Creamy Chicken Gnocchi Soup is a rich and nourishing bowl of comfort that’s perfect for warming your soul. This creamy, flavorful soup features tender gnocchi, succulent diced chicken breast, bright spinach, and a silky broth that will make your kitchen smell like home. With a buttery base, aromatic vegetables, and a hint of thyme, it strikes the perfect balance between elegant and easy to make. Ready in under an hour, this soup is ideal for busy weeknights or cozy weekends. Let’s dive in and get cooking!
Why You’ll Love This Creamy Chicken Gnocchi Soup
- Rich, Velvety Texture — The butter, flour, and half‑and‑half blend into a luxuriously thick broth that feels indulgent yet comforting.
- Tender, Pillowy Gnocchi — Prepared gnocchi cook quickly and absorb flavors beautifully, turning each bite into a dreamy dumpling experience.
- Balanced and Wholesome — With veggies like onion, celery, carrot, plus lean chicken and spinach, it’s a haven of flavor and nutrition.
- One‑Pot Wonder — Minimal cleanup, maximum flavor—everything cooks in the same pot!
- Customizable and Family‑Friendly — Easily adjust seasonings, switch dairy, or add mix‑ins like mushrooms or bacon for your own spin.
Ingredients
- 5 tbsp unsalted butter
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 1 large carrot, peeled and shredded
- ⅓ cup all‑purpose flour
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 4 cups chicken stock or low‑sodium broth
- 2 cups half‑and‑half (or whole milk)
- 1 lb prepared gnocchi
- 3–4 cups cooked, diced chicken breast (about 3 small breasts)
- 3 cups packed fresh baby spinach, sliced
- ½ tsp salt
- 1 tsp freshly ground black pepper
Step‑by‑Step: How to Make Creamy Chicken Gnocchi Soup
- Melt and sauté – In a heavy‑bottomed Dutch oven or soup pot, melt the butter over medium heat. Add diced onion and celery; cook until they begin to soften—about 5 minutes.
- Add carrot, flour & thyme – Stir in shredded carrot, flour, and thyme until the veggies are coated in flour. Cook, stirring constantly, for 2–3 minutes to eliminate any raw flour taste.
- Add broth and simmer – Slowly whisk in the chicken stock. Bring to a simmer, then reduce heat, cover, and let simmer until vegetables are tender—about 15 minutes.
- Finish with dairy, gnocchi, chicken, spinach – Remove the lid and stir in half‑and‑half (or milk), gnocchi, cooked chicken, and spinach. Keep the heat gentle—do not boil.
- Cook until ready – When the gnocchi float to the top and the chicken is warmed through (about 5 minutes), taste and season with salt and plenty of freshly ground black pepper.
- Serve – Ladle into bowls and serve immediately, ideally with crusty bread for dipping!
Helpful Tips
- Gentle heat for dairy – Avoid boiling after adding half‑and‑half; high heat may cause the dairy to curdle.
- Prep in advance – Cook the chicken ahead and refrigerate, or use rotisserie chicken to save time.
- Thickness check – If soup seems too thick, loosen with a bit more broth or milk; too thin? Let simmer uncovered briefly.
- Veggie swaps – Swap shredded carrot with diced parsnip or add minced garlic for extra flavor.
- Make it lighter – Use whole milk instead of half‑and‑half, or reduce butter to 3 tbsp.
- Flavor boost – A sprinkle of grated Parmesan or a dash of nutmeg adds complexity.
Substitutions And Variations
- Dairy swap – Use whole milk or a mix of milk and light cream for a lighter version.
- Gnocchi alternatives – Try small pasta such as cavatappi, farfalle, or even rusks.
- Protein variations – Substitute cooked turkey, ham, or cooked sausage.
- Add vegetables – Stir in sliced mushrooms, peas, or roasted red peppers for more color and texture.
- Herb twists – Swap thyme for fresh rosemary or sage for autumnal depth.
- Spicy version – Add a pinch of red pepper flakes or a swirl of hot sauce for heat.
Storage Instructions
- Refrigerator – Store in an airtight container for up to 3–4 days. Gnocchi may absorb liquid; loosen with a splash of broth or milk when reheating.
- Freezer – Not recommended to freeze with gnocchi; instead, freeze the base soup (without gnocchi, chicken, spinach, half‑and‑half). Thaw, reheat gently, add dairy, gnocchi, and other ingredients fresh.
- Reheating – Reheat over medium-low heat, stirring gently until heated through. Add more liquid as needed.
Nutritional Information
- Calories: 374 kcal
- Carbohydrates: 34 g
- Protein: 20 g
- Fat: 18 g (Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.3 g)
- Cholesterol: 80 mg
- Sodium: 635 mg
- Potassium: 564 mg
- Fiber: 2 g
- Sugar: 6 g
- Vitamin A: 2870 IU
- Vitamin C: 8 mg
- Calcium: 111 mg
- Iron: 3 mg
Serving Suggestions
- Crusty bread or garlic toast – Perfect for soaking up every last drop of creamy broth.
- Light side salad – Try arugula with lemon vinaigrette to cut through the richness.
- Parmesan garnish – A light dusting adds a salty, nutty finish.
- Fresh herbs – Sprinkle chopped parsley or chives for brightness.
- Wine pairing – A crisp Chardonnay or a light Pinot Grigio complements the creamy flavors beautifully.
Frequently Asked Questions About Creamy Chicken Gnocchi Soup
1. Can I make this soup vegetarian?
Yes! Swap chicken broth for vegetable broth and omit the chicken. Add mushrooms or white beans for protein, and you’ll still enjoy a hearty, creamy soup.
2. How do I prevent the soup from curdling?
Avoid boiling after adding half‑and‑half or milk. Keep the heat low—just enough to gently cook the gnocchi and heat everything through without curdling.
3. Can I use frozen spinach instead of fresh?
Absolutely. Thaw and drain frozen spinach and stir it in at the same point you’d add the fresh version. You may need to adjust the cooking time slightly.
4. What if I don’t have gnocchi?
No problem: small pasta like ditalini, mini farfalle, or even broken‑up penne work well. Just cook them until al dente before serving.
5. How do I reheat leftovers without losing texture?
Warm gently over medium‑low heat, adding a splash of broth or milk if the gnocchi absorbs too much liquid. Stir occasionally to keep the texture creamy and smooth.
Conclusion
Thank you so much for making my Creamy Chicken Gnocchi Soup a part of your kitchen adventures! I hope each spoonful brings you warmth, ease, and full‑on flavor. Whether you’re feeding loved ones or just enjoying a cozy night in, this one‑pot wonder brings comfort and delicious simplicity together like a hug in a bowl. I’m grateful you’re here, and I can’t wait to hear how it turns out. Wishing you joyful cooking and flavorful moments—happy slurping, and thanks again for being part of the food‑loving community!
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Creamy Chicken Gnocchi Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy Chicken Gnocchi Soup is the ultimate bowl of cozy! Tender gnocchi, juicy chicken, spinach, and carrots are simmered in a buttery, rich broth with just the right touch of thyme. A one-pot meal that’s simple, satisfying, and ready in under an hour—perfect for busy weeknights or lazy weekends.
Ingredients
5 tbsp unsalted butter
1 large onion, diced
2 celery stalks, finely diced
1 large carrot, peeled and shredded
⅓ cup all-purpose flour
1 tbsp fresh thyme (or 1 tsp dried)
4 cups chicken stock or low-sodium broth
2 cups half-and-half or whole milk
1 lb prepared gnocchi
3–4 cups diced cooked chicken breast
3 cups sliced fresh baby spinach
½ tsp salt
1 tsp fresh ground black pepper
Instructions
- Melt and sauté – In a heavy‑bottomed Dutch oven or soup pot, melt the butter over medium heat. Add diced onion and celery; cook until they begin to soften—about 5 minutes.
- Add carrot, flour & thyme – Stir in shredded carrot, flour, and thyme until the veggies are coated in flour. Cook, stirring constantly, for 2–3 minutes to eliminate any raw flour taste.
- Add broth and simmer – Slowly whisk in the chicken stock. Bring to a simmer, then reduce heat, cover, and let simmer until vegetables are tender—about 15 minutes.
- Finish with dairy, gnocchi, chicken, spinach – Remove the lid and stir in half‑and‑half (or milk), gnocchi, cooked chicken, and spinach. Keep the heat gentle—do not boil.
- Cook until ready – When the gnocchi float to the top and the chicken is warmed through (about 5 minutes), taste and season with salt and plenty of freshly ground black pepper.
- Serve – Ladle into bowls and serve immediately, ideally with crusty bread for dipping!
Notes
Use rotisserie chicken to save time.
Avoid boiling after adding dairy to prevent curdling.
Add mushrooms, bacon, or red pepper flakes for variation.
Loosen thick leftovers with extra broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 374 kcal
- Carbohydrates: 34 g
- Protein: 20 g