My kitchen smells like a cozy Italian restaurant every time I make this chicken gnocchi soup recipe.
It is the kind of soup that turns a plain weeknight into something worth looking forward to, with tender chicken, pillowy potato gnocchi, and a creamy herbed broth that coats the spoon just right.
I first made this after tasting the version at a certain breadstick chain and deciding I needed it at home, on my own schedule, without the wait for a table.
A few tweaks later, this is the version my family asks for on repeat, especially once the weather turns cold.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This soup pairs beautifully with a bowl of my Italian Wedding Soup on the menu for another night this week, since both lean on the same cozy, broth forward style of cooking.
Why You’ll Love This Chicken Gnocchi Soup Recipe
This soup checks every box for a satisfying dinner.
It is rich without being heavy, comes together in one pot, and uses ingredients you can find at any regular grocery store.
Even better, it tastes like something you would order at a restaurant, but it costs a fraction of the price to make at home.
- Ready in about 40 minutes from start to finish
- Made in a single pot for easy cleanup
- Creamy, comforting broth with tender bites of chicken and gnocchi
- Freezer friendly base that you can build on for busy weeks
- Kid approved and easy to customize with what you have on hand
If you love this style of cooking, you might also enjoy: Chicken Noodle Soup Recipe.
Ingredients
Most of these ingredients are pantry staples, aside from the gnocchi and a good parmesan, which are worth picking up specifically for this recipe.
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/3 cup all purpose flour
- 6 cups low sodium chicken broth
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 pound potato gnocchi (shelf stable or frozen)
- 1 cup half and half
- 2 cups fresh baby spinach, roughly chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg, optional
- 1/2 cup grated parmesan cheese, plus more for serving
- Salt and black pepper, to taste
- Pinch of red pepper flakes, optional
Read Also: Matzo Ball Soup Recipe
Kitchen Equipment Needed
You likely already own most of what you need for this recipe.
A good heavy bottomed pot makes the biggest difference in how evenly the soup cooks.
- Large Dutch oven or heavy bottomed stockpot
- Cutting board and a sharp chef’s knife
- Wooden spoon or silicone spatula
- Measuring cups and measuring spoons
- Ladle for serving
- Digital instant read meat thermometer, optional but helpful for checking the chicken
This is also the same pot I reach for whenever I make Broccoli Cheddar Soup Recipe, so it earns its keep in my kitchen.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on making this soup more times than I can count.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot heats evenly and holds that heat well, which matters a lot when you are building a roux and do not want hot spots scorching the flour.
Cleanup is simple thanks to the enameled interior, even after a creamy soup like this one.
2. DeLallo Potato Gnocchi
I have tried several shelf stable gnocchi brands, and this one holds its shape best without turning mushy in broth.
It has a light, pillowy texture that soaks up flavor from the broth instead of falling apart.
3. Parmigiano Reggiano Wedge
Freshly grated parmesan melts into the broth so much better than the pre-shredded kind, and it adds a deeper, nuttier flavor.
A little goes a long way, so one wedge lasts through several batches of soup.
4. OXO Good Grips Ladle
A sturdy ladle with a comfortable handle makes serving this soup, especially with chunks of gnocchi and chicken, much easier than using a regular spoon.
It also helps you portion servings more evenly across bowls.
Another favorite in my rotation: Creamy Turkey Soup Recipe.
Step-by-Step Instructions: How to Make Chicken Gnocchi Soup
1. Prep All Your Ingredients
- Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate.
- Mince the garlic cloves and set them aside separately from the other vegetables, since they cook much faster and can burn easily.
- Cut the chicken breasts into bite sized pieces, roughly half an inch thick, so they cook quickly and evenly in the broth.
- Roughly chop the baby spinach so it wilts smoothly into the soup instead of forming large clumps.
- Measure out the flour, chicken broth, half and half, thyme, and nutmeg ahead of time so you are not scrambling once the cooking starts.
2. Sauté the Vegetables
- Melt the butter in your Dutch oven over medium heat until it is fully melted and just starting to bubble.
- Add the diced onion, carrots, and celery to the pot.
- Cook, stirring occasionally, for about 6 to 7 minutes, until the onion turns translucent and the vegetables begin to soften.
- Add the minced garlic and cook for another 30 to 60 seconds, stirring constantly so it does not burn.
3. Build the Roux
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly for about 2 minutes, coating the vegetables in the flour and cooking off the raw flour taste.
- The mixture will look thick and slightly pasty at this stage, which is exactly what you want.
4. Add the Broth and Cook the Chicken
- Slowly pour in the chicken broth, a cup at a time, whisking constantly so the roux dissolves smoothly without forming lumps.
- Once all the broth is incorporated, add the diced raw chicken pieces directly into the pot.
- Add the dried thyme and stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to a simmer.
- Let it simmer uncovered for about 10 to 12 minutes, or until the chicken pieces are fully cooked through and no longer pink in the center. An instant read thermometer should register 165 degrees Fahrenheit.
5. Add the Gnocchi
- Stir the potato gnocchi directly into the simmering soup.
- Cook for 3 to 5 minutes, or according to the package instructions, until the gnocchi float to the surface and turn tender.
- Avoid stirring too vigorously during this step, since gnocchi can break apart if handled roughly while cooking.
6. Stir in the Cream and Spinach
- Reduce the heat to low.
- Pour in the half and half and stir gently to combine, letting it warm through for about 2 minutes.
- Add the chopped spinach and the ground nutmeg, if using, and stir until the spinach wilts, which should take about 1 to 2 minutes.
- Stir in the grated parmesan cheese until it melts smoothly into the broth.
7. Season and Serve
- Taste the soup and season with salt and black pepper as needed.
- Add a pinch of red pepper flakes if you would like a little warmth.
- Ladle the soup into bowls and top with extra parmesan cheese before serving.
Tips for The Best Chicken Gnocchi Soup
A few small details make a noticeable difference in how this soup turns out.
These are the tips I always keep in mind when I make it.
- Dice the vegetables small and uniform so everything cooks evenly
- Whisk the broth in gradually to avoid lumps in the roux
- Do not boil the soup hard once the cream is added, since dairy can separate at high heat
- Add the gnocchi toward the end of cooking so it does not turn mushy
- Use freshly grated parmesan for the smoothest, richest flavor
Read Also: Creamy Sausage And Potato Soup
Serving Suggestions
This soup is filling enough to serve as a full meal on its own.
That said, a few sides can round out the meal nicely.
- A slice of crusty bread or garlic bread for dipping
- A simple side salad with a light vinaigrette
- Roasted vegetables, like Brussels sprouts or asparagus
- A grilled cheese sandwich for a nostalgic pairing
For a spicier contrast on the table, my Thai Chicken Soup makes a fun rotation option later in the week.
Variations of Chicken Gnocchi Soup
This recipe is easy to adjust based on what you have in your kitchen or your dietary needs.
Here are a few variations worth trying.
- Swap the chicken for Italian sausage, cooked and crumbled, for a heartier flavor
- Use gluten free flour and gluten free gnocchi to make the recipe celiac friendly
- Substitute whole milk or unsweetened oat milk for the half and half for a lighter version
- Add sliced mushrooms with the onions and carrots for extra depth
- Skip the meat entirely and use vegetable broth with white beans for a vegetarian version
You might also enjoy: Cuban Chicken Soup Recipe
Storage and Reheating
This soup keeps well for a few days, though the gnocchi will continue to absorb liquid as it sits.
Here is how to store and reheat it properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop over low heat, stirring occasionally
- Add a splash of broth or milk when reheating if the soup has thickened too much
- Freezing is not ideal once the gnocchi and cream are added, since both can change texture
- If you plan to freeze it, freeze the broth and chicken base only, then add fresh gnocchi and cream when reheating
This pairs well as a make ahead option alongside Chicken Tortilla Soup Recipe, since both hold up nicely for meal prep.
Nutritional Facts
These values are approximate and will vary slightly depending on the specific brands and quantities used.
- Calories: approximately 380 per serving
- Protein: 22 grams
- Carbohydrates: 34 grams
- Fat: 18 grams
- Saturated Fat: 9 grams
- Fiber: 3 grams
- Sugar: 4 grams
- Sodium: approximately 900 milligrams
- Cholesterol: 70 milligrams
For another comforting option with a similar nutritional profile, check out Avgolemono Soup Recipe.
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this soup bring real nutritional value to the table.
Here is a quick look at what they offer.
- Chicken provides lean protein that supports muscle repair and keeps you full longer
- Spinach is rich in vitamins A, C, and K, along with iron and folate
- Carrots supply beta carotene, which the body converts into vitamin A for eye health
- Garlic contains compounds linked to immune support and heart health
- Parmesan cheese adds calcium and additional protein in small amounts
This soup shares a similar nutrient profile with my Chicken And Rice Soup Recipe, another favorite for cold weather.
FAQs About Chicken Gnocchi Soup
1. Can I use frozen gnocchi instead of shelf stable gnocchi?
Yes, frozen gnocchi works fine in this recipe and does not need to be thawed first.
Just add a minute or two to the cooking time and check that it floats to the top before removing from heat.
2. Can I make this soup ahead of time?
You can make the broth and chicken base a day or two in advance and refrigerate it.
Add the gnocchi and cream fresh when you are ready to serve for the best texture.
3. What can I use instead of half and half?
Whole milk works as a lighter substitute, though the soup will be slightly less rich.
Heavy cream can be used instead if you prefer an even thicker, richer result.
4. Can I make chicken gnocchi soup in a slow cooker?
Yes, cook the chicken, vegetables, and broth on low for 6 to 7 hours.
Stir in the gnocchi and cream during the last 20 to 30 minutes so the gnocchi does not overcook.
5. Why did my gnocchi turn mushy?
Gnocchi can break down if it simmers too long or if the soup is stirred too aggressively.
Add it toward the end of cooking and stir gently to help it hold its shape.
Chicken Gnocchi Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1/3 cup all purpose flour about 43g
- 6 cups low sodium chicken broth 1.4 liters
- 1 pound boneless skinless chicken breasts 450g, cut into small pieces
- 1 pound potato gnocchi 450g, shelf stable or frozen
- 1 cup half and half 240ml
- 2 cups fresh baby spinach roughly chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup grated parmesan cheese plus more for serving
- salt to taste
- black pepper to taste
- red pepper flakes optional, pinch
Equipment
- Large Dutch oven or heavy-bottomed stockpot A heavy bottomed pot ensures even heat distribution
- Cutting board
- Sharp chef’s knife
- Wooden spoon or silicone spatula
- Measuring cups
- Measuring spoons
- Ladle
- Digital instant read meat thermometer Optional but helpful for checking chicken doneness
Method
- Dice onion, carrots, celery, mince garlic, cut chicken into bite-sized pieces, and chop spinach.
- Melt butter in a Dutch oven over medium heat. Cook onion, carrots, and celery for 6-7 minutes until tender. Add garlic and cook 30-60 seconds.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook off raw taste.
- Slowly pour in chicken broth while whisking. Add diced chicken and thyme, bring to a boil, then simmer uncovered for 10-12 minutes until chicken is cooked through (165°F).
- Stir gnocchi into soup and cook 3-5 minutes until they float to the surface and turn tender.
- Reduce heat to low. Stir in half and half, spinach, nutmeg, and parmesan until spinach wilts and cheese melts, about 2-3 minutes.
- Taste and season with salt, pepper, and red pepper flakes if desired. Serve hot with extra parmesan cheese.
Nutrition
Notes
- Dice vegetables small and uniform so everything cooks evenly.
- Whisk the broth in gradually to avoid lumps in the roux.
- Do not boil the soup hard once the cream is added, since dairy can separate at high heat.
- Add the gnocchi toward the end of cooking so it does not turn mushy.
- Use freshly grated parmesan for the smoothest, richest flavor.
- For a lighter version, substitute whole milk or unsweetened oat milk for the half and half.
- Swap chicken for Italian sausage, cooked and crumbled, for a heartier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed.
- To freeze, freeze the broth and chicken base only, then add fresh gnocchi and cream when reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken gnocchi soup recipe has earned a permanent spot in my regular dinner rotation, and I think it will earn one in yours too.
It is warm, filling, and comes together with ingredients you likely already keep on hand.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I would love to see it, so feel free to share a photo here with me.
Recommended:
- Crockpot Chicken Noodle Soup
- Potato Leek Soup Recipe
- Chicken Enchilada Soup Recipe
- Chicken Soup Recipe
- Beef Barley Soup Recipe
