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30-Minute One-Pot Chicken Gnocchi Soup

Pillowy gnocchi, tender chicken, spinach, and carrots in a creamy thyme-scented broth — one pot, 30 minutes, about 28g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 6 cups low-sodium chicken broth
  • 1 (16 oz) package shelf-stable potato gnocchi
  • 1 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 4 cups fresh baby spinach
  • 1 tbsp lemon juice
  • Fresh thyme leaves or chopped parsley for serving

Equipment

  • Large Dutch oven or heavy pot with lid (5-quart or bigger)
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken pieces dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken in a single layer until golden on two sides, about 6 minutes total. It does not need to be cooked through yet — remove to a plate.
  2. Reduce the heat to medium. Add the onion, carrots, and celery to the same pot; cook, stirring, until softened, about 4 minutes. Add the garlic, thyme, and onion powder; cook 1 minute more, until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the gnocchi and bring to a lively simmer.
  4. Cook at a steady simmer until the gnocchi float and are tender and the vegetables are soft, about 8 minutes. Return the chicken (and any accumulated juices) to the pot and simmer 2 minutes more, until the chicken reaches 165°F internally.
  5. Stir in the half-and-half and Parmesan until the cheese melts into the broth. Add the spinach in handfuls, stirring until wilted, about 2 minutes. Stir in the lemon juice and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Ladle into bowls and top with extra Parmesan and fresh thyme leaves or parsley. The gnocchi keep absorbing broth as they sit, so serve right away.

Notes

Food safety: chicken pieces must reach 165°F internally. Shelf-stable gnocchi is the timing enabler — fresh gnocchi cook faster and can over-soften. Leftovers 4 days refrigerated; reheat gently with a splash of broth. Freezes 3 months (without spinach). Protein ~28g/serving estimated from USDA FoodData Central; not lab-tested.