Chicken Gnocchi Soup

Why This Chicken Gnocchi Soup Works

Low and slow simmering is the secret here. Every ingredient gets time to release its flavor into the broth, creating something rich and deeply satisfying. Plus it is mostly hands-off cooking.

This creamy chicken gnocchi soup is pure comfort in a bowl. ♡

The magic here is building flavor in layers. You start with a savory base of garlic, carrots, and celery, then add a silky roux-thickened broth that coats every pillowy gnocchi. The spinach wilts in right at the end so it stays bright green and tender.

Grab a big pot and your favorite crusty bread. This one comes together in about 30 minutes and tastes like you simmered it all afternoon. Let’s make it together.

Ingredients

Chicken Gnocchi Soup

• 1 lb boneless skinless chicken breasts
• 1 lb package potato gnocchi
• 4 cups chicken broth
• 1 cup heavy cream
• 3 cups fresh spinach
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste

Optional add-ins:

• Freshly grated parmesan
• Crushed red pepper flakes
• Fresh thyme sprigs for garnish
• A squeeze of lemon juice

How to Make Chicken Gnocchi Soup

1. Cook. Season chicken with salt and pepper. Sear in a large pot with a drizzle of oil over medium-high heat, about 5 to 6 minutes per side until cooked through. Remove, let rest 5 minutes, then shred with two forks.
2. Soften. In the same pot, melt butter over medium heat. Add onion, carrots, and celery and cook 4 to 5 minutes until softened. Add garlic and dried thyme, stir for 30 seconds until fragrant.
3. Thicken. Sprinkle flour over the vegetables and stir for 1 minute to coat everything evenly (this builds the creamy base). Slowly pour in chicken broth while stirring to prevent lumps.
4. Simmer. Bring to a gentle boil, then add gnocchi. Cook 3 to 4 minutes until the gnocchi float to the surface. Stir occasionally so nothing sticks to the bottom.
5. Finish. Reduce heat to low and stir in heavy cream and shredded chicken. Add spinach by the handful, stirring until just wilted, about 1 minute. Season with salt and pepper to taste.
6. Serve. Ladle into bowls and top with freshly grated parmesan and a few fresh thyme leaves. Best served with warm crusty bread on the side.

Tips for the Best Chicken Gnocchi Soup

• Use store-bought potato gnocchi from the pasta aisle for the fastest results. Shelf-stable works just as well as refrigerated.
• Don’t boil the soup after adding the cream. Keep it at a gentle simmer or the cream can break and turn grainy.
• Shred the chicken while it’s still warm. It pulls apart much easier and absorbs more flavor from the broth.
• Add the spinach last and only stir until barely wilted. Overcooking makes it slimy and dull.
• For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last minute of cooking.

Fun Variations to Try

• Turkey gnocchi soup: Swap chicken for leftover shredded turkey after Thanksgiving.
• Tuscan style: Add sun-dried tomatoes and white beans for a heartier bowl.
• Dairy-free: Use full-fat coconut milk in place of heavy cream and skip the parmesan.
• Spicy kick: Stir in 1/2 teaspoon red pepper flakes with the garlic for gentle heat throughout.
• Sausage swap: Replace chicken with crumbled Italian sausage browned in the pot first.

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• Garlic Butter Pasta
• Chicken Parmesan
• Marry Me Chicken
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Chicken Gnocchi Soup

A creamy, comforting one-pot soup loaded with tender chicken, pillowy potato gnocchi, and fresh spinach in a rich garlic-herb broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1 lb potato gnocchi package
• 4 cups chicken broth
• 1 cup heavy cream
• 3 cups fresh spinach
• 2 medium carrots diced
• 2 stalks celery diced
• 1 small yellow onion diced
• 4 cloves garlic minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp dried thyme
• salt and pepper to taste

Method

 

1. Season chicken with salt and pepper. Sear in a large pot with a drizzle of oil over medium-high heat, about 5 to 6 minutes per side until cooked through. Remove, let rest 5 minutes, then shred with two forks.
2. In the same pot, melt butter over medium heat. Add onion, carrots, and celery and cook 4 to 5 minutes until softened. Add garlic and dried thyme, stir for 30 seconds until fragrant.
3. Sprinkle flour over the vegetables and stir for 1 minute to coat everything evenly. Slowly pour in chicken broth while stirring to prevent lumps.
4. Bring to a gentle boil, then add gnocchi. Cook 3 to 4 minutes until the gnocchi float to the surface. Stir occasionally so nothing sticks to the bottom.
5. Reduce heat to low and stir in heavy cream and shredded chicken. Add spinach by the handful, stirring until just wilted, about 1 minute. Season with salt and pepper to taste.
6. Ladle into bowls and top with freshly grated parmesan and a few fresh thyme leaves. Best served with warm crusty bread on the side.

Notes

Store gnocchi separately if meal prepping to prevent mushiness. Use rotisserie chicken to skip the searing step and save 15 minutes. Soup thickens as it sits, add a splash of broth when reheating.

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