Easy Chicken Gnocchi Soup is a combination of potato gnocchi, carrots, celery, garlic, spinach, and tender chicken in a creamy, seasoned broth.
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I still remember the first time I made this Easy Chicken Gnocchi Soup: a cold evening, a tired crew of kids, and one pot that somehow solved dinner and lifted moods. It’s a cozy, creamy soup that combines pillowy potato gnocchi, tender shredded chicken, carrots, celery, garlic, and bright spinach in a lightly seasoned broth—comfort food that comes together fast when you want a satisfying weeknight meal. If you like hearty, one-pot dinners similar to classics like chicken and dumplings, this soup will fit right into your rotation: chicken and dumplings recipe.
Why you’ll love this dish
This soup hits a lot of home-cooking sweet spots: it’s quick, forgiving, and loved by kids and adults alike. Store-bought potato gnocchi cuts down prep time, while the roux-and-broth method delivers a silky, comforting base without feeling too heavy. Make it on a busy weeknight, bring it to a winter potluck, or serve it when someone’s feeling under the weather—its gentle flavors and soft textures are instantly soothing.
“The gnocchi gives this soup a pillowy, almost dumpling-like comfort—simple, fast, and endlessly comforting.”
How this recipe comes together
Start by building flavor: sweat onions, carrots and celery, then add garlic and herbs. Make a quick roux with butter and flour, stir in hot chicken stock, and simmer until it’s slightly thickened. Add shredded cooked chicken and gnocchi; cook briefly so the gnocchi stays pillowy. Finish with spinach and cream to brighten and enrich the broth. Finally, season to taste and serve with a grating of Parmesan.
What you’ll need
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 1 lb (450 g) cooked chicken, shredded or diced (rotisserie works great)
- 2 tbsp olive oil or 2 tbsp butter
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups (1 L) low-sodium chicken broth
- 1 cup (240 ml) heavy cream or half-and-half (see notes for dairy-free)
- 3 cups fresh baby spinach (or 2 cups packed chopped spinach)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan and red pepper flakes for serving (optional)
Substitutions/notes:
- For a lighter finish, use half-and-half instead of heavy cream. For dairy-free, try canned coconut milk plus a splash of lemon and a tablespoon of blended cashews for creaminess.
- If you prefer beefy soups, you might also enjoy variations like this hearty beef barley soup for another comforting option.
Step-by-step instructions
- Prep: Chop the onion, carrots, and celery. Mince garlic. Shred cooked chicken and measure gnocchi.
- Sauté aromatics: In a large pot, heat olive oil or 2 tbsp butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.
- Add garlic and herbs: Stir in garlic and thyme and cook 30 seconds until fragrant.
- Make the roux: Push veggies to the side, add 3 tbsp butter, let melt, then sprinkle in 3 tbsp flour. Stir constantly for 1–2 minutes to cook the raw flour taste.
- Add broth: Gradually whisk in the warm chicken broth to avoid lumps. Add the bay leaf. Bring to a simmer and cook 5–7 minutes until slightly thickened.
- Add chicken and gnocchi: Stir in cooked chicken and gnocchi. Simmer according to package directions (typically 2–4 minutes) until gnocchi are tender and begin to float.
- Finish with greens and cream: Reduce heat to low. Stir in spinach and heavy cream. Heat gently—do not boil—until spinach wilts and soup is heated through.
- Season and serve: Remove bay leaf, taste for salt and pepper, and garnish with grated Parmesan and red pepper flakes if desired.
Best ways to enjoy it
Serve in warm bowls with crusty bread to soak up the creamy broth. A simple green salad or roasted broccoli makes a crisp side. For a cozy family meal, top with extra grated Parmesan and offer crusty garlic bread. If you want a lighter pairing, a crisp, acidic salad with lemon vinaigrette cuts through the creaminess nicely.
How to store & freeze
- Refrigerate: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
- Freeze: Creamy soups with gnocchi often change texture when frozen. For best results, freeze the soup base (without gnocchi) for up to 3 months. Thaw, reheat, then cook fresh gnocchi in boiling water and add to the warmed soup. If you freeze the complete soup, expect a softer gnocchi after reheating—still tasty, but different.
- Reheating: Reheat gently on the stovetop over low heat to prevent splitting. If using microwave, warm in short intervals and stir to distribute heat. Always bring leftovers to at least 165°F (74°C) before serving.
Pro chef tips
- Use warm broth when making the roux-to-broth step to help everything emulsify smoothly and avoid lumps.
- Don’t overcook gnocchi: they only need a few minutes; over-boiling makes them gummy. Add them toward the end.
- Add delicate greens at the last moment so they keep color and texture.
- For deeper chicken flavor, sear boneless chicken thighs first, then shred; or use a rotisserie chicken for speed and convenience—similar to many one-pot recipes like this one-pot chicken and rice approach.
- If your soup is too thin, reduce it uncovered for a few minutes; if too thick, thin with a splash of broth or water.
Creative twists
- Mushroom and sage: Sauté sliced cremini mushrooms and a pinch of fresh sage with the aromatics for an earthy spin.
- Pesto finish: Stir a spoonful of basil pesto into bowls before serving for bright herbal flavor.
- Vegetarian: Omit chicken and add cannellini beans or chickpeas for protein. Use vegetable broth instead of chicken broth.
- Spicy Italian: Swap thyme for Italian seasoning and add spicy Italian sausage or red pepper flakes.
- Dairy-free: Use full-fat coconut milk and a tablespoon of cashew butter to mimic richness.
Common questions
Q: Can I use frozen gnocchi?
A: Yes—add frozen gnocchi directly to the simmering soup and cook an extra minute or two following the package timing.
Q: Can I use rotisserie chicken or leftover roast chicken?
A: Absolutely. Rotisserie is a great shortcut—shred it and add toward the end to heat through.
Q: Will the cream separate if I reheat leftovers?
A: Cream can separate if boiled or reheated too aggressively. Reheat gently over low heat and stir; if separation occurs, whisk in a small splash of cold cream or milk off heat to bring it back together.
Q: How long does it take to make from start to finish?
A: About 30–40 minutes total with pre-cooked chicken. If you cook chicken from raw, add 15–20 minutes more.
Q: Can I prep this ahead for a party?
A: You can prepare the base (veggies, roux, and broth, plus shredded chicken) a day ahead. Reheat, add gnocchi and spinach just before serving.
Conclusion
If you want a close take on a beloved copycat, compare this pantry-friendly version with a popular blogger’s take at Chicken Gnocchi Soup (Better Than Olive Garden) to see another approach to texture and seasoning. For a slightly different recipe and plating ideas, check out this vibrant rendition at Delicious Chicken and Gnocchi Soup Recipe. And if you enjoy step-by-step visual guides, this photo-forward story walks through the process nicely: Chicken Gnocchi Soup – Small Town Woman.
Easy Chicken Gnocchi Soup
Ingredients
Method
- Chop the onion, carrots, and celery. Mince garlic. Shred cooked chicken and measure gnocchi.
- In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 6-8 minutes.
- Stir in garlic and thyme and cook for 30 seconds until fragrant.
- Push veggies to the side, add butter, let melt, then sprinkle in flour. Stir constantly for 1-2 minutes to cook the raw flour taste.
- Gradually whisk in the warm chicken broth to avoid lumps. Add bay leaf. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
- Stir in cooked chicken and gnocchi. Simmer according to package directions (typically 2-4 minutes) until gnocchi are tender and begin to float.
- Reduce heat to low. Stir in spinach and heavy cream. Heat gently—do not boil—until spinach wilts and soup is heated through.
- Remove bay leaf, taste for salt and pepper, and garnish with grated Parmesan and red pepper flakes if desired.
