Chicken gnocchi soup checks every box for a meal that’s comforting, flavorful, and quick to prepare. With velvety broth, pillowy gnocchi, tender chicken, and fresh spinach swirls, this creamy soup satisfies every craving. Plus, it’s on your table in just 30 minutes!
What makes this recipe truly shine? It’s creamy without being heavy, packed with wholesome ingredients, and easy enough for weeknight dinners.
Whether you’re cooking for your family, hosting friends, or meal-prepping for the week, this homemade chicken gnocchi soup delivers every time. Grab your favorite soup pot, and let’s make it happen!
How I Perfected This Chicken Gnocchi Soup
The idea for this easy chicken gnocchi soup came to me during a cold winter evening. I was craving something hearty yet simple, with soft textures and rich flavors that just hug you on the first bite.
Inspired by the classic gnocchi soups I’d enjoyed at Italian kitchens and family restaurants, I set to work recreating that experience in my home kitchen.
After experimenting with several combinations, I found the perfect balance. The secret? Simmering the chicken in low-sodium broth for juicy texture, using fresh spinach for a burst of color, and adding a touch of Parmesan to finish for that iconic depth of flavor.
This best chicken gnocchi soup has since become a staple in my kitchen. Now, I’m thrilled to share it with you!
Chicken Gnocchi Soup Ingredients
Here’s everything you’ll need to make this savory, creamy meal. These pantry staples and fresh ingredients come together for a restaurant-quality soup that’s impressively simple to prepare.
- 2 tablespoons oil (olive or vegetable oil both work beautifully)
- ½ medium onion, finely chopped
- 2 ribs of celery, finely chopped
- 1 cup carrot matchsticks (or finely chopped carrots)
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon corn starch
- 3 cups small gnocchi (500g)
- 1 ½ cups fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
How to Make Chicken Gnocchi Soup
This one-pot recipe is quick, simple, and yields incredible results. Follow these steps for soup perfection:
- Heat oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, celery, and carrots. Sauté until softened, about 3-4 minutes.
- Stir in the parsley, garlic, thyme, salt, and pepper. Let the spices bloom for an additional minute before proceeding.
- Pour in the chicken broth, and add the chicken breasts. Bring the mixture to a simmer over medium-high heat.
- Lower the heat to medium-low, cover, and let simmer until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender, about 12-15 minutes.
- Remove the chicken and transfer to a cutting board. Use two forks to shred it into bite-sized pieces.
- In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this into the soup along with the gnocchi.
- Simmer uncovered for 4-5 minutes until the gnocchi is soft and the soup thickens slightly.
- Return the shredded chicken to the pot, along with the fresh spinach and Parmesan. Stir to combine and cook for an additional 1-2 minutes until the spinach wilts.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
My Chef Tips for the Best Chicken Gnocchi Soup
These tips ensure your creamy chicken gnocchi soup recipe turns out perfect every time:
- Shredded chicken shortcut: Use pre-cooked rotisserie chicken to save time without sacrificing quality. Add it in Step 8 instead of cooking raw breasts.
- Make it dairy-free: Substitute coconut milk or almond cream for the heavy cream if needed. The soup will still turn out deliciously creamy.
- Thicker soup: If you like an ultra-thick consistency, add an extra teaspoon of cornstarch to your cream mixture in Step 6.
- Meal prep tip: Store leftovers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen the soup if needed.
- Boost flavor: For richer flavor, sprinkle a few pinches of nutmeg or smoked paprika when you add the cream.
Chicken Gnocchi Soup FAQs
Can I make this chicken gnocchi soup healthier?
Absolutely! Turn this into a healthy chicken gnocchi soup recipe by swapping heavy cream for half-and-half, using whole-grain gnocchi, or reducing the amount of cheese.
Can I use frozen gnocchi?
Yes, frozen gnocchi works just as well. Drop it into the soup directly from frozen, and increase cooking time by 1-2 minutes.
What can I serve alongside chicken gnocchi soup?
A crusty loaf of garlic bread or a simple side salad with lemon vinaigrette pairs beautifully with this homemade chicken gnocchi soup.
How long does chicken gnocchi soup last in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat slowly, stirring often to prevent the cream from separating.
Can I freeze chicken gnocchi soup?
While possible, freezing is not ideal due to the cream and gnocchi texture after thawing. If you plan to freeze, consider cooking it without the cream and gnocchi, adding those fresh upon reheating.
Time to Try This Chicken Gnocchi Soup
This chicken gnocchi soup is a true crowd-pleaser, combining everything you love about comfort food into one easy recipe. From its creamy texture to its fresh, hearty ingredients, this soup is as satisfying to make as it is to eat. Whether you’re tackling a cold day or impressing guests, it’s a recipe you’ll come back to time and again.
What’s your favorite soup to serve on a cold night? Let me know in the comments below—I can’t wait to hear your thoughts! And when you make this recipe, don’t forget to share your creation on social media and tag me. Happy cooking!
Chicken Gnocchi Soup
Ingredients
- 2 tablespoons oil (olive or vegetable oil both work beautifully)
- ½ medium onion, finely chopped
- 2 ribs of celery, finely chopped
- 1 cup carrot matchsticks (or finely chopped carrots)
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon corn starch
- 3 cups small gnocchi (500g)
- 1 ½ cups fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese
Instructions
- Heat oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, celery, and carrots. Sauté until softened, about 3-4 minutes.
- Stir in the parsley, garlic, thyme, salt, and pepper. Let the spices bloom for an additional minute before proceeding.
- Pour in the chicken broth, and add the chicken breasts. Bring the mixture to a simmer over medium-high heat.
- Lower the heat to medium-low, cover, and let simmer until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender, about 12-15 minutes.
- Remove the chicken and transfer to a cutting board. Use two forks to shred it into bite-sized pieces.
- In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this into the soup along with the gnocchi.
- Simmer uncovered for 4-5 minutes until the gnocchi is soft and the soup thickens slightly.
- Return the shredded chicken to the pot, along with the fresh spinach and Parmesan. Stir to combine and cook for an additional 1-2 minutes until the spinach wilts.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
