Chicken and Gnocchi Soup (Copycat Restaurant Style)

How to Make Chicken and Gnocchi Soup (Copycat Restaurant Style)

1. 1

   Step 1: Sauté the aromatics

   Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook another 30–60 seconds until fragrant.

   For this step

   • 2 tbspUnsalted butter
   • 2 cupsMirepoix (yellow onion, carrot, celery), finely chopped
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Make a light roux

   Sprinkle the all-purpose flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste. The mixture should smell toasty and start to thicken slightly, which will help give the soup a silky body.

   For this step

   • 3 tbspAll-purpose flour
   
3. 3

   Step 3: Add broth and simmer

   Slowly whisk in the chicken broth, scraping any browned bits from the bottom of the pot to incorporate them into the soup. Increase heat to bring the pot to a gentle simmer, then reduce heat and simmer uncovered for 5 minutes to meld the flavors and allow the roux to thicken the base.

   For this step

   • 6 cupsLow-sodium chicken broth
   
4. 4

   Step 4: Cook the gnocchi

   Add the potato gnocchi to the simmering broth and cook according to package directions, usually 3–5 minutes, until the gnocchi float and are tender. Stir gently to prevent sticking and maintain a gentle simmer so the dumplings cook evenly.

   For this step

   • 20 ozPotato gnocchi (fresh or frozen)
   
5. 5

   Step 5: Finish with chicken, cream and greens

   Stir in the shredded chicken and heavy cream, then simmer just until the chicken is heated through. Add the baby spinach and grated Parmesan, simmering 1–2 minutes until the spinach wilts and the soup is warmed and slightly thickened. Taste and season with kosher salt and freshly ground black pepper as needed.

   For this step

   • 3 cupsCooked shredded rotisserie chicken
   • 1 cupHeavy cream
   • 4 cupsBaby spinach, loosely packed
   • 1/2 cupGrated Parmesan, kosher salt & freshly ground black pepper
   
6. 6

   Step 6: Serve and garnish

   Ladle the soup into warm bowls and finish with extra grated Parmesan and a crack of black pepper if desired. Serve hot with crusty bread for dipping and enjoy the comforting, pillowy texture of the gnocchi.
   

1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook another 30–60 seconds until fragrant.
2. Sprinkle the all-purpose flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste. The mixture should smell toasty and start to thicken slightly, which will help give the soup a silky body.
3. Slowly whisk in the chicken broth, scraping any browned bits from the bottom of the pot to incorporate them into the soup. Increase heat to bring the pot to a gentle simmer, then reduce heat and simmer uncovered for 5 minutes to meld the flavors and allow the roux to thicken the base.
4. Add the potato gnocchi to the simmering broth and cook according to package directions, usually 3–5 minutes, until the gnocchi float and are tender. Stir gently to prevent sticking and maintain a gentle simmer so the dumplings cook evenly.
5. Stir in the shredded chicken and heavy cream, then simmer just until the chicken is heated through. Add the baby spinach and grated Parmesan, simmering 1–2 minutes until the spinach wilts and the soup is warmed and slightly thickened. Taste and season with kosher salt and freshly ground black pepper as needed.
6. Ladle the soup into warm bowls and finish with extra grated Parmesan and a crack of black pepper if desired. Serve hot with crusty bread for dipping and enjoy the comforting, pillowy texture of the gnocchi.