Ingredients

Soup

2 tbsp butter

1 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 celery ribs, diced

4 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp salt (plus more to taste)

1/4 tsp black pepper

3 tbsp all-purpose flour

6 cups chicken broth (low-sodium preferred)

2 cups cooked shredded chicken (rotisserie works great)

1 lb potato gnocchi (shelf-stable or refrigerated)

1 cup half-and-half (or heavy cream for extra richness)

2 cups packed fresh spinach, chopped

1 tbsp lemon juice (optional, brightens the flavor)

Optional finishing

Grated Parmesan

Chopped fresh parsley

Red pepper flakes

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Instructions

Sauté the veggies: In a large pot or Dutch oven over medium heat, melt butter with olive oil. Add onion, carrots, and celery. Cook 6–8 minutes until softened.

Add aromatics: Stir in garlic, Italian seasoning, salt, and pepper. Cook 30 seconds until fragrant.

Make a light roux: Sprinkle in flour and stir constantly for 1 minute to cook off the raw flour taste.

Build the broth: Slowly whisk in chicken broth, a little at a time, until smooth. Bring to a gentle simmer.

Add chicken + gnocchi: Stir in shredded chicken and gnocchi. Simmer 4–6 minutes (or according to package) until gnocchi float and are tender.

Make it creamy: Reduce heat to low and stir in half-and-half. Add spinach and cook 1–2 minutes until wilted.

Finish + taste: Stir in lemon juice (if using). Taste and adjust salt/pepper. Serve hot with Parmesan on top.

Notes

Cooking Tips

Don’t boil after adding dairy: Keep it at a low simmer to prevent curdling.
Thicker soup: Add 1 extra tbsp flour, or simmer 5 more minutes before adding dairy.
Thinner soup: Add an extra 1/2–1 cup broth at the end.
Gnocchi timing matters: Add it near the end so it stays pillowy—not overcooked.
Best chicken options: Rotisserie, leftover roast chicken, or quick-poached chicken breasts.

Variations

Olive Garden–style: Add 1/2 cup grated Parmesan into the soup at the end.
Extra veggie: Add 1 cup sliced mushrooms or 1 diced zucchini with the carrots/celery.
Spicy: Add red pepper flakes or a pinch of cayenne.
Lower carb: Swap gnocchi for cauliflower florets (simmer until tender) or use mini dumplings sparingly.
Dairy-free: Use olive oil instead of butter and replace half-and-half with full-fat coconut milk or an unsweetened creamy oat-based option (flavor will change slightly).
Gluten-free: Use gluten-free flour blend for the roux and gluten-free gnocchi.

Author: Emma
Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 4g
Sodium: 780mg
Fat: 18g
Carbohydrates: 32g
Fiber: 3g
Protein: 25g