Chicken Gnocchi Soup

There’s something quietly magical about a pot of Chicken Gnocchi Soup simmering on the stove—the kind of scent that wraps around you like a cozy blanket on a chilly evening. I remember my grandma’s kitchen on a Sunday afternoon, the air thick with garlic and the soft clink of bowls as family gathered to share a bowlful of warmth. This recipe became my own version of comfort, creamy and hearty without feeling heavy. If you’ve ever compared it to a good Chicken Noodle Soup but wished for a touch more indulgence, you’ve found a kindred spirit. The gnocchi soaks up the aromatics, the chicken stays tender, and every spoonful tastes like a hug. I’ve cooked this countless times and it never fails to make the kitchen feel like home. This dish is a lifesaver on busy nights too—fewer dishes, big flavor, and it’s still friendly for kids who love something creamy and comforting.

What is chicken gnocchi soup?

Think of Chicken Gnocchi Soup as a comforting, Italian-inspired stew where pillow-soft potato gnocchi meets shredded chicken, a garden of vegetables, and a generous scoop of creaminess. It’s essentially a cozy soup that borrows the heft of a chowder and the brightness of a well-made stock. The name says it all: gnocchi—little clouds of potato dumplings—are the star here, soaking up every drop of flavorful broth. My take on it keeps the balance bright with herbs, a touch of garlic, and a final splash of cream that doesn’t overpower the dish. It’s convenient enough for weeknights, but elegant enough to serve to guests with crusty bread and a simple salad. If you’ve ever had a creamy chicken soup and wished for a slightly more satisfying texture, Chicken Gnocchi Soup delivers that velvety bite without tipping into heaviness.

How do I make chicken gnocchi soup?

Quick Overview

Start with a savory soffrito of onions, garlic, and a little olive oil. Then build a cozy broth with chicken stock, carrots, and celery. Shred some cooked chicken, stir in potato gnocchi, and let everything simmer until the gnocchi are tender. Stir in spinach for color and a gentle green lift, then finish with cream and Parmesan. The result is a pot that looks and feels luxurious, yet the steps are friendly enough for a novice who has a trusty soup pot on the stove. The best part? It comes together in under an hour, with ingredients you likely already have in the fridge. This Chicken Gnocchi Soup isn’t just dinner—it’s a warm memory in a bowl.

Ingredients

For the Main Broth:
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 6 cups chicken stock (stock or low-sodium)
– 1 teaspoon dried thyme or a few sprigs of fresh thyme
– Salt and pepper to taste

For the Filling:
– 2 cups cooked chicken, shredded ( leftovers work great )
– 1 cup potato gnocchi (fresh or frozen, not the dried long shape)
– 2 cups fresh spinach, roughly chopped (optional: kale for a heartier bite)

For the Finish (Glaze):
– 1/2 cup heavy cream or half-and-half (adjust for lighter version)
– 1/2 cup grated Parmesan cheese
– Fresh lemon juice, a teaspoon (optional, brightens the soup)
– Salt and pepper to taste

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Warm a large, sturdy pot over medium heat. Add the olive oil and let it shimmer. I always start with a gentle bloom of onion—you want it to become translucent and sweet, not browned. If you like a little extra depth, toss in a pinch of Red Pepper flakes for a gentle kick.

Step 2: Mix Dry Ingredients

There aren’t many dry ingredients here, but I do like to have the thyme measured and ready. If you’re using dried thyme, remember a pinch goes a long way. Too much heat will steal its aroma, so add it with the stock to bloom as the pot simmers.

Step 3: Mix Wet Ingredients

Garlic goes in after the onions soften, letting it become fragrant but not scorched. I’ll sometimes splash a splash of white wine here for brightness, letting it reduce a minute or two before adding the stock. If you don’t want alcohol, skip it and go straight to stock. The goal is a fragrant base that tastes like it came from a slow simmer, not a rushed weeknight boil.

Step 4: Combine

Pour in the chicken stock, bring to a gentle simmer, then add the carrots and celery. Let everything simmer until the vegetables are just tender and the flavors have mingled—usually about 10 minutes. Now would be the moment to pull any leftover chicken you might have into shreds; it’ll soak up the broth like it’s been marinating in flavor all day.

Step 5: Prepare Filling

Stir in the shredded chicken and the gnocchi. Gnocchi cooks quickly; if you’re using fresh gnocchi it’ll only need 3–4 minutes, frozen 5–6 minutes. You’ll know it’s ready when the gnocchi float to the top and start to become tender. If you like a little extra heft, add the greens at this stage so they wilt just enough without getting soggy.

Step 6: Layer & Swirl

Reduce the heat to a gentle simmer and stir in the spinach. This is where the soup wakes up—bright green leaves against the creamy backdrop. Now, whisk in the heavy cream (or half-and-half) slowly, so you don’t split the soup. A little Parmesan goes a long way for savoriness, so sprinkle in a modest handful and taste before you go any further. If you’re feeling fancy, a tiny squeeze of lemon can brighten all those warm flavors without turning the soup tart.

Step 7: Bake

There’s no baking required for this soup, but if you’re topping bowls for a special dinner, you can finish with a quick broil: sprinkle a little extra Parmesan on top of each bowl and broil for 1–2 minutes until the cheese just browns. Keep a close eye—broilers are fast. This is optional but adds a little toasty, nutty aroma and a pretty, appetizing crust on each serving.

Step 8: Cool & Glaze

Let the pot rest for a minute; this gives the flavors a last chance to mingle. If you added lemon, check the balance and adjust with a touch more salt or pepper. The “glaze” here is really just a gentle cream finish and a powdering of Parmesan. If you want a sweeter, lighter finish, you can swirl in a tiny amount of olive oil and a pinch of paprika for color.

Step 9: Slice & Serve

Ladle into warm bowls, ensuring you get a nice mix of broth, gnocchi, chicken, and greens in every spoon. A crack of black pepper and a tiny drizzle of olive oil elevate the aroma. Serve with crusty bread or garlic knots, and a simple salad on the side if you’re feeling extra. My family loves a little squeeze of lemon on the table for those who want a brighter finish.

What to Serve It With

This Chicken Gnocchi Soup is the kind of dish that shines with a few sturdy, cozy sides. I always reach for something crusty to dunk—think a warm baguette or sourdough loaf. A light green salad with a lemony vinaigrette keeps the meal balanced, especially if you’ve loaded the soup with cream. If you’re serving this as a weekend dinner, a simple antipasto platter with olives, roasted peppers, and prosciutto complements the richness nicely. For a brunch-friendly version, you can ladle smaller portions into mugs or small bowls and add a poached egg on top per plate for extra richness. This is one of those recipes that plays well with what you have in the fridge, so don’t stress about exact quantities—taste as you go and let your intuition guide you.

For Breakfast: Serve with a light, hearty bread slice and a soft-boiled egg on the side. A tiny spoonful of herb butter melted on top of the bread makes mornings feel special.

For Brunch: A rustic bowl of Chicken Gnocchi Soup with a crisp, herb-heavy salad and a sparkling water with lemon is a bright, satisfying brunch plate.

As Dessert: Not applicable, but you can offer a crunchy biscotti or a lemon shortbread alongside as a final bite if you want something sweet after a bowl of soup.

For Cozy Snacks: This soup pairs perfectly with a warm blanket and a quiet movie. Keep the bowls small and let everyone top with extra Parmesan or a drizzle of cream for a little personal touch.

Top Tips for Perfecting Your Chicken Gnocchi Soup

Here are practical tips that come from years of cooking this exact dish and listening to family feedback.

Zucchini Prep: If you want to add a touch of green zucchini, grate it finely and squeeze out the moisture between clean towels before you stir it in. It adds a gentle sweetness and extra color, but moisture can thin the broth, so dry it well. If you don’t want to add it, the soup will still be delicious without.

Mixing Advice: Don’t overwork the gnocchi when you stir it in. Gnocchi is delicate and absorbs broth quickly. A gentle fold is all you need. If you over-stir, it can become gluey. Let the gnocchi cook undisturbed for a couple of minutes, then gently stir again.

Swirl Customization: The finish is where you can make this your own. A swirl of cream and a shower of Parmesan is classic. For a fresh twist, add a teaspoon of pesto to the surface of each bowl or a light lemon oil drizzle to brighten the dish—just a kiss of brightness, not a floodlight.

Ingredient Swaps: Spinach is traditional, but kale works beautifully too. If you want to cut dairy, use half-and-half with a splash of milk, or swap in a dollop of Greek yogurt off the heat. For a lighter version, substitute a low-fat milk and skip the cream entirely, relying on the stock’s richness plus a touch of olive oil to finish.

Baking Tips: If you’re a fan of a toasty top, you can sprinkle Parmesan on bowls and broil for a minute as described. Watch closely so the cheese browns but doesn’t burn. If you prefer, skip the broil entirely and keep the soup creamy and smooth.

Glaze Variations: The “glaze” here is really the finishing touch. Try a light drizzle of truffle oil for a restaurant-like aroma, or dust with smoked paprika for a warm, earthy glow. If you’re serving kids, you might skip the bold accents and keep it simple with extra Parmesan.

I’ve learned that a small tweak—like a squeeze of lemon at the end or a little extra thyme near the start—can shift the entire mood of the dish. Trust me on this one: taste as you go, and lean into what your family loves. This Chicken Gnocchi Soup is forgiving and welcoming, just like a good conversation with a dear friend.

Storing and Reheating Tips

Chicken Gnocchi Soup stores well, which is perfect for make-ahead meals or Sunday lunches you pull from the fridge during the week. Here are practical guidelines that have served me well.

Room Temperature: Don’t leave soup out for more than two hours. If you’ve kept it warm on the stove, turn the heat down low after serving and reheat gently.

Refrigerator Storage: Transfer leftovers to an airtight container within two hours of cooking. It will keep for 3–4 days. Reheat gently on the stove over low heat, stirring occasionally, until steaming. If the soup seems thick, add a splash of stock or water to loosen.

Freezer Instructions: Freezing gnocchi in soup isn’t ideal for texture, but if you’re freezing for later, freeze the soup without the cream and add the cream after reheating. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating on the stove.

Glaze Timing Advice: If you froze the soup, wait to add any cream until you reheat and re-balance the broth. Cream can separate with prolonged freezing, so add it at the end for best texture.

When you reheat, do it gently so the gnocchi doesn’t turn to mush and the spinach stays vibrant. A little extra Parmesan stirred in at the end can re-bind the tenderness beautifully.

Frequently Asked Questions

Final Thoughts

Chicken Gnocchi Soup has become a staple in my kitchen because it checks so many boxes at once: it’s comforting, versatile, and incredibly forgiving. It tastes like something you’d order at a cozy Italian bistro, yet you can pull it together with pantry staples. I’ve fed this to friends who were sick, to neighbors who dropped by for a quick hello, and to my own kids who always ask for seconds. The aroma alone draws people into the kitchen, and the first spoonful invites them to settle in for awhile. If you’re craving something creamy and satisfying, this is your recipe. Don’t be afraid to tailor it to your family—add a pinch of saffron for a special note, swap in kale for spinach, or finish with a lemon wedge for brightness. I’d love to hear how yours turns out, and which tweaks your crew loved most. Happy cooking, friends—this Chicken Gnocchi Soup is a little piece of home in a bowl, and I can’t wait for you to taste it.

Chicken Gnocchi Soup

A creamy and comforting chicken gnocchi soup, perfect for a chilly evening.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts cooked and shredded
• 1 tablespoon olive oil
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 4 cloves garlic minced
• 6 cups chicken broth
• 1 cup heavy cream
• 16 ounces gnocchi store-bought or homemade
• 2 cups baby spinach
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes optional
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

 

Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and bring to a simmer. Add the shredded cooked chicken, dried thyme, red pepper flakes (if using), salt, and black pepper.
• Stir in the heavy cream and bring the soup back to a gentle simmer.
• Add the gnocchi to the pot and cook according to package directions, usually about 3-5 minutes, until they float to the surface.
• Stir in the baby spinach and cook until wilted, about 1-2 minutes.
• Taste and adjust seasoning as needed. Serve hot.

Notes

This soup is even better the next day! Feel free to add other vegetables like peas or mushrooms.