Name: Creamy Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 Tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp ground black pepper; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 cup heavy cream; 1 lb potato gnocchi; 2 cups fresh spinach; 1/2 cup grated Parmesan cheese

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Creamy Chicken Gnocchi Soup is one of those recipes I turn to when I crave something warm, hearty, and soul-satisfying. It’s packed with tender shredded chicken, soft pillows of gnocchi, and vibrant spinach, all swimming in a rich, velvety broth. Whether it’s a chilly evening or I just need a comforting dish that feels like a hug in a bowl, this recipe never fails me.

Creamy Chicken Gnocchi Soup

Why You’ll Love This Recipe

I love how quickly this soup comes together — just 30 minutes from start to finish. The creamy texture is indulgent without being too heavy, and the balance of protein, vegetables, and carbs makes it a complete meal. I also like how flexible it is — I can throw in extra veggies or change up the protein depending on what I have in the fridge. It’s perfect for both weeknight dinners and cozy weekend meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, diced
garlic, minced
carrots, diced
celery stalks, diced
dried thyme
dried oregano
salt
black pepper
chicken broth
cooked chicken, shredded
heavy cream
potato gnocchi
fresh spinach
grated Parmesan cheese

Directions

1. Sauté the veggies:
I heat olive oil in a large pot over medium heat, then sauté the diced onion until translucent. I toss in garlic, carrots, and celery and let them cook for 5 more minutes, stirring occasionally.

2. Add seasoning:
I sprinkle in dried thyme, oregano, salt, and black pepper, stirring everything well to release the flavors.

3. Pour in the broth:
Next, I pour in the chicken broth and bring it all to a gentle boil — this step builds the savory foundation of the soup.

4. Add chicken and gnocchi:
Once the broth is bubbling, I add shredded cooked chicken and gnocchi, letting it simmer for 5–7 minutes until the gnocchi are fluffy and tender.

5. Stir in cream and spinach:
I lower the heat, stir in the heavy cream and spinach, and cook for another 2–3 minutes until the spinach wilts and the soup turns creamy.

6. Finish with cheese:
I remove the pot from the heat and stir in grated Parmesan until melted. Then I taste and adjust the seasoning if needed before serving.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetable boost: I like adding mushrooms, zucchini, or bell peppers for extra nutrition and flavor.
Protein swap: Cooked turkey or diced sausage is a great alternative to chicken.
Herb twist: I sometimes toss in fresh basil or parsley to brighten up the flavor.
Spicy version: A pinch of red pepper flakes or diced jalapeños gives the soup a nice kick.
Gluten-free: I just use gluten-free gnocchi when needed — it works beautifully.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the stovetop over low heat and add a splash of chicken broth or cream to loosen the soup if it’s thickened. I avoid microwaving for long because the gnocchi can get too soft. For freezing, I hold off on adding the gnocchi and stir them in fresh when reheating to keep the texture just right.

FAQs

Can I make Creamy Chicken Gnocchi Soup ahead of time?

Yes, I often make it a day in advance. The flavors develop even more overnight. I just reheat it gently and add a bit of broth if it’s too thick.

Can I freeze Creamy Chicken Gnocchi Soup?

I can freeze it, but the gnocchi may turn mushy after thawing. I prefer to freeze the soup base without the gnocchi and add them freshly cooked when reheating.

What’s a good substitute for heavy cream?

I like using half-and-half for a lighter version. Coconut milk is another option if I want it dairy-free, though it does change the flavor slightly.

How do I make this soup spicier?

When I want some heat, I toss in red pepper flakes or diced jalapeños while sautéing the vegetables. It adds a lovely warmth to the soup.

What other vegetables can I use?

I often add mushrooms, zucchini, kale, or even corn depending on what I have on hand. They blend in well with the creamy broth and add extra texture and nutrients.

Conclusion

This Creamy Chicken Gnocchi Soup is more than just a recipe — it’s one of my go-to comfort meals that brings warmth to any day. It’s quick, versatile, and always satisfying. Whether I’m feeding family or just making a pot for myself, it’s a recipe I come back to again and again. Every spoonful feels like a small act of care — and that’s exactly the kind of food I love to make.