Creamy Chicken Gnocchi Soup

The rich, velvety texture of Creamy Chicken Gnocchi Soup welcomes you with its comforting aroma that fills your kitchen on cold evenings. This restaurant-quality soup combines tender chicken, pillowy potato gnocchi, and fresh vegetables in a silky broth that’s both satisfying and elegant. Whether you’re looking for a hearty weeknight dinner or an impressive starter for guests, this Creamy Chicken Gnocchi Soup delivers exceptional flavor with minimal effort. You’ll learn how to create the perfect balance of creaminess and seasoning while ensuring those signature potato dumplings remain perfectly tender.

Why You’ll Love This Recipe

This Creamy Chicken Gnocchi Soup stands out as a family favorite for good reason. The contrast between the soft, pillowy gnocchi and tender chunks of chicken creates a textural masterpiece that keeps every spoonful interesting. The soup achieves a remarkable balance—substantial enough to serve as a complete meal yet refined enough for special occasions.

What makes this recipe truly special is its adaptability to your schedule. The entire soup comes together in just one pot within 30 minutes, making it perfect for busy weeknights when you need comfort food without the fuss. The velvety broth coats each ingredient beautifully while still allowing the distinct flavors of fresh herbs and vegetables to shine through.

Home cooks particularly appreciate how this chicken gnocchi soup recipe delivers restaurant-quality results with pantry staples. The flavor develops wonderfully even on first serving, but like many great soups, it tastes even better the next day as the ingredients meld together overnight.

Ingredients

For this hearty Creamy Chicken Gnocchi Soup, you’ll need:

1 pound (450g) boneless, skinless chicken breasts, diced into 1/2-inch pieces
1 tablespoon (15ml) olive oil
3 tablespoons (42g) butter
1 medium yellow onion (about 1 cup), finely diced
2 medium carrots (about 3/4 cup), diced
2 celery stalks (about 1/2 cup), diced
4 garlic cloves, minced
1/3 cup (42g) all-purpose flour
4 cups (950ml) chicken broth, preferably low-sodium
2 cups (480ml) half-and-half
1 pound (500g) potato gnocchi, shelf-stable or refrigerated
1 cup (150g) fresh spinach, roughly chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/4 cup (25g) freshly grated Parmesan cheese, plus more for serving

The gnocchi is the star ingredient—these small potato dumplings absorb the creamy broth while maintaining their distinctive texture. Using store-bought gnocchi makes this soup incredibly convenient without sacrificing quality. The combination of half-and-half with chicken broth creates the perfect base—rich and creamy without being overwhelmingly heavy.

Pro Tips

To elevate your Creamy Chicken Gnocchi Soup from good to exceptional, focus on these critical techniques:

First, don’t rush the vegetable sauté. Spending an extra 2-3 minutes developing flavor in your mirepoix (onions, carrots, and celery) creates a foundation that carries throughout the entire soup. Look for slight caramelization on the onions before moving to the next step—this develops a subtle sweetness that balances the creamy elements.

Second, master the roux technique. When adding flour to your butter and vegetables, cook for a full minute while stirring constantly before gradually adding liquids. This eliminates any raw flour taste and ensures your soup achieves the perfect silky consistency without lumps. The flour should smell slightly nutty before you proceed.

Finally, timing your gnocchi addition is crucial. If using shelf-stable gnocchi, add them during the last 3-4 minutes of cooking. For refrigerated gnocchi, they need just 2-3 minutes. Overcooking will cause them to break down and lose their characteristic texture. Test one piece before serving—it should be tender yet still hold its shape when cut with a spoon.

Instructions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season diced chicken with salt and pepper, then add to the hot oil. Cook until chicken is golden brown on all sides and nearly cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside.

Step 2

Reduce heat to medium and add butter to the same pot. Once melted, add diced onions, carrots, and celery. Cook until vegetables begin to soften, about 4-5 minutes, stirring occasionally. Add minced garlic and cook until fragrant, about 30 seconds.

Step 3

Sprinkle flour over the vegetable mixture and stir constantly for 1 minute to create a roux. This will thicken your Creamy Chicken Gnocchi Soup beautifully while preventing any floury taste.

Step 4

Gradually pour in chicken broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the soup to thicken slightly.

Step 5

Stir in half-and-half, thyme, Italian seasoning, and red pepper flakes (if using). Return the chicken to the pot along with any accumulated juices. Bring back to a gentle simmer—be careful not to boil aggressively as this can cause the cream to separate.

Step 6

Add the gnocchi to the simmering soup and cook according to package directions, usually 3-4 minutes for shelf-stable or 2-3 minutes for refrigerated varieties. The gnocchi should float to the top when done.

Step 7

Once gnocchi is tender, stir in chopped spinach and cook just until wilted, about 1 minute. Remove from heat and stir in Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper as needed.

Step 8

Let the Creamy Chicken Gnocchi Soup rest for 5 minutes before serving to allow flavors to meld and the soup to reach the perfect temperature. Serve in warmed bowls with additional Parmesan cheese on top and crusty bread on the side.

Variations

Transform this Creamy Chicken Gnocchi Soup to suit various dietary needs or flavor preferences with these popular variations:

For a lighter version with fewer calories, substitute the half-and-half with evaporated milk or a combination of whole milk and a touch of cream. The soup will still maintain a silky texture while reducing fat content significantly. You can also use cauliflower gnocchi for a lower-carb alternative that still delivers on texture and satisfaction.

Create a dairy-free chicken gnocchi soup by replacing butter with olive oil and using full-fat coconut milk instead of half-and-half. The coconut adds a subtle sweetness that works surprisingly well with the other flavors. For additional depth, include a tablespoon of nutritional yeast to mimic the umami quality of Parmesan.

Add a Tuscan twist by incorporating sun-dried tomatoes and using Italian sausage instead of (or alongside) the chicken. The slightly spicy, herbaceous quality of the sausage complements the creamy broth beautifully, while the tomatoes add bright pops of intense flavor throughout the soup.

Storage and Serving

Your Creamy Chicken Gnocchi Soup will keep beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth or milk if the soup has thickened too much during storage. Note that the gnocchi may absorb liquid over time, making the soup thicker when stored.

For serving, pair this hearty soup with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. A loaf of crusty garlic bread or warm focaccia makes the perfect companion for soaking up every last drop of the creamy broth.

Transform this soup into an elegant dinner party starter by serving smaller portions in warmed bowls, garnished with a drizzle of high-quality olive oil, fresh thyme leaves, and a few shavings of Parmesan. For a complete meal, consider serving it alongside a simple bruschetta or caprese skewers for a restaurant-worthy experience at home.

FAQs

Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred or dice about 2 cups of meat and add it when you would return the chicken to the pot. This eliminates the initial cooking step and adds wonderful flavor.

Is it possible to make this soup in a slow cooker?
Yes, though with some modifications. Cook the chicken, vegetables, and roux on the stovetop first, then transfer to a slow cooker with the broth and cook on low for 4-5 hours. Add the half-and-half, gnocchi, and spinach during the last 30 minutes of cooking.

Can I freeze this Creamy Chicken Gnocchi Soup?
Cream-based soups generally don’t freeze well as they can separate when thawed. If you must freeze it, do so without the gnocchi and cream, adding those elements when reheating.

What can I substitute for gnocchi if I can’t find it?
Small cheese tortellini, diced potatoes, or even white beans make excellent substitutes that maintain the hearty nature of the soup.

My soup is too thin. How can I thicken it?
Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the simmering soup and cook for 2-3 minutes until it reaches your desired consistency.

Conclusion

This Creamy Chicken Gnocchi Soup is comfort food at its finest — a velvety, soul-warming bowl that combines tender chunks of chicken with pillowy gnocchi dumplings in a herb-infused broth. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, yet comes together quickly enough for everyday cooking. Whether you’re seeking comfort on a chilly evening or looking to impress dinner guests with minimal effort, this soup delivers both nourishment and satisfaction in every spoonful. The balanced flavors and contrasting textures create a memorable meal that will have everyone asking for seconds.

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