
- Use thighs for tenderness: Boneless skinless chicken thighs stay moist and tender, even after simmering. If you use breasts, be careful not to overcook them.
- Do not overcook the gnocchi: Gnocchi cook quickly; pull them off the heat as soon as they float and feel tender, or they can become mushy.
- Add cream off the boil: Stir in the cream over low heat to keep the broth smooth and silky instead of curdled.
- Adjust thickness to your liking: For a thicker, chowder-like soup, simmer a bit longer; for a lighter soup, add an extra 1/2–1 cup of broth.
- Brighten at the end: That final spoonful of lemon juice and sprinkle of fresh thyme keep the soup from tasting heavy and make the flavors pop.
Variations
- Rotisserie chicken shortcut: Skip browning raw chicken. Sauté the vegetables as directed, add broth, then stir in 3 cups of shredded rotisserie chicken just before the gnocchi. Simmer briefly to warm through.
- Lighter, less-rich version: Use half-and-half or whole milk instead of heavy cream and reduce the Parmesan to 1/4 cup. The soup will still be creamy, just a bit lighter.
- Extra veggie boost: Add 1 cup of peas or chopped kale at the same time as the spinach, or stir in a handful of chopped parsley at the end for even more freshness.
Storage & Make-Ahead
For best texture, this soup is ideal enjoyed the day it is made, as gnocchi continue to soften as they sit in the broth. However, leftovers still taste delicious.
Cool the soup completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring often and adding a splash of broth or water if it has thickened too much. Avoid boiling to keep the cream from separating.
If you plan to make the soup ahead, you can prepare the base (through the end of Step 4) up to 2 days in advance and refrigerate it. When ready to serve, bring the base back to a gentle simmer, then add the gnocchi and cook through Steps 5 and 6 just before eating.
Nutrition (per serving)
Approximate values for 1 of 6 servings (will vary with brands and exact ingredients): about 520 calories; 30 g protein; 32 g fat; 16 g saturated fat; 30 g carbohydrates; 3 g fiber; 5 g sugar; 1090 mg sodium.
