Tender browned chicken chunks in a flavorful spicy curry soup base with caramelized onions, mushrooms, chewy gnocchi, and fresh spinach.
Comfort Food for the Win!
With a package of leftover gnocchi and skinless chicken breasts always on hand. This gnocchi soup recipe was a winner for busy weeknights and was done in less than 30 minutes with minimal prep—more time to do other things I love on a short busy day.
This meal had everything from the chewy, comforting potato gnocchi to the protein needed to fresh vegetables of cremini mushroom and baby spinach in a to-die-for spicy curry-rich broth. The combination of cheese with curry powder is surprisingly delicious. And this is why this satisfying soup hits the spot and is one of my favorite recipes.
If you are a big fan of gnocchi, you must try the Pumpkin Gnocchi Chicken Soup. What about curry? Make some Curry Lentil Turkey Stew. And for a hearty warm bowl, check out the popular Chicken Meatballs & Israeli Couscous Vegetable Soup and Spicy Red Bean Stew with Dumplings and Smoked Turkey.
With such a small ingredient list, this will be ready quickly! Small dice your chicken breast into ¾-inch-sized cubes. Heat a pan, add your oil and heat. Add the chicken and season with salt and pepper.
Remove the chicken, add the onions and mushroom, and cook until golden brown. Then add the garlic and cook until tender. Then, bloom the curry powder and red pepper flakes.
Pour in the chicken broth and bring to a boil. Then add the gnocchi to cook. Once the gnocchi is done, finish the soup by adding the chicken back with the spinach and red bell peppers. Finally, garnish with a grated Italian cheese blend, and you're done!
For easier cutting, cut the chicken breast when halfway thawed. Cut the chicken breast into two pieces.
Slice each piece into chicken cutlets.
Cut them into strips. And from there, you can small dice them.
Small dice the onion. I have a weird way of dicing it that has worked for me. Check it out on the Cook's Notebook tab.
Don't forget to brush the dirt off your mushrooms.
Slice the mushrooms about ¼ inch thin. With trimmed stems, you can stand them upright to slice without wobbling.
Trim and slice into ¼-inch thin sticks.
Then make ¼-inch dice.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. Some related detailed steps can be found there.
- Italian Cheese Blend - Use grated parmesan cheese, asiago, or pecorino for a similar delicious flavor.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- Creamy chicken gnocchi soup - Make a creamy broth by adding heavy cream with half the chicken broth.
- Vegetarian Alternative - Switch out the chicken for broccolini sun-dried tomatoes with vegetable broth.
- Italian Sausage - Replace the chicken breast with Italian sausage, which makes this a flavorful soup.
Medium Saute Pan or Dutch Oven - I developed the recipe using a medium saute pan. However, you can use a Dutch oven as well. I recently purchased the Lodge 6 Quart Enameled Cast Iron Dutch Oven, and it's been a great experience. The pot retains heat very well, is easy to clean, and still looks brand new; it's now my favorite pot to make soup and stews. Plus, it can go in the oven. I'm so excited. I can't wait to braise in it!
Kitchen Must Haves - Find other tools I use here.
- Refrigerator - To store in the fridge, you can place the dish in a shallow 2-inch pan to cool down quickly. Then, store it in an airtight container. The meal will last up to three days.
- Freezer - First, follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container. Honestly, I would suggest a freezer-sealed bag laid flat. This way, it thaws out quicker without turning the gnocchi into mush.
Easy Chicken Cutting -Cut the chicken breast halfway thawed for easier cutting.
Frequently Asked Questions
Gnocchi is a small Italian potato dumpling that is considered pasta. They also include wheat and eggs. Fun fact! The singular word for gnocchi is gnocco.
They are usually cooked in boiling water. But many will say you need to try them toasted by browning them in a frying pan with butter! These pillowy gnocchi are great with just cheese and butter.
They can be served with cheese and butter or accompanied by meat or vegetables. Find them in vacuumed-sealed containers at your local grocery store in the pasta aisle. They also come frozen, but I highly suggest the vacuumed-packed variety.
Looking for other soup recipes like this? Try these:
Looking for other poultry recipes like this? Try these:
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Spicy Curried Gnocchi with Chicken, Spinach and Mushrooms
- 10 ounces of chicken breast diced small
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 onion diced small
- 2 cups cremini mushrooms sliced thin
- 3 garlic cloves garlic pressed or minced
- ½ red bell peppers diced small
- 1 teaspoon Jamaican curry powder
- ⅛ teaspoon red pepper chili flakes
- 2 cups low-sodium chicken broth
- 2 cups of vacuum-packet gnocchi
- 2 cups fresh spinach
- 1 tablespoon grated Italian blend cheese
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat a large saute pan with high sides on medium-high heat.
- Add olive oil to the hot pan and heat.
- Add the chicken pieces gently into the hot oil and season with salt and pepper on one side.
- Sear chicken until golden brown on one side for about 2 minutes.
- Flip the chicken pieces to brown the other side for about 1 minute.
- Remove the chicken from the pan and set aside in a warming dish.
- Reduce the heat to medium.
- Add the onions and mushrooms and season with a pinch of salt.
- Once the onions are slightly browned, and the mushrooms are soft, add the garlic.
- Cook and occasionally stir the garlic until tender.
- Splash the cooked mushroom mixture with the white wine, and immediately scrap the flavorful bits from the bottom of the pan to incorporate into the mixture.
- Once 80% of the wine has evaporated, add the curry powder and chili flakes, and combine well.
- Allow the curry to bloom by continuing to saute the mushroom mixture with the curry for about 1 minute while frequently stirring.
- Add the chicken broth, cover, and bring to a simmer.
- When the broth is rapidly boiling, add the gnocchi.
- Cover again, increase the heat to high, and bring to a boil.
- The broth will boil when you notice steam rapidly escaping from the covered pan. Uncover and cook the gnocchi for about 3 minutes until tender and cooked in the middle.
- Once the gnocchi is cooked, reduce the heat to medium and add the cooked chicken, fresh spinach, and chopped red bell peppers and combine well.
- To keep the spinach bright green, remove the pan from the heat once the spinach has wilted.
- Add the cheese blend and combine well.
- To plate, try to use a pasta bowl, a plate with high sides, and garnish with more cheese blend sprinkled on top.
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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