I’ve spent years perfecting my chicken gnocchi soup, and I’m convinced this version hits all the right notes. Tender chicken, pillowy gnocchi, and a creamy broth come together with fresh veggies for a bowl that’s both comforting and satisfying. But the real secret lies in how the flavors meld—just when you think it can’t get better, a final touch takes it over the top. Trust me, you’ll want to see how it’s done.
Recipe
This Chicken Gnocchi Soup is hands-down the coziest, most comforting bowl you’ll ever make at home—it’s like a hug in a pot. What makes it special? Perfectly pillowy gnocchi simmered in a creamy, herb-infused broth with tender chicken bites and a medley of fresh veggies.
Every spoonful is rich, velvety, and packed with flavor, guaranteed to make your taste buds sing. I’ve made this recipe countless times, and it’s always a crowd-pleaser—even my pickiest eater craves it.
It’s hearty enough to stand alone as a meal but also pairs beautifully with a crusty piece of bread for dipping. Trust me, once you try it, you’ll be adding it to your regular rotation. Ready to whip up something unforgettable? Let’s get cooking!
Ingredients
This cozy chicken gnocchi soup relies on a few key ingredients to build rich, comforting flavor. Fresh herbs and quality gnocchi make all the difference—don’t skimp! Here’s what you’ll need, with smart swaps where you can bend the rules:
Soup Base:
- Olive oil – A good glug for sautéing; butter works too, but oil won’t burn as easily.
- Yellow onion + garlic – Non-negotiables for depth. Fresh garlic only—powder won’t cut it here.
- Carrots + celery – Adds sweetness and earthiness. Swap in parsnips for a twist.
- All-purpose flour – Essential for thickening. For gluten-free, use a 1:1 GF blend.
Liquid & Protein:
- Chicken broth – Homemade or low-sodium store-bought. Vegetable broth works in a pinch.
- Heavy cream – For luxe silkiness. Half-and-half *can* sub, but the soup won’t be as velvety.
- Cooked chicken – Rotisserie chicken saves time, but poached thighs add richer flavor.
Star Players:
- Gnocchi – Shelf-stable or fresh (look in the refrigerated aisle). Potato-based holds texture better than cauliflower versions.
- Baby spinach – Wilts perfectly. Kale works but needs longer to soften.
Flavor Boosters:
- Fresh thyme + rosemary – Dried herbs lose their punch; use 1 tsp dried per 1 tbsp fresh if needed.
- Parmesan cheese – Freshly grated melts smoother than pre-shredded (which contains anti-caking agents).
- Salt + black pepper – Season in layers—taste as you go!
Pro Tip: Garnish with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish.
How to Make the Best Creamy Chicken Gnocchi Soup
1. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, and chopped celery. Cook until softened (about 5 minutes).
This builds the flavor base for the soup.
2. Cook the chicken
Add diced chicken breast to the pot and cook until no longer pink (about 6-8 minutes). Season with salt and pepper.
Pro tip: Pat the chicken dry before cooking for better browning.
3. Add vegetables and broth
Stir in sliced carrots and pour in chicken broth. Bring to a simmer and cook until carrots are tender (about 10 minutes).
Watch out: Don’t boil too vigorously—gentle simmering keeps flavors intact.
4. Incorporate gnocchi
Add store-bought or homemade gnocchi to the pot. Cook according to package instructions (usually 2-3 minutes).
Overcooking makes them mushy, so time it carefully.
5. Make it creamy
Reduce heat to low and stir in heavy cream or half-and-half. For a lighter version, use whole milk.
Pro tip: Temper the cream by adding a little hot broth first to prevent curdling.
6. Finish with spinach
Add fresh spinach and stir until wilted (about 1-2 minutes).
If using frozen spinach, thaw and squeeze out excess water first.
7. Adjust seasoning
Taste and adjust salt, pepper, and herbs (like thyme or parsley).
A splash of lemon juice brightens the flavors.
8. Serve immediately
Ladle into bowls and garnish with grated Parmesan.
Best enjoyed fresh—gnocchi softens over time.
Flexibility:
- Swap chicken for turkey or mushrooms for a vegetarian twist.
- Use frozen gnocchi if fresh isn’t available—no need to thaw.
- Store leftovers in the fridge for up to 2 days (reheat gently to avoid separating).
Nutrition
This homemade chicken gnocchi soup is a hearty and comforting dish. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Cholesterol | 65 mg |
| Sodium | 850 mg |
| Total Carbs | 28 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 22 g |
Chef Tips
While preparing this dish, I’ve found that using fresh herbs like thyme or parsley enhances the flavor considerably. Don’t overcook the gnocchi; add it last to keep it tender.
Use homemade or low-sodium chicken broth for better control of seasoning. A splash of heavy cream creates a richer texture.
To save time, shred rotisserie chicken. Garnish with grated Parmesan for an extra layer of flavor.
