There’s something about soft potato dumplings bobbing in a rich, velvety broth that brings comfort straight to your bones. Creamy Chicken Gnocchi Soup is that hug-in-a-bowl mealtender chicken, pillowy gnocchi, and a silky base that warms you from the inside out.
I first stirred this together on a rainy November evening back in 1987, when my daughters came home chilled and hungry from school. The key is adding the gnocchi just before serving so they stay light and don’t turn gummya little trick I learned after one too many overcooked batches. That night, Eleanor asked for seconds before she’d even finished her first bowl.
PrintCreamy Chicken Gnocchi Soup Recipe Easy and Comforting
This Creamy Chicken Gnocchi Soup is a warm and hearty meal perfect for cozy family dinners. It blends tender chicken, fresh vegetables, and soft gnocchi for a delightful comfort food experience. Easy to prepare and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 6 carrots chopped
- 4 celery stalks chopped
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 3/4 lb boneless skinless chicken breasts or thighs
- 2–4 cloves garlic chopped
- 1 tbsp Italian seasoning (see note)
- 1 tsp paprika or smoked paprika
- 2 tbsp fresh thyme leaves or 2 teaspoons dried
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4–6 cup low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4–6 cup baby spinach
- 1 1/2 cup canned coconut milk heavy cream or whole milk
- 1/2 cup grated parmesan
- 1 lb fresh potato gnocchi
Instructions
- Heat olive oil in a large pot over medium heat and add onion, cooking it until it releases a pleasant aroma, about 5 minutes. Then introduce carrots and celery, letting them cook together for another 3 minutes.
- Stir in butter and flour and cook briefly for 1 minute. Add the chicken along with garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper, mixing well to coat the meat evenly. Pour in 4 cups of broth and let the mixture simmer moderately for 20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks, then return it to the soup.
- Incorporate the spinach, sun-dried tomatoes, cream or milk, parmesan, and gnocchi into the soup. Cook for about 5 minutes until everything is heated through, adding more broth if the soup becomes too thick.
- Dish out the soup and garnish with extra parmesan if desired. Serve warm, ideally alongside a piece of crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Why You’ll Love This Bowl of Comfort
This Creamy Chicken Gnocchi Soup wraps you in warmth with every spoonful. Tender chicken mingles with soft potato gnocchi, while spinach and sun-dried tomatoes add color and depth. The broth is rich without being heavy, thanks to coconut milk or cream stirred in at just the right moment.
It comes together in under an hour, using one pot and ingredients you likely have on hand. The recipe is forgivingperfect for busy evenings when you want something nourishing but not fussy. And leftovers? They taste even better the next day, once the flavors have had time to settle and mingle.
Key Ingredients That Build the Flavor
Start with chicken breasts or thighseither works beautifully. Thighs bring a bit more richness, while breasts keep things lighter. The Italian seasoning, paprika, and fresh thyme layer in warmth and a hint of earthiness that makes the whole pot smell like home.
- Sun-dried tomatoes: They add a sweet-tart punch that brightens the creamy base.
- Baby spinach: Wilts right into the soup, adding color and a touch of freshness.
- Parmesan: Stirred in at the end, it thickens the broth slightly and adds a savory, nutty finish.
- Fresh potato gnocchi: Look for these in the refrigerated pasta sectionthey cook quickly and stay pillowy.
How to Make It (Step-by-Step)
Begin by softening the onion in olive oil, then add carrots and celery to build a flavorful base. Stir in butter and flour to create a light rouxthis helps thicken the broth naturally. Nestle the chicken into the pot with garlic and spices, then pour in the broth and let everything simmer until the chicken is tender enough to shred.
Once the chicken is back in the pot, fold in the spinach, sun-dried tomatoes, cream, parmesan, and gnocchi. Let it all warm through for about five minutes. If the soup looks too thick, splash in a bit more broth. Taste and adjust the salt and pepperthis is your moment to make it just right.
| Step | What to Do | Time |
|---|---|---|
| 1 | Sauté onion, carrots, celery in olive oil | 8 min |
| 2 | Add butter, flour, chicken, spices, and broth; simmer | 20 min |
| 3 | Shred chicken, return to pot | 2 min |
| 4 | Stir in spinach, tomatoes, cream, parmesan, gnocchi | 5 min |
| 5 | Serve warm with crusty bread |
Simple Swaps and Tweaks
You can easily adjust this recipe to suit what’s in your pantry or your family’s tastes. Swap the coconut milk for heavy cream if you prefer a richer texture, or use whole milk for something lighter. If fresh thyme isn’t available, dried thyme works just as welluse about two teaspoons.
| Ingredient | Swap Option |
|---|---|
| Coconut milk | Heavy cream or whole milk |
| Chicken breasts | Chicken thighs (more flavor) |
| Fresh thyme | 2 tsp dried thyme |
| Baby spinach | Chopped kale or Swiss chard |
| Fresh gnocchi | Dried gnocchi (cook separately first) |
Serving and Storing Your Soup
Ladle the soup into deep bowls and top with extra parmesan and a crack of black pepper. A thick slice of crusty bread on the side is perfect for dipping. Leftovers keep well in the fridge for up to three daysjust know that the gnocchi will soak up some of the broth as it sits, so you may want to thin it with a splash of water or broth when reheating.
Pro Tip: If you plan to freeze this, hold off on adding the gnocchi. Freeze the soup base, then cook fresh gnocchi and stir it in when you’re ready to serve. This keeps the dumplings tender and prevents them from turning mushy.
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FAQs ( Creamy Chicken Gnocchi Soup )
What type of gnocchi works best for this recipe?
Fresh or refrigerated potato gnocchi gives the best texture and holds up well in the broth. Avoid frozen gnocchi as it tends to get mushy. You can find quality options in the refrigerated pasta section of most grocery stores.
Can I make this soup ahead of time?
It’s best to prepare the base without gnocchi and add them when reheating. The gnocchi absorb liquid and become mushy when stored. Cook fresh gnocchi directly in the reheated soup base for optimal texture.
How do I prevent the soup from curdling?
Keep the heat at medium-low once you add cream or milk. Temper dairy by slowly adding hot broth to it before incorporating. Never let this dish come to a rolling boil after adding cream.
What vegetables can I add to this soup?
Diced carrots, celery, and spinach are classic additions that complement the flavors perfectly. Add harder vegetables like carrots early in cooking, and leafy greens like spinach in the final 2-3 minutes.
How long does this meal stay fresh in the refrigerator?
Store leftovers for up to 3 days in the refrigerator in an airtight container. The gnocchi will continue to absorb liquid, so you may need to add extra broth when reheating to restore the desired consistency.
This Creamy Chicken Gnocchi Soup takes about forty-five minutes from start to bowl, and the payoff is pure comfortsilky broth, tender chicken, and pillowy dumplings that melt on your tongue. You’ll love how the kitchen smells while it simmers, all garlicky and warm with a whisper of thyme. It’s the kind of soup that makes everyone gather around the stove asking when it’ll be ready.
If you want a richer finish, stir in a spoonful of cream cheese along with the parmesanit adds body and a gentle tang. Leftover rotisserie chicken works beautifully here and cuts your time in half. A trick I learned years ago: if the soup thickens too much overnight, just warm it gently with a bit of broth and it comes right back to life.
I’d love to hear if this reminds you of a soup from your own childhood, or if your family adds their own little twist. Snap a photo when you make it and share it with someone who needs a cozy meal. Save this recipe for a rainy eveningit’s the kind that warms more than just your hands around the bowl.
