There are some dishes that just feel like a warm hug in a bowl, and for me, that’s absolutely Chicken Gnocchi Soup. It’s the kind of meal that instantly transports me back to chilly evenings at my grandma’s house, the aroma wafting from her kitchen promising pure comfort. It’s rich, creamy, packed with tender chicken, soft little gnocchi dumplings, and a hint of greens that makes it feel surprisingly wholesome. Honestly, if you’ve ever loved Olive Garden’s version, get ready, because this homemade chicken gnocchi soup is so much better – you control the quality of ingredients, and it has this beautiful depth of flavor that you just can’t replicate in a restaurant. This recipe is my absolute lifesaver on busy weeknights when I need something satisfying and delicious without spending hours slaving away. My kids, who can be notoriously picky, devour this every single time. It’s pure magic!
What is chicken gnocchi soup?
So, what exactly *is* Chicken Gnocchi Soup? At its heart, it’s a creamy, flavorful soup featuring tender chunks of chicken and soft, pillowy gnocchi. Think of it as a hearty, comforting embrace that’s both substantial enough for a main meal and delightfully light due to the delicate gnocchi. The “gnocchi” part refers to those delightful little dumplings, typically made from potato, flour, and egg, that soak up the soup’s incredible broth like tiny sponges. It’s not just a soup; it’s a whole experience. We’re talking a velvety, herb-infused broth that’s both savory and a little bit luxurious, studded with those familiar Italian dumplings and savory chicken. It’s essentially a bowl of pure, unadulterated comfort food that hits all the right notes.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll absolutely adore this chicken gnocchi soup? First off, the FLAVOR is just out of this world. It’s a beautiful balance of savory chicken, aromatic herbs like thyme and rosemary, a touch of garlic, and that wonderfully creamy, luscious broth. It’s deeply satisfying without being heavy. Then there’s the SIMPLICITY. I know, “creamy soup” can sometimes sound intimidating, but trust me, this is surprisingly straightforward. I’ve streamlined the process so you can have this on the table in under an hour, even on a crazy Tuesday. It uses ingredients you likely already have or can grab easily from the grocery store, making it super COST-EFFICIENT. No fancy, expensive items needed here! And the VERSATILITY is fantastic. You can easily swap out the vegetables, add a pinch of red pepper flakes for a little heat, or even use different types of gnocchi if you find them. What I love most about this specific recipe is that it tastes like it simmered for hours, but it comes together so quickly. It’s the perfect answer for those moments when you’re craving something truly comforting, whether it’s a gloomy day or you just need a little pick-me-up. It reminds me a bit of my Creamy Chicken Noodle Soup recipe, but with that delightful chewy texture from the gnocchi!
How do I make chicken gnocchi soup?
Quick Overview
This recipe is all about building layers of flavor quickly and efficiently. We’ll start by sautéing aromatics, then adding chicken broth and tender chicken, finishing with cream, spinach, and those irresistible store-bought gnocchi. The magic happens when the gnocchi cook right in the soup, becoming perfectly tender and absorbing all those wonderful flavors. It’s a fuss-free method that delivers maximum comfort and deliciousness with minimal effort. You’ll be amazed at how simple it is to achieve such a rich and satisfying soup.
Ingredients
For the Savory Base:
* 1 tablespoon olive oil: Good quality olive oil makes a difference here, giving a nice foundation.
* 1 large yellow onion, chopped: Sweetens as it cooks, forming the base of our flavor.
* 2 carrots, peeled and diced: Adds sweetness and a lovely color.
* 2 celery stalks, diced: For that classic aromatic trio with onion and carrot.
* 3 cloves garlic, minced: You can never have too much garlic, right? Adds a pungent kick.
* 1 teaspoon dried thyme: A must for that earthy, comforting flavor.
* 1/2 teaspoon dried rosemary, crushed: Adds a slightly piney, fragrant note.
* 1/4 teaspoon black pepper, plus more to taste: Freshly ground is always best!
* 1/4 teaspoon salt, plus more to taste: Start with a little, you can always add more at the end.
For the Creamy Broth:
* 6 cups low-sodium chicken broth: Using low-sodium gives you more control over the saltiness. Good quality broth really shines here.
* 2 cups cooked Shredded Chicken: Rotisserie chicken is a lifesaver for this! Or just boil and shred a couple of chicken breasts.
* 1 cup half-and-half or heavy cream: For that luxurious, velvety finish. Half-and-half is a bit lighter, while heavy cream makes it extra decadent.
* 1 cup baby spinach: Wilts down beautifully and adds a touch of freshness and nutrition.
For the Gnocchi:
* 1 (16-ounce) package potato gnocchi: The store-bought kind is perfectly fine and makes this a weeknight wonder! Make sure they are shelf-stable or refrigerated.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large pot or Dutch Oven. We’re going to heat up about a tablespoon of olive oil over medium heat. Let it get nice and warm, but not smoking. This is where the magic begins, building our flavor base.
Step 2: Mix Dry Ingredients
This step isn’t about mixing dry ingredients together beforehand, but rather adding them to the pot to sauté. Once the oil is warm, toss in your chopped onion, diced carrots, and diced celery. Let them cook for about 5-7 minutes, stirring occasionally, until they start to soften and the onion looks translucent. Then, add your minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir it all around for about another minute until it’s fragrant. You’ll know it’s ready when your kitchen starts smelling like pure comfort!
Step 3: Mix Wet Ingredients
Now, it’s time to add the liquids. Pour in your 6 cups of chicken broth. Give it a good stir, making sure to scrape up any little bits that might be stuck to the bottom of the pot – that’s where a lot of flavor hides! Bring this mixture to a gentle simmer over medium-high heat.
Step 4: Combine
Once the broth is simmering, add your 2 cups of cooked shredded chicken. Stir it in well. Let the soup simmer gently for about 10-15 minutes. This allows the flavors to meld together beautifully and ensures the chicken is heated through. It’s during this simmering time that the broth really starts to develop its depth.
Step 5: Prepare Filling
While the soup is simmering, take a moment to prepare the finishing touches. You’ll want your shredded chicken ready, and if you’re using fresh spinach, give it a quick rinse. This step is less about “preparing” a filling and more about having everything ready to go for the final, glorious assembly.
Step 6: Layer & Swirl
This is where things get exciting! Reduce the heat to low. Pour in your 1 cup of half-and-half or heavy cream. Stir it gently until it’s fully incorporated and the soup takes on a beautiful, creamy hue. Now, add your 1 cup of baby spinach. It will look like a lot, but don’t worry, it wilts down super fast. Stir it in and watch it disappear into the soup. Finally, it’s time for the stars of the show: the gnocchi! Add the entire package of potato gnocchi to the pot. Stir gently to make sure they’re submerged.
Step 7: Bake
We’re not actually baking this soup in the oven, but rather letting it simmer gently on the stovetop. Keep the soup on low heat and let it simmer for another 5-7 minutes, or until the gnocchi have floated to the surface and are tender. Be careful not to boil it vigorously after adding the cream, as it can sometimes separate. Just a gentle, happy simmer is perfect.
Step 8: Cool & Glaze
The “glaze” in this context isn’t a literal glaze like you’d put on a cake, but rather the final creamy coating that the gnocchi and chicken are enveloped in. Once the gnocchi are cooked and the spinach has wilted, your soup is ready. Taste and adjust seasonings – a little more salt or pepper might be needed depending on your broth and personal preference. The soup should be thick and luscious.
Step 9: Slice & Serve
Ladle the hot, creamy chicken gnocchi soup into bowls. I love to garnish it with a little extra sprinkle of fresh thyme or a crack of black pepper if I’m feeling fancy. Serve immediately while it’s piping hot and wonderfully comforting. This soup is best enjoyed fresh!
What to Serve It With
This chicken gnocchi soup is such a complete meal on its own, but if you’re looking to round out your meal or serve it for a special occasion, here are some of my favorite pairings. For BREAKFAST, which I know sounds a bit unusual but is totally delicious for a hearty weekend start, a small bowl with a side of crusty, buttered toast for dipping is pure heaven. You could even top it with a perfectly poached egg for extra richness. For BRUNCH, I love serving it alongside a simple green salad with a light vinaigrette to cut through the creaminess. A good quality crusty bread or some mini dinner rolls are also essential for soaking up every last drop of that amazing broth. As a starter for DESSERT, this soup is surprisingly elegant. It’s rich enough to feel decadent but not so heavy that it ruins your appetite for whatever comes next. And for COZY SNACKS, honestly, just a big bowl of this with some crackers or a side of garlic bread is all you need to feel utterly content and warm. My family always asks for extra bread for “sauce dipping,” which I totally encourage!
Top Tips for Perfecting Your Chicken Gnocchi Soup
I’ve made this chicken gnocchi soup more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. When it comes to the vegetables, don’t rush the sautéing. Letting the onions, carrots, and celery soften and become slightly sweet is crucial for building a deep flavor base. I always make sure they’re tender before moving on. For the chicken, using pre-cooked chicken like rotisserie chicken is a game-changer for busy nights. If you’re shredding your own, make sure it’s fully cooked and tender. I’ve found that adding the cream *after* the main simmering stage is key to preventing it from curdling; keep the heat on low when you stir it in. And speaking of the gnocchi, the trick is to add them towards the end. They cook really quickly, and you don’t want them to get mushy. They should be tender but still have a slight bite. If you’re a fan of a thicker soup, you can mash a few of the cooked gnocchi against the side of the pot before adding the cream, or even stir in a tablespoon or two of flour with the sautéed vegetables before adding the broth (though this recipe usually doesn’t need it). I’ve tested this with almond milk and it actually made it even creamier, but some people find it adds a slight nutty flavor. For a dairy-free version, a good quality full-fat coconut milk can work, but it will definitely change the flavor profile. If you find your soup isn’t quite rich enough, a small knob of butter stirred in at the end can add a wonderful sheen and extra richness. Remember to taste and season as you go! Broth can vary a lot in saltiness, so adding salt and pepper at the end is your best bet for perfect flavor.
Storing and Reheating Tips
This chicken gnocchi soup is fantastic for leftovers, which is music to my ears on busy days! If you have any that is, which is rare in my house! Store any cooled soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb liquid, so it might thicken up a bit. When you’re ready to reheat, the best method is on the stovetop over low heat. Stir it gently, and if it’s too thick, you can add a splash of chicken broth or milk to reach your desired consistency. Avoid microwaving if you can, as it can sometimes make the gnocchi a bit too chewy. I haven’t tried freezing this soup because I worry about the texture of the gnocchi and cream after thawing, but if you wanted to try, I’d suggest cooking the gnocchi separately and adding them when reheating. For the glaze, there isn’t a separate glaze in this recipe, but the creamy broth itself is what coats everything beautifully. Just ensure your soup is fully cooled before refrigerating.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chicken gnocchi soup recipe! It’s more than just a meal; it’s a bowl of pure comfort, a taste of home, and proof that delicious, satisfying food doesn’t need to be complicated. I truly hope you give this a try, especially on those days when you just need a little something warm and good. It’s a recipe that’s been tested and re-tested, loved by my family, and I’m so excited for you to experience it too. If you end up making it, please let me know how it turned out in the comments below! I’d love to hear your variations or any special family traditions you add. And if you enjoyed this, you might also love my creamy tomato basil soup recipe for another comforting classic! Happy cooking!
Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 0.5 cup carrots diced
- 0.5 cup celery stalks diced
- 0.5 cup onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 1 teaspoon salt
- 17 ounces gnocchi store-bought or homemade
- 5 ounces baby spinach
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream, thyme, salt, and pepper. Add the cooked chicken back into the pot.
- Add the gnocchi and cook according to package directions, usually until they float to the surface (about 3-5 minutes).
- Stir in the spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning as needed. Serve hot.
