Creamy Chicken Gnocchi Soup

There are nights when only a bowl of something warm and creamy will do, and chicken gnocchi soup hits that spot every time. It’s rich without being heavy, packed with tender chicken, pillowy gnocchi, and fresh vegetables. You get the comfort of a classic chicken soup with the fun texture of gnocchi.

It’s quick to make on a weeknight, but it also feels special enough for a slow Sunday. If you love soups that taste like they simmered all day, this one’s your new go-to.

Why This Recipe Works

• Balanced texture: Soft gnocchi, juicy chicken, and crisp-tender veggies create a satisfying bite in every spoonful.
• Layers of flavor: Onion, garlic, herbs, and a splash of cream build depth without complicated steps.
• Quick but hearty: Using rotisserie or leftover chicken cuts down cook time while keeping the soup hearty and filling.
• Flexible base: You can tweak the broth, add greens, or swap the dairy based on what you have.
• One-pot simplicity: Everything simmers together, so cleanup is easy and the flavors meld beautifully.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried Italian seasoning (optional)
• 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 16–18 ounces potato gnocchi (shelf-stable or refrigerated)
• 2 cups baby spinach (or chopped kale)
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley (optional)
• Kosher salt and black pepper, to taste
• Lemon zest or a squeeze of lemon (optional, for brightness)

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt.

   Cook 5–7 minutes, stirring, until the vegetables soften and the onions turn translucent.

2. Add aromatics: Stir in garlic, thyme, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
3. Pour in the broth: Add chicken broth and bring to a gentle boil.

   Taste and season with salt and pepper. Reduce to a lively simmer.

4. Stir in chicken and gnocchi: Add the cooked chicken and gnocchi. Simmer 3–5 minutes, or until the gnocchi float and are tender.

   Stir occasionally to prevent sticking.

5. Add greens and cream: Lower the heat to medium-low. Stir in spinach and cook until wilted, about 1–2 minutes. Pour in the cream and warm through without boiling.
6. Finish with cheese: Stir in Parmesan until melted and the soup is lightly creamy.

   If it’s too thick, add a splash of broth. If it’s too thin, simmer a few more minutes.

7. Brighten and serve: Add parsley and a touch of lemon zest or juice if you like. Taste and adjust seasoning.

   Ladle into bowls and top with extra Parmesan and black pepper.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 3 days. Gnocchi will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
• Freezer: For best texture, freeze the soup without the gnocchi and cream for up to 3 months. Add fresh gnocchi and cream after reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring often.

  Avoid boiling once the cream is in to prevent separation.

Why This is Good for You

• Protein-rich: Chicken provides lean protein that helps keep you full and supports muscle repair.
• Vegetable boost: Carrots, celery, onion, and spinach add fiber, vitamins A and K, and antioxidants.
• Comfort with balance: The cream adds richness, but you control the amount. Using half-and-half or milk lightens it up.
• Customizable carbs: Gnocchi offers satisfying carbs; you can swap with cauliflower gnocchi or add more greens to shift the balance.

Common Mistakes to Avoid

• Boiling after adding cream: High heat can cause the dairy to separate. Keep the heat gentle once cream and cheese are in.
• Overcooking the gnocchi: Gnocchi cook fast.

  Once they float and are tender, move on. Overcooked gnocchi turn mushy.

• Skipping seasoning: Layer salt and pepper as you go—when sweating vegetables, after adding broth, and at the end. Broth brands vary in saltiness.
• Adding greens too early: Stir in spinach at the end so it stays vibrant and tender.
• Using only water: For full flavor, use chicken broth.

  If you must dilute, add a splash of water, not the other way around.

Alternatives

• Dairy-free: Use olive oil instead of butter, coconut milk or an unsweetened cashew cream in place of dairy cream, and skip Parmesan or use a dairy-free alternative.
• Gluten-free: Choose gluten-free gnocchi and verify your broth is gluten-free. Everything else stays the same.
• Vegetarian: Swap chicken for white beans (cannellini or great northern) and use vegetable broth. Add mushrooms for umami.
• Veggie variations: Stir in peas, diced zucchini, or chopped kale.

  For extra depth, add a splash of dry white wine after sautéing the garlic and reduce briefly.

• Herb swaps: Try rosemary, sage, or a bay leaf during the simmer. Finish with fresh basil for a brighter flavor profile.
• Protein twists: Use leftover turkey, Italian chicken sausage, or shredded rotisserie chicken thighs for richer flavor.

FAQ

Can I use uncooked chicken instead of cooked?

Yes. Dice boneless, skinless chicken breasts or thighs and sauté them in the pot with a little oil and salt until just cooked through.

Remove, proceed with the soup, then add the chicken back before the cream.

What kind of gnocchi works best?

Shelf-stable and refrigerated potato gnocchi both work well. Refrigerated usually cooks a little quicker and has a softer texture. If using cauliflower gnocchi, cook it separately according to package directions and add at the end to avoid clouding the soup.

How do I make it thicker?

Let the soup simmer a few extra minutes to reduce slightly, or mash a few gnocchi against the side of the pot to release starch.

You can also stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer briefly.

How do I make it lighter?

Use half-and-half or whole milk instead of heavy cream, and reduce the Parmesan. Add extra spinach or swap some gnocchi for additional vegetables. Season well so it still tastes rich and satisfying.

Can I make this ahead?

Yes, but for the best texture, cook the soup without gnocchi, then cool and refrigerate.

When reheating, add gnocchi and cook until tender, then finish with cream and Parmesan.

What if my soup tastes flat?

Add a pinch of salt, more black pepper, and a squeeze of lemon juice. Bright acidity lifts the flavors and balances the cream. A touch more Parmesan can also add savory depth.

Is it spicy?

Not by default.

The red pepper flakes add gentle warmth, but you can reduce or omit them for a completely mild soup.

Can I use frozen spinach?

Yes. Thaw, squeeze out excess moisture, and stir it in at the end. Start with about 1 cup thawed spinach and adjust to taste.

How long does it take to make?

About 35–40 minutes from start to finish, including chopping time.

Using rotisserie chicken and pre-chopped veggies can shorten it further.

In Conclusion

Chicken gnocchi soup is everything you want in a cozy bowl: creamy, flavorful, and loaded with satisfying texture. It’s simple to make, endlessly flexible, and just as welcome on a busy weeknight as it is for a relaxed family dinner. Keep a pack of gnocchi and some broth in your pantry, and you’re never far from a comforting meal.

Serve it with a green salad or crusty bread, and you’ve got a complete, comforting dinner with very little fuss.