This Creamy Chicken Gnocchi Soup is the ultimate comfort food, combining tender chicken, pillowy gnocchi, and fresh spinach in a rich, creamy broth. It’s a one-pot wonder that comes together quickly for a cozy, satisfying meal. Once you try this creamy chicken gnocchi soup, it’s sure to become a regular in your rotation.
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Why You’ll Love This Creamy Chicken Gnocchi Soup
- Cozy & satisfying: Rich, creamy broth feels like a warm hug.
- One-pot wonder: Easy cleanup and simple cooking process.
- Versatile & forgiving: Easy to swap ingredients based on preference.
- Restaurant-quality at home: Impressive flavors with simple techniques.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- 1 lb potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Tools: Large Dutch oven or soup pot, wooden spoon, measuring cups and spoons
Notes: A little goes a long way with these ingredients—the Parmesan adds a salty, nutty depth, while the cream gives that luxurious silkiness. Using fresh spinach instead of frozen keeps the texture vibrant, and good-quality chicken broth forms the flavorful foundation of the whole dish.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chop your veggies evenly. You’ll want your onion, carrots, and celery diced to a similar size so they cook at the same rate and create a harmonious base for the soup.
- Don’t skip searing the chicken. Giving the chicken a quick sauté before simmering adds a lovely golden color and locks in moisture, ensuring your chicken stays tender and flavorful.
- Use full-fat heavy cream for the best texture. Lower-fat alternatives can sometimes separate or make the soup taste less rich. Trust me, the cream is worth it for that velvety mouthfeel.
- Freshly grate your Parmesan if possible. Pre-shredded cheese often contains anti-caking agents that can make the soup slightly grainy. A quick grate from a block of Parmesan melts beautifully into the broth.
How to Make Creamy Chicken Gnocchi Soup
Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5–7 minutes, until the vegetables have softened and the onion turns translucent. You’ll notice a wonderful aroma starting to fill your kitchen—that’s the foundation of flavor building right there.
Step 2: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. Then, add the diced chicken pieces and season with a pinch of salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.
Step 3: Pour in the chicken broth, then add the dried thyme, rosemary, and bay leaf. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes. This allows the chicken to cook through and the herbs to infuse the broth with their earthy notes.
Step 4: Uncover the pot and stir in the gnocchi. Let the soup simmer for another 4–5 minutes, until the gnocchi float to the surface and become tender. You’ll notice the broth thickening slightly as the gnocchi release their starches—this is exactly what you want.
Step 5: Reduce the heat to the lowest setting and stir in the fresh spinach. It will wilt quickly in the hot broth, which helps retain its bright green color and delicate texture. Once the spinach has wilted, pour in the heavy cream and grated Parmesan cheese, stirring gently until everything is well combined and the cheese has melted.
Step 6: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf—it’s done its job! Let the soup sit for a couple of minutes off the heat to allow the flavors to meld together. The final texture should be creamy and velvety, with the gnocchi tender but not mushy.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Not recommended—cream-based broth may separate and gnocchi can turn mushy.
- Reviving: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if too thick.
Serving Suggestions
Complementary Dishes
- Garlic bread or crusty baguette — Perfect for dipping into the creamy broth and scooping up every last bit of goodness from the bowl.
- Simple side salad with lemon vinaigrette — The bright, tangy dressing cuts through the richness of the soup and adds a refreshing contrast.
- Roasted asparagus or broccoli — Their slightly charred, earthy flavors complement the creamy, herby notes of the soup beautifully.
Drinks
- Crisp white wine like Pinot Grigio or Sauvignon Blanc — Their acidity and citrus notes balance the creaminess and enhance the herbal undertones.
- Sparkling water with a slice of lemon — A non-alcoholic option that cleanses the palate between spoonfuls and keeps things light.
- Light-bodied red wine such as Pinot Noir — If you prefer red, this one won’t overpower the soup and adds a lovely fruity accent.
Something Sweet
- Lemon ricotta cookies — Their zesty, tender crumb provides a lovely sweet-tart finish that contrasts nicely with the savory soup.
- Dark chocolate espresso truffles — A rich, indulgent bite that feels sophisticated and satisfying after a comforting meal.
- Vanilla panna cotta with berry compote — Silky, cool, and just sweet enough to round out the experience without feeling too heavy.
Top Mistakes to Avoid
- Overcooking the gnocchi. They only need a few minutes to cook through once they float—any longer and they can turn mushy and fall apart in the soup.
- Adding the cream while the soup is boiling. High heat can cause the cream to curdle or separate. Always reduce the heat to low before stirring it in.
- Using pre-shredded Parmesan cheese. As mentioned earlier, it doesn’t melt as smoothly and can leave a slightly gritty texture in your otherwise velvety soup.
- Skipping the step of sautéing the vegetables. This builds a flavor base that infuses the entire soup—if you rush it, the final result may taste a bit flat.
Expert Tips
- Tip: For an even deeper flavor, use homemade chicken broth if you have it. The richness and clarity of flavor really shine through and make the soup taste like it simmered for hours.
- Tip: If you want to prep ahead, you can chop the vegetables and chicken the day before and store them separately in the fridge. This cuts down on active cooking time when you’re ready to make the soup.
- Tip: To make the soup thicker, you can mash a few of the cooked gnocchi against the side of the pot with the back of your spoon. This releases extra starch and naturally thickens the broth without needing flour or cornstarch.
- Tip: If you’re using frozen gnocchi, no need to thaw—just add them directly to the soup and adjust the cooking time as needed. They might take a minute or two longer to cook through.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can! Thaw and squeeze out as much liquid as possible from the frozen spinach before adding it to the soup. This prevents the soup from becoming watery. I’d use about ½ cup of thawed and squeezed frozen spinach in place of the fresh—it blends in nicely but may darken the color of the broth slightly.
How do I store and reheat leftovers?
Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When reheating, do so gently over low heat on the stove, stirring occasionally. You may need to add a splash of broth or cream if the soup has thickened too much in the fridge.
Can I make this soup dairy-free?
Absolutely! Substitute the heavy cream with full-fat coconut milk or cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast for that cheesy flavor. The soup will have a slightly different flavor profile but will still be creamy and delicious.
What can I use instead of gnocchi?
If you don’t have gnocchi, small pasta like ditalini or orzo work well—just adjust the cooking time according to package directions. You could also use diced potatoes, though they’ll take longer to cook and will make the soup heartier.
Is it possible to freeze this soup?
I don’t recommend freezing this particular soup because the cream-based broth can separate and become grainy upon thawing, and the gnocchi may turn mushy. It’s best enjoyed fresh or stored in the fridge for a few days.
Creamy Chicken Gnocchi Soup
Make the best Creamy Chicken Gnocchi Soup with this easy one-pot recipe. Tender chicken, soft gnocchi & spinach in a rich broth. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 medium yellow onion (finely chopped)
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2 medium carrots (peeled and diced)
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2 stalks celery (diced)
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3 cloves garlic (minced)
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1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
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4 cups chicken broth
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1 tsp dried thyme
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½ tsp dried rosemary
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1 bay leaf
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1 lb potato gnocchi
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2 cups fresh spinach
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Salt and black pepper (to taste)
Instructions
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Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5–7 minutes, until the vegetables have softened and the onion turns translucent.01
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Stir in the minced garlic and cook for another minute until fragrant. Then, add the diced chicken pieces and season with a pinch of salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.02
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Pour in the chicken broth, then add the dried thyme, rosemary, and bay leaf. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes.03
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Uncover the pot and stir in the gnocchi. Let the soup simmer for another 4–5 minutes, until the gnocchi float to the surface and become tender.04
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Reduce the heat to the lowest setting and stir in the fresh spinach. Once the spinach has wilted, pour in the heavy cream and grated Parmesan cheese, stirring gently until everything is well combined and the cheese has melted.05
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Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf. Let the soup sit for a couple of minutes off the heat to allow the flavors to meld together.06
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