If there’s ever been a cozier, more soul-soothing dish to float your spoon through, it’s Creamy Chicken Gnocchi Soup. A creamy, luscious base hugs pillowy gnocchi, tender morsels of chicken, and vibrant veggies in every bite. This hearty soup bridges the gap between comforting homemade classics and restaurant-worthy flavor, making it the ultimate answer for chilly nights and family gatherings alike. Prepare to fall in love with each spoonful—whether you’re chasing away the winter blues or looking to impress guests with rich, velvety comfort food.
Ingredients You’ll Need
Let’s talk about ingredients! Each one is simple yet delivers major impact, truly layering the flavors, creaminess, and pops of color you expect from Creamy Chicken Gnocchi Soup. Don’t skip a thing—every element earns its place in this irresistible pot.
- Olive oil or butter: Kickstarts the flavor base and helps soften the veggies beautifully.
- Onion: Diced small for a subtle sweetness and aromatic foundation.
- Garlic: Brings a satisfying, savory punch—fresh is best for boldness.
- Shredded carrots: Sweet, colorful, and they soften perfectly without losing their bright pop.
- Chopped celery: Adds earthiness and crunch that balances the creamy soup.
- Dried thyme and basil: These classic herbs layer in warmth and a touch of fragrant greenery.
- Salt and pepper: Essential seasonings that brighten and tie all flavors together—taste as you go!
- All-purpose flour: A quick roux thickens the soup and gives it its signature silky body.
- Low-sodium chicken broth: The savory backbone for this soup without overpowering it with salt.
- Cooked shredded chicken: Rotisserie is a shortcut dream, but any cooked chicken works beautifully.
- Potato gnocchi: These little Italian dumplings are soft, chewy, and utterly crave-worthy in a creamy broth.
- Half-and-half or whole milk: Choose your level of richness here—half-and-half brings decadence, milk keeps it light.
- Fresh spinach: Wilted just before serving, adding bright color and a tender, nutritious bite.
- Grated Parmesan cheese (optional): A final flourish for extra umami, creaminess, and depth.
How to Make Creamy Chicken Gnocchi Soup
Step 1: Sauté the Veggies
Heat your olive oil or butter in a large pot over medium heat. Toss in the diced onion, garlic, carrots, and celery, letting them sizzle and soften for about 5–7 minutes. Stir occasionally—the vegetables should become fragrant and just-tender, setting the stage for a flavor-packed base. Add the thyme, basil, salt, and pepper to wake up those aromatics even more.
Step 2: Make the Roux
Sprinkle the flour right over the softened veggies. Stir constantly for 1–2 minutes until everything looks a bit pasty and smells slightly nutty. This step thickens your Creamy Chicken Gnocchi Soup and gives it velvety body, so don’t rush it!
Step 3: Add Broth and Simmer
Slowly pour in the chicken broth, whisking all the while to avoid lumps. Turn the heat up and bring the mixture to a gentle simmer. You’ll see the soup start to thicken and meld together, promising all the richness this creamy classic is known for.
Step 4: Add Chicken and Gnocchi
Drop in the shredded chicken and gnocchi, giving everything a stir. Let them cook for 5–7 minutes; the gnocchi will float to the surface when they’re perfectly tender and ready. The soup becomes heartier as the gnocchi release starch and the chicken soaks up all those beautiful flavors.
Step 5: Stir in Cream and Spinach
Lower the heat and stir in the half-and-half (or whole milk) and fresh spinach. Simmer for another 2–3 minutes, just until the soup turns creamy and the spinach wilts into emerald-green ribbons. If you’re feeling extra, stir in a handful of Parmesan cheese—it melts right in!
Step 6: Taste and Finish
Before serving, taste your Creamy Chicken Gnocchi Soup and adjust the salt, pepper, or herbs as needed. Ladle into bowls while it’s still piping hot, topped with even more Parmesan if you like.
How to Serve Creamy Chicken Gnocchi Soup
Garnishes
A big sprinkle of grated Parmesan on each bowl is a must for cheese lovers. For a restaurant-worthy finish, add a scattering of fresh cracked pepper or a sprinkle of chopped parsley. If you love some crunch, try homemade croutons or crispy bacon bits—these make every bite of Creamy Chicken Gnocchi Soup extra special.
Side Dishes
This comforting soup is practically a meal on its own, but it pairs perfectly with a thick slice of warm, crusty bread for dunking. You could also serve it with a fresh, lemony green salad or a platter of roasted vegetables to round out your table. On lazy nights, even a simple cheese toast is irresistible alongside a hot bowl.
Creative Ways to Present
For an elegant touch at a dinner party, ladle Creamy Chicken Gnocchi Soup into small crocks or mugs—and top with a swirl of cream or a few extra spinach leaves. Serve in hollowed-out bread bowls for a fun, rustic family night. You can even portion it into mini cups for a comforting appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Cool the soup to room temperature, then transfer to airtight containers. Pop them in the fridge, where Creamy Chicken Gnocchi Soup will keep happily for up to 3 days. The soup tends to thicken overnight, so don’t be alarmed—just add a splash of broth or milk when you reheat.
Freezing
Soup with cream and gnocchi can be tricky to freeze, as the texture sometimes changes. If you do freeze it, store in single portions and expect the gnocchi to soften a bit more when thawed. For best results, freeze the base without the gnocchi or cream; add those fresh when reheating for a just-made feel.
Reheating
Warm leftovers gently on the stove over low heat, stirring often and adding broth or milk to restore your preferred consistency. Avoid boiling, as this can cause the dairy to separate. The microwave works too—use short bursts and stir each time to keep your Creamy Chicken Gnocchi Soup silky smooth.
FAQs
Can I make Creamy Chicken Gnocchi Soup gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free variety and use gluten-free gnocchi. Every other ingredient plays beautifully together, so you won’t miss anything except the gluten.
What’s the best chicken to use?
Rotisserie chicken is a fantastic option if you’re short on time and want tons of flavor. You can also use leftover baked or grilled chicken breast or thighs—just make sure it’s cooked and shredded before adding to the soup.
Can I use frozen spinach instead of fresh?
Definitely! Just thaw and squeeze out as much moisture as possible before stirring it in at the end. Frozen spinach works well in Creamy Chicken Gnocchi Soup and still delivers that vibrant color and nutrition.
What can I use if I don’t have half-and-half?
Whole milk is a great substitute for half-and-half; the soup will be a little lighter but still creamy. You could also use a mix of milk and a splash of cream for an ultra-indulgent finish.
Is this like the Olive Garden version?
Absolutely! Creamy Chicken Gnocchi Soup is a beloved restaurant classic, and this recipe is a spot-on homemade spin—maybe even better because you control the quality and seasoning. Top it with Parmesan for true copycat vibes.
Final Thoughts
There’s a reason Creamy Chicken Gnocchi Soup feels like a warm hug in a bowl—each spoonful is packed with love, creamy comfort, and a medley of flavors you’ll crave again and again. Whether it’s your first time making it or a new family favorite, don’t be surprised if you find yourself coming back to this recipe all season long. Give it a go and treat yourself to a homemade classic!
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Creamy Chicken Gnocchi Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a bowl of comfort with this Creamy Chicken Gnocchi Soup that is hearty and satisfying. Loaded with tender chicken, pillowy gnocchi, and a creamy broth, this soup is a perfect meal for any day of the week.
Ingredients
Soup:
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- Salt and pepper to taste
Roux:
- 1/4 cup all-purpose flour
Broth:
- 4 cups low-sodium chicken broth
Main:
- 2 cups cooked shredded chicken
- 1 package (16 oz) potato gnocchi
- 2 cups half-and-half or whole milk
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil. Add onion, garlic, carrots, and celery. Sauté until tender.
- Add Seasonings: Stir in thyme, basil, salt, and pepper.
- Create Roux: Sprinkle in flour and cook to form a roux.
- Simmer Broth: Slowly whisk in chicken broth and bring to a simmer.
- Cook Chicken and Gnocchi: Add chicken and gnocchi. Cook until gnocchi float.
- Finish Soup: Stir in half-and-half, spinach. Simmer until creamy.
- Final Touches: Add Parmesan, adjust seasoning, and serve warm.
Notes
- This soup thickens upon standing; add more liquid when reheating.
- Rotisserie chicken is a time-saving option for this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
