If you’re searching for the ultimate cozy comfort food, this Creamy Chicken Gnocchi Soup is about to become your new favorite. Bursting with pillowy gnocchi, tender chicken, a melody of vegetables, and a luxuriously creamy broth, this soup feels like a warm hug on any day. It’s simple enough for a weeknight but special enough to impress at a casual dinner party. Each spoonful is proof that a little bit of cream and a handful of pantry staples can transform your kitchen into the coziest restaurant in town.
Ingredients You’ll Need
The magic of Creamy Chicken Gnocchi Soup lies in how simple ingredients come together to make something truly unforgettable. Every element here brings either flavor, texture, or color, creating those signature creamy, hearty bowls you’ll crave all season long.
- Olive oil: Adds a silky base for sautéing the vegetables and brings a subtle fruitiness to the soup.
- Butter: Marries with olive oil for sautéing and lends a rich, comforting flavor.
- Yellow onion (diced): Gives a mellow sweetness that builds the flavor base.
- Garlic (minced): Packs in savory depth—don’t skimp!
- Carrots (peeled and diced): Add a pop of color and a touch of natural sweetness.
- Celery (diced): Offers classic soup flavor and crunch that softens as it simmers.
- Dried thyme: Brings a warm, earthy taste that pairs perfectly with chicken.
- Dried basil: Gives a fresh herbal note that brightens up the soup.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Adds a gentle kick and balances out the creaminess.
- All-purpose flour: Helps thicken the soup so it’s creamy and satisfying (but not heavy).
- Low-sodium chicken broth: Acts as the flavorful liquid backbone of the soup.
- Cooked shredded chicken: Rotisserie chicken makes this step super fast and tasty.
- Potato gnocchi: The soft, chewy dumplings that take this soup from good to great.
- Baby spinach (roughly chopped): Adds color, nutrients, and a hint of earthiness.
- Half-and-half (or whole milk): Provides the lush creaminess that makes this soup irresistible.
- Grated Parmesan cheese: Melts in for nutty, salty depth that you’ll taste in every bite.
How to Make Creamy Chicken Gnocchi Soup
Step 1: Sauté Aromatics and Veggies
Start by placing a large pot over medium heat and add both the olive oil and butter. When the butter melts, stir in the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the veggies become soft and fragrant—it should already smell like home!
Step 2: Season and Bloom the Spices
Next, add the minced garlic, thyme, basil, salt, and black pepper to your pot. Give everything a good stir and cook for about another minute, letting the spices wake up and fill your kitchen with mouthwatering aromas.
Step 3: Add Flour to Thicken
Sprinkle the flour over the sautéed veggies and stir. Cook for 1 to 2 minutes to eliminate any raw flour taste, making sure the mixture gets a little bit pasty—that’s the foundation of your dreamy, creamy broth!
Step 4: Pour in Broth and Simmer
Very gradually whisk in the chicken broth, stirring constantly to prevent lumps. Once all the broth is in and the soup base is smooth, bring everything to a gentle simmer. This step helps meld all of those flavors together into one delicious, comforting bowl.
Step 5: Chicken and Gnocchi Time
Stir in the shredded chicken and the potato gnocchi. Cook for about 5 to 7 minutes, watching for the gnocchi to float to the top and get tender—this means they’re cooked to pillowy perfection!
Step 6: Add Spinach and Creaminess
Add in the chopped spinach and half-and-half (or whole milk). Cook just another 2 to 3 minutes, stirring gently, until the spinach wilts and the soup is hot and creamy throughout.
Step 7: Finish with Parmesan
The grand finale: sprinkle in the grated Parmesan cheese and stir until it melts completely. Taste and adjust seasoning as needed. Ladle into bowls and serve your steamy, creamy masterpiece right away.
How to Serve Creamy Chicken Gnocchi Soup
Garnishes
Top each bowl with a shower of extra grated Parmesan and a pinch of freshly cracked black pepper. Fresh chopped parsley or basil will add a beautiful green finish and a little pop of flavor. Feeling fancy? Try a drizzle of good olive oil for a touch of richness.
Side Dishes
This soup loves the company of a crusty baguette or pillowy soft breadsticks—perfect for dunking and scooping up every drop. If you want something lighter, a crisp green salad with a bright vinaigrette balances the richness beautifully.
Creative Ways to Present
Ladle your Creamy Chicken Gnocchi Soup into rustic bread bowls for an extra-special touch, or serve in little mugs or teacups for a fun appetizer at a gathering. For cozy family dinners, set out bowls with toppings like chopped herbs, shredded cheese, or croutons so everyone can build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Let leftover Creamy Chicken Gnocchi Soup cool to room temperature before transferring to an airtight container. Store it in the fridge for up to 3 days. Keep in mind, the soup will thicken as it sits, so you may want to add a splash of chicken broth when reheating.
Freezing
For best results, freeze the soup before adding the spinach and half-and-half, as dairy can sometimes split or become grainy after thawing. Once cooled, pour the soup into a freezer-safe container, leaving a little room for expansion. Thaw overnight in the fridge, then reheat gently on the stove, stirring in the dairy and spinach just before serving for maximum creaminess and color.
Reheating
Warm leftover soup over low heat on the stovetop, stirring frequently. Add a little extra broth or milk if needed for your desired consistency—the gnocchi tend to soak up liquid as they rest. You can also microwave portions in a covered dish, stopping to stir every minute, until hot and steamy.
FAQs
Can I use homemade gnocchi for this soup?
Absolutely! Homemade gnocchi brings extra tenderness and flavor to Creamy Chicken Gnocchi Soup, though it may cook a bit faster than store-bought. Just keep an eye on them—they’ll float and look pillowy when ready.
What can I substitute for half-and-half?
You can use whole milk for a lighter soup or heavy cream for a thicker, richer bowl. Nondairy options like coconut milk will work in a pinch but may change the overall flavor profile a bit.
Is there a way to make this soup gluten-free?
Definitely! Use gluten-free gnocchi (available at many stores) and swap in a gluten-free all-purpose flour blend for thickening. The rest of the ingredients should naturally fit a gluten-free diet.
Can I make Creamy Chicken Gnocchi Soup vegetarian?
Yes! Substitute the chicken with canned white beans or extra veggies, and use vegetable broth instead of chicken broth. It’s still hearty, creamy, and deeply satisfying.
How do I prevent the soup from getting too thick?
If your Creamy Chicken Gnocchi Soup gets too thick—especially after storing—just stir in a splash of chicken broth or milk while reheating. The gnocchi can soak up liquid over time, but adjusting consistency is quick and easy.
Final Thoughts
Give this Creamy Chicken Gnocchi Soup a try—you might just discover your new go-to comfort meal. There’s something truly magical about that creamy broth, the soft bite of gnocchi, and the combination of fresh herbs and veggies. It’s a bowlful of coziness begging to be shared, so gather your favorite people and enjoy every last spoonful together!
Print
Creamy Chicken Gnocchi Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Chicken Gnocchi Soup, a hearty and satisfying dish perfect for any day of the week. This soup combines tender shredded chicken, pillowy gnocchi, and nutritious veggies in a creamy, flavorful broth.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 pound potato gnocchi
- 2 cups baby spinach (roughly chopped)
- 2 cups half-and-half (or whole milk)
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Vegetables: Heat olive oil and butter in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add Aromatics and Flour: Stir in garlic, thyme, basil, salt, and pepper. Sprinkle in flour and cook to eliminate raw flour taste.
- Cook the Soup: Gradually whisk in chicken broth, bring to a simmer, and add chicken and gnocchi. Cook until gnocchi are tender.
- Finish the Soup: Stir in spinach and half-and-half, then add Parmesan cheese. Adjust seasoning and serve warm.
Notes
- For a thicker soup, use heavy cream instead of half-and-half.
- Consider using fresh gnocchi for quicker cooking.
- Leftovers can be refrigerated for up to 3 days; add broth when reheating if soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
