When the craving for comfort food strikes, this Creamy Chicken Gnocchi Soup is like a warm hug in a bowl. It’s rich, velvety, and filled with tender chicken, fluffy gnocchi, and fresh veggies—all wrapped up in a flavorful, creamy broth. Inspired by classic Italian flavors, this soup will quickly become a family favorite for chilly nights or anytime you need a little extra comfort.
Why You’ll Love This Recipe
- Restaurant-Style Comfort: It tastes just like your favorite Italian eatery’s soup but made right at home.
- Hearty and Filling: The gnocchi and chicken make this soup a meal on its own.
- Simple Ingredients: Pantry staples combine into something truly special.
- Perfect for Meal Prep: Reheats beautifully for a cozy lunch or dinner all week long.
Ingredients
Here’s a sneak peek of what you’ll need:
- Chicken breast or rotisserie chicken
- Potato gnocchi
- Carrots, celery, and spinach
- Onion and garlic
- Chicken broth and heavy cream
- Flour or cornstarch (for thickening)
- Butter and olive oil
- Dried thyme, basil, and parsley
Full ingredient list with exact measurements is down in the recipe card!
Directions
Step 1: Cook the Chicken
If you’re starting with raw chicken, season it lightly with salt and pepper, then sauté in a large pot or Dutch oven until fully cooked. Shred or dice it and set aside. If using rotisserie chicken, simply shred it and skip this step!
Step 2: Sauté the Veggies
In the same pot, melt butter with olive oil over medium heat. Add the onion, carrot, and celery, cooking until softened and fragrant—about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.
Step 3: Build the Base
Sprinkle flour over the veggies, stirring to coat. Cook for 1 minute, then slowly whisk in the chicken broth. Simmer until the broth thickens slightly.
Step 4: Add the Cream and Gnocchi
Stir in the heavy cream, dried herbs, and gnocchi. Simmer gently for 5–7 minutes until the gnocchi are tender and float to the top.
Step 5: Finish with Spinach and Chicken
Add the spinach and cooked chicken, stirring until the spinach wilts and everything is heated through. Taste and adjust seasonings with salt and pepper as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls and serve with crusty bread or a side salad. It’s best enjoyed fresh and warm!
Expert Tips and Tricks
- Use Store-Bought Gnocchi: It’s a time-saver and cooks perfectly in the soup.
- Rotisserie Chicken Hack: Save time by using pre-cooked chicken—it’s just as delicious!
- Don’t Boil the Soup: Keep the heat at a simmer to prevent the cream from curdling.
- Add Parmesan: Stir in freshly grated Parmesan at the end for even more flavor.
Recipe Variations and Possible Substitutions
- Low-Carb Option: Swap the gnocchi for cauliflower gnocchi or omit entirely and add extra veggies.
- Vegetarian-Friendly: Replace the chicken with white beans or chickpeas and use veggie broth.
- Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free creamer.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
Serving and Pairing Suggestions
- Bread Love: Pair this soup with garlic bread, focaccia, or a warm baguette to soak up the creamy broth.
- Salad Pairing: A simple side salad with balsamic vinaigrette is the perfect complement.
- Wine Pairing: A light white wine, like Pinot Grigio or Sauvignon Blanc, pairs wonderfully.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: While the soup can be frozen, the gnocchi may become softer upon reheating. If freezing, consider adding the gnocchi fresh when reheating.
- Reheat: Warm gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.
FAQs
1. Can I use homemade gnocchi?
Absolutely! If you have the time to make gnocchi from scratch, it’ll elevate this dish even more.
2. Can I make this soup gluten-free?
Yes! Use gluten-free gnocchi and substitute the flour with a gluten-free alternative or cornstarch.
3. What other greens can I use instead of spinach?
Kale, Swiss chard, or even arugula work well as substitutes.
4. Can I make this soup in a slow cooker?
Yes! Sauté the veggies first, then add all the ingredients (except the spinach and cream) to the slow cooker. Cook on low for 4–6 hours. Stir in the cream and spinach during the last 30 minutes.
In Conclusion
Creamy Chicken Gnocchi Soup is everything you love about Italian comfort food: hearty, satisfying, and packed with flavor. It’s a recipe that warms the heart and the soul, perfect for family dinners or a quiet night in. Try it once, and it’ll quickly earn a spot in your regular rotation. Let me know if you add your own twist—I’d love to hear your ideas!
Print
Creamy Chicken Gnocchi Soup: A Bowl of Cozy Italian Bliss
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (normal) 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Description
Warm up with a comforting bowl of Creamy Chicken Gnocchi Soup! This rich and hearty Italian-inspired dish combines tender chicken, fluffy gnocchi, fresh vegetables, and a luscious creamy broth. Perfect for chilly nights or when you need a cozy meal, this one-pot recipe is a surefire family favorite.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 cups (1 liter) chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Make the base: Stir in the flour (or cornstarch) and cook for 1–2 minutes. Slowly whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
- Cook the gnocchi: Add the gnocchi, thyme, and parsley to the pot. Cook for 3–4 minutes, or until the gnocchi float to the top.
- Add the chicken and spinach: Stir in the cooked chicken and spinach. Simmer for 2–3 minutes until the spinach wilts.
- Finish with cream: Lower the heat and stir in the heavy cream and milk. Season with salt and pepper to taste. Heat through but do not boil.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese if desired. Serve with crusty bread for dipping!
Notes
- Substitute kale for spinach if you prefer a heartier green.
- For extra flavor, add a pinch of red pepper flakes or a splash of white wine while sautéing the vegetables.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently to maintain the creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg