Chicken Gnocchi Soup

There’s something incredibly comforting about a steaming bowl of chicken gnocchi soup, especially when the weather turns cool and your kitchen fills with the scent of simmering herbs and vegetables. Creamy, hearty, and speckled with pillowy gnocchi, this soup brings together simple ingredients in the most satisfying way. Each spoonful delivers tender chunks of chicken, soft gnocchi, and a silky broth that wraps around your senses like a cozy blanket.

Behind the Recipe

This recipe was born on one of those evenings when you crave the comfort of home in every bite. I remember pulling open the fridge and spotting some leftover rotisserie chicken, a bag of gnocchi, and a few vegetables, and thinking — what if? A little cream, some fresh spinach, and voilà. It quickly became a go-to in our house, especially after long days or during family visits. It’s the kind of soup that feels like a warm hug and always disappears quickly from the pot.

Recipe Origin or Trivia

Chicken gnocchi soup has roots in Italian-American kitchens, where home cooks combined soft potato gnocchi with creamy broths to stretch meals and satisfy big families. While gnocchi is traditionally served with tomato or pesto sauces, the idea of dunking it into a rich, creamy soup started appearing in American restaurants and home recipes in the late 20th century. Today, it’s a staple in comfort food menus and a favorite in households for its ability to warm you from the inside out.

Why You’ll Love Chicken Gnocchi Soup

This is more than just soup. It’s a cozy, flavor-packed meal in one bowl. Here’s why you’re going to love it:

Versatile: You can switch up the vegetables, protein, or even make it dairy-free. It fits into any season or craving.

Budget-Friendly: Uses affordable pantry staples and stretches to feed a crowd.

Quick and Easy: Comes together in under an hour with minimal prep.

Customizable: Add mushrooms, swap the cream, or throw in kale — it’s all up to you.

Crowd-Pleasing: Everyone from picky eaters to foodies will want seconds.

Make-Ahead Friendly: Tastes even better the next day after the flavors mingle.

Great for Leftovers: Stores well in the fridge and reheats beautifully.

Chef’s Pro Tips for Perfect Results

This soup is forgiving, but a few tricks will elevate it to restaurant-quality.

• Sauté the veggies until soft and fragrant to build the base flavor.
• Use rotisserie chicken or poach your own for moist, tender bites.
• Don’t overcook the gnocchi. It should be pillowy and hold its shape.
• Stir in the cream at the end to keep it from separating.
• Add spinach last to preserve its bright green color.

Kitchen Tools You’ll Need

You don’t need much to make this soup, just a few trusty kitchen friends.

Large Pot or Dutch Oven: For cooking the soup evenly and holding all the goodness.

Wooden Spoon or Silicone Spatula: To stir without damaging the pot.

Sharp Knife and Cutting Board: Essential for prepping vegetables and chicken.

Measuring Cups and Spoons: For accuracy in seasoning and thickening.

Soup Ladle: Makes serving hot soup easier and less messy.

Ingredients in Chicken Gnocchi Soup

The magic of this soup lies in how the ingredients come together to create something creamy, comforting, and layered with flavor.

1. Olive Oil: 2 tablespoons – Used for sautéing and adds a rich base flavor.
2. Boneless Skinless Chicken Breasts: 2 cups cooked and shredded – The protein heart of the dish.
3. Yellow Onion: 1 medium, diced – Brings sweetness and depth to the soup.
4. Celery Stalks: 2, chopped – Adds an aromatic, savory note.
5. Carrots: 2, peeled and chopped – Adds color, sweetness, and texture.
6. Garlic Cloves: 3, minced – Adds aromatic punch and warmth.
7. All-Purpose Flour: 1/4 cup – Helps thicken the creamy broth.
8. Chicken Broth: 4 cups – The base liquid that carries all the flavors.
9. Potato Gnocchi: 1 pound – Soft, chewy dumplings that make the soup hearty.
10. Heavy Cream: 1 cup – Adds richness and smooth texture.
11. Fresh Spinach: 2 cups – Stirred in at the end for color and nutrition.
12. Dried Thyme: 1/2 teaspoon – Earthy seasoning that complements the chicken.
13. Salt and Black Pepper: To taste – Essential for bringing everything together.

Ingredient Substitutions

Sometimes you have to work with what’s in the pantry. Here’s how to adapt:

Chicken Breasts: Use rotisserie chicken or leftover turkey.
Heavy Cream: Substitute with half-and-half or full-fat coconut milk.
Potato Gnocchi: Try cauliflower gnocchi or mini pasta like orecchiette.
Fresh Spinach: Use kale or chopped Swiss chard.
All-Purpose Flour: Cornstarch or a gluten-free flour blend works too.

Ingredient Spotlight

Gnocchi: These pillowy dumplings are made from potatoes and flour. They absorb the creamy broth while keeping a tender bite, making the soup satisfyingly filling.

Fresh Spinach: Stirred in right at the end, spinach wilts perfectly and adds a pop of color, plus a boost of iron and freshness.

Instructions for Making Chicken Gnocchi Soup

Making this soup is part cozy ritual, part quick fix. Let’s break it down step-by-step.

1. Preheat Your Equipment:
Place a large Dutch oven or soup pot over medium heat and drizzle in the olive oil.

2. Combine Ingredients:
Add diced onions, celery, and carrots. Sauté for about 5 minutes until softened, then stir in the garlic and dried thyme.

3. Prepare Your Cooking Vessel:
Sprinkle the flour over the sautéed veggies and stir constantly for 1–2 minutes until the flour is no longer raw.

4. Assemble the Dish:
Gradually pour in the chicken broth, whisking to avoid lumps. Bring to a simmer and stir in the shredded chicken and gnocchi.

5. Cook to Perfection:
Let it simmer gently for 5–7 minutes until the gnocchi are floating and tender. Stir in the heavy cream and let it heat through.

6. Finishing Touches:
Add fresh spinach and cook for another 1–2 minutes until wilted. Season with salt and black pepper to taste.

7. Serve and Enjoy:
Ladle the soup into bowls and serve warm, maybe with crusty bread or a sprinkle of grated parmesan.

Texture & Flavor Secrets

The secret to the perfect texture is balancing creaminess with bite. The flour creates a velvety base, while the gnocchi brings soft chewiness. As for flavor, the sautéed garlic and onion bring a rich backbone, while the thyme and spinach keep things fresh and lively. And that hint of sweetness from the carrots? Game-changer.

Cooking Tips & Tricks

Here’s how to take this soup from good to unforgettable:

• Taste as you go and adjust seasoning gradually.
• If the soup thickens too much while sitting, add a splash of broth.
• Stir gently to avoid breaking apart the gnocchi.
• Let the soup rest for 10 minutes before serving to deepen the flavors.

What to Avoid

A few common pitfalls can trip you up — but not on our watch:

• Overcooking the gnocchi. It’ll turn mushy fast.
• Adding spinach too early. It loses its vibrant color and texture.
• Using cold broth directly from the fridge. It cools the pot and delays cooking.

Nutrition Facts

Servings: 6
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

This soup is a dream to prep ahead. You can cook the base and refrigerate it, then stir in the cream and spinach just before serving. Leftovers last up to 4 days in the fridge. To freeze, skip the spinach and cream, then add them fresh when reheating. Gnocchi can get soft after freezing, so cook separately if needed.

How to Serve Chicken Gnocchi Soup

Serve this with a thick slice of crusty garlic bread or a fresh green salad. A sprinkle of parmesan or cracked pepper on top makes it feel even cozier. You could also pair it with a simple grilled cheese for the ultimate comfort combo.

Creative Leftover Transformations

Don’t let a drop go to waste. Here’s how to make it new again:

• Use as a creamy sauce over baked potatoes.
• Pour it into a small baking dish, top with breadcrumbs, and bake for a savory casserole.
• Add a splash of broth and blitz it for a smooth veggie-chicken soup.

Additional Tips

• Stir occasionally while simmering to keep the bottom from sticking.
• For a lighter version, use evaporated milk instead of cream.
• Want extra herbs? Try parsley or a pinch of rosemary.

Make It a Showstopper

Presentation counts. Serve in shallow white bowls with a swirl of cream on top. Add a few spinach leaves and cracked pepper for a photo-ready finish. Keep a slice of toasted sourdough on the side for dipping.

Variations to Try

• Dairy-Free: Swap heavy cream for coconut milk or cashew cream.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce.
• More Veggies: Toss in mushrooms, corn, or zucchini for added texture.
• Cheesy Twist: Stir in a handful of shredded parmesan or mozzarella at the end.
• Herb-Heavy: Use a mix of fresh basil, parsley, and thyme for extra flavor.

FAQ’s

Q1: Can I make this soup gluten-free?

Yes, use gluten-free gnocchi and substitute the flour with a gluten-free thickener like cornstarch.

Q2: What type of gnocchi works best?

Classic potato gnocchi is perfect, but cauliflower gnocchi can work if you want a lighter version.

Q3: Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding.

Q4: How do I reheat leftovers?

Gently heat on the stovetop over low heat, adding a splash of broth if needed.

Q5: Is this soup freezer-friendly?

Yes, but for best texture, freeze before adding the cream and spinach.

Q6: Can I make it in a slow cooker?

You can, but add the gnocchi, cream, and spinach in the last 30 minutes.

Q7: Can I use milk instead of cream?

You can use whole milk, but it won’t be as rich or thick.

Q8: How do I know the gnocchi is done?

When it floats to the top and is tender to bite, it’s ready.

Q9: Can I add more protein?

Sure, stir in white beans or shredded rotisserie chicken for extra bulk.

Q10: What’s the best way to thicken it more?

Use a cornstarch slurry or reduce it longer uncovered to thicken.

Conclusion

Chicken gnocchi soup is the kind of recipe that feels like home. It’s creamy, cozy, and filled with textures and flavors that satisfy every bite. Whether you’re cooking for family, friends, or just yourself, this soup brings warmth to the table and joy to the bowl. Trust me, once you try it, you’ll be making it again and again.

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