There’s something so comforting about a bowl of creamy, hearty Chicken Gnocchi Soup. It’s the kind of meal that warms you up from the inside out, with tender chunks of chicken, pillowy gnocchi, and a rich broth flavored with fresh herbs and veggies. Whether you’re cooking for a cozy weeknight dinner or a casual gathering, this recipe is a crowd-pleaser—and don’t worry, it’s easier to make than you might think. Let’s get started!
Why You Will Love This Recipe
This Chicken Gnocchi Soup recipe is the perfect blend of simplicity and flavor. The creamy broth comes together quickly, and the gnocchi cooks right in the soup, so there’s no need to boil them separately. You’ll love the balance of textures—the soft gnocchi, juicy chicken, and a hint of freshness from spinach. Plus, it’s flexible! You can swap veggies based on what you have on hand or adjust the creaminess to your liking. One pot, 45 minutes, and dinner is served!
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 (16 oz) package potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Ingredient Prep Guide
Chicken: Trim any excess fat and pat dry with paper towels. Cube into bite-sized pieces for quicker, even cooking. Pro tip: Let the chicken sit at room temperature for 10 minutes before cooking to avoid toughness.
Gnocchi: Use store-bought potato gnocchi for convenience, but check the package instructions for cook time to avoid overcooking. Fresh gnocchi cooks faster (about 3-4 minutes) than shelf-stable varieties.
Veggies: Dice the onion, carrots, and celery into similar-sized pieces so they cook evenly. Mince the garlic finely to prevent overpowering the soup. For the spinach, give it a good rinse and shake off excess water to keep the soup from getting watery.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
Step 1: Heat the olive oil and butter in your large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic and cook for 1 minute until fragrant—don’t let it brown!
Step 2: Sprinkle the flour over the veggies and stir quickly to coat everything. This will thicken the soup later. Cook for 1-2 minutes to remove the raw flour taste, then pour in the chicken broth while stirring constantly to prevent lumps.
Step 3: Add the chicken pieces, thyme, parsley, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the veggies are tender.
Step 4: Stir in the gnocchi and cook for 3-4 minutes (check your gnocchi package instructions for exact timing). They’re done when they float to the top! Reduce the heat to low and pour in the heavy cream. Add the spinach and stir until wilted. Taste and adjust salt or pepper as needed.
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 4-6 people
⚙️ Equipment: Large pot, wooden spoon, knife and cutting board
Serving Suggestions
Serve this Chicken Gnocchi Soup hot with a side of crusty bread or garlic knots for dipping. Sprinkle grated Parmesan cheese on top for extra richness, or add a pinch of red pepper flakes for a subtle kick. It’s perfect for chilly nights, potlucks, or even as a starter for holiday meals. For a lighter meal, pair it with a simple green salad dressed in lemon vinaigrette.
Pro Tips
Creaminess Control: If you prefer a thicker soup, let it simmer uncovered for 5 extra minutes after adding the gnocchi. For a lighter version, substitute half-and-half for heavy cream or stir in a tablespoon of cream cheese for tanginess.
Boost Flavor: Sauté 2-3 slices of chopped bacon with the veggies at the start for a smoky twist. Save the bacon bits for garnish!
Herb Refresh: Swap dried herbs for fresh ones if you have them. Use 1 tbsp fresh thyme and parsley instead of dried, adding them in the last 5 minutes of cooking.
Storage and Reheating Instructions
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water. Freezing isn’t recommended, as the cream may separate when thawed.
Troubleshooting
Soup is too thick: Stir in a little extra broth or milk until you reach your desired consistency.
Gnocchi turned mushy: Overcooking is the culprit! Next time, add the gnocchi later in the cooking process and set a timer based on package directions.
Bland flavor: Brighten the soup with a squeeze of lemon juice or a teaspoon of chicken bouillon paste. Taste and adjust seasoning before serving.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Absolutely! Shred 2 cups of cooked rotisserie chicken and add it in Step 3 when you’d normally add raw chicken. Simmer for 10 minutes to let the flavors meld.
Is there a gluten-free option?
Yes! Use gluten-free gnocchi (check the label) and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch.
Can I make this vegetarian?
For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken. Add cannellini beans or mushrooms for protein, and use plant-based cream.
Chicken Gnocchi Soup
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 16 oz package potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach roughly chopped
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat the olive oil and butter in your large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic and cook for 1 minute until fragrant—don’t let it brown!
- Sprinkle the flour over the veggies and stir quickly to coat everything. Cook for 1-2 minutes to remove the raw flour taste, then pour in the chicken broth while stirring constantly to prevent lumps.
- Add the chicken pieces, thyme, parsley, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the veggies are tender.
- Stir in the gnocchi and cook for 3-4 minutes (check your gnocchi package instructions for exact timing). They’re done when they float to the top! Reduce the heat to low and pour in the heavy cream. Add the spinach and stir until wilted. Taste and adjust salt or pepper as needed.