Delish Creamy Chicken Gnocchi Soup

This is the creamy, cozy, throw-it-in-a-pot-and-let-the-house-smell-incredible kind of soup I crave when the weather decides to be moody. Delish Creamy Chicken Gnocchi Soup has soft little potato pillows floating in a garlicky, herby broth that turns silky with a splash of cream. There’s rotisserie chicken for speed, spinach for color (and virtue), and a squeeze of lemon at the end to keep things bright. It eats like a hug but still feels weeknight-easy, which is frankly the only kind of hug I have time for.

My husband calls this “the soup,” like it’s the default setting for any chaotic evening. Last week our kid dunked half a loaf of garlic bread into her bowl and shouted “more clouds!” at the gnocchi, and honestly—same. We’ve made it so many times that the pot practically knows what to do on its own. It’s our Sunday reset meal and our Tuesday oops-we-forgot-to-defrost-dinner plan. There’s always a container in the fridge that someone “claimed,” and yet somehow it disappears before lunch the next day.

How to Make It

Grab a big pot and melt 2 tablespoons butter with a splash (1 tablespoon) of olive oil. Toss in a chopped onion, 2 diced carrots, and 2 diced celery stalks. Let them soften—like 6 to 8 minutes—until the onions are glossy and the carrots aren’t crunching back at you. Garlic time: 3 cloves, minced, plus 1 teaspoon dried thyme, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes if you like a little heat. Stir until it smells like a cozy sweater.

Now, sprinkle in 2 to 3 tablespoons all-purpose flour and stir for a minute. You’re making a quick roux to give the soup body. Slowly whisk in 6 cups low-sodium chicken broth so it stays smooth. Add 2 cups shredded cooked chicken, a bay leaf if you have it, and let it burble for 8 to 10 minutes.

Turn the heat to a gentle simmer, pour in 1 cup heavy cream (half-and-half works), then slide in 1 pound shelf-stable potato gnocchi. It cooks fast—3 to 4 minutes and the little guys float. Fold in 2 packed cups baby spinach until it wilts. Taste, salt, pepper. Finish with a squeeze of lemon and a shower of grated Parmesan. Serve hot with crusty bread to chase every last puddle.

Serves 6. Ready in about 35 minutes. If it gets too thick, splash more broth. If it’s too thin, simmer uncovered for a few minutes—no stress.

✔Ingredient Notes

– Gnocchi: Shelf-stable or refrigerated both work. If your gnocchi is super soft, add it at the very end so it doesn’t go mushy.
– Chicken: Rotisserie for speed. Raw chicken works too—poach diced thighs right in the broth before adding cream, then proceed.
– Cream: Heavy cream = lush. Half-and-half is lighter. For dairy-free, try full-fat coconut milk; it’s different, but still cozy.
– Chicken broth: Low-sodium gives you control. If it tastes flat, it probably needs salt and a squeeze of lemon.
– Flour: Helps the broth cling to the gnocchi. Gluten-free all-purpose blend works if that’s your lane.
– Spinach: Baby spinach melts in fast. Kale is sturdier—slice thin and add earlier so it softens.
– Aromatics (onion, carrot, celery): This is the flavor base. Don’t rush the sauté; color = flavor.
– Garlic: Three cloves minimum. Burnt garlic is rude—add it after the veggies soften and keep it moving.
– Parmesan + lemon: Finishing touches that wake the whole thing up. Don’t skip unless you like meh soup.

✔Recipe Steps

1. Chop onion, carrots, and celery; mince garlic.
2. Sauté veggies in 2 tbsp butter + 1 tbsp olive oil over medium heat until softened, 6–8 minutes.
3. Stir in garlic, thyme, Italian seasoning, and red pepper flakes; cook 1 minute.
4. Sprinkle in 2–3 tbsp flour; stir 1 minute to make a light roux.
5. Whisk in 6 cups chicken broth; add 2 cups shredded chicken; simmer 8–10 minutes.
6. Pour in 1 cup cream; add 1 lb gnocchi; cook 3–4 minutes; fold in 2 cups spinach; finish with lemon, salt, pepper, and Parmesan.

What to Serve It With

– Garlic bread or a warm baguette (team dip-everything)
– Simple green salad with sharp vinaigrette
– Roasted broccoli or asparagus
– Crackers and extra Parmesan, because cheese on cheese is a lifestyle

✔Tips & Mistakes

– Add gnocchi last. It cooks fast and keeps its bounce.
– Too thick? Add broth. Too thin? Simmer 3–5 minutes uncovered.
– Taste at the end. Salt, pepper, and lemon make it pop.
– Don’t scorch the garlic. Bitter soup is not the vibe.
– For leftovers, cook only the gnocchi you need now; save some to toss in as you reheat.

✔Storage Tips

Fridge: Cool and stash in airtight containers up to 4 days. The gnocchi will drink the broth like a thirsty camel—add a splash of water or broth when reheating. Stovetop on low or microwave in short bursts works great.

Freezer: Dairy + gnocchi aren’t freezer superstars. If you want freezer magic, freeze the soup base before cream/gnocchi. Reheat, then add cream and fresh gnocchi.

Cold straight from the fridge? It’s… not terrible. Kinda like savory pudding. Breakfast soup? No shame. Been there.

✔Variations and Substitutions

– Dairy-free: Use full-fat coconut milk; skip Parmesan or use a dairy-free parm.
– Gluten-free: Swap in GF gnocchi and GF all-purpose flour.
– Protein swaps: Italian sausage (browned first) is wildly good; leftover turkey works too.
– Veg boost: Mushrooms, peas, or diced zucchini—add with the veggies.
– Greens swap: Kale or chard instead of spinach; give kale a 5-minute head start.
– Seasonings: Smoked paprika for warmth; a pinch of nutmeg in the cream is chef-y.
– Lighter: Use evaporated milk instead of cream for a silky finish without the extra richness.

Frequently Asked Questions

Delish Creamy Chicken Gnocchi Soup

Cozy, restaurant-style creamy chicken gnocchi soup loaded with tender chicken, pillowy gnocchi, and veggies in a silky, herb-kissed broth—ready in about 40 minutes.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoon unsalted butter
• ▢ 1 cup yellow onion, diced
• ▢ 1 cup celery, chopped
• ▢ 1 cup carrot, diced
• ▢ 3 clove garlic, minced
• ▢ 0.25 cup all-purpose flour for thickening
• ▢ 6 cup low-sodium chicken broth
• ▢ 1.5 cup half-and-half or use heavy cream for extra richness
• ▢ 3 cup cooked shredded chicken rotisserie works great
• ▢ 16 ounce potato gnocchi
• ▢ 3 cup baby spinach
• ▢ 1 leaf bay leaf remove before serving
• ▢ 1 teaspoon Italian seasoning
• ▢ 0.5 teaspoon dried thyme
• ▢ 1 teaspoon kosher salt to taste
• ▢ 0.5 teaspoon black pepper, ground
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 0.5 cup Parmesan cheese, grated plus more for serving
• ▢ 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Warm olive oil and butter in a large pot over medium heat until the butter melts.
• Add onion, celery, and carrot. Cook, stirring occasionally, until softened, about 5 to 6 minutes.
• Stir in garlic and cook until fragrant, about 0.5 to 1 minute.
• Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to make a light roux.
• Gradually whisk in the chicken broth until smooth. Add bay leaf, Italian seasoning, thyme, salt, and pepper. Bring to a gentle simmer.
• Add shredded chicken and gnocchi. Simmer until the gnocchi float and are tender, about 3 to 4 minutes.
• Reduce heat to low. Stir in the half-and-half and red pepper flakes. Simmer gently for 3 to 5 minutes; do not boil.
• Stir in spinach and Parmesan. Cook until spinach wilts and cheese melts, 1 to 2 minutes. Remove bay leaf and adjust salt and pepper to taste.
• Ladle into bowls and garnish with fresh parsley and extra Parmesan if desired. Serve hot.

Notes

For extra body, let the soup rest 5 minutes before serving—it thickens as it stands. Swap half-and-half with 1.0 cup heavy cream for a richer soup. Leftovers keep refrigerated up to 3 days; reheat gently without boiling to prevent curdling.