Creamy Chicken Gnocchi Soup

Why You’ll Love This Recipe

• Thick, creamy, and ultra-comforting.
• Loaded with tender chicken and soft gnocchi.
• Simple ingredients with big flavor.
• Ready in under an hour.
• Perfect for meal prep and leftovers.
• Family-friendly and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, finely diced
1 cup celery, finely diced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 pound potato gnocchi
2 cups fresh spinach
1/2 cup grated Parmesan cheese

Directions

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
2. Stir in garlic, carrots, and celery. Cook for another 3–4 minutes until vegetables begin to soften.
3. Sprinkle flour over the vegetables and stir continuously for 1 minute to create a light roux.
4. Gradually pour in chicken broth while stirring to prevent lumps. Bring to a gentle simmer.
5. Add shredded chicken, thyme, salt, and black pepper. Simmer for 10 minutes.
6. Stir in heavy cream and bring back to a gentle simmer.
7. Add gnocchi and cook according to package directions, usually about 3–5 minutes, until they float to the surface.
8. Stir in fresh spinach and grated Parmesan cheese. Cook just until spinach wilts.
9. Adjust seasoning if needed and serve hot.

Servings and timing

Servings: 6 servings

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: Approximately 45 minutes

Variations

• Use rotisserie chicken for convenience.
• Substitute half-and-half for heavy cream for a lighter version.
• Add mushrooms for extra depth of flavor.
• Use kale instead of spinach for a heartier green.
• Add a pinch of red pepper flakes for mild heat.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

For freezing, it’s best to freeze without the gnocchi, as they can become soft. Freeze for up to 2 months.

Reheat gently on the stovetop over medium-low heat. Add a splash of broth or cream if the soup thickens too much.

FAQs

Can I use uncooked chicken?

Yes, simmer diced raw chicken in the broth until fully cooked before adding the cream.

Why is my soup too thick?

Add additional chicken broth or cream to reach your desired consistency.

Can I make this dairy-free?

Yes, use coconut milk and dairy-free Parmesan alternatives.

What type of gnocchi works best?

Shelf-stable or refrigerated potato gnocchi both work well.

How do I prevent gummy gnocchi?

Avoid overcooking; remove from heat once they float and are tender.

Can I add more vegetables?

Yes, zucchini or peas are great additions.

Is this similar to restaurant-style gnocchi soup?

Yes, it has the same creamy, hearty flavor profile often found in popular Italian-style restaurants.

Can I make this in a slow cooker?

Yes, cook everything except cream, gnocchi, and spinach on low for 6 hours, then add the remaining ingredients during the final 30 minutes.

Can I use milk instead of heavy cream?

Yes, but the soup will be slightly less rich and creamy.

How do I make it gluten-free?

Use gluten-free gnocchi and substitute cornstarch for flour to thicken the soup.

Conclusion

Creamy Chicken Gnocchi Soup is the ultimate comfort food, combining tender chicken, soft gnocchi, and fresh vegetables in a rich, creamy broth. Easy to prepare and deeply satisfying, this cozy soup is perfect for weeknight dinners or whenever you need a warm and hearty meal.

Creamy Chicken Gnocchi Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Gnocchi Soup is a rich and comforting dish filled with tender shredded chicken, soft potato gnocchi, fresh vegetables, and a velvety cream-based broth. This hearty, restaurant-style soup is perfect for cozy dinners and chilly evenings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, finely diced
• 1 cup celery, finely diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 pound potato gnocchi
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened.
2. Stir in garlic, carrots, and celery. Cook another 3–4 minutes until slightly tender.
3. Sprinkle flour over vegetables and stir continuously for 1 minute to form a light roux.
4. Gradually whisk in chicken broth to prevent lumps. Bring to a gentle simmer.
5. Add shredded chicken, thyme, salt, and pepper. Simmer 10 minutes.
6. Stir in heavy cream and return to a gentle simmer.
7. Add gnocchi and cook 3–5 minutes until they float and are tender.
8. Stir in spinach and Parmesan cheese. Cook until spinach wilts.
9. Adjust seasoning and serve hot.

Notes

• Avoid overcooking gnocchi to prevent gumminess.
• Add extra broth when reheating if soup thickens.
• Freeze without gnocchi for best texture.
• Substitute half-and-half for a lighter version.
• Store refrigerated up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 95 mg