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Jump to RecipeThis creamy chicken and gnocchi soup is pure comfort in a bowl. Tender shredded chicken, soft pillowy potato gnocchi, carrots, celery and fresh spinach simmer together in a rich, velvety broth made with half and half and a little Parmesan. It tastes just like the popular restaurant version, but it is easy to make at home in one pot in about 40 minutes.
It is the perfect cozy dinner for chilly evenings, and leftovers make a wonderful lunch. If you love creamy comfort food, try my creamy pesto gnocchi, homemade chicken and dumplings or creamy mushroom tortellini with spinach.
Why You Will Love This Chicken Gnocchi Soup
- Restaurant style at home. Creamy, rich and full of flavor.
- One pot. Less cleanup and more time at the table.
- Ready in 40 minutes. Fast enough for a weeknight.
- Uses rotisserie chicken. A great shortcut for busy nights.
- Family favorite. Kids love the soft, chewy gnocchi.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Butter and olive oil: for sauteing the vegetables.
- Onion, carrots, celery and garlic: the classic flavor base, known as mirepoix.
- All purpose flour: thickens the soup into a creamy consistency.
- Chicken broth: use low sodium so you can control the salt.
- Half and half: gives the soup its rich, creamy texture. Heavy cream makes it even richer.
- Cooked chicken: shredded rotisserie chicken or leftover chicken breast.
- Potato gnocchi: one 16 ounce package of shelf stable, refrigerated or frozen gnocchi.
- Fresh baby spinach: adds color and nutrients.
- Dried thyme, salt and pepper: for seasoning.
- Parmesan cheese: for savory depth and topping.
How to Make Creamy Chicken and Gnocchi Soup
1. Saute the vegetables
Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and thyme and cook for 1 minute until fragrant.
2. Make the roux
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. Cooking the flour removes its raw taste and helps thicken the soup.
3. Add the broth and cream
Slowly pour in the chicken broth while stirring with a whisk to prevent lumps. Stir in the half and half. Bring the soup to a gentle simmer and cook for 5 minutes until slightly thickened. Do not let it boil hard, or the dairy may separate.
4. Add the chicken and gnocchi
Stir in the shredded chicken and gnocchi. Simmer for 3 to 4 minutes, until the gnocchi are tender and float to the surface.
5. Add the spinach and Parmesan
Stir in the spinach and cook for 1 to 2 minutes, just until wilted. Add the Parmesan and season with salt and pepper to taste. Ladle into bowls and top with extra Parmesan and black pepper.
Tips for the Best Gnocchi Soup
- Do not overcook the gnocchi. They only need a few minutes and turn mushy if simmered too long.
- Keep it at a simmer. Gentle heat keeps the creamy broth smooth.
- Adjust the thickness. Add more broth to thin the soup or simmer a few minutes longer to thicken it.
- Use a rotisserie chicken. It saves time and adds great flavor.
- Season at the end. Broth and Parmesan are salty, so taste before adding salt.
What Is Gnocchi?
Gnocchi are small, soft Italian dumplings, most often made from cooked potatoes, flour and sometimes egg. Their name comes from the Italian word for knot or lump. They have a light, tender texture with a slight chew, which makes them perfect for soaking up a creamy broth. Store bought potato gnocchi comes shelf stable, refrigerated or frozen, and all three work in this soup.
You can add frozen gnocchi straight to the pot without thawing; just give them an extra minute or two. Cauliflower gnocchi, ricotta gnocchi and sweet potato gnocchi are fun alternatives, although cauliflower gnocchi can soften faster in soup.
Cooking the Chicken From Scratch
No rotisserie chicken? It is easy to cook the chicken right in the soup. After the roux, add the broth and 1 pound of raw boneless, skinless chicken breasts or thighs. Simmer for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F on an instant read thermometer. Remove the chicken, shred it with two forks, then return it to the pot along with the half and half and gnocchi. This method adds even more flavor to the broth.
How to Keep the Soup Creamy, Not Curdled
Dairy based soups can sometimes separate or look grainy, but a few simple habits keep this one silky smooth. First, the flour roux helps stabilize the half and half, so do not skip it. Second, add the dairy after the broth and keep the heat at a gentle simmer rather than a rolling boil. High heat is the main reason cream soups split.
Third, let very cold half and half sit on the counter for a few minutes, or temper it by whisking in a ladle of the hot broth before adding it to the pot. Finally, stir the Parmesan in off the heat or on low so it melts smoothly instead of clumping. If you want an even more foolproof soup, use heavy cream, which has more fat and is much less likely to curdle.
Common Mistakes to Avoid
- Adding the gnocchi too early. They soak up broth and turn gummy if they sit in the pot for too long before serving.
- Skipping the vegetables’ sweat time. Softening the onion, carrots and celery properly builds the flavor of the whole soup.
- Adding flour to hot liquid. Always cook the flour with the butter first, or it will form lumps.
- Over salting. Rotisserie chicken, broth and Parmesan all contain salt, so season only at the end.
Making It Ahead
You can prepare most of this soup in advance. Cook the vegetable base, roux, broth and chicken up to two days ahead and store it in the fridge. When you are ready to eat, bring it to a gentle simmer, stir in the half and half and gnocchi and finish with the spinach and Parmesan. This keeps the gnocchi soft and pillowy instead of soggy, and dinner is ready in about 10 minutes.
Variations
- Tuscan style: add sun dried tomatoes, Italian seasoning and a handful of kale.
- Bacon: cook 4 slices of chopped bacon first and use the fat to saute the vegetables.
- Lighter: use whole milk instead of half and half and add a little more flour.
- Slow cooker: see the section below for crockpot instructions.
- Mushrooms: add sliced cremini mushrooms with the vegetables.
- Gluten free: use gluten free gnocchi and thicken with cornstarch.
Slow Cooker Chicken Gnocchi Soup
Add the vegetables, raw chicken, garlic, thyme and broth to a slow cooker. Cook on Low for 6 hours or High for 3 to 4 hours. Shred the chicken. In a small bowl, whisk the flour into the half and half until smooth, then stir it into the slow cooker along with the gnocchi. Cook on High for 20 to 30 minutes, until the soup thickens and the gnocchi are tender. Stir in the spinach and Parmesan just before serving.
Is Chicken and Gnocchi Soup Healthy?
This soup is a hearty, balanced comfort meal. Chicken provides lean protein, while carrots, celery, onion and spinach add fiber, vitamin A, vitamin K and folate. The gnocchi and half and half make it richer than a broth based soup, so enjoy it in sensible portions or lighten it by using whole milk and adding extra vegetables.
Choosing low sodium broth makes a big difference too, since many store bought broths are high in salt. A bowl comes to roughly 420 calories, and pairing it with a green salad makes it a satisfying, well rounded dinner.
What to Serve With Chicken Gnocchi Soup
Serve this soup with warm garlic bread, crusty Italian bread or breadsticks for dipping. A crisp Caesar salad or a simple green salad with lemon vinaigrette balances the creamy broth. For a heartier Italian night, pair it with my crock pot Tuscan chicken.
Storage and Reheating
- Refrigerator: store in airtight containers for up to 3 days. The gnocchi will absorb broth and soften over time.
- Reheating: warm gently on the stovetop over medium low heat, adding a splash of broth or milk to loosen it.
- Freezing: cream based soups with gnocchi do not freeze well. For best results, freeze the soup base before adding the dairy and gnocchi, then add them fresh when reheating.
Frequently Asked Questions
Do I need to cook gnocchi before adding it to soup?
No. Add store bought gnocchi straight to the simmering soup. It cooks in about 3 to 4 minutes.
Can I use frozen gnocchi?
Yes. Add it directly from frozen and simmer for an extra minute or two.
How do I thicken the soup?
Simmer it a little longer, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Can I use heavy cream?
Yes. Heavy cream makes the soup even richer and is less likely to curdle.
Can I use kale instead of spinach?
Yes. Add chopped kale a few minutes earlier, since it takes longer to soften.
How long does it keep?
Up to 3 days in the fridge.
Final Thoughts
This creamy chicken and gnocchi soup is warm, comforting and surprisingly easy. With tender chicken, soft gnocchi, fresh spinach and a rich, velvety broth, it is a one pot dinner that tastes like it came from your favorite Italian restaurant.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 27 g |
| Carbohydrates | 36 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 780 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Creamy Chicken and Gnocchi Soup
Ingredients
Method
- Melt the butter with the oil over medium heat. Cook the onion, carrots and celery 5 to 6 minutes. Add the garlic and thyme for 1 minute.
- Stir in the flour and cook 1 to 2 minutes.
- Slowly whisk in the broth, then the half and half. Simmer gently 5 minutes.
- Add the chicken and gnocchi and simmer 3 to 4 minutes until the gnocchi float.
- Stir in the spinach and Parmesan until wilted. Season and serve.
