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This Chicken Gnocchi Soup is rich, cozy, and easy to make. With tender chicken, soft potato gnocchi, veggies and a creamy, flavorful broth, it’s the perfect comforting soup for weeknights or cold winter days.
Why You’ll Love This Soup
You’ll love this recipe because it’s pure comfort in a bowl without being time consuming. The gnocchi make it hearty and filling, the chicken adds protein, and the creamy broth is rich without being heavy. It comes together in one pot with simple ingredients, making it perfect for busy weeknights, meal prep, or when you’re craving a cozy, homemade soup the whole family will love.
Ingredients
- Chicken: boneless skinless chicken breasts or boneless, skinless chicken thighs.
- Chicken Broth
- Potato Gnocchi
- Celery
- Carrots
- Onion
- Garlic
- Spinach
- Parmesan Cheese
- Half and Half
- Olive Oil
- Butter
- All purpose Flour
- Seasoning: Paprika, Basil, Thyme, Oregano
- Salt and Pepper
What is Gnocchi?
One fun fact about my family – when I was a teenager my father owned a small gnocchi making business He made and sold gnocchi to local grocery stores! The business was called O’Learys Gnocchi. Gnocchi is Italian but my dad gave it an Irish name because it is made from potatoes!
Gnocchi are small, soft Italian dumplings, usually made from potatoes, flour, and egg. They’re tender and pillowy—almost like little clouds—and are most often served with sauces or added to soups, where they soak up flavor and make the dish extra hearty and comforting.
How To Make Chicken Gnocchi Soup
- In a large pot or dutch oven add olive oil and chopped onion. Cook until onion is soft, about 5 minutes.
- Add in carrots and celery, cook for an additional 3-4 minutes.
- Stir in butter and flour. Cook for 1-2 minutes.
- Add in chicken (cut into 2-3 inch pieces), garlic, and seasonings. Stir to coat chicken in flour and seasonings.
- Add in chicken broth and simmer soup for 15-20 minutes. Chicken should be cooked through. (165 degrees F)
- Pull out chicken and shred. Put chicken back into pot.
- Add in roughly chopped spinach, half and half, parmesan cheese and gnocchi. Cook over medium heat until soupl slightly thickens and gnocchi is warmed through.
- Salt and pepper to taste.
- Serve and garnish with additional Parmesan cheese.
Tips from leigh Anne
- For the best texture, add the gnocchi at the very end of cooking and simmer just until they float and are tender—overcooking can make them too soft.
- To save time with this recipe, use rotisserie or leftover cooked chicken.
- If you prefer a thicker soup, let it simmer a few extra minutes after adding the gnocchi, or mash a few pieces of the gnocchi against the side of the pot to act as a thickening agent.
- Leftovers will thicken as they sit, so stir in some more chicken broth or milk when reheating to thin out the soup
- For the creamiest results, use heavy cream and add it over low heat to prevent curdling.
- I also like to use coconut milk instead of the half and half for a slightly different flavor profile.
Frequently Asked Questions
What type of gnocchi is best to use?
I usually use shelf-stable gnocchi but you can also sue refrigerated or frozen gnocchi. Just add them near the end of cooking and simmer until tender.
Can I make chicken gnocchi soup ahead of time?
You can, but keep in mind the gnocchi will absorb liquid as it sits. For best results, add extra broth when reheating if soup thickens up too much and add the gnocchi before serving.
Can I freeze chicken gnocchi soup?
Cream-based soups don’t always freeze well, as the texture can change. If you plan to freeze it, consider leaving out the cream and gnocchi, then add them fresh when reheating.
What kind of chicken works best?
I have used both boneless, skinless chicken breasts and boneless, skinless chicken thighs. Both work great. I like to cut the chicken breasts into smaller, similar size pieces to help them cook faster.
How do I make soup thicker or thinner?
For a thicker soup, simmer a bit longer or mash some gnocchi and stir. For a thinner soup, simply add more broth until it reaches your desired consistency.
Whether you’re making it for a quick dinner or a relaxed family meal, this chicken gnocchi soup fits the moment perfectly. It’s a reliable, feel-good recipe you’ll be glad to have in your rotation. Serve it with crusty bread or a simple salad, and enjoy a warm, satisfying bowl every time.
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Chicken Gnocchi Soup
Ingredients
- 1 lb. chicken skinless, boneless chicken breasts or thighs. Cut breasts into 2-3 inch pieces
- 2 Tbsp olive oil
- 1 cup onion chopped
- 1 1/2 cups carrots peeled and diced
- 1 cup celery chopped
- 2 Tbsp all purpose flour
- 2 Tbsp butter salted
- 2 tsp garlic minced
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 6 cups chicken broth
- 3 cups baby spinach
- 1 lb gnocchi fresh or self stable
- 1/2 cup Parmesan cheese freshly grated
- salt and pepper
Instructions
- In a large pot or dutch oven add olive oil and chopped onion. Cook until onion is soft, about 5 minutes.
- Add in carrots and celery, cook for an additional 3-4 minutes.
- Stir in butter and flour. Cook for 1-2 minutes.
- Add in chicken (cut into 2-3 inch pieces), garlic and seasonings. Stir to coat chicken in flour and seasonings
- Pour in chicken broth and simmer soup for 15-20 minutes. Be sure chicken is cooked through (165 degrees F)
- Pull out chicken and shred. Put chicken back into pot.
- Add in roughly chopped spinach, half and half, paremsan cheese and gnocchi. Cook over medium heat until soup slightly thickens and gnocchi is warmed through.
- Salt and pepper to taste. Serve and garnish with additional Parmesan cheese on top.
Tips & Notes:
- For the best texture, add the gnocchi at the very end of cooking and simmer just until they float and are tender—overcooking can make them too soft.
- To save time with this recipe, use rotisserie or leftover cooked chicken.
- If you prefer a thicker soup, let it simmer a few extra minutes after adding the gnocchi, or mash a few pieces of the gnocchi against the side of the pot to act as a thickening agent.
- Leftovers will thicken as they sit, so stir in some more chicken broth or milk when reheating to thin out the soup
- For the creamiest results, use heavy cream and add it over low heat to prevent curdling.
- I also like to use coconut milk instead of the half and half for a slightly different flavor profile.
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