Why You’ll Love Creamy Gnocchi Chicken Soup Recipe
This creamy chicken gnocchi soup has everything you want in a comforting bowl of soup: a flavorful broth, plenty of vegetables, tender chicken, and pillowy gnocchi.
It’s also a convenient one-pot recipe, which keeps preparation and cleanup manageable. The combination of cream and Parmesan creates a velvety broth, while sun-dried tomatoes add a slightly tangy, concentrated tomato flavor that balances the richness.
Another advantage is how easy the recipe is to customize. You can use chicken breasts or thighs, adjust the amount of broth to make it thicker or thinner, choose your preferred type of milk or cream, and swap the spinach for another leafy green.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Extra virgin olive oil
- Yellow onion, chopped
- Carrots, chopped
- Celery stalks, chopped
- Salted butter
- All-purpose flour
- Boneless, skinless chicken breasts or thighs
- Garlic, chopped
- Italian seasoning
- Paprika or smoked paprika
- Fresh thyme leaves
- Red pepper flakes
- Kosher salt
- Black pepper
- Low-sodium vegetable or chicken broth
- Sun-dried tomatoes, chopped
- Baby spinach
- Coconut milk, heavy cream, or whole milk
- Parmesan cheese, grated
- Fresh potato gnocchi
- Extra Parmesan for serving, if desired
The flour and butter work together to gently thicken the broth, while the cream and Parmesan provide its smooth, rich consistency. Fresh potato gnocchi makes the soup particularly hearty and needs only a few minutes of cooking near the end.
Directions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add the carrots and celery. Continue cooking for approximately 3 minutes so the vegetables begin to soften.
- Stir in the butter. Once melted, sprinkle in the flour and stir continuously for about 1 minute. This creates a light roux that will help thicken the soup.
- Add the chicken, garlic, Italian seasoning, paprika, thyme, red pepper flakes, salt, and black pepper. Stir until the chicken and vegetables are evenly coated with the seasonings.
- Pour in about 4 cups of broth and bring the mixture to a gentle simmer. Cook over medium heat for approximately 20 minutes, or until the chicken is completely cooked through.
- Remove the chicken from the pot and place it on a cutting board or plate. Shred it into bite-sized pieces using two forks, then return the shredded chicken to the soup.
- Stir in the spinach, chopped sun-dried tomatoes, cream or milk, grated Parmesan, and potato gnocchi.
- Continue cooking for about 5 minutes, or until the spinach has wilted, the gnocchi is tender, and everything is heated through. Avoid overcooking the gnocchi because it will continue to soften as it sits.
- Check the consistency before serving. If the soup has become thicker than you prefer, gradually stir in additional broth until it reaches your desired consistency.
- Ladle the soup into bowls and finish with additional grated Parmesan. Serve warm with crusty bread if desired.
Servings and timing
This recipe makes approximately 6 servings.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
The soup is substantial enough to serve as a complete meal, especially when paired with bread or a simple green salad.
Variations
For an even richer soup, use heavy cream and chicken thighs. Chicken thighs stay especially tender during simmering and add a slightly deeper flavor to the broth.
For a lighter version, whole milk can replace heavy cream. Coconut milk is another option and creates a creamy consistency while adding a subtle sweetness.
If you already have cooked chicken available, such as leftover roasted chicken or rotisserie chicken, shred it and add it later in the cooking process. Allow the vegetables and seasonings to simmer in the broth first, then add the cooked chicken along with the gnocchi.
Kale can replace spinach for a heartier texture. Because kale takes longer to soften, add it several minutes earlier than you would spinach.
For additional vegetables, try adding sliced mushrooms, zucchini, peas, or chopped bell peppers. Keep the total quantity reasonable so there is still enough broth for the gnocchi to cook properly.
For a slightly smoky flavor, use smoked paprika instead of regular paprika. If you enjoy heat, increase the amount of red pepper flakes.
You can also leave out the sun-dried tomatoes for a more traditional creamy chicken-and-gnocchi flavor.
Storage/Reheating
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
Gnocchi continues absorbing liquid while it sits, so the soup will usually become noticeably thicker after refrigeration. If you know you’ll have leftovers, you can remove some of the cooked gnocchi and store it separately from the broth.
To reheat the soup on the stovetop, place it in a saucepan over medium-low heat and stir occasionally until completely heated through. Add a splash of broth or milk as needed to restore its creamy, soup-like consistency.
Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each interval so the soup warms evenly.
Freezing creamy gnocchi soup is less ideal because dairy-based broths can separate after thawing and cooked gnocchi may become overly soft. If you want to prepare the soup for freezing, consider freezing the chicken and vegetable soup base before adding the dairy, Parmesan, spinach, and gnocchi. Those ingredients can then be added after thawing and reheating the base.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this soup and tend to remain especially tender and juicy. They also give the broth a slightly richer chicken flavor.
Can I use already-cooked chicken?
Yes. Shredded rotisserie chicken or leftover cooked chicken is a convenient shortcut. Because it does not need the full cooking time of raw chicken, add it toward the end so it heats through without becoming dry.
How do I know when the gnocchi is cooked?
The gnocchi should become tender and soft while still holding its shape. Fresh potato gnocchi generally cooks quickly, so begin checking it after a few minutes and avoid simmering it unnecessarily once tender.
Why did my chicken gnocchi soup become so thick?
Both the flour and potato gnocchi contribute starch to the soup. The gnocchi also absorbs broth as it sits, making leftovers considerably thicker. Simply stir in additional broth while reheating until the consistency is right for you.
Can I make this soup without heavy cream?
Yes. Whole milk or full-fat coconut milk can be used instead. Whole milk produces a lighter broth, while coconut milk keeps the soup rich and creamy but may contribute a subtle coconut flavor.
Can I substitute kale for spinach?
Yes. Chopped kale makes an excellent substitute. Since kale is sturdier than baby spinach, give it a little extra cooking time so the leaves become tender.
Can I make chicken gnocchi soup ahead of time?
Yes, although the best approach is to prepare the soup base ahead and add the gnocchi shortly before serving. This prevents the gnocchi from absorbing too much broth and becoming overly soft.
What should I serve with creamy chicken gnocchi soup?
Crusty bread is particularly good because it can be used for dipping into the creamy broth. Garlic bread, focaccia, dinner rolls, or a simple green salad are also excellent accompaniments.
Can I make the soup thinner after it has cooked?
Absolutely. Add additional chicken or vegetable broth a little at a time until the soup reaches your preferred consistency. You may need to adjust the salt and seasonings afterward if you add a significant amount of broth.
Can I freeze creamy chicken gnocchi soup?
You can, but the texture may change because dairy can separate and cooked gnocchi can become very soft after freezing and thawing. For better results, freeze the chicken and vegetable broth base without the cream, Parmesan, spinach, or gnocchi. Add those ingredients when reheating.
Conclusion
Creamy Gnocchi Chicken Soup brings together tender chicken, hearty vegetables, soft potato gnocchi, Parmesan, and a flavorful creamy broth in one comforting meal. Italian herbs, garlic, paprika, and sun-dried tomatoes give every spoonful plenty of flavor while keeping the preparation straightforward.
With about 45 minutes from start to finish and only one main pot needed, it’s an approachable choice for weeknight dinners as well as cozy weekend meals. Serve it freshly made with extra Parmesan and a thick slice of crusty bread for a warm, satisfying dinner.
Creamy Gnocchi Chicken Soup
A cozy, creamy chicken and gnocchi soup with tender vegetables, herbs, and pillowy potato gnocchi. Rich, comforting, and perfect for a warming weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- Red pepper flakes, to taste
- Salt and black pepper, to taste
- 6 cups chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 pound potato gnocchi
- 2 cups fresh baby spinach
- 1 cup heavy cream or half-and-half
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery and cook until the vegetables begin to soften.
- Add the thyme, sage, red pepper flakes, salt, and black pepper. Cook briefly until fragrant.
- Pour in the chicken broth and add the chicken. Bring to a gentle simmer and cook until the chicken is cooked through and tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup.
- Add the gnocchi and simmer until tender and cooked through.
- Stir in the spinach and cream. Cook for a few minutes, until the spinach has wilted and the soup is hot and creamy.
- Taste and adjust the salt and pepper as needed. Ladle into bowls and serve warm with grated Parmesan cheese.
Notes
- Chicken thighs can be used for a richer flavor, while chicken breasts provide a leaner option.
- Add additional chicken broth if the soup becomes thicker than desired.
- Store leftovers refrigerated in an airtight container and gently reheat before serving.
- The gnocchi will continue to absorb liquid as the soup sits, so additional broth may be needed when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 105 mg
