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5 from 1 vote

30 Minute Chicken Gnocchi Soup


  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt or to taste
  • ΒΌ teaspoon pepper or to taste
  • 2 tablespoons olive oil
  • 1 white onion diced
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 5 cloves garlic crushed
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 pound gnocchi
  • 1 cup heavy cream
  • 1 1/2 cups baby spinach roughly chopped


  • Season chicken breasts with salt and pepper. Heat a large soup pot over medium-high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.
  • Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. Add in garlic and toast for 1 to 2 minutes.
  • Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through and vegetables are tender.
  • Use tongs to remove chicken. Shred and return to pot. Add in gnocchi and simmer for 5 minutes.
  • Stir in heavy cream and spinach and heat 1 to 2 minutes to wilt spinach. Season with additional salt and pepper to taste. Serve hot.