Soup
Creamy Chicken Gnocchi Soup with Leeks and Spinach
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Chicken, soft potato gnocchi and baby spinach in a creamy broth with sweet leek, carrot and herbs.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 12 oz boneless skinless chicken breast (cut into 1/2-inch pieces)
- 2 tbsp Olive oil
- 1 Leek (white part only) (white part, thinly sliced and thoroughly rinsed)
- 1 med Carrot (cut into 1/4-inch dice)
- 2 cups Spinach (fresh)
- 2 cloves Garlic (minced)
- 1 tsp Thyme (dried)
- 1 tsp Parsley (dried)
- 1/2 tsp Salt (plus more to taste)
- 3 tbsp All-Purpose Flour
- 1/2 cup Cream (heavy)
- 1 cup Milk
- 5 cups low-sodium chicken broth
- 2 1/2 cups potato gnocchi (uncooked, shelf-stable or refrigerated; not dry gnocchi-shaped pasta)
Start with a well-cleaned leek
Slice the white part of the leek and rinse between the layers to remove trapped grit. Small carrot dice soften evenly while the chicken simmers.
Choose soft potato gnocchi
Use shelf-stable or refrigerated potato dumplings for this version. Dry shell-shaped pasta sold under a similar name cooks differently. Follow your package instructions and add the gnocchi after the chicken is cooked through.
Keep the finish gentle
Add milk and cream after the gnocchi are tender and avoid a hard boil. Stir in spinach just before serving. If saving leftovers, expect the dumplings to soften and the broth to thicken.
Adapted from DIY & Crafts’ Chicken Gnocchi Soup, with clarified ingredients and cooking guidance.
Explore more soups or browse the recipe collection.
The cooking plan
How to make Creamy Chicken Gnocchi Soup with Leeks and Spinach.
Heat the olive oil in a large soup pot over medium heat. Add the cleaned leek and carrot and cook for 5–7 minutes, stirring, until starting to soften. Add the chicken pieces and cook for 3–4 minutes, stirring. They will finish cooking in the broth.
Stir in the garlic, thyme, parsley and 1/2 teaspoon salt for 30 seconds. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, scraping the bottom and stirring until no flour lumps remain.
Bring to a gentle simmer and cook for 8–12 minutes, until the carrots are tender and the chicken reaches 165°F (74°C) in the center of the largest pieces. Check with an instant-read thermometer; add time as needed.
Add the potato gnocchi and cook at a gentle simmer according to their package directions, often 2–5 minutes, until tender throughout. If the package calls for a different cooking method, cook separately as directed and add the cooked gnocchi to the soup.
Lower the heat and stir in the milk and cream. Warm gently without a hard boil, then stir in the spinach for 1–2 minutes until wilted. Taste the fully cooked soup and adjust salt if needed. Serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Chicken Gnocchi Soup with Leeks and Spinach
Ingredients
- 12 oz boneless skinless chicken breast cut into 1/2-inch pieces
2 tbsp Olive oil- 1 Leek (white part only) white part, thinly sliced and thoroughly rinsed
- 1 med Carrot cut into 1/4-inch dice
- 2 cups Spinach fresh
- 2 cloves Garlic minced
- 1 tsp Thyme dried
- 1 tsp Parsley dried
- ½ tsp Salt plus more to taste
- 3 tbsp All-Purpose Flour
- ½ cup Cream heavy
- 1 cup Milk
- 5 cups low-sodium chicken broth
- 2 ½ cups potato gnocchi uncooked, shelf-stable or refrigerated; not dry gnocchi-shaped pasta
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the cleaned leek and carrot and cook for 5–7 minutes, stirring, until starting to soften. Add the chicken pieces and cook for 3–4 minutes, stirring. They will finish cooking in the broth.
- Stir in the garlic, thyme, parsley and 1/2 teaspoon salt for 30 seconds. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, scraping the bottom and stirring until no flour lumps remain.
- Bring to a gentle simmer and cook for 8–12 minutes, until the carrots are tender and the chicken reaches 165°F (74°C) in the center of the largest pieces. Check with an instant-read thermometer; add time as needed.
- Add the potato gnocchi and cook at a gentle simmer according to their package directions, often 2–5 minutes, until tender throughout. If the package calls for a different cooking method, cook separately as directed and add the cooked gnocchi to the soup.
- Lower the heat and stir in the milk and cream. Warm gently without a hard boil, then stir in the spinach for 1–2 minutes until wilted. Taste the fully cooked soup and adjust salt if needed. Serve hot.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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