This soup is everything you want in a comfort meal: creamy, savory, filling, and incredibly flavorful. It’s easy to make with simple pantry staples and ready-made gnocchi, making it a great weeknight dinner option. Whether you’re serving it as a main course or alongside crusty bread, it’s guaranteed to be a hit with the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion
Garlic
Celery
Carrots
Cooked shredded chicken (rotisserie works great)
Chicken broth
Potato gnocchi
Heavy cream
Fresh spinach
Salt and pepper
Dried thyme
Optional: Parmesan cheese for topping
Directions
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, cooking until softened, about 5–6 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the cooked shredded chicken and dried thyme. Let it simmer for about 5 minutes to combine the flavors.
Stir in the gnocchi and cook according to package instructions, typically 2–3 minutes, or until the gnocchi float to the top.
Lower the heat and stir in the heavy cream and fresh spinach. Simmer for another 3–4 minutes until the spinach wilts and the soup thickens slightly.
Season with salt and pepper to taste.
Serve hot, optionally garnished with grated Parmesan.
Servings and timing
This recipe serves 6 and takes about 35 minutes total: 10 minutes of prep time and 25 minutes of cooking time.
Variations
Use half-and-half instead of heavy cream for a lighter version.
Swap spinach for kale or chopped Swiss chard for a different leafy green.
Add mushrooms or corn for extra texture and flavor.
Make it vegetarian by omitting the chicken and using vegetable broth.
Add a dash of nutmeg or Italian seasoning for extra depth.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals. The soup may thicken as it sits—add a splash of broth or water when reheating to adjust the consistency.
FAQs
Can I use uncooked chicken in this soup?
Yes, but make sure to cook it thoroughly before adding the gnocchi. Dice or shred it after cooking.
What type of gnocchi works best?
Shelf-stable or refrigerated potato gnocchi both work well for this recipe.
Can I freeze creamy chicken gnocchi soup?
It’s not ideal since the cream and gnocchi can change texture when thawed, but it can be frozen for up to 2 months if needed.
How do I make the soup thicker?
Let it simmer longer after adding the cream or stir in a cornstarch slurry if needed.
Is this soup gluten-free?
Only if you use gluten-free gnocchi and confirm all other ingredients are safe.
Can I make it dairy-free?
Yes, use a dairy-free cream alternative like coconut milk, though the flavor will change slightly.
What’s a good side dish for this soup?
Crusty bread, a green salad, or garlic bread are perfect accompaniments.
Can I use frozen spinach?
Yes, thaw and drain it well before adding to the soup.
How can I make this soup spicier?
Add crushed red pepper flakes or a splash of hot sauce to taste.
Does this soup taste like Olive Garden’s version?
Yes, it’s very similar and many find the homemade version even better!
Conclusion
Creamy chicken gnocchi soup is a hearty, satisfying meal that’s easy to whip up and always hits the spot. Rich in flavor and loaded with wholesome ingredients, it’s a comforting dish you’ll come back to all season long. Whether you’re looking for a quick family dinner or something cozy to warm you up, this soup delivers every time.
Creamy chicken gnocchi soup is a cozy, one-pot meal loaded with tender chicken, soft gnocchi, hearty vegetables, and fresh spinach, all simmered in a rich, savory cream-based broth. It’s a comforting and satisfying dish perfect for family dinners or meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 celery stalks, diced
2 carrots, peeled and diced
2 cups cooked shredded chicken (rotisserie works great)
4 cups chicken broth
1 lb potato gnocchi
1 cup heavy cream
2 cups fresh spinach
1 tsp dried thyme
Salt and pepper, to taste
Optional: Grated Parmesan cheese for topping
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, celery, and carrots; cook for 5–6 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and bring to a gentle boil.
Add shredded chicken and dried thyme; simmer for 5 minutes to blend flavors.
Stir in gnocchi and cook according to package instructions (usually 2–3 minutes or until they float).
Reduce heat to low, stir in heavy cream and fresh spinach.
Simmer for 3–4 more minutes until spinach wilts and soup thickens slightly.
Season with salt and pepper to taste.
Serve hot with optional grated Parmesan on top.
Notes
Use half-and-half instead of heavy cream for a lighter version.Swap spinach for kale or Swiss chard if desired.Add mushrooms or corn for extra texture.Make it vegetarian by omitting chicken and using vegetable broth.Soup may thicken upon standing—add broth when reheating if needed.
