There’s nothing quite like a bowl of rich, creamy soup to warm you up from the inside out. This Chicken Gnocchi Soup is the ultimate comfort food, blending tender chicken, pillowy gnocchi, and fresh spinach in a luxuriously creamy broth. Forget the restaurant version; this homemade recipe is more flavorful, perfectly seasoned, and surprisingly simple to make right in your own kitchen. It’s a guaranteed family favorite that feels indulgent yet comes together in under an hour.
We’ve perfected this recipe to ensure it’s not just another soup, but an experience. It’s the perfect answer to a chilly evening, a busy weeknight, or whenever you crave a comforting meal that tastes like it simmered for hours. So, grab your favorite pot, and let’s make the best soup you’ll have all year.
Why This Is The Best Chicken Gnocchi Soup Recipe
This isn’t just any Chicken Gnocchi Soup; it’s a recipe crafted for maximum flavor and effortless preparation. What sets it apart is the perfect balance of creamy texture without being overly heavy. We build a savory foundation with a classic mirepoix (onions, carrots, and celery), then enrich it with garlic, thyme, and a splash of heavy cream for that velvety finish. The potato gnocchi cooks directly in the soup, absorbing all the delicious flavors and making this a convenient one-pot meal.
Unlike some recipes that can be bland, this one is layered with savory notes that make every spoonful absolutely irresistible. It’s a foolproof recipe designed for enthusiastic home cooks who appreciate gourmet flavor without the fuss.
Key Ingredients for Success
The magic of this soup lies in using simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece:
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly. We’ll cook and shred them for the perfect texture.
- Gnocchi: Shelf-stable or refrigerated potato gnocchi are key. They are soft, pillowy, and cook up beautifully in the soup.
- Mirepoix: A blend of finely diced onion, carrots, and celery creates the aromatic flavor base.
- Garlic: Freshly minced garlic is a must for the best flavor.
- Chicken Broth: A quality chicken broth or stock serves as the soup’s savory liquid foundation.
- Heavy Cream: This is the secret to the soup’s signature rich and creamy consistency.
- Spinach: Fresh spinach is stirred in at the end, adding a touch of color, nutrients, and freshness.
- Herbs: Dried thyme and a bay leaf add a classic, aromatic depth that complements the chicken and cream.
How to Make The Perfect Chicken Gnocchi Soup
Follow these simple steps to create a restaurant-quality soup at home. The process is straightforward and yields incredibly delicious results.
1. Cook and Shred the Chicken
Begin by searing the chicken breasts in a large pot or Dutch oven with a bit of olive oil. Cook until golden brown on both sides. Add the chicken broth, bring to a simmer, and let the chicken cook through. Once cooked, remove the chicken, shred it using two forks, and set it aside.
2. Build the Flavor Base
In the same pot, melt the butter and add the diced onion, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. Stir in the minced garlic and dried thyme and cook for another minute until the garlic is aromatic.
3. Simmer the Soup
Pour the remaining chicken broth into the pot, scraping up any browned bits from the bottom. Add the bay leaf and bring the soup to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together beautifully.
4. Add the Creamy Finish
Reduce the heat to low and slowly whisk in the heavy cream. It’s important not to let the soup boil after adding the cream to prevent it from curdling. Stir in the shredded chicken. Season generously with salt and pepper to taste.
5. Cook the Gnocchi and Wilt the Spinach
Add the potato gnocchi to the soup and cook according to the package directions, which is typically just a few minutes. The gnocchi are done when they float to the surface. In the final minute of cooking, stir in the fresh spinach and let it wilt into the hot soup.
Expert Tips for a Flawless Soup
To ensure your Chicken Gnocchi Soup is perfect every time, keep these simple tips in mind:
- Don’t Overcook the Gnocchi: Gnocchi cooks very quickly. Once they float, they’re ready. Overcooking can make them mushy and dissolve into the soup.
- Shred Chicken Warm: Shredding the chicken while it’s still warm is much easier than when it’s cold.
- Temper the Cream: For an extra-smooth broth, you can temper the cream by whisking a small amount of the hot soup into the cream before slowly adding it all back to the pot.
- Use Fresh Spinach: While you can use frozen, fresh spinach has a much better texture and flavor in this soup.
What to Serve with Your Soup
This creamy Chicken Gnocchi Soup is a hearty meal on its own, but it pairs wonderfully with a few simple sides. A slice of crusty bread is essential for dipping into the savory broth. For the ultimate pairing, serve it alongside some delicious homemade garlic knots. A simple green salad with a light vinaigrette can also cut through the richness of the soup, creating a perfectly balanced meal.
Storage and Reheating Instructions
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the gnocchi may absorb more liquid and soften upon reheating. For best results, reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling, which can affect the creamy texture. Freezing is not recommended as the cream-based broth can separate and the gnocchi can become mushy once thawed.
More Comfort Food Recipes You’ll Love
If you enjoyed this recipe, you’re sure to love some of our other comforting classics. Try our soulful classic chicken and dumplings for another one-pot wonder, or a rich and deeply flavorful French Onion Pot Roast for a cozy Sunday dinner. For another fantastic soup option, our Hearty Potato Bean Soup is a must-try.
Frequently Asked Questions about Chicken Gnocchi Soup
Yes, you can use frozen gnocchi. There is no need to thaw it first. Simply add the frozen gnocchi directly to the simmering soup and cook for an extra minute or two until they are tender and float to the surface.
To thicken the soup, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Slowly stir the slurry into the gently simmering soup until it reaches your desired consistency. Alternatively, you can mash some of the gnocchi against the side of the pot to release their starches.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the gnocchi will continue to absorb the broth, so the soup may be thicker and the gnocchi softer when reheated.
Boneless, skinless chicken breasts are a great lean option. However, boneless, skinless chicken thighs will provide even more flavor and moisture. You can also use a pre-cooked rotisserie chicken to save time; just shred the meat and add it to the soup with the cream.
This soup is very versatile! Feel free to add other vegetables like mushrooms, kale instead of spinach, or peas. Add heartier vegetables like mushrooms with the mirepoix, and quick-cooking vegetables like peas along with the gnocchi.
The Ultimate Creamy Chicken Gnocchi Soup Recipe
Chicken Gnocchi Soup (Easy & Creamy Recipe)
Ingredients
Equipment
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden, about 3-4 minutes per side. Add 4 cups of chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through. Remove chicken to a plate and shred with two forks. Set aside.
- In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and dried thyme, and cook for 1 more minute until fragrant.
- Pour in the remaining 4 cups of chicken broth, scraping any browned bits from the bottom of the pot. Add the bay leaf and bring to a gentle simmer. Cook for 10 minutes to let the flavors meld.
- Reduce heat to low. Slowly whisk in the heavy cream. Stir in the shredded chicken. Season with salt and pepper to taste.
- Increase heat to medium-low and bring the soup to a gentle simmer (do not boil). Add the gnocchi and cook until they float to the top, about 2-4 minutes. Stir in the fresh spinach and cook until just wilted, about 1 minute. Remove the bay leaf before serving.
Notes
For a thicker soup, you can make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in before adding the gnocchi.
Serve immediately for the best texture.
Share Your Creation!
We are so excited for you to try this creamy Chicken Gnocchi Soup recipe! We know it will become a staple in your home. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your beautiful creation on Pinterest!
