There are few things as comforting as a big bowl of creamy, hearty soup, and this Creamy Chicken Gnocchi Soup is the absolute pinnacle of comfort. It’s a rich, luxurious, and incredibly flavorful soup that tastes like it came from a high-end Italian restaurant but is surprisingly simple to make at home. It’s my go-to recipe when I want a meal that feels both indulgent and nourishing.
You will be completely captivated by this soup. It has a beautifully complex flavor profile, starting with a base of sautéed vegetables and fragrant herbs, enriched with sun-dried tomatoes, and finished with a creamy, cheesy broth. The tender chicken and pillowy potato gnocchi make it a truly satisfying, all-in-one meal that will have you coming back for seconds.
The Ingredients for Your Creamy Gnocchi Soup
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2-4 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4-6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
How to Create Your Chicken Gnocchi Soup
Step 1: Sauté the Vegetables and Cook the Chicken
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until fragrant. Add the chopped carrots and celery and cook for another 3 minutes. Stir in the butter and flour and cook for one minute to create a roux. Add the raw chicken, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper. Pour in 4 cups of the vegetable broth, bring to a simmer, and cook for 20 minutes, until the chicken is cooked through.
Step 2: Shred the Chicken
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
Step 3: Add the Creamy Elements
Stir the chopped sun-dried tomatoes, grated parmesan cheese, and your choice of coconut milk, heavy cream, or whole milk into the soup. This is what will give the soup its rich and creamy texture.
Step 4: Cook the Gnocchi and Spinach
Add the fresh potato gnocchi and the baby spinach to the pot. Cook for about 5 minutes, stirring occasionally, until the gnocchi is plump and cooked through and the spinach has wilted. If the soup seems too thick, you can add another cup or two of broth to reach your desired consistency. Serve hot, topped with extra parmesan cheese.
My Best Tips for This Gnocchi Soup
My Secret for a Flavorful Base
The key to a deeply flavorful soup is building layers of flavor right from the start. Taking the time to sauté the onions, carrots, and celery until they are softened releases their natural sweetness. Toasting the spices with the chicken before adding the broth also helps to “wake up” their flavors, creating a more aromatic and complex soup.
Don’t Overcook the Gnocchi
Potato gnocchi cooks very quickly. It’s usually done within just a few minutes, and a good way to tell is that the little dumplings will start to float to the surface of the soup. Overcooking them can cause them to become mushy and fall apart, so keep a close eye on them.
The Sun-Dried Tomato Trick
The addition of chopped sun-dried tomatoes is a simple trick that adds an incredible depth of flavor to this soup. They provide a sweet, tangy, and slightly chewy element that beautifully cuts through the richness of the creamy broth. If you use oil-packed sun-dried tomatoes, you can even add a spoonful of the flavorful oil to the soup for an extra boost.
Delicious Variations to Try
This Creamy Chicken Gnocchi Soup is wonderfully adaptable. For a shortcut, you can use a store-bought rotisserie chicken instead of cooking your own; just shred the meat and add it in at the end. To add even more greens, you could stir in some chopped kale along with the spinach. If you like a bit of heat, you can increase the amount of red chili flakes to your liking.
FAQs
Can I make this soup in a slow cooker?
Yes, you can adapt this for a slow cooker. You would typically add the vegetables, raw chicken, seasonings, and broth to the slow cooker and cook on low for 4-6 hours. Then, you would shred the chicken, and stir in the cream, parmesan, gnocchi, and spinach during the last 30 minutes of cooking.
Can I use frozen gnocchi?
Yes, frozen gnocchi will work just fine in this recipe. You may need to add a few extra minutes to the cooking time to ensure they are heated all the way through. There’s no need to thaw them before adding them to the soup.
How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Be aware that the gnocchi will absorb some of the liquid and the soup will thicken as it cools. When reheating on the stove, you may want to add a splash of broth or milk to loosen it up to your desired consistency.
Creamy Chicken Gnocchi Soup
- Total Time: 45
- Yield: 6 servings 1x
Description
This Creamy Chicken Gnocchi Soup is the absolute pinnacle of comfort. It’s a rich, luxurious, and incredibly flavorful soup that tastes like it came from a high-end Italian restaurant but is surprisingly simple to make at home. With a complex flavor profile, tender chicken, and pillowy potato gnocchi in a creamy, cheesy broth, it’s a satisfying all-in-one meal.
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2 tablespoons salted butter
2 tablespoons all-purpose flour
3/4 pound boneless skinless chicken breasts or thighs
2–4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 teaspoon paprika or smoked paprika
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 pinch chili flakes
1 pinch each kosher salt and black pepper
4–6 cups low sodium vegetable broth
1/2 cup chopped sun-dried tomatoes
4–6 cups baby spinach
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan
1 pound fresh potato gnocchi
Instructions
Sauté Vegetables and Cook Chicken:
In a large Dutch oven, heat olive oil over medium heat. Sauté the onion for 5 minutes, then add carrots and celery and cook for another 3 minutes. Stir in the butter and flour and cook for one minute. Add the chicken, garlic, seasonings, salt, and pepper. Pour in 4 cups of broth, bring to a simmer, and cook for 20 minutes until the chicken is cooked through.
Shred the Chicken:
Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
Add Creamy Elements:
Stir in the sun-dried tomatoes, grated parmesan, and your choice of coconut milk, heavy cream, or whole milk.
Cook Gnocchi and Spinach:
Add the fresh potato gnocchi and baby spinach to the pot. Cook for about 5 minutes, until the gnocchi is plump and floating and the spinach has wilted. Add more broth if the soup is too thick. Serve hot.
Notes
Rotisserie Chicken Shortcut:
To save time, you can use a store-bought rotisserie chicken. Simply shred the meat and add it to the soup at the end with the gnocchi and spinach.
Don’t Overcook Gnocchi:
Potato gnocchi cooks very quickly, usually within minutes. They will start to float to the surface when they are done. Overcooking can make them mushy, so watch them closely.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb liquid, so the soup will thicken. When reheating on the stove, add a splash of broth or milk to loosen it to your desired consistency.
- Prep Time: 20
- Cook Time: 25
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 483
- Sugar: 10g
- Sodium: 850mg
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 80mg
Keywords: chicken gnocchi soup, creamy soup, comfort food, one-pot meal, gnocchi recipe, easy weeknight dinner
