Creamy Chicken Gnocchi Soup Recipe – Easy Homemade Comfort Food

Creamy Chicken Gnocchi Soup is one of those dinners that makes the whole kitchen smell like you actually planned ahead… even if you threw it together between kid chaos and figuring out what’s for lunch tomorrow. It has tender chicken, soft gnocchi, and a creamy broth that feels like wrapping up in a warm blanket. It’s easy, cozy, and the kind of meal everyone gets excited about when they see the pot on the stove.

I’ve always loved the classic restaurant version (Olive Garden) of this soup, but I wanted something a little fresher and a lot easier for real life. The shredded carrots melt right in, the parmesan makes the broth extra silky, and the gnocchi turns the whole thing into a bowl of pure comfort. It’s a one pot dinner that feels special without any extra effort, which is exactly the energy I want at 5 pm.

Try my Chicken & Dumplings, and my Homemade Chicken Noodle Soup Recipe too!

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

This creamy soup is the kind of dinner that works for everyone. It’s cozy, filling, and made with simple ingredients, which makes it perfect for busy nights when you want comfort without a lot of work. Grab some 30 minute dinner rolls and really nail soup night!

• Creamy. Smooth and rich, not heavy.
• Fast. On the table in under an hour.
• Family friendly. Easy flavors that don’t overwhelm.
• One pot. Less mess to clean up later.
• Adaptable. Swap ingredients based on what you have.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Key Recipe Ingredients

The full list of ingredients and amounts is found in the printable recipe card below. 

• Butter and olive oil. Using both gives you great flavor from the butter while the olive oil keeps it from browning too fast. It’s the perfect mix for sautéing the veggies evenly.
• Onion, celery, and shredded carrots. This trio builds the classic soup base. The carrots melt right in for sweetness, and the onion and celery add that savory, cozy flavor every good soup needs.
• Garlic. Freshly minced gives the best flavor, but jarred works if you’re moving fast.
• Chicken broth. Gives you the main flavor foundation. Using 4 cups keeps the soup creamy and not too thin. Make your own chicken stock at home!
• Chicken. Shredded chicken blends right into the soup so every bite is hearty. Rotisserie chicken works great too. If you don’t have pre cooked chicken, use my “how to bake chicken breasts” recipe, but go easy on the seasoning.
• Potato gnocchi. Any kind works, but shelf stable is the easiest. You can find them at most grocery stores. They cook fast and give you that pillowy texture. Frozen gnocchi can be used, you might need an extra minute or too to get them cooked properly.

How to make this recipe

Get prepped: Dice the onion and celery, shred the carrots and chicken, mince the garlic, chop the spinach, and measure everything out.

Build the base: Heat the butter and olive oil in a large pot over medium heat. Cook the onion, celery, and shredded carrots until softened, then stir in the garlic and season with salt and pepper.

Thicken it: Sprinkle in the flour and stir until it coats the veggies. Slowly whisk in the chicken broth until smooth, then add the Italian seasoning and bring to a gentle simmer.

Cook the gnocchi: Stir in the gnocchi and cook just until tender and floating.

Make it creamy: Add the shredded chicken and half and half. Let it warm through gently without boiling.

Finish and serve: Stir in the fresh spinach and parmesan until wilted and creamy. Taste and season with salt and pepper, then serve with extra parmesan.

Troubleshooting Guide – Common Problems and Solutions

• If the soup feels a little thin: Let it simmer for a few more minutes and it should thicken up on its own. If you want to speed things along, a small cornstarch slurry will do the trick.
• If it thickens up too much: Just add a splash of chicken broth or milk until it’s the consistency you like. Creamy soups always thicken as they sit.
• If the gnocchi turned out too soft: They probably cooked a bit too long. Next time, add them closer to the end so they stay pillowy instead of mushy.
• If the soup looks separated: That usually means the heat got a little too high. Turn it down and stir in a splash of cold milk to smooth things back out.
• If it tastes a little flat: This almost always means it needs more salt. A bit more parmesan or a pinch of Italian seasoning can help too.

Frequently Asked Questions

Kylee’s Notes

• Freshly shredded parmesan melts much smoother than the pre-shredded kind, so it’s worth the extra minute if you have it.
• Creamy soups thicken as they sit. If yours gets too thick, just stir in a splash of broth or milk until it loosens back up.
• Once the half and half is in, keep the heat gentle. Boiling can cause the soup to split, and nobody wants that.
• Always taste at the end and adjust the salt. Parmesan adds saltiness, so it’s better to season after everything’s in.
• If you’re making this ahead of time, store the gnocchi separately and add them when reheating so they don’t get overly soft.

How to store leftovers

Store in an airtight container in the fridge for up to 3 days. The gnocchi will continue to soften, but the flavor stays great. Not recommended for freezing because of the dairy and gnocchi.

Reheating tips

Reheat gently on the stove over low heat. Add a splash of broth or milk to loosen if it thickened in the fridge.

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Chicken Gnocchi Soup

5 from 1 vote

A cozy, creamy chicken gnocchi soup made with tender chicken, soft gnocchi, and a silky broth. Easy to make and perfect for busy weeknight

Author: Kylee Ayotte

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Yield: 6

1x2x3x

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup shredded carrots (important that these are shredded not diced)
• 3 cloves garlic (minced)
• salt and pepper
• ⅓ cup flour
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• 1 pound potato gnocchi
• 2 cups cooked, shredded chicken
• 1 cups half and half
• 1 cup roughly chopped, fresh baby spinach
• ½ cup grated parmesan

Directions

• Get prepped: Dice the onion and celery, shred the carrots, mince the garlic, chop the spinach, shred the chicken, and measure everything out.
• Cook the veggies: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pot over medium heat. Add 1 cup diced onion, 1 cup diced celery, and1 cup shredded carrots. Cook for 4 to 5 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds. Season with salt and pepper
• Make the roux: Sprinkle ⅓ cup flour over the veggies and stir for 1 minute until the flour coats everything and looks slightly pasty.
• Add the broth: Slowly pour in 4 cups chicken broth while whisking. Keep whisking until smooth and no flour lumps remain.
• Season it: Add 1 teaspoon Italian seasoning. Bring to a gentle simmer.
• Cook the gnocchi: Stir in 1 pound potato gnocchi and cook for about 3 minutes or until they float and are tender.
• Add the chicken and cream: Stir in 2 cups cooked, shredded chicken and 1 cups half and half. Let it warm through for 2 to 3 minutes without boiling.
• Finish it: Add 1 cup roughly chopped, fresh baby spinach. Stir until the spinach wilts and the soup is creamy and smooth. Add ½ cup grated parmesan and taste, add salt and pepper as needed.
• Serve with extra parmesan

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Notes

• Use freshly shredded parmesan for the best melt.
• If the soup gets too thick as it sits, add a splash of broth or milk.
• Don’t boil the soup after adding the half and half or it can split.
• Taste and adjust salt at the end. The parmesan adds salt too.
• If making ahead, store the gnocchi separately so it doesn’t over soften.

Nutrition Facts

Calories: 418kcal | Carbohydrates: 43g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 572mg | Potassium: 521mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4456IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 4mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.