There’s something magical about a big pot of creamy chicken gnocchi soup simmering on the stove – it’s the kind of meal that makes my whole family come running when they catch that first whiff of garlic and thyme. I first made this recipe on a chilly fall evening when we needed serious comfort food, and now it’s our go-to whenever someone needs a little extra warmth. The pillowy potato gnocchi soak up that rich, velvety broth like little flavor sponges, while the tender chicken and fresh veggies make it feel like a hug in a bowl. Best part? It comes together in under an hour with mostly pantry staples – perfect for those nights when you want something hearty without the fuss.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Chicken Gnocchi Soup
This soup checks all the boxes for a perfect weeknight meal – here’s why it’s become my family’s favorite:
- Creamy dreaminess: That luscious broth hugs every bite of gnocchi and chicken – no watery soups here!
- One-pot wonder: From sautéing veggies to simmering the broth, everything happens in one pot (less cleanup = more time to enjoy)
- Make-it-your-own: Swap spinach for kale, use sun-dried tomatoes or roasted red peppers – it’s forgiving!
- Comfort in a bowl: The garlic-thyme aroma alone will have everyone hovering around the stove
Ingredients for Creamy Chicken Gnocchi Soup
Gather these simple ingredients – most are probably already in your kitchen! The magic happens when they all come together:
- 2 tablespoons extra virgin olive oil (the good stuff for sautéing)
- 1 yellow onion, chopped (about 1 cup – don’t skip this flavor builder!)
- 6 carrots, chopped (peeled and cut into coins – fresh is best here)
- 4 celery stalks, chopped (leaves included for extra herbiness)
- 2 tablespoons salted butter (real butter makes the roux silky)
- 2 tablespoons all-purpose flour (this thickens the broth perfectly)
- 3/4 pound boneless skinless chicken breasts or thighs (thighs stay juicier!)
- 2-4 cloves garlic, chopped (measure with your heart – I use 4!)
- 1 tablespoon Italian seasoning (that dried herb mix in your cabinet)
- 1 teaspoon paprika or smoked paprika (smoked adds amazing depth)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried – but fresh is magical)
- 1 pinch chili flakes (just enough for warmth, not heat)
- 1 pinch each kosher salt and black pepper (season as you go!)
- 4-6 cups low sodium vegetable broth (start with 4, add more if needed)
- 1/2 cup chopped sun-dried tomatoes (the oil-packed kind, drained)
- 4-6 cups baby spinach (it wilts down – don’t skimp!)
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk (see notes below)
- 1/2 cup grated parmesan (freshly grated melts better)
- 1 pound fresh potato gnocchi (refrigerated section – shelf-stable works too)
Ingredient Notes & Substitutions
This soup is forgiving, but a few swaps make a big difference:
- Creaminess options: Full-fat coconut milk makes it dairy-free (and adds subtle sweetness), while heavy cream gives that classic richness. Whole milk works but won’t be as luscious.
- Sun-dried tomatoes: If using dry-packed, soak them in warm water for 10 minutes first. The oil-packed ones add more flavor, though!
- Gnocchi warning: Fresh gnocchi cooks faster and stays pillowy. Dried works but may need 1-2 extra minutes – watch closely or they’ll turn mushy.
- Herb hacks: No fresh thyme? Use 2 teaspoons dried, or try 1 teaspoon dried rosemary for a different twist.
How to Make Creamy Chicken Gnocchi Soup
Trust me, this soup comes together faster than you’d think – just follow these simple steps for that perfect creamy texture and tender gnocchi every time. I’ve made this enough to know exactly when to walk away from the stove (okay, maybe I’ve learned from a few mushy-gnocchi mistakes!).
Step 1: Sauté Vegetables
Heat your olive oil in a large pot over medium heat – I use my favorite Dutch oven for this. Toss in the onions first and let them soften for about 5 minutes until they turn translucent (that’s when they start smelling amazing). Now add the carrots and celery – you’ll hear that satisfying sizzle! Cook just until they begin to soften, about 3 minutes. Pro tip: Don’t add the garlic yet unless you want bitter surprises – we’ll add it with the chicken next!
Step 2: Cook Chicken & Build Broth
Push the veggies to the side and add the butter – when it melts, sprinkle in the flour and stir constantly for about 1 minute to make your roux (this is what gives the soup its luxurious thickness). Now toss in the chicken, garlic, and all those wonderful spices – Italian seasoning, paprika, thyme, chili flakes, salt and pepper. Stir everything together until the chicken gets coated in all that flavorful goodness. Pour in 4 cups of broth (it’ll bubble up beautifully!) and let it simmer uncovered for 20 minutes. You’ll know the chicken’s done when it reaches 165°F inside – then just pull it out, shred it with two forks (my kids love helping with this part!), and return it to the pot.
Step 3: Finish with Cream & Gnocchi
Here’s where the magic happens! Stir in the spinach, sun-dried tomatoes, your choice of cream/milk, and parmesan – watch how the spinach wilts down to practically nothing (don’t worry, you added enough!). Now gently fold in the gnocchi – I mean really gently, like you’re tucking them into bed. They only need about 5 minutes to cook through – any longer and they’ll turn to mush. If the soup seems too thick (it happens!), just splash in more broth until it’s just right. Taste and add more salt if needed – then grab your biggest ladle and serve!
Tips for the Best Creamy Chicken Gnocchi Soup
After making this soup more times than I can count, here are my foolproof secrets for perfection every time:
- Fresh gnocchi is key: The refrigerated kind stays pillowy-soft, while shelf-stable can get gummy. If you must use dried, add it 2 minutes earlier and watch like a hawk!
- Broth control: The soup thickens as it sits, so keep extra broth handy. I always have some simmering on the back burner – better to thin it out than end up with stew.
- Parmesan shower: Don’t be shy with that extra sprinkle right before serving – the salty bite takes each spoonful to dreamland.
Creamy Chicken Gnocchi Soup: Jaw-Dropping 1-Pot Wonder
A creamy and comforting chicken gnocchi soup made with tender chicken, fresh vegetables, and potato gnocchi in a rich, flavorful broth.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2–4 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4–6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4–6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
Instructions
- In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
- Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
- Pull the chicken out and shred using 2 forks. Add back to the soup.
- Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
- Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.
Notes
- Use fresh gnocchi for best texture.
- Adjust broth thickness by adding more liquid if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
Serving Suggestions
This soup practically begs for a crusty baguette to dunk into 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. Reheating tip: Add a splash of broth when warming leftovers – the gnocchi soak up liquid like little sponges overnight.
Creamy Chicken Gnocchi Soup FAQs
I get asked these questions all the time – here’s what you need to know before diving into this cozy bowl of goodness:
Can I freeze this soup? Oh honey, I wish! The gnocchi turns into sad little mush pucks when frozen and thawed. Trust me, I learned this the hard way after stocking my freezer with “convenience meals.” It’s best enjoyed fresh or within 3 days.
Can I use dried gnocchi instead of fresh? Absolutely! Just add them 2-3 minutes earlier than the recipe states and keep an eye on them – dried gnocchi need more time to soften but can go from perfect to paste in seconds.
How should I store leftovers? Pop them in an airtight container in the fridge (I love my glass soup crocks for this). The gnocchi will keep drinking up broth, so add a splash when reheating to bring back that creamy texture. Eat within 3 days for best quality – not that it ever lasts that long in my house!
Nutritional Information
Keep in mind these are estimates – the exact numbers will dance around depending on your ingredients (especially which cream option you choose!). Per hearty 1.5-cup serving: 420 calories, 18g fat (7g saturated), 22g protein, and 45g carbs with 6g fiber. Not bad for a bowl that tastes this indulgent!
Did You Make This Recipe?
I’d love to hear how your creamy chicken gnocchi soup turned out! Leave a comment below or tag me on Instagram – your soup pics make my day! Tag me on Instagram
