This comforting Chicken Gnocchi Soup combines tender chicken, pillowy gnocchi, and fresh vegetables in a creamy, flavorful broth.
Packed with protein, fiber, and vitamins from carrots, spinach, and celery, it’s a wholesome, satisfying meal.
Quick and easy to prepare, this soup is perfect for weeknight dinners, meal prep, or cozy lunches, offering a healthy balance of good fats, protein, and nutrients.
30-Minute Creamy Chicken Gnocchi Soup
Equipment
- 1 large pot
- 1 Cutting board
- 1 knife
- 1 wooden spoon (or spatula)
- Measuring cups and spoons
Ingredients
- 3 –4 boneless skinless chicken breasts, cooked and diced
- 1 stalk celery chopped
- ½ white onion diced
- 2 teaspoons garlic minced
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 16 ounces potato gnocchi
- 2 cups half-and-half or 1 cup half-and-half + 1 cup heavy cream for extra creaminess
- 1 cup fresh spinach roughly chopped
Instructions
- Prepare the Ingredients: Before you start cooking, gather and prep all your ingredients. Dice the cooked chicken into bite-sized pieces so it warms evenly in the soup. Chop the celery into small, uniform pieces for even cooking and a pleasant crunch. Dice the white onion finely to ensure it blends seamlessly into the creamy broth. Shred the carrots into thin strips or small pieces to release their natural sweetness during cooking. Mince the garlic finely to infuse maximum flavor without overwhelming the soup. Roughly chop the spinach and set aside for later.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the chopped celery, diced onions, minced garlic, and shredded carrots. Stir occasionally with a wooden spoon to coat the vegetables in oil. Cook for 2–3 minutes, or until the onions become translucent and the mixture releases a fragrant aroma. This step builds the base flavor of your soup, so take your time to let the aromatics soften and mingle.
- Add the Chicken and Broth: Gently add the diced cooked chicken to the pot, stirring to combine it with the softened vegetables. Pour in 4 cups of low-sodium chicken broth and stir again. Season the mixture with salt, pepper, and 1 teaspoon of thyme. Raise the heat slightly and bring the soup to a gentle boil. This will help the flavors meld together and ensure the chicken warms thoroughly.
- Cook the Gnocchi: Once the soup reaches a gentle boil, carefully add 16 ounces of potato gnocchi to the pot. Stir gently to prevent the gnocchi from sticking together or to the bottom of the pot. Allow the soup to return to a boil and cook for 3–4 minutes, or until the gnocchi rises to the surface, indicating it is perfectly cooked. Then, reduce the heat to a low simmer and let it cook for another 10 minutes to allow the flavors to blend deeply.
- Add the Creaminess: Slowly pour in 2 cups of half-and-half while gently stirring the soup to create a smooth, creamy texture. If desired, substitute 1 cup of half-and-half with 1 cup of heavy cream for an even richer consistency. Continue to cook on low heat for 1–2 minutes until the soup reaches a silky, luscious consistency without boiling, which could curdle the cream.
- Incorporate the Spinach: Add the roughly chopped spinach to the pot and stir until it wilts and blends evenly into the soup. Spinach adds freshness, vibrant color, and additional nutrients like iron and vitamins. Let it cook just until tender—overcooking will cause the leaves to lose texture and brightness.
- Taste and Adjust Seasoning: Carefully taste your soup and adjust the seasoning with additional salt and pepper if needed. This step ensures the flavors are balanced and the soup tastes full-bodied.
- Serve and Garnish (Optional): Ladle the soup into bowls, making sure each serving has a generous amount of chicken, gnocchi, and vegetables. Optionally, sprinkle freshly grated Parmesan cheese or a few fresh thyme leaves on top for added flavor and visual appeal. Serve immediately while hot and enjoy a cozy, comforting, protein-rich meal.
Notes
- hicken Options: Use cooked rotisserie chicken for convenience, or poach raw chicken breasts in broth before adding other ingredients.
- Gnocchi Tips: Fresh gnocchi cooks quickly; frozen gnocchi may need an extra minute or two. Avoid over-stirring to prevent them from breaking apart.
- Cream Variation: Substitute half-and-half with heavy cream for a richer texture, or use whole milk for a lighter version.
- Vegetable Substitutions: Swap spinach with kale or Swiss chard; add bell peppers or peas for extra color and nutrients.
- Make-Ahead: Soup can be prepared up to 24 hours in advance. Reheat gently over low heat, stirring to maintain creaminess.
Chef’s Secrets For Ultimate Flavor
To elevate this Chicken Gnocchi Soup, layering flavors is key. Start with aromatics—onion, garlic, celery, and carrots—and sauté until fragrant; this step builds depth.
Use fresh thyme rather than dried if available; its subtle herbal notes enhance the creamy broth.
For extra richness, brown the chicken lightly in olive oil before adding it to the soup.
Finally, stir in cream or half-and-half slowly over low heat to prevent curdling, and finish with fresh spinach to add a pop of color and freshness.
Serving Suggestions For Cozy Meals
This soup pairs beautifully with crusty bread, garlic toast, or warm dinner rolls to soak up the creamy broth.
For a light side, serve with a crisp garden salad tossed in lemon vinaigrette.
Sprinkle grated Parmesan or a few chili flakes on top for added flavor and visual appeal.
It also works perfectly for meal prep—pack in airtight containers for easy lunches or dinners during the week.
A bowl of this soup alone is satisfying, but paired with simple sides, it becomes a full, balanced meal.
Storage Tips For Freshness
Chicken Gnocchi Soup keeps well in the refrigerator for up to 3 days.
Store in airtight containers to preserve flavor and prevent the cream from separating.
For longer storage, freeze in a freezer-safe container for up to 2 months—but leave out the gnocchi if possible and add it fresh when reheating to maintain its soft texture.
When reheating, warm gently over low heat and stir frequently to prevent the cream from curdling or the gnocchi from sticking together.
Frequently Asked Questions
1. Can I use raw chicken instead of cooked?
Yes! You can poach raw chicken breasts in the broth until fully cooked, then shred or dice them before continuing with the recipe. This method also infuses the broth with extra chicken flavor.
2. Can I make this soup vegetarian?
Absolutely. Substitute the chicken with tofu, tempeh, or a mix of hearty vegetables like mushrooms, zucchini, and beans. Use vegetable broth instead of chicken broth to keep the flavors rich.
3. What type of gnocchi works best?
Fresh potato gnocchi is ideal for soft, pillowy results, but frozen gnocchi works as well. Avoid pre-cooked or overly firm gnocchi, as it may break down when simmering.
4. How can I make it creamier without extra fat?
Use low-fat half-and-half or milk and add a small dollop of Greek yogurt at the end for creaminess. Stir gently over low heat to avoid curdling.
5. Can I prepare this soup ahead of time?
Yes! Make the soup up to 24 hours in advance and store it in the refrigerator. Reheat gently over low heat, adding gnocchi fresh if you want to preserve its soft texture and prevent overcooking.
