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Chicken Gnocchi Soup

Introduction

This comforting Chicken Gnocchi Soup is the perfect bowl of warmth for chilly days. Tender chicken, pillowy gnocchi, and vegetables simmer in a creamy broth for a satisfying meal that comes together easily. If you enjoy this combination, you might also like this Easy One Pot Gnocchi Chicken Pot Pie Recipe for another delicious dinner option.

Ingredients

This creamy Chicken Gnocchi Soup envelops you with the comforting aroma of tender chicken, pillowy gnocchi, and savory herbs simmered in a rich, velvety broth.

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 (16-ounce) package potato gnocchi
  • 1 cup fresh spinach
  • 1 cup heavy cream (or half-and-half)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Chicken Gnocchi Soup ingredients

Timing

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Context: This Chicken Gnocchi Soup is ready in about 20% less time than many similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1 pound of boneless, skinless chicken breasts with salt and pepper. Cook in a large pot over medium heat with 1 tablespoon of olive oil until golden brown and cooked through, about 6–8 minutes per side. The internal temperature should reach 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding with two forks. This resting period helps the chicken retain its juices.

Step 2 — Sauté the Aromatics

In the same pot, add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks. Sauté for 5–7 minutes until the vegetables are softened and fragrant.

Add 3 minced garlic cloves and cook for another minute until aromatic. Stir frequently to prevent the garlic from burning, which can create a bitter taste.

Step 3 — Create the Soup Base

Sprinkle ¼ cup of all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. This will help thicken your Chicken Gnocchi Soup.

Gradually pour in 4 cups of chicken broth while whisking continuously to prevent lumps from forming. Add 1 cup of half-and-half for creaminess.

Step 4 — Add the Gnocchi

Bring the soup to a gentle simmer and add 1 pound of shelf-stable gnocchi. Cook according to package directions, typically 3–5 minutes, until they float to the surface.

Avoid overcooking the gnocchi as they can become mushy. They should be tender but still hold their shape.

Step 5 — Incorporate the Chicken and Spinach

Return the shredded chicken to the pot along with 2 cups of fresh spinach. Stir until the spinach wilts, which should take about 2–3 minutes.

For extra flavor, add ½ teaspoon of dried thyme and ¼ teaspoon of nutmeg. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6 — Final Simmer and Serve

Let the Chicken Gnocchi Soup simmer for an additional 5 minutes to allow the flavors to meld together. The soup should be hot but not boiling vigorously.

Serve immediately garnished with freshly grated Parmesan cheese and chopped parsley. This soup is best enjoyed fresh but can be refrigerated for up to 3 days.

Nutritional Information

Calories 320
Protein 22g
Carbohydrates 35g
Fat 10g
Fiber 3g
Sodium 850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

  • Turkey for chicken — Leaner protein with similar savory flavor that pairs beautifully with gnocchi.
  • Cauliflower gnocchi — Lower-carb option that maintains the comforting texture while reducing calories.
  • Coconut milk for cream — Rich dairy-free alternative that adds subtle sweetness to your Chicken Gnocchi Soup.
  • Sweet potato gnocchi — Nutrient-dense swap with natural sweetness that complements the savory broth.
  • Low-sodium broth — Easy adjustment that lets the natural flavors of chicken and herbs shine through.
  • Gluten-free gnocchi — Perfect for dietary restrictions while keeping the classic pillowy texture.
  • Mushrooms instead of chicken — Hearty plant-based protein that adds earthy depth to the soup.
  • Greek yogurt for cream — Tangy, protein-rich substitute that creates a lighter, creamy base.

Chicken Gnocchi Soup finished

Serving Suggestions

  • Pair this comforting Chicken Gnocchi Soup with a crisp green salad and warm, crusty bread for a complete meal.
  • Serve it in a deep bowl for a rustic, family-style dinner that’s perfect for chilly evenings.
  • This soup is an excellent choice for casual gatherings or potlucks, as it’s easy to transport and serve.
  • Garnish with fresh parsley and a sprinkle of Parmesan cheese to enhance the flavor and presentation.
  • For a heartier meal, add a side of garlic breadsticks or a simple grilled cheese sandwich.
  • This Chicken Gnocchi Soup makes a wonderful starter for a holiday meal or a comforting lunch on a busy day.

This versatile soup can be dressed up or down to suit any occasion, making it a reliable favorite in your recipe collection.

Common Mistakes to Avoid

  • Mistake: Overcooking the gnocchi until it becomes mushy. Fix: Add gnocchi in the last 5 minutes of simmering to keep it tender yet firm.
  • Mistake: Using a weak broth base that lacks depth. Fix: Simmer chicken bones with aromatics for a richer, homemade stock or use high-quality store-bought broth.
  • Mistake: Adding raw chicken directly to the soup, risking uneven cooking. Fix: Sauté or poach chicken separately, then shred and add to the soup near the end.
  • Mistake: Skipping the roux, resulting in a thin, watery Chicken Gnocchi Soup. Fix: Create a butter-flour roux before adding liquids for a creamy, velvety texture.
  • Mistake: Overcrowding the pot with vegetables, which can dilute flavor. Fix: Sauté carrots, celery, and onions first to caramelize and concentrate their sweetness.
  • Mistake: Boiling the soup vigorously after adding dairy, causing curdling. Fix: Stir in cream or milk off the heat and warm gently without boiling.
  • Mistake: Underseasoning throughout the cooking process. Fix: Season in layers—when sautéing veggies, after adding broth, and finally before serving.
  • Mistake: Using stale or low-quality gnocchi that falls apart. Fix: Opt for fresh or refrigerated gnocchi and avoid overcooking to maintain its pillowy texture.
  • Mistake: Neglecting to balance richness with acidity. Fix: Finish with a splash of lemon juice or a dash of white wine to brighten the flavors.

Storing Tips

  • Fridge: Cool soup completely, then store in airtight containers for up to 4 days.
  • Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in refrigerator before reheating.
  • Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally, until the Chicken Gnocchi Soup reaches 165°F internally.

Always store leftovers promptly to maintain food safety and the best quality of your Chicken Gnocchi Soup.

Conclusion

This comforting Chicken Gnocchi Soup is the perfect cozy meal for chilly days. If you enjoyed this recipe, try this Easy One Pot Gnocchi Chicken Pot Pie Recipe next. Give this soup a try and share your thoughts in the comments!

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Creamy Chicken Gnocchi Soup

A rich, creamy soup with tender chicken, pillowy gnocchi, and fresh spinach—inspired by the Olive Garden classic.

  • Author: Dorothy Miler
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Method: Soup
  • Cuisine: American, Italian

Ingredients

Scale
  • 4 tablespoons butter
  • 1 cup celery, chopped
  • 1 cup carrots, shredded or chopped
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 pound chicken breast, cooked and chopped
  • 16 ounces potato gnocchi
  • 2 cups heavy cream
  • 3 cups fresh spinach
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste

Instructions

  1. In a large pot over medium heat, melt butter. Add celery, carrots, onion, and garlic; sauté until tender, about 8 minutes.
  2. Stir in flour and cook for 2 minutes. Slowly add chicken broth, stirring constantly to prevent lumps. Add chicken and bring to a boil.
  3. Add gnocchi and cook until they float to the top, about 5 minutes. Reduce heat to medium-low, stir in heavy cream, and heat until steaming (do not boil). Stir in spinach and thyme; cook until spinach wilts. Season with salt and pepper to taste.

Notes

For a lighter version, substitute half-and-half for heavy cream. Leftover rotisserie chicken works well for convenience. Garnish with grated Parmesan cheese if desired.

Nutrition

  • Calories: 288
  • Sugar: 3
  • Sodium: 650
  • Fat: 18
  • Saturated Fat: 11
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 14
  • Cholesterol: 85

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FAQs

Can I use store-bought gnocchi for this Chicken Gnocchi Soup?

Yes, store-bought gnocchi work perfectly and save time. Just add them to the soup according to the package directions, as cooking times can vary.

How can I make this soup creamier?

For a richer, creamier Chicken Gnocchi Soup, stir in a splash of heavy cream or half-and-half at the end of cooking. You can also blend a small portion of the soup and stir it back in to thicken it naturally.

Can I prepare this Chicken Gnocchi Soup ahead of time?

You can make the soup base ahead, but cook the gnocchi separately when ready to serve. This prevents them from becoming too soft and mushy in the stored soup.

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Dorothy Miler

Pro Chef & Blogger
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