Name: Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 pound boneless skinless chicken breast, diced; 4 cups chicken broth; 1 cup heavy cream or half‑and‑half; 1 pound potato gnocchi; 2 cups fresh spinach; 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 teaspoon salt; 1/2 teaspoon black pepper

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This chicken gnocchi soup is rich, creamy, and full of soft gnocchi, tender chicken, and vegetables. I make it often on cool days when I want something warm, hearty, and comforting without spending too much time in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it has simple ingredients, cooks quickly, and tastes like something I’d order at a cozy café. The gnocchi cooks right in the broth, the chicken stays tender, and the creamy finish makes every spoonful satisfying. It’s also easy to customize depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breast, diced
4 cups chicken broth
1 cup heavy cream or half-and-half
1 pound potato gnocchi
2 cups fresh spinach
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon salt
1/2 teaspoon black pepper

Directions

I heat the olive oil in a large pot over medium heat, then sauté the onion, carrots, celery, and garlic until they soften.
I add the diced chicken and cook until it is no longer pink on the outside.
I pour in the chicken broth and bring the mixture to a boil.
I stir in the gnocchi and let it cook for about 3–4 minutes, until the pieces float and soften.
I reduce the heat and pour in the cream, stirring until the soup becomes silky.
I add the fresh spinach and simmer until it wilts.
I season with thyme, salt, and pepper before serving warm.

Servings And Timing

This recipe makes 4 servings.
It takes about 10 minutes of prep and 25 minutes of cooking time, so I usually have it ready in 35 minutes.

Variations

I sometimes replace the chicken with Italian sausage for a richer, more savory version.
I add crushed tomatoes for a tomato-cream base when I want a slightly tangier soup.
I use kale instead of spinach when I want a sturdier green that holds up better.
I stir in a spoonful of pesto at the end for a fragrant, herby twist.
I swap the cream for coconut milk when I need a dairy-free variation.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for 3–4 days.
When reheating, I warm the soup gently on the stove over low heat so the gnocchi doesn’t break apart. If it thickens too much, I add a splash of broth or water.
I freeze the soup for up to 3 months, though I find the gnocchi softens slightly after thawing.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes. I often stir in shredded rotisserie chicken during the last few minutes of cooking since it’s already cooked.

Can I use frozen gnocchi?

Yes. I add it directly to the hot broth and cook it the same way I cook shelf-stable gnocchi.

Can I make this soup lighter?

I replace the heavy cream with half-and-half or even evaporated milk when I want a lighter version.

How can I thicken the soup more?

I let it simmer longer or mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in.

Can I add more vegetables?

Yes. I often add mushrooms, peas, or zucchini when I want extra texture and nutrients.

Conclusion

This chicken gnocchi soup is a simple, comforting dish I love making throughout the year. It’s flavorful, creamy, and adaptable enough to suit whatever ingredients I have available. Each bowl feels cozy and satisfying, making it a go-to recipe in my kitchen. If I want a quick, warm, homemade meal, this is one of the first dishes I turn to.