There’s something magic about a bowl of warm, creamy soup that makes everything feel right again — and this Chicken Gnocchi Soup delivers exactly that. Imagine pillowy potato gnocchi floating in a silky, savory broth with tender pieces of chicken, spinach for a pop of color, and a hit of Parmesan for a salty, cheesy finish. It’s rich but not heavy, homey but a little elevated, and perfect for chilly nights, busy weeknights, or when you want a big spoonful of comfort. This recipe is special because it’s quick, forgiving, and easy to adapt — your new go-to for cozy dinners, and it even pairs beautifully with simple warm beverages or a glass of something special (see cozy drinks ideas here: warm, simple drinks).
Why You’ll Love This Comfort in a Bowl: Chicken Gnocchi Soup Recipe
A short list of why this soup earns a permanent spot in your rotation.
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Quick and Easy
Ready in about 30 minutes using mainly pantry staples and a bag of gnocchi. Perfect for busy weeknights when you want comfort without fuss. -
Comforting, yet light
The cream gives the soup richness, but the broth and spinach keep it from feeling overly heavy — satisfying without weighing you down. -
Family-Friendly and Flexible
Kids and adults alike love the gnocchi texture; you can swap ingredients to suit dietary needs or what’s in your fridge. -
Economical and Time-Saving
Use leftover cooked chicken or store-bought rotisserie to cut prep time and cost while keeping the soup hearty and flavorful.
The Necessary Ingredients
A clear list of what you’ll need to make this comforting soup.
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken (shredded or diced)
- 4 cups chicken broth
- ½ to 1 cup water (as needed)
- 1½ cups heavy cream or half-and-half
- 1 (16 oz) package potato gnocchi (shelf-stable, refrigerated, or frozen)
- 3 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Pinch red pepper flakes (optional)
- Extra Parmesan, for serving
- Fresh parsley or basil, chopped, for garnish
- Crusty bread or garlic bread, for serving
Notes and Substitutions on Ingredients:
- Potato Gnocchi — Role and swaps: Gnocchi bring the pillowy texture that makes the soup special. If you don’t have gnocchi, small pasta like mini shells, orecchiette, or tortellini work as substitutes, though cooking times and texture will vary. Fresh/refrigerated gnocchi cook fastest, frozen may need a minute or two longer, and shelf-stable brands often list a package time on the bag.
- Heavy Cream / Half-and-Half — Role and swaps: The cream provides body and a silky mouthfeel. For a lighter soup, use half-and-half or a 50/50 mix of milk and a tablespoon of butter per cup to add mouthfeel. For dairy-free, try full-fat coconut milk for richness (it will add a faint coconut note) or unsweetened cashew cream for a more neutral flavor.
- Chicken — Role and swaps: Cooked chicken adds protein and substance. Leftover roasted or shredded rotisserie chicken is ideal. For a vegetarian take, omit the chicken and add extra mushrooms or white beans for protein and texture.
How to Prepare the Comfort in a Bowl: Chicken Gnocchi Soup Recipe step by step
Follow these numbered steps — each explains the why and includes a pro tip to make the soup foolproof.
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Heat the fat and soften the vegetables
In a large pot, heat 2 tablespoons olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery with a pinch of salt. Sauté until the vegetables are soft, about 5–7 minutes.
Why: This builds the flavor base. The vegetables (the classic mirepoix) release their sweetness when cooked gently, which becomes the backbone of the broth. The salt helps draw moisture and flavor from the veg.
Pro Tip: Keep the heat moderate — you want the veg to soften and develop a little color without burning. If the onion starts to brown too quickly, lower the heat. -
Add the garlic briefly
Add the minced garlic and cook for 30 seconds until fragrant.
Why: Garlic cooks very quickly and can turn bitter if overcooked. Adding it after the other aromatics ensures you get its fragrance without the burnt taste.
Pro Tip: Stir constantly for that 30 seconds and remove from direct heat briefly if your pan is very hot. -
Build the broth
Pour in the 4 cups of chicken broth and ½ cup of water. Stir in 1 teaspoon Italian seasoning, salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Bring to a gentle simmer.
Why: The broth is where flavors come together. The water gives you control over the soup’s intensity — add more later if it’s too thick. Simmering helps marry the aromatics with the stock for a balanced base.
Pro Tip: Taste the broth at this stage and adjust seasoning. Broth qualities vary — some are saltier than others, so seasoning now prevents over-salting later. -
Warm the cooked chicken
Stir in the 3 cups of cooked chicken and let the soup simmer for 5–10 minutes to warm the meat through.
Why: Warming the chicken in the broth lets it absorb flavor and distributes protein through the soup. If using raw chicken, poach it in the broth until cooked through and shred — but note this changes cooking time.
Pro Tip: If using rotisserie or leftover chicken, shred it finely so every spoonful has a little chicken. -
Add the cream and lower the heat
Lower the heat and stir in 1½ cups heavy cream or half-and-half. Keep the soup at a gentle simmer — avoid boiling vigorously.
Why: Adding cream at a lower temperature prevents it from scorching or separating. A gentle simmer keeps the texture smooth and prevents the dairy from curdling.
Pro Tip: If you’re nervous about curdling, temper the cream by ladling a little hot broth into it first, then stir the warmed cream back into the pot. -
Cook the gnocchi
Add the 16 oz package of potato gnocchi and cook according to package instructions (usually 3–5 minutes). Fresh or refrigerated gnocchi will cook fastest; frozen will take slightly longer.
Why: Gnocchi are tender and cook quickly; overcooking will make them fall apart. Follow the package times and taste a piece to check for doneness — they should be soft and pillowy.
Pro Tip: Stir gently and occasionally while cooking gnocchi to prevent them from sticking to each other or the bottom of the pot. -
Add the greens and cheese
Fold in 3 cups roughly chopped fresh spinach and ½ cup grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the soup.
Why: Spinach adds color, nutrients, and freshness, and Parmesan brings salty, umami depth that ties the whole soup together. Melted cheese helps slightly thicken and season the broth.
Pro Tip: Add the spinach in batches if your pot is crowded — it wilts quickly. Grate the Parmesan fresh for better melting and flavor. -
Check texture and adjust
Taste the soup and adjust seasoning as needed. If the soup is too thick, add a bit more broth or water until you reach your preferred consistency.
Why: Gnocchi absorb liquid as they sit, and the cream and cheese thicken the soup. Adjusting at the end ensures the final bowl is balanced.
Pro Tip: If thinning, add hot stock or water — cold liquids can reduce the serving temperature. -
Serve and garnish
Serve hot, garnished with extra Parmesan and chopped fresh parsley or basil. Offer crusty bread or garlic bread on the side for dipping.
Why: Fresh herbs and extra cheese brighten the bowl and make it feel finished. Bread is perfect for soaking up the creamy broth.
Pro Tip: Toast sliced baguette with a little olive oil and garlic under the broiler for a quick homemade garlic bread.
Serving Suggestions
Creative ways to present and enjoy this soup.
Perfect Pairings
- A crisp green salad with lemon vinaigrette — balances the richness.
- For drinks, try warm, lightly sweetened apple cider in autumn or a crisp white wine in warmer months. Browse more cozy options here: warm, simple drinks.
- Crusty bread, garlic bread, or cheesy garlic toast for dunking.
Occasions
- Weeknight dinner: Ready in about 30 minutes, it’s an easy family pleaser.
- Casual dinner party: Serve in shallow bowls with a garnish bar (extra Parmesan, herbs, chili flakes) so guests can customize.
- Meal prep or potluck: Keep the gnocchi separate until reheating if you’ll serve later (see storage tips).
Serving Tips
- Ladle the soup into warmed bowls to keep it hot longer.
- Offer extra grated Parmesan and chopped herbs on the side.
- If serving for a crowd, keep the gnocchi out until just before serving or add them to the pot last minute to prevent them from getting too soft.
Also, if you’re planning a heartier plate or pairing with other savory mains, try serving the soup alongside baked or grilled chicken wings or other poultry-inspired sides from the wings & poultry collection: crispy poultry ideas.
Storage and Reheating Tips
How to keep leftovers tasting great.
Refrigerated
- Store in an airtight container for up to 3–4 days. Because gnocchi absorb liquid, the soup will thicken upon standing.
- Before refrigerating, cool the soup slightly at room temperature (no more than 2 hours) to avoid condensation in the container.
Freezing
- Freezing creamy soups can change texture. If you plan to freeze, omit the cream initially — freeze the broth, chicken, and gnocchi mixture, and add cream when reheating.
- Use freezer-safe containers or heavy-duty freezer bags. Label with the date and use within 2–3 months for best quality. Note: Frozen gnocchi may become softer after thawing.
Reheating
- Stovetop: Reheat gently over medium-low heat, stirring often. If the soup is thick, add stock or water to loosen it. Add cream late in reheating to keep the texture smooth.
- Microwave: Reheat in a microwave-safe bowl in 1-minute bursts, stirring between intervals until hot. Add a little extra broth if needed.
- If frozen: Thaw overnight in the refrigerator before reheating. Add cream only once the soup is fully hot to avoid separation.
Guaranteed Success Tips
Golden rules and common mistakes to avoid.
- Don’t boil the cream — keep the soup at a gentle simmer once the dairy is added to prevent curdling.
- Don’t overcook the gnocchi — cook just to tender; they’ll become mushy if boiled too long or left to sit in thick soup.
- Season gradually — taste as you go, especially if using store-bought broth (which can be salty).
- Use fresh cheese — freshly grated Parmesan melts better and tastes brighter than pre-grated varieties.
- Let leftovers rest before serving — flavors meld and deepen after sitting a few hours or overnight.
Recipe Variations
Ideas to change the mood or meet dietary needs.
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Spicy Italian Chicken Gnocchi
Add 1/2 to 1 teaspoon crushed red pepper or use spicy Italian sausage instead of part of the chicken. Finish with a touch of tomato paste (1 tablespoon) for a slightly tangy depth. -
Mushroom and Herb (Vegetarian)
Swap chicken for a mix of cremini and shiitake mushrooms sautéed until golden. Use vegetable broth and replace Parmesan with a vegetarian hard cheese or nutritional yeast for a similar umami effect. -
Lighter, Broth-Based Version
Use 2 cups of half-and-half and 2 cups of chicken broth (or 4 cups total but less cream). Add a tablespoon of cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if you want a slightly thicker broth without as much cream. -
Dairy-Free / Vegan Option
Use full-flavored vegetable broth, coconut milk or cashew cream, and vegan Parmesan. Replace chicken with white beans (cannellini) or cubed, pan-fried tofu for protein. -
One-Pot Meal Boost
Toss in extra vegetables like corn, peas, or chopped kale for more color and nutrients; increase broth slightly to keep the soup from getting too thick.
Frequently Asked Questions (FAQ)
Seven common questions with clear answers to help you troubleshoot and customize.
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My gnocchi turned mushy — what went wrong?
Overcooking or simmering the gnocchi too long will make them fall apart. Follow package directions closely, cook just until they float or are tender to the bite, and add them near the end of cooking. If you’ll be storing leftovers, consider adding uncooked gnocchi only when reheating. -
The soup looks separated after adding cream — can I fix it?
If the soup curdles or looks grainy, gently whisk in a small knob of butter or a splash of warm broth — this sometimes helps smooth it. To prevent separation, reduce heat before adding cream and temper the cream by mixing in a tablespoon of hot soup before adding it to the pot. -
Can I use raw chicken in this recipe?
Yes. If using raw chicken breasts or thighs, add them to the broth early, simmer until cooked through (about 15–20 minutes depending on size), then remove, shred, and return to the pot. Be aware this extends cooking time. -
How can I make this soup lighter or lower in fat?
Use half-and-half or a mixture of milk and a bit of butter instead of heavy cream. Increase the ratio of broth to cream. Adding more vegetables and using less gnocchi per serving also trims calories. -
Is it okay to use frozen spinach or other frozen greens?
Yes — frozen spinach can be used. Thaw and squeeze out excess water first, then add at the end. Keep in mind texture and color may differ slightly from fresh. -
Can I make this ahead for a dinner party?
You can make the base (broth, veggies, and chicken) a day ahead and refrigerate. Add gnocchi, cream, and spinach when reheating to keep them fresh and perfectly textured. -
What should I do if the soup is too salty?
Add unsalted liquid (water or low-sodium broth) to dilute. You can also add a peeled, raw potato cut into chunks and simmer for 10 minutes to absorb some salt, then remove the potato. Finish by balancing with a squeeze of lemon or a splash of cream.
Enjoy this cozy, comforting Chicken Gnocchi Soup — it’s simple enough for weeknights, special enough for guests, and flexible for what you have on hand. If you try a twist, like the mushroom vegetarian version or a spicy Italian take, let your taste buds guide you — comfort food should feel personal.
Chicken Gnocchi Soup
Ingredients Â
Soup Base
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Main Ingredients
- 3 cups cooked chicken (shredded or diced) Can use leftover cooked chicken or rotisserie.
- 4 cups chicken broth Low-sodium is recommended.
- ½ to 1 cup water As needed to adjust consistency.
- 1½ cups heavy cream or half-and-half Can substitute for lighter options if desired.
- 16 oz potato gnocchi Shelf-stable, refrigerated, or frozen.
- 3 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese Freshly grated preferred.
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Pinch red pepper flakes (optional) For a little heat.
- Extra Parmesan, for serving
- Fresh parsley or basil, chopped, for garnish
- Crusty bread or garlic bread, for serving
InstructionsÂ
Preparation
- In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the finely chopped onion, diced carrots, and diced celery with a pinch of salt. Sauté until the vegetables are soft, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
Building the Broth
- Pour in the 4 cups of chicken broth and ½ cup of water. Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Bring to a gentle simmer.
- Stir in the 3 cups of cooked chicken and let the soup simmer for 5–10 minutes.
Finishing Touches
- Lower the heat and stir in 1½ cups of heavy cream or half-and-half. Keep the soup at a gentle simmer.
- Add the package of potato gnocchi and cook according to package instructions (usually 3–5 minutes).
- Fold in the spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into the soup.
Serving
- Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with extra Parmesan and chopped fresh parsley or basil.