Creamy Chicken Gnocchi Soup

This Creamy Chicken Gnocchi Soup is pure comfort in a bowl! Tender shredded chicken, pillowy potato gnocchi, carrots, celery and spinach simmered in a rich, creamy broth. A hearty, comforting soup using fresh ingredients (no cans!) that’s perfect for chilly nights!

Everything comes together in one pot, so this creamy chicken gnocchi soup is just as easy as it is cozy. If you’ve been searching for a gnocchi chicken soup that’s hearty enough to call dinner, this is it!

What Is Gnocchi?

Gnocchi (pronounced NYOH-kee) are soft little Italian dumplings, usually made from potatoes and flour. They’re tender and pillowy, kind of like a cross between pasta and a dumpling.

In a gnocchi chicken soup like this one, they soak up the creamy broth and add a lovely chewy bite. Store-bought potato gnocchi works perfectly here, and you can usually find it in the pasta aisle, the refrigerated section or the freezer.

Ingredients

Just a handful of simple ingredients make this cream of chicken gnocchi soup taste like it simmered all day.

• Potato gnocchi: Shelf-stable, refrigerated or frozen gnocchi all work. Just follow the package directions for cooking time.
• Chicken breasts: Boneless, skinless chicken breasts cook right in the soup base, then get shredded so every spoonful has tender chicken.
• Butter: Adds rich flavor and helps the flour turn into a simple roux that thickens the soup. Salted or unsalted both work – just adjust the salt at the end.
• Onion, carrots and celery: The classic soup trio that gives the broth its sweet, savory backbone. Dice them about the same size so they cook evenly.
• Garlic: Freshly minced garlic adds a big boost of savory flavor.
• All-purpose flour: This is what gives the soup that creamy, spoon-coating texture.
• Half & half: Makes the soup creamy and rich without being too heavy.
• Chicken broth: Get good quality broth since it is the base of the soup and dictates the taste of your chicken gnocchi soup as a whole. Low-sodium broth lets you control the saltiness.
• Spinach: Fresh baby spinach wilts in seconds and adds a pop of color and a little green goodness.
• Salt and pepper: Season to taste at the very end, since broths vary a lot in saltiness.

How To Make Creamy Chicken Gnocchi Soup

Step 1: Sauté the veggies

Heat a Dutch oven or large pot over medium heat. Add the butter and let it melt.

Add the onions, carrots and celery, and sauté until they begin to soften. Then add the garlic and cook just until fragrant – keep it moving so it doesn’t burn.

Step 2: Build the creamy soup base

Sprinkle in the flour and stir to coat the veggies.

Slowly pour in the half & half and chicken broth, stirring well as you go so no lumps form. Bring to a boil.

Step 3: Cook and shred the chicken

Once the soup base begins to boil, add the chicken breasts. Cook for about 8 minutes, or until the internal temperature of the chicken reaches 165°F using a meat thermometer.

Remove the chicken from the pot and shred it with two forks.

Step 4: Cook the gnocchi

While you shred the chicken, cook the gnocchi right in the soup base according to the package directions. Gnocchi typically only calls for a few minutes of boil time – don’t overcook it!

Give it a stir every so often so the gnocchi doesn’t stick to the bottom of the pot.

Step 5: Add the chicken and spinach

Return the shredded chicken to the pot and add the spinach. Stir until the spinach wilts.

Step 6: Season and serve

Season with salt and pepper to taste. Ladle into bowls and enjoy!

Slow Cooker Instructions

Want to let your slow cooker do the work? Add the butter, diced onion, carrots, celery, garlic, chicken breasts, and chicken broth to your crockpot, then cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Pull the chicken out and shred it, then whisk the flour into the half & half until smooth and stir it into the pot. Holding the dairy until the end keeps it from curdling over the long cook. Add the gnocchi and shredded chicken, cover, and cook on high for about 15 to 20 minutes until the gnocchi is tender and the soup has thickened.

Stir in the spinach until it wilts, season with salt and pepper, and dinner’s ready with almost no babysitting! 🍲

Variations And Substitutions

This soup is super easy to customize with whatever you have on hand.

• Rotisserie chicken: Skip cooking the chicken breasts and stir in shredded rotisserie chicken along with the spinach at the end. A great shortcut on busy nights!
• Chicken thighs: Boneless, skinless thighs work too and stay extra juicy. They may need a few more minutes to reach 165°F. You can use bone-in and skin-on chicken, you’ll just need to discard the skin and bones when you shred the chicken.
• Heavy cream: Swap it in for the half & half for an even richer, more indulgent soup.
• Whole milk: Makes a lighter soup, though it will be a little thinner. Keep it at a gentle simmer so the milk doesn’t separate.
• Kale: Use it instead of spinach. Since it’s sturdier, add it a few minutes earlier so it has time to soften.
• Bacon: Cook a few slices of chopped bacon first, then sauté the veggies in the drippings. Crumble the bacon on top to serve.
• Herbs and seasoning: A pinch of dried thyme, bay leaves, Italian seasoning added with the broth gives the soup an extra cozy, herby flavor.
• Parmesan: Stir in a handful of grated parmesan at the end for a cheesy, savory twist.
• Gluten-free: Use gluten-free gnocchi and a gluten-free flour blend. Always double check the labels on your broth too.

Make Ahead, Storage, And Reheating

Make ahead: Make the soup base with the veggies and chicken ahead of time and refrigerate it. When you’re ready to eat, bring it back to a simmer and cook the gnocchi and spinach right before serving so the gnocchi stays tender, not mushy.

Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. The gnocchi will keep soaking up the broth, so the soup thickens as it sits.

Freezing: Creamy soups with gnocchi don’t freeze perfectly – the dairy can separate a little and the gnocchi can turn soft. For best results, freeze the soup base without the gnocchi or spinach, then add them fresh when reheating.

Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen it back up. In the microwave, heat in short bursts and stir in between.

How To Serve

This creamy chicken gnocchi soup is a complete meal on its own, but a little something for dunking never hurts! Serve it with Cheesy Garlic Bread or warm Cheese Stuffed Dinner Rolls, and a simple green salad on the side.

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More Cozy Soup Recipes

• Homemade Chicken Noodle Soup
• Chicken and Dumplings
• Greek Lemon Chicken Soup
• Chicken Broccoli Cheddar Soup
• White Chicken Chili
• Creamy Potato Bacon Soup
• Mashed Potato Soup