Name: Chicken Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 ½ tablespoon olive oil; 1 medium onion, diced (white or yellow); 2 celery, diced; ½ cup shredded carrots; Kosher salt and freshly cracked pepper to taste; 2 cloves garlic, minced; 1 teaspoon thyme (dried or fresh, if using fresh thyme sprigs be sure to discard before serving); 2-3 boneless skinless chicken breasts, cooked and diced; 3 cups chicken broth; 16 ounces potato gnocchi (1 store-bought package); 1 ½ cups half and half; 1 cup fresh spinach

Jump to Recipe·5.1 from 25 reviews

If there’s ever been a soup that tastes like a big bowl of comfort, it has to be Chicken Gnocchi Soup. With pillowy soft gnocchi, tender chunks of chicken, a rich, creamy broth, and loads of aromatic veggies, this classic soup is the ultimate answer to chilly nights or when you just need a little edible hug. Easy to whip up in just 30 minutes, it’s hearty enough for dinner and special enough for company—plus, it disappears fast!

Chicken Gnocchi Soup Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised how simple yet essential these ingredients are—each one adds color, texture, or flavor that transforms everyday basics into something cozy and crave-worthy. Here’s what you’ll need (plus a tip for every pick!):

Olive oil: Adds a fruity richness and helps sautée the veggies for extra flavor depth.
Onion (white or yellow): Provides a sweet, mild base as it softens.
Celery: Brings subtle crunch and classic soup aroma to every bite.
Shredded carrots: Not just for color—carrots add sweetness and meld beautifully into the creamy broth.
Kosher salt and freshly cracked pepper: Essential for dialing in the seasoning and balancing richness.
Garlic: Just a couple cloves bring lovely warmth and savory background flavor.
Thyme (dried or fresh): Delivers earthy, herby depth; if using fresh, remember to remove the sprigs before serving.
Cooked chicken breasts: Quick and protein-packed, these make the soup satisfying and filling—rotisserie chicken works great!
Chicken broth: Lends both body and savory flavor; use low-sodium to control saltiness.
Potato gnocchi: Store-bought is just fine; these little dumplings soak up all the flavors and become oh-so-tender.
Half and half: Creamy, dreamy, and just the right amount of richness without feeling heavy.
Fresh spinach: Wilts into silky ribbons and adds a bright splash of color and nutrition.

How to Make Chicken Gnocchi Soup

Step 1: Sauté the Veggies

Start by heating olive oil in a Dutch oven or large soup pot over medium-high heat. Add your diced onions, celery, and shredded carrots, then hit them with a good pinch of kosher salt and lots of cracked black pepper. Sauté for 3–4 minutes, stirring occasionally, until the onions turn translucent and everything smells amazing—this is where the base flavor magic happens.

Step 2: Add Garlic and Thyme

Next, add the minced garlic and your thyme to the vegetable mix. Sauté for about a minute, just until the garlic is fragrant and the thyme releases its earthy aroma. Be careful not to let the garlic go brown, as it can turn bitter—just enough to wake up those flavors.

Step 3: Combine Chicken and Broth

Now it’s time for the chicken! Stir in your diced, cooked chicken breasts along with the chicken broth. Crank up the heat and bring everything to a lively boil—this helps the broth extract all that goodness from the veggies and infuse the chicken.

Step 4: Simmer with Gnocchi

Reduce the heat so the soup is gently simmering, then tumble in the potato gnocchi. Give everything a little stir. Let it cook uncovered for about 10 minutes; the gnocchi absorb the delicious broth, plump up, and develop their signature pillowy texture.

Step 5: Finish with Cream and Spinach

Pour in the half and half for that quintessential creamy finish, and toss in your handful of fresh spinach. Let it gently cook for another 2 minutes—just enough for the spinach to wilt and the soup to take on a gorgeous silky look. Taste and adjust seasoning, then get ready to serve!

Step 6: Serve and Enjoy

Ladle the piping hot Chicken Gnocchi Soup into bowls, marvel at how incredibly creamy and inviting it looks, and serve it right away. It’s truly soup perfection, ready in less time than it takes to pick up takeout!

How to Serve Chicken Gnocchi Soup

Garnishes

A finishing touch can turn this comforting classic into something extra special. Sprinkle bowls with a shower of freshly grated Parmesan, a few snipped chives or parsley for color, and maybe even a twist of cracked black pepper or a drizzle of good olive oil. This is how you turn everyday Chicken Gnocchi Soup into a restaurant-worthy treat!

Side Dishes

Chicken Gnocchi Soup is hearty enough to stand alone, but pairing it with warm, crusty bread is always a hit—think Italian baguette or a rustic focaccia for maximum soup-dipping joy. A crisp green salad with a bright vinaigrette adds freshness, and if you’re feeling indulgent, a plate of cheesy garlic bread fits right in.

Creative Ways to Present

Serve your Chicken Gnocchi Soup in festive soup mugs or mini bread bowls for a fun twist. For a special gathering, try a soup bar set-up with extra toppings (crispy bacon bits, herbs, more cheese!) so guests can customize their bowls. You can also portion it into individual ramekins for a cozy, dinner-party-ready starter.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Gnocchi Soup keeps well in an airtight container in the fridge for up to 3 days. As it sits, the gnocchi will continue to absorb some of the broth, so don’t be surprised if it thickens up a bit overnight—it’s still delicious!

Freezing

For longer storage, you can freeze Chicken Gnocchi Soup, but keep in mind that the gnocchi may soften further when thawed. Let the soup cool completely before transferring to freezer-safe containers; it’ll keep for about 2 months. To freshen it up after thawing, add a splash of chicken broth when reheating.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring often. If it seems too thick, stir in a little more chicken broth or half and half until you reach your preferred consistency. Avoid boiling, as this keeps the dairy from separating and the gnocchi soft but not mushy.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a fantastic shortcut for Chicken Gnocchi Soup. Just shred or dice the meat and stir it in as directed—bonus, it adds extra savory flavor to the soup.

What’s the best way to make this gluten-free?

Simply swap regular potato gnocchi for a gluten-free version, which is widely available at most grocery stores. Everything else in this recipe is naturally gluten-free, so you’re all set!

Can I add other vegetables?

Feel free to get creative! Diced zucchini, mushrooms, or even small florets of broccoli work well in Chicken Gnocchi Soup. Just add more hearty veggies in step 1, or stir in tender veggies with the spinach at the end.

How do I keep the soup creamy without it curdling?

To keep the broth silky and smooth, add the half and half after removing the soup from high heat. Also, avoid rapidly boiling once the dairy is added—gentle heat is your friend here!

What if I can’t find gnocchi?

If gnocchi is out of stock, small pasta shapes like mini shells or even diced potatoes can be tasty substitutes. The texture will be a bit different, but the soup will still be hearty and satisfying.

Final Thoughts

Chicken Gnocchi Soup is one of those cozy dishes that everyone loves—simple to make, nourishing, and always a family favorite. I hope you’ll try this recipe soon and find it as comforting as I do. Don’t be surprised if it quickly becomes your go-to soup, too!