Name: Creamy Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 6 carrots, chopped; 4 celery stalks, chopped; 2 tablespoons salted butter; 2 tablespoons all-purpose flour; 3/4 pound boneless skinless chicken breasts or thighs; 2-4 cloves garlic, chopped; 1 tablespoon Italian seasoning; 1 teaspoon paprika or smoked paprika; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried); 1 pinch chili flakes; 1 pinch each kosher salt and black pepper; 4-6 cups low sodium vegetable broth; 1/2 cup chopped sun-dried tomatoes; 4-6 cups baby spinach; 1 1/2 cups canned coconut milk, heavy cream, or whole milk; 1/2 cup grated parmesan; 1 pound fresh potato gnocchi

There’s nothing quite like a bowl of creamy chicken gnocchi soup to warm you up from the inside out. This is the kind of meal that feels like a cozy hug on a chilly evening – rich, comforting, and packed with flavor. I first started making this dish during my restaurant days, when we’d turn leftover roasted chicken into something special for the team’s late-night meal. That first time I stirred garlic and cream into the pot, filling the kitchen with that irresistible aroma, I knew we had something magical brewing.

A hearty bowl of Creamy Chicken Gnocchi Soup with shredded chicken, gnocchi, spinach, and carrots.

Over the years, my creamy chicken gnocchi soup has evolved (with a little less heavy cream these days), but it’s still the dish I reach for when I want to slow down and savor the moment. The pillowy gnocchi, tender chicken, and that velvety broth – it’s comfort food at its finest. What I love most is how simple ingredients transform into something that tastes like you spent all day in the kitchen. Whether you’re feeding your family, meal prepping for the week, or just need a little culinary therapy after a long day, this soup delivers every time.

Now it’s become one of those recipes that friends ask for again and again – the kind of dish that makes people pause after the first spoonful and say “Wow.” And honestly? That reaction never gets old.

Why You’ll Love This Creamy Chicken Gnocchi Soup

This soup checks all the boxes for me – and I know you’ll feel the same way. First off, it’s a one-pot wonder (hello, easy cleanup!). That creamy broth? Absolute perfection – rich but not too heavy, with just the right amount of garlic and herbs to keep things interesting. And let’s talk about those pillowy gnocchi – they soak up all that delicious flavor while still keeping their perfect texture.

A close-up bowl of Creamy Chicken Gnocchi Soup, featuring tender chicken, soft gnocchi, and fresh basil.

What really makes this recipe special is how it balances comfort and convenience. It comes together in under an hour, making it ideal for busy weeknights when you want something satisfying without the fuss. But it’s also fancy enough to serve on cozy weekends when you’re craving that extra bit of indulgence. Trust me, one taste and you’ll understand why this soup has become my go-to comfort meal.

Ingredients for Creamy Chicken Gnocchi Soup

Gathering the right ingredients is what makes this soup so special – each one plays a key role in creating that perfect creamy, comforting bowl. Here’s what you’ll need:

Aromatics & Base:
2 tablespoons extra virgin olive oil
1 yellow onion, chopped (trust me, fresh is best here)
6 carrots, chopped (about 2 cups)
4 celery stalks, chopped
2 tablespoons salted butter
2 tablespoons all-purpose flour (for thickening)

Protein & Seasonings:
3/4 pound boneless skinless chicken breasts or thighs (I prefer thighs for extra flavor)
2-4 cloves garlic, chopped (go for 4 if you’re a garlic lover like me)
1 tablespoon Italian seasoning
1 teaspoon paprika or smoked paprika (smoked adds amazing depth)
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 pinch chili flakes (just enough for a subtle kick)
1 pinch each kosher salt and black pepper

Liquids & Extras:
4-6 cups low sodium vegetable broth (start with 4, add more as needed)
1/2 cup chopped sun-dried tomatoes (the oil-packed ones work great)
4-6 cups baby spinach (pack it in – it wilts down a lot!)
1 1/2 cups canned coconut milk, heavy cream, or whole milk (I often use coconut milk for a lighter touch)
1/2 cup grated parmesan (freshly grated melts best)

The Star:
1 pound fresh potato gnocchi (look for them in the refrigerated section – they make all the difference)

See? Nothing too fancy, just good-quality ingredients that come together beautifully. If you’re looking for another creamy soup inspiration, check out my creamy parmesan Italian sausage soup – it uses a similar technique but with completely different flavors!

How to Make Creamy Chicken Gnocchi Soup

Alright, let’s get cooking! This soup comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have a pot of creamy goodness ready in no time.

Sauté the aromatics: Heat olive oil in your largest soup pot over medium heat. Add the onion and let it cook for about 5 minutes until it’s fragrant and starting to soften. Toss in those chopped carrots and celery – they’ll need about 3 more minutes to start releasing their sweetness. This base is what gives the soup its incredible depth of flavor.
Build the roux: Stir in the butter and let it melt completely, then sprinkle the flour over everything. Cook this mixture for about a minute – just until you can smell that nutty aroma. This little trick thickens the soup beautifully without making it heavy.
Add chicken and spices: Now for the good stuff! Nestle the chicken pieces right into the pot, then add garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper. Give everything a good toss to coat the chicken in all those delicious spices. Pour in 4 cups of broth (we’ll adjust later if needed) and let it simmer for about 20 minutes. The chicken should be cooked through and tender enough to shred easily.
Shred and return: Fish out the chicken pieces and shred them using two forks – this is my favorite part because you can already tell how flavorful it’s going to be! Return the shredded chicken to the pot.
Finish with the good stuff: Now for the grand finale! Stir in the spinach, sun-dried tomatoes, your choice of cream or milk, parmesan, and – most importantly – the gnocchi. Let everything warm through for about 5 minutes. If the soup seems too thick (it’ll depend on how much the gnocchi absorbs), just add more broth until it’s just right.

A close-up of a bowl of Creamy Chicken Gnocchi Soup, featuring tender gnocchi, shredded chicken, and spinach in a rich broth.

That’s it! Serve it up in big bowls with extra parmesan on top and some crusty bread on the side. This soup reminds me of my chicken and dumplings recipe – same cozy vibes, but with that delicious Italian twist.

Pro Tip: Perfect Gnocchi Texture

Here’s my secret for perfect gnocchi every time: add them last! Those little potato pillows cook in just a few minutes, and if you put them in too early, they’ll turn gummy and sad. Fresh gnocchi from the refrigerated section works best – they stay light and pillowy instead of turning into little dough bombs. Just give them a quick stir and let them warm through in that creamy broth – they’ll soak up all the flavor while keeping their perfect texture.

Tips for the Best Creamy Chicken Gnocchi Soup

After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to “can I have seconds?” amazing. First, toast your spices – just a quick 30 seconds in the pot before adding liquids really wakes up their flavor. And if you’ve got smoked paprika? Use it! That subtle smokiness adds such cozy depth to the broth. My biggest tip? Add the spinach at the very end – it keeps that vibrant green color instead of turning sad and gray.

A close-up of a bowl of Creamy Chicken Gnocchi Soup, filled with tender gnocchi, shredded chicken, spinach, and carrots in a rich broth.

When it comes to serving, don’t skimp on the garnishes! A generous sprinkle of extra parmesan (because is there ever too much cheese?) and a side of crusty bread for dipping are non-negotiables in my book. Sometimes I’ll even drizzle a little extra virgin olive oil on top for a restaurant-worthy finish. These little touches make all the difference between a simple soup and a truly memorable meal.

Variations to Try

One of my favorite things about this soup is how easily you can switch it up! Feeling fancy? Swap the chicken for plump shrimp – just add them at the end with the gnocchi. Mushroom lovers, toss in some sliced creminis when you sauté the onions for an earthy twist. And if you’re out of spinach, kale works beautifully (just give it an extra minute to wilt). The possibilities are endless with this versatile base!

Storage and Reheating

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle. For longer storage, freeze portions for up to 3 months. When reheating, go low and slow on the stovetop with a splash of extra broth to loosen things up. Just be gentle with those gnocchi – they’ll keep their perfect texture if you don’t let them boil too long. Trust me, you’ll want to savor every pillowy bite!

Nutritional Information

Just a quick note – these numbers are estimates and can vary based on your specific ingredients. For one hearty bowl of this creamy chicken gnocchi soup, you’re looking at about 420 calories, with 22g fat (10g saturated), 24g protein, and 38g carbs. Not too shabby for such a comforting meal! The spinach and carrots pack in 6g of fiber too, making it as wholesome as it is delicious.

Frequently Asked Questions

Can I use dried gnocchi instead of fresh?

Absolutely! Dried gnocchi works fine – just adjust the cook time. Add them about 5 minutes earlier than fresh since they take longer to soften. The texture will be slightly different (a bit more dense), but still delicious. I always keep a package of dried gnocchi in my pantry for soup emergencies!

How can I make this soup dairy-free?

Easy peasy – just swap the cream for canned coconut milk (the full-fat kind gives the creamiest results). And skip the parmesan or use a dairy-free alternative. I’ve made it this way dozens of times, and honestly? You won’t miss the dairy one bit. The coconut milk adds this lovely subtle sweetness that pairs beautifully with the spices.

Can I freeze creamy chicken gnocchi soup?

You can, but with one caveat – the gnocchi might get a bit softer when thawed. If you plan to freeze it, I recommend cooking the gnocchi separately and adding them when reheating. The rest of the soup freezes beautifully for up to 3 months. For more freezer-friendly options, check out my classic chicken soup recipe – it’s practically made for the freezer!

What’s the best way to reheat leftovers?

Low and slow is the way to go! Warm it gently on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, just add a splash of broth or water to loosen it up. Whatever you do, don’t let it boil vigorously – that’s how gnocchi turn into little dough balls. A little patience keeps everything perfect.

Can I use different vegetables?

Of course! This soup is super flexible. Try adding mushrooms with the onions, or swap spinach for kale (just give it extra time to wilt). I’ve even thrown in zucchini or butternut squash when I’m cleaning out the fridge. The base recipe is so flavorful that almost any veggie you add will taste amazing in it.