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This creamy gnocchi chicken soup is loaded with tender chicken, pillowy gnocchi, fresh vegetables, spinach, and Parmesan cheese in a rich and flavorful broth. It’s cozy, filling, and comes together in about 45 minutes, making it perfect for a chilly weeknight dinner.
If you love gnocchi, check out this delicious gnocchi lasagna and creamy truffle gnocchi.
Table of Contents
My mom gave me this recipe years ago, and it’s one of those cozy soups I never get tired of making. I’ve tweaked it a little over time, but the heart of the recipe is still hers. It’s creamy, comforting, and especially good on a cold day.
Why You’ll Love This Recipe
- It’s ready in about 45 minutes.
- Everything cooks in one pot, so cleanup is easy.
- The gnocchi make it hearty enough to serve as a complete meal.
- It’s creamy and comforting without being overly thick.
- Calabrian chilies can be added for a little heat or left out completely.
- It’s a great recipe for cold fall and winter nights.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – Boneless, skinless chicken breasts or thighs will both work. You can either shred the chicken or dice it once it’s fully cooked through.
- Gnocchi – I recommend using a 16-ounce package of refrigerated potato gnocchi. There’s no need to cook the gnocchi separately.
- Half-and-half – This gives the soup a rich, creamy consistency without making it as heavy as using all heavy cream.
- Chicken stock – Use a good-quality chicken stock since it makes up the base of the soup. I recommend using low-sodium stock so you have more control over the salt.
- Flour and butter – These create a light roux that helps thicken the chicken stock and gives the soup its creamy consistency.
- Calabrian chilies – These are optional, but I love the little bit of heat they add to the creamy broth. If you don’t have Calabrian chilies, use red pepper flakes!
Top Tips
- Keep an eye on the gnocchi because they cook very quickly. They usually only need a few minutes and will begin floating when they’re ready.
- The soup will continue to thicken as it sits because the gnocchi and flour absorb some of the liquid. If it becomes thicker than you’d like, simply stir in a splash of chicken stock.
- Season generously with lots of Kosher salt and black pepper. The best part about soup is that you can always add spices or salt and pepper right before serving.
What Can I Serve This With?
This soup is hearty enough to serve on its own, but I love serving it with crusty bread or cheesy garlic bread for dipping. A simple green salad is great too.
Can I Use Rotisserie Chicken?
Absolutely. If you want to save time, use about 3 cups of shredded or chopped cooked rotisserie chicken. Skip the step of cooking the raw chicken and simply add the cooked chicken along with the gnocchi.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days.
Keep in mind that the gnocchi will continue absorbing some of the broth as the soup sits, so leftovers will be thicker. When reheating, add a splash of chicken stock or half-and-half to loosen the soup.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid bringing it to a hard boil.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Creamy Gnocchi Chicken Soup
Equipment
- large pot
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil, plus more as needed
- 3 tablespoons butter
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- ½ cup corn, frozen or fresh
- 2 garlic cloves, finely minced
- 1/4 cup all-purpose flour
- 5 cups chicken stock
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1/2 tablespoon Calabrian chilies, chopped, optional
- 1 16-ounce package potato gnocchi
- 1 cup half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat and add the onions, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, or until the vegetables begin to soften.
- Stir in the minced garlic and Calabrian chilies if using and cook for about 30 seconds, or until fragrant.
- Add the butter and sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Add the chicken, spices, chicken stock, and half and half.
- Bring the soup to a gentle boil, then reduce the heat to medium-low and simmer for 15-17 minutes, or until the carrots and celery are tender and the broth has slightly thickened. Once the chicken is cooked, remove it from the pot and shred it using two forks or dice it.
- Add the gnocchi and cooked chicken to the pot. Cook for 3-4 minutes, or until the gnocchi are tender and begin to float to the surface.
- Reduce the heat to low and stir in the Parmesan cheese and spinach. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts and the cheese melts into the broth.
- Season with salt and black pepper. Serve immediately with extra Parmesan cheese on top, if desired and enjoy!
Notes
- The Calabrian chilies are completely optional, but they add a subtle spicy kick that works really well with the creamy broth.
- If the soup becomes too thick, stir in a splash of chicken stock until it reaches your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
