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I can’t resist the way Chicken Gnocchi Soup fills the kitchen with warmth and creamy goodness. Pillowy soft gnocchi, tender chicken, and silky rich broth come together perfectly. Fresh spinach wilts right in, and every spoonful feels like a warm hug after a long day.
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I make this for weeknight family dinners, cozy fall and winter nights, or anytime I’m craving creamy comfort food. It’s perfect for casual gatherings with friends or those evenings when you just want something warm and hearty on the table. It stays fresh in the fridge for 3 days or in the freezer for 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Gnocchi Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this creamy chicken gnocchi soup ready in about an hour with just one pot.
Cook the Chicken
Heat olive oil in a large pot or Dutch oven over medium-high heat. I like using this Dutch oven for even heat distribution.
Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they’re golden brown and cooked through. Remove them from the pot with a slotted spoon and set aside on a plate.
Sauté the Vegetables
Toss the onion, carrots, and celery into the same pot. Cook for 5 to 7 minutes, folding every now and then, so the vegetables soften and the onion turns translucent. You’ll smell the aromatics coming together.
Build the Broth
Pour in the chicken broth, then add the Italian seasoning, garlic powder, salt, and black pepper. Bring everything to a boil, then reduce the heat to low and let it simmer for 10 minutes. This gives the flavors time to develop and makes the broth taste richer.
Add the Gnocchi and Chicken
Stir in the cooked gnocchi and return the chicken to the pot. Cook for 2 to 3 minutes until everything’s heated through.
Make It Creamy
Pour in the heavy cream and milk, then add the fresh spinach and Parmesan. Cook for 1 to 2 minutes, stirring gently, so the spinach wilts and the cheese melts into the soup. You’ll see the broth turn pale and velvety. I stir with a wooden spoon so the gnocchi doesn’t break apart.
Taste and Serve
Taste the soup and add more salt and pepper if needed. Ladle into bowls and top with extra Parmesan; I grate fresh Parmesan on top with this Microplane grater because it melts right into the hot, creamy soup.
Now, all that’s left is to enjoy your Chicken Gnocchi Soup!
You can transport the soup to potlucks or gatherings. I transfer it to a thermal food jar or slow cooker set on warm to keep it hot during transport. The soup travels well as long as you keep it sealed and upright.
Just give it a good stir before serving since the gnocchi might settle at the bottom.
Chicken Gnocchi Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup yellow onion chopped
- 1 cup carrots peeled and diced
- 2 celery stalks diced
- 1 tablespoon garlic powder
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups fresh spinach roughly chopped
- 16 ounces gnocchi shelf-stable or frozen, cooked
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through. Remove from the pot and set aside.2 tablespoons olive oil, 1 pound boneless
- In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.1 cup yellow onion, 1 cup carrots, 2 celery stalks
- Pour in the chicken broth, then season with Italian seasoning, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes to allow the flavors to develop.1 tablespoon garlic powder, 6 cups chicken broth, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the cooked gnocchi and return the chicken to the pot. Cook for 2–3 minutes, until heated through.16 ounces gnocchi
- Stir in the heavy cream and milk. Add the spinach and Parmesan, and cook for 1–2 minutes, just until wilted. Mix well until the cheese melts and the soup turns creamy.1 cup heavy cream, ½ cup milk, ¼ cup grated Parmesan cheese, 2 cups fresh spinach
- Taste and adjust seasoning, then serve hot with extra Parmesan on top if desired.
Video
Notes
- Boost flavor with simple swaps: Look for shelf-stable gnocchi at the grocery store in the pasta aisle, use 3-4 minced cloves of garlic instead of garlic powder, add 1 tbsp butter with the olive oil when cooking, and shred chicken with a fork for easier eating.
- Cook gnocchi separately first: If you’re using frozen gnocchi, boil it according to package directions before adding it to the soup so it doesn’t get mushy or fall apart.
- Try these recipe variations: Make it from scratch with homemade potato gnocchi using potatoes, flour, and eggs, thicken with a roux by whisking 2 tbsp butter and 2 tbsp flour together before adding cream, swap kale for spinach (add 5 minutes earlier), deglaze with white wine after sautéing vegetables, or add bay leaves, rosemary sprigs, and fresh thyme to the broth for deeper flavor.
- Don’t overcook the spinach: Add the spinach at the very end and cook just until wilted, about 1 to 2 minutes, so it stays bright green and doesn’t turn mushy.
- Adjust the creaminess: If you want a lighter soup, use half-and-half instead of heavy cream, or reduce the cream to ½ cup and increase the milk.
- Flash-freeze for meal prep: Portion the cooled soup into individual servings and freeze on a baking sheet for 1 hour before transferring to containers so they stack neatly without sticking.
Nutrition
How to Store Leftovers
Let the soup cool completely, then transfer it to airtight containers. It’ll stay fresh in the fridge for up to 3 days. Reheat it on the stove over medium-low heat, stirring occasionally, and add a splash of chicken broth or milk if it thickens up too much. The gnocchi will absorb some liquid as it sits.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave about an inch of space at the top because the liquid expands when frozen. I use freezer-safe containers with tight-sealing lids to prevent freezer burn.
Thaw it overnight in the fridge, then reheat on the stove. The texture might be slightly different after freezing, but it’ll still taste great.
What to Serve With Chicken Gnocchi Soup
I usually serve the soup with crusty bread or garlic bread for dipping into the creamy broth. A simple green salad with balsamic vinaigrette balances out the richness, and roasted vegetables on the side make it feel like a complete meal.
You could also pair it with breadsticks, dinner rolls, or a grilled cheese sandwich. If you’re feeding a crowd, set out a platter of crackers and cheese as an appetizer while the soup simmers.
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