Creamy Chicken Gnocchi Soup – Cozy, Hearty, and Easy to Make

There’s something about a warm, creamy soup that instantly feels like comfort, and this Creamy Chicken Gnocchi Soup is exactly that. It’s rich but not heavy, cozy without being complicated, and packed with simple ingredients that taste like home. Soft gnocchi, tender chicken, and a velvety broth come together in one pot for a satisfying meal.

It’s just as perfect for busy weeknights as it is for a slow Sunday. Make it once, and you’ll want it on repeat all season.

Creamy Chicken Gnocchi Soup - Cozy, Hearty, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Olive oil or butter: For sautéing the aromatics and building flavor.
• Onion: One medium, diced.
• Celery: Two ribs, diced.
• Carrots: Two medium, diced.
• Garlic: 3–4 cloves, minced.
• Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried).
• Italian seasoning: 1 teaspoon.
• All-purpose flour: 2 tablespoons, to thicken.
• Chicken broth: 6 cups, low-sodium if possible.
• Chicken: 2–3 cups cooked, shredded or diced (rotisserie works great).
• Gnocchi: 1 pound (shelf-stable, refrigerated, or homemade).
• Heavy cream: 1 cup (or half-and-half for a lighter version).
• Baby spinach: 2 cups packed (or chopped kale).
• Parmesan cheese: 1/3 cup, finely grated, plus more for serving.
• Bay leaf: 1 (optional, but adds depth).
• Salt and black pepper: To taste.
• Red pepper flakes: A pinch (optional, for mild heat).
• Lemon juice: 1–2 teaspoons, to brighten at the end.

Method

 

1. Warm the pot: Heat 2 tablespoons of olive oil or butter in a large pot over medium heat.
2. Sauté aromatics: Add onion, celery, and carrots. Cook for 5–6 minutes, stirring, until softened. Add garlic, thyme, and Italian seasoning.Cook 30 seconds more until fragrant.
3. Build the base: Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute to remove raw flour taste.
4. Add broth: Slowly pour in the chicken broth while stirring to avoid lumps. Add the bay leaf if using.Bring to a gentle simmer.
5. Add the chicken: Stir in the shredded or diced chicken. Simmer for 5–8 minutes to meld flavors.
6. Cook the gnocchi: Add the gnocchi and simmer until they float and are tender, about 3–4 minutes (follow your package directions).
7. Make it creamy: Reduce heat to low. Stir in the cream and Parmesan.Do not boil after adding dairy. Season with salt, pepper, and red pepper flakes if using.
8. Add greens: Fold in the spinach and let it wilt, 1–2 minutes. Remove the bay leaf.
9. Brighten and serve: Stir in lemon juice.Taste and adjust seasoning. Ladle into bowls and top with extra Parmesan and cracked pepper.

What Makes This Special

This soup balances flavor and texture in all the right ways. The gnocchi brings soft, pillowy bites that feel luxurious, while the chicken adds protein and heartiness.

A blend of aromatics, herbs, and a splash of cream creates a smooth, savory base that tastes like it simmered all day—even if it didn’t.

It’s also flexible. You can use rotisserie chicken, leftover roast, or quickly sauté fresh chicken. Toss in spinach or kale for a little green, or swap the cream to fit dietary needs.

And best of all, it comes together in one pot, which makes cleanup simple and stress-free.

What You’ll Need

• Olive oil or butter: For sautéing the aromatics and building flavor.
• Onion: One medium, diced.
• Celery: Two ribs, diced.
• Carrots: Two medium, diced.
• Garlic: 3–4 cloves, minced.
• Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried).
• Italian seasoning: 1 teaspoon.
• All-purpose flour: 2 tablespoons, to thicken.
• Chicken broth: 6 cups, low-sodium if possible.
• Chicken: 2–3 cups cooked, shredded or diced (rotisserie works great).
• Gnocchi: 1 pound (shelf-stable, refrigerated, or homemade).
• Heavy cream: 1 cup (or half-and-half for a lighter version).
• Baby spinach: 2 cups packed (or chopped kale).
• Parmesan cheese: 1/3 cup, finely grated, plus more for serving.
• Bay leaf: 1 (optional, but adds depth).
• Salt and black pepper: To taste.
• Red pepper flakes: A pinch (optional, for mild heat).
• Lemon juice: 1–2 teaspoons, to brighten at the end.

Instructions

1. Warm the pot: Heat 2 tablespoons of olive oil or butter in a large pot over medium heat.
2. Sauté aromatics: Add onion, celery, and carrots. Cook for 5–6 minutes, stirring, until softened. Add garlic, thyme, and Italian seasoning.

   Cook 30 seconds more until fragrant.

3. Build the base: Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute to remove raw flour taste.
4. Add broth: Slowly pour in the chicken broth while stirring to avoid lumps. Add the bay leaf if using.

   Bring to a gentle simmer.

5. Add the chicken: Stir in the shredded or diced chicken. Simmer for 5–8 minutes to meld flavors.
6. Cook the gnocchi: Add the gnocchi and simmer until they float and are tender, about 3–4 minutes (follow your package directions).
7. Make it creamy: Reduce heat to low. Stir in the cream and Parmesan.

   Do not boil after adding dairy. Season with salt, pepper, and red pepper flakes if using.

8. Add greens: Fold in the spinach and let it wilt, 1–2 minutes. Remove the bay leaf.
9. Brighten and serve: Stir in lemon juice.

   Taste and adjust seasoning. Ladle into bowls and top with extra Parmesan and cracked pepper.

Keeping It Fresh

This soup stays tasty for up to 3 days in the fridge. The gnocchi will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

Warm it gently on the stove over low heat to keep the cream from separating.

Freezing tips: Creamy soups with gnocchi can turn grainy or mushy after thawing. If you plan to freeze, cook the base without the dairy and gnocchi, cool it, and freeze up to 2 months. When ready to serve, reheat, add gnocchi to cook through, then stir in the cream and spinach at the end.

Health Benefits

• Protein-packed: Chicken provides a solid protein boost, helping with satiety and muscle support.
• Vegetable goodness: Onion, celery, carrots, and spinach bring fiber, vitamins A and K, folate, and antioxidants.
• Balanced comfort: The cream adds richness, but you control the amount.

  Using half-and-half or evaporated milk can lighten it up.

• Customizable carbs: Gnocchi keeps it hearty. You can balance portions or swap in cauliflower gnocchi for fewer carbs.

Pitfalls to Watch Out For

• Boiling after adding cream: This can cause curdling. Keep the heat low once dairy goes in.
• Overcooking gnocchi: It turns mushy fast.

  Add it near the end and watch for doneness.

• Too salty soup: Use low-sodium broth and season gradually, especially if adding Parmesan.
• Skipping the flour step: The soup may be thin. That quick flour cook helps achieve a silky texture.
• Heavy leftovers: Gnocchi absorbs liquid as it sits. Keep extra broth on hand to loosen when reheating.

Recipe Variations

• Lightened-Up: Use half-and-half or 2% milk plus 1 extra tablespoon of flour.

  Add more veggies like mushrooms or zucchini for volume.

• Gluten-Free: Use gluten-free gnocchi and swap the flour for a gluten-free blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Dairy-Free: Replace cream with unsweetened cashew cream or coconut milk. Skip Parmesan or use a dairy-free alternative.
• Herby Lemon: Add fresh parsley and extra lemon zest at the end for a bright, fresh finish.
• Bacon Lover’s: Start by crisping 3–4 strips of bacon. Use some of the drippings for the aromatics, and sprinkle the crispy bits on top.
• Turkey Swap: Great for leftovers—use cooked turkey in place of chicken.
• Kale and White Bean: Add chopped kale with the broth and stir in a can of rinsed cannellini beans for extra fiber.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice raw chicken, season lightly with salt and pepper, and sauté it in the pot with a bit of oil first. Remove it once browned and cooked through, proceed with the aromatics and base, then add the chicken back in before the gnocchi.

What kind of gnocchi works best?

Refrigerated or shelf-stable potato gnocchi both work well. Refrigerated tends to cook a bit faster and has a softer bite.

Just watch the cook time and avoid overcooking.

How do I thicken the soup more?

Add an extra tablespoon of flour at the roux step, or stir in a cornstarch slurry near the end. You can also simmer a few minutes longer before adding the cream to reduce slightly.

Can I make this in a slow cooker?

Yes, but hold the dairy and gnocchi until the end. Add everything else and cook on low for 4–6 hours.

Stir in cream and gnocchi for the last 20–30 minutes, then add spinach just before serving.

What can I use instead of heavy cream?

Half-and-half, evaporated milk, or a blend of milk and Greek yogurt (whisked and added off heat) can work. For dairy-free, use cashew cream or full-fat coconut milk.

Why did my soup separate?

Boiling after adding cream or using very high heat can cause separation. Keep the heat low once dairy is in, and avoid rapid reheating.

If it separates slightly, whisk gently and add a splash of warm broth.

How can I add more flavor?

Use a Parmesan rind while simmering, finish with a squeeze of lemon, and don’t skip seasoning. A splash of dry white wine after sautéing the aromatics adds depth too—let it cook off before adding broth.

In Conclusion

Creamy Chicken Gnocchi Soup is the kind of meal that feels special without demanding much from you. It’s cozy, flexible, and ready in about the time it takes to set the table.

With simple ingredients and a few smart steps, you get a pot of pure comfort that works for family dinners, meal prep, or a comforting lunch. Make it your own, and enjoy every spoonful.