This soup is everything you want in a one-pot meal: warm, creamy, and loaded with textures and flavors. The gnocchi gives it a comforting heartiness, while the chicken and vegetables add nutrition and substance. It’s easy to make, family-friendly, and great for leftovers or meal prep. Plus, it tastes like it came straight from your favorite café.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breast or thighs (cooked and shredded)
Potato gnocchi
Carrots
Celery
Onion
Garlic
Fresh spinach
Chicken broth
Heavy cream
Olive oil or butter
Flour (for thickening)
Salt and pepper
Italian seasoning (optional)
Directions
Heat olive oil or butter in a large pot over medium heat.
Sauté the chopped onion, carrots, and celery until soft, about 5 minutes. Add garlic and cook for another minute.
Sprinkle in flour and stir to coat the vegetables. Cook for 1–2 minutes to form a roux.
Slowly pour in the chicken broth, whisking to avoid lumps. Bring to a simmer.
Add the gnocchi and cook according to package instructions (usually 2–3 minutes) until they float to the top.
Stir in the cooked, shredded chicken and spinach. Simmer until the spinach wilts.
Reduce heat and stir in the heavy cream. Simmer gently for a few more minutes to thicken and meld flavors.
Season with salt, pepper, and optional Italian seasoning to taste. Serve warm.
Servings and timing
This recipe serves 6 people and takes about 40 minutes from start to finish—15 minutes for prep and 25 minutes for cooking.
Variations
Use rotisserie chicken to save time and add extra flavor.
Make it dairy-free by substituting coconut milk or a plant-based cream alternative.
Add mushrooms, peas, or zucchini for extra veggies.
Use cauliflower gnocchi for a lower-carb version.
For a thinner soup, reduce the amount of cream or increase the broth.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or milk if the soup has thickened. This soup can be frozen for up to 2 months, though the texture of the gnocchi may soften slightly after thawing.
FAQs
What kind of gnocchi should I use?
Shelf-stable potato gnocchi works best, but you can also use fresh or frozen gnocchi—just adjust cooking times accordingly.
Can I use uncooked chicken in the soup?
Yes, cube the raw chicken and cook it with the vegetables before adding the broth. Make sure it’s fully cooked before proceeding.
Is Chicken Gnocchi Soup gluten-free?
Not usually, as traditional gnocchi and flour contain gluten. To make it gluten-free, use gluten-free gnocchi and a gluten-free flour blend.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except the gnocchi, cream, and spinach to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add gnocchi, spinach, and cream in the last 30 minutes.
Can I make it ahead of time?
Yes, it stores well. If making ahead, you might want to cook and store the gnocchi separately to prevent it from becoming too soft.
Can I use milk instead of cream?
Yes, but the soup will be less rich. You can thicken it more with a bit of cornstarch or flour if needed.
How do I keep the soup from getting too thick?
Add extra chicken broth or a splash of milk or cream when reheating to adjust the consistency.
Can I add cheese?
Yes, stirring in a bit of Parmesan cheese adds depth and richness to the flavor.
Is this soup kid-friendly?
Absolutely. The creamy texture and mild flavors are typically a hit with kids.
What can I serve with Chicken Gnocchi Soup?
It pairs well with crusty bread, garlic breadsticks, or a simple green salad for a complete meal.
Conclusion
Chicken Gnocchi Soup is a creamy, filling, and comforting dish that’s easy to prepare and sure to satisfy. With tender chicken, soft gnocchi, and fresh vegetables in every bite, it’s a wholesome soup that feels indulgent without being heavy. Perfect for busy nights, family dinners, or cozy weekends, this recipe will quickly become a staple in your kitchen.
Chicken Gnocchi Soup is a creamy, comforting soup made with tender shredded chicken, soft potato gnocchi, and fresh vegetables in a rich, flavorful broth. This one-pot meal is quick, satisfying, and perfect for chilly days.
Ingredients
2 tablespoons olive oil or butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 pound potato gnocchi
2 cups cooked shredded chicken (breast or thigh)
2 cups fresh spinach
1 cup heavy cream
Salt and pepper to taste
1 teaspoon Italian seasoning (optional)
Instructions
Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute more.
Sprinkle in flour and stir to coat the vegetables. Cook for 1–2 minutes to form a roux.
Slowly add chicken broth while whisking to avoid lumps. Bring to a simmer.
Add gnocchi and cook according to package instructions, usually 2–3 minutes or until they float.
Stir in shredded chicken and spinach. Cook until spinach wilts.
Reduce heat and stir in the heavy cream. Simmer for 3–5 minutes to thicken slightly.
Season with salt, pepper, and Italian seasoning to taste. Serve warm.
Notes
Use rotisserie chicken for convenience and extra flavor.
Add mushrooms, peas, or zucchini for more vegetables.
To make gluten-free, use GF gnocchi and flour blend.
Substitute coconut milk for a dairy-free option (flavor will vary).
