Chicken and Gnocchi Soup Recipe

Creamy Gnocchi Chicken Soup is the ultimate cozy comfort dish, packed with hearty vegetables, tender chicken, and pillowy gnocchi swimming in a rich, velvety broth.

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This soul-warming bowl delivers satisfying texture and flavor, with hints of garlic, sun-dried tomato, and parmesan elevating every spoonful into something truly special.

Key Ingredients for Creamy Gnocchi Chicken Soup

• Potato Gnocchi – Soft and pillowy, these bring comforting body and starchy richness to the soup.
• Chicken (Breasts or Thighs) – Tender and juicy, this protein adds hearty substance to each bite.
• Carrots and Celery – Classic soup veggies that give sweet, earthy depth and texture.
• Yellow Onion – Adds aromatic richness and a subtly sweet base flavor.
• Garlic – Enhances the broth with bold, savory undertones.
• Italian Seasoning & Thyme – A fragrant herb blend that creates warm, homey flavor layers.
• Paprika & Chili Flakes – Infuse mild heat and color, giving the soup a subtle kick.
• Sun-Dried Tomatoes – Bursts of tangy-sweetness that brighten the creamy broth.
• Baby Spinach – A vibrant green touch that wilts into silky ribbons throughout.
• Coconut Milk or Cream – Lends luscious body and creaminess with a hint of sweetness.
• Parmesan Cheese – Melts into the soup for a salty, umami-rich finish.

How to Make This Creamy Classic

Start by sautéing onions in olive oil until fragrant, then toss in carrots and celery to soften.

Add butter and flour to build a roux, creating the base for a rich, thick broth. Stir in chicken, garlic, herbs, and spices, then pour in broth and simmer until the chicken is tender.

Shred the chicken, return it to the pot, and finish with sun-dried tomatoes, spinach, gnocchi, parmesan, and your choice of cream or milk.

Let everything meld together until hot and creamy—then ladle generously into bowls and serve with extra parmesan and crusty bread.

Extra Tips & Tasty Twists

For extra depth, try searing the chicken before adding it to the soup. Swap coconut milk for heavy cream if you prefer a more classic dairy flavor, or use half-and-half for a middle ground.

You can also stir in mushrooms for an earthy twist, or toss in a handful of frozen peas for added texture and color. Want it spicy? Double the chili flakes or add a splash of hot sauce before serving.

Using rotisserie chicken? Just skip the simmer step and add it with the gnocchi. The recipe is flexible enough to accommodate what you have on hand—ideal for a quick weeknight dinner.

Keeping It Fresh: Storing & Reheating Tips

Store any leftover Creamy Gnocchi Chicken Soup in an airtight container in the fridge for up to 3 days. The gnocchi will continue to absorb liquid, so expect a thicker consistency the next day—simply add more broth when reheating.

For freezing, leave out the gnocchi and spinach until you’re ready to serve; the rest freezes well for up to 2 months. Reheat gently over low heat, stirring in fresh gnocchi and greens to finish it off fresh and vibrant.

Chicken and Gnocchi Soup Recipe

A rich and hearty soup combining tender chicken, pillowy gnocchi, and a medley of vegetables in a luscious, creamy broth. Ideal for cozy dinners or warming up on cooler days.

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Course: Soup

Cuisine: American

Keyword: Chicken and Gnocchi Soup Recipe

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

• 1/2 cup grated parmesan
• 1 tablespoon Italian seasoning
• 1/2 cup chopped sun-dried tomatoes
• 1 pound fresh potato gnocchi
• 2 tablespoons extra virgin olive oil
• 4 –6 cups baby spinach
• 3/4 pound boneless skinless chicken breasts or thighs
• 2 tablespoons salted butter
• 1 yellow onion chopped
• 2 tablespoons fresh thyme leaves or 2 teaspoons dried
• 4 –6 cups low sodium vegetable broth
• 6 carrots chopped
• 2 –4 cloves garlic chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika or smoked paprika
• 1 pinch each kosher salt and black pepper
• 1 pinch chili flakes
• 4 celery stalks chopped
• 1 1/2 cups canned coconut milk heavy cream, or whole milk

Instructions

• In a large soup pot over medium heat, warm the olive oil and sauté the chopped onion for about 5 minutes until aromatic. Incorporate the chopped carrots and celery, allowing them to cook for an additional 3 minutes.
• Melt the butter in the pot, then blend in the flour and cook for 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper, ensuring everything is evenly coated in the spices. Pour in 4 cups of the broth and let it simmer gently for about 20 minutes until the chicken is fully cooked.
• Extract the chicken from the pot, shred it with two forks, and return the shredded meat to the soup.
• Fold in the baby spinach, sun-dried tomatoes, your chosen cream or milk, the parmesan, and gnocchi. Let the soup cook for approximately 5 minutes more, just until everything is heated through. If the texture is overly thick, incorporate additional broth to achieve the desired consistency.
• Ladle into bowls, finish with a sprinkle of parmesan, and serve warm with a slice of crusty bread if desired.

Notes

Italian Seasoning Substitute: Combine 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in an airtight container.