You know those nights when you need a hug in a bowl? That’s exactly what this chicken gnocchi soup delivers – pure, creamy comfort in under 40 minutes. My kids call it “cloud soup” because the pillowy gnocchi practically float in the rich, velvety broth. What started as a desperate fridge-cleanout experiment (we had leftover rotisserie chicken and half a bag of gnocchi) turned into our family’s most-requested weeknight meal. The secret? That magical moment when the Parmesan melts into the cream, creating a luscious base for tender vegetables and juicy chicken. Don’t be surprised if you catch yourself going back for thirds – I’ve burned my tongue more than once because I just couldn’t wait!
Table of Contents
Table of Contents
Why You’ll Love This Chicken Gnocchi Soup
This isn’t just soup – it’s a warm, cozy blanket for your taste buds. Here’s why it’ll become your new comfort food obsession:
- Creamy dreaminess – That velvety broth hugs every gnocchi like a delicious cloud (my kids weren’t wrong!)
- Speedy satisfaction – From chopping to slurping in 40 minutes flat – perfect for hectic weeknights
- Clever versatility – Works with leftover chicken, frozen veggies, or whatever’s in your fridge
- Texture heaven – Tender gnocchi, juicy chicken, and just-crisp-enough spinach in every bite
- Comfort in a bowl – The Parmesan-cream combo is basically liquid happiness
Trust me – one taste and you’ll understand why we make this at least twice a month!
Ingredients for Chicken Gnocchi Soup
Gather these simple ingredients – you probably have most in your kitchen already! The magic happens when they all come together:
- 1 tbsp olive oil – Just enough to sauté those veggies
- 1 lb boneless, skinless chicken breast, cooked and shredded (rotisserie chicken works great!)
- 1 medium yellow onion, finely diced – Trust me, small pieces matter
- 2 medium carrots, finely diced – About 1/4 inch pieces
- 3 celery stalks, finely diced – Same size as the carrots
- 4 cloves garlic, minced – Fresh is best here
- 1/4 cup unsalted butter – The base for our creamy roux
- 1/4 cup all-purpose flour – Helps thicken everything beautifully
- 6 cups low-sodium chicken broth – Homemade or store-bought both work
- 1 (16 oz) package potato gnocchi – Shelf-stable or frozen
- 1 cup heavy cream – Makes it luxuriously smooth
- 2 cups fresh spinach – Roughly chopped
- 1/2 cup grated Parmesan cheese – The flavor booster
- Salt and freshly ground black pepper, to taste – Don’t skip seasoning!
Ingredient Notes
A few quick tips about key ingredients:
Gnocchi: Shelf-stable works best – they hold their shape better than frozen. If using frozen, add them straight from the freezer.
Spinach: Fresh is crucial here – frozen gets mushy. No spinach? Kale works in a pinch.
Chicken: Leftover rotisserie chicken is my weeknight shortcut. Just shred it while warm!
Vegetables: Finely dicing ensures they cook evenly and fit perfectly on your spoon.
How to Make Chicken Gnocchi Soup
Okay, let’s make some magic happen! This soup comes together so fast you’ll want to prep everything first – we call this “mise en place” in fancy terms, but I just call it “not burning the garlic while scrambling for the broth.” Here’s how we do it:
- Sauté those veggies: Heat oil in your favorite big pot over medium heat. Toss in the onion, carrots, and celery. Give them 6-8 minutes to soften – you want them tender but still with a little personality. That’s when I usually start sneaking carrot pieces – quality control!
- Garlic time: Add the minced garlic and stir for just 1 minute – until your kitchen smells amazing but before it browns. Then melt in the butter, sprinkle the flour over everything, and stir like you mean it for 1-2 minutes. This roux is our thickening secret weapon.
- Broth bath: Slowly whisk in the chicken broth – I do this in a few additions so it stays smooth. Let it simmer for about 10 minutes to thicken up nicely. You’ll notice it changing from cloudy to creamy – that’s when you know it’s working.
- Main event: Stir in the shredded chicken and gnocchi. Here’s the crucial part – only cook the gnocchi for 3-5 minutes! They’re done when they float to the top. Overcooked gnocchi turn to mush, and nobody wants sad, bloated pillows in their soup.
- Final touches: Reduce heat to low. Pour in the heavy cream, then the spinach – it’ll wilt instantly from the heat. Sprinkle in the Parmesan and watch it melt into silky perfection. Taste and season with salt and pepper – the Parmesan is salty, so go easy at first.
Pro Tips for Perfect Chicken Gnocchi Soup
Gnocchi timing is everything: I learned this the hard way when I got distracted helping with homework once – set a timer for those little dumplings! They cook in just minutes and keep cooking in the hot soup, so err on the firmer side.
Spinach last: Fresh spinach wilts in seconds. If you add it too early, it disappears into the broth. I like to give it a rough chop so you get green in every bite without long stringy pieces.
Personal confession: I once doubled the gnocchi because my kids love them so much – the soup turned into more of a stew, but we weren’t complaining! Just add a splash more broth if you try this.
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Creamy Chicken Gnocchi Soup in Just 40 Minutes
A creamy and comforting chicken gnocchi soup with tender vegetables and rich flavors.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 3 celery stalks, finely diced
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 (16 oz) package shelf-stable or frozen potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes until softened.
- Add the garlic and cook for 1 minute. Add the butter, let it melt, then sprinkle flour over the vegetables. Stir and cook for 1-2 minutes.
- Slowly whisk in the chicken broth. Simmer for 10 minutes to thicken.
- Add the shredded chicken and gnocchi. Cook for 3-5 minutes until the gnocchi are tender. Do not overcook.
- Stir in the heavy cream, spinach, and Parmesan cheese. Season with salt and pepper.
Notes
- Add gnocchi in the last few minutes to prevent mushiness.
- Use fresh spinach for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
Serving Suggestions for Chicken Gnocchi Soup
This soup practically begs for a crusty baguette to dunk in that creamy broth – I always grab an extra loaf because my family fights over the last piece! For lighter meals, pair it with a simple arugula salad dressed with lemon. On cozy nights? Skip the sides and go straight for seconds – no judgment here!
Storing and Reheating Chicken Gnocchi Soup
Here’s the good news – this chicken gnocchi soup actually tastes even better the next day as the flavors meld! Just store it properly: Let it cool completely before transferring to airtight containers. It’ll keep in the fridge for 3-4 days (if it lasts that long!).
When reheating, go low and slow – medium heat on the stovetop with a splash of broth to loosen it up. The microwave works in a pinch (stir every 30 seconds), but watch those gnocchi – they can get gummy if zapped too long. Pro tip: If making ahead, undercook the gnocchi slightly since they’ll soften more when reheated.
Freezing? The soup works, but the gnocchi may lose some texture. If you must freeze, leave them out and add fresh when reheating!
Chicken Gnocchi Soup Nutritional Information
Okay, let’s chat nutrition – this chicken gnocchi soup packs about 420 calories per generous 1.5-cup serving with 25g protein to keep you full. The Parmesan and cream give it 22g fat (11g saturated), while those pillowy gnocchi add 32g carbs. You’ll get 3g fiber from the veggies too!
Small disclaimer: These numbers can wiggle a bit based on your exact ingredients – like if you use more chicken or less cream. But hey, comfort food isn’t about counting every calorie – it’s about nourishing your soul! Everything in moderation, right?
Frequently Asked Questions About Chicken Gnocchi Soup
Q1. Can I use frozen gnocchi instead of shelf-stable?
Absolutely! Just add them straight from the freezer – no thawing needed. They’ll take about 1 minute longer to cook. I’ve found frozen gnocchi can be a bit softer, so keep an eye on them!
Q2. How can I thicken the soup if it’s too thin?
Easy fix! Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the simmering soup. Let it cook for 2 minutes – it’ll thicken right up. Or, mash a few gnocchi against the pot to release their starch!
Q3. What’s the best substitute for heavy cream?
Half-and-half works in a pinch, though the soup won’t be quite as rich. For dairy-free, coconut milk adds nice creaminess – just know it’ll change the flavor slightly.
Q4. Can I make this soup ahead of time?
You bet! Just undercook the gnocchi slightly since they’ll soften more when reheated. Store cooled soup in airtight containers for 3-4 days. The flavors actually deepen overnight!
Q5. What other vegetables work well in this soup?
I love adding mushrooms or zucchini sometimes! Just sauté them with the other veggies. Frozen peas tossed in at the end are delicious too – they add a pop of color and sweetness.
Ready to Make the Coziest Chicken Gnocchi Soup?
There you have it – my family’s favorite hug-in-a-bowl recipe that’s saved countless busy weeknights and warmed up even the chilliest evenings. I can’t wait for you to experience that first spoonful of creamy, dreamy goodness with those pillowy gnocchi and tender chicken. Don’t be surprised if this becomes your new comfort food obsession – it certainly did for us!
Now it’s your turn – grab that pot and get cooking! I’d love to hear how your chicken gnocchi soup turns out. Did your kids call it “cloud soup” too? Did you add any fun twists? Snap a pic and tag me – nothing makes me happier than seeing your cozy kitchen creations. Happy slurping! Find us on Facebook!
