Go Back
To make this creamy chicken gnocchi soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 6 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon salt (or to taste) - 1/2 teaspoon black pepper - 1 package (16 oz) potato gnocchi - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - Grated Parmesan cheese for serving - Fresh parsley, chopped, for garnish You can add a few extra ingredients to enhance the flavor: - A splash of lemon juice for brightness - Red pepper flakes for heat - Mushrooms for earthiness - Fresh herbs like basil or dill for a fresh twist If you want to swap some ingredients, here are my tips: - Use chicken thighs instead of breasts for more flavor. - Swap heavy cream with half-and-half for a lighter soup. - Use vegetable broth instead of chicken broth for a vegetarian version. - Fresh gnocchi can replace the packaged kind if you prefer. - Spinach can be switched with kale or Swiss chard for variety. These ingredient choices will help you create a rich and comforting soup that warms the soul. {{ingredient_image_1}} Start by gathering your ingredients. You need olive oil, onion, garlic, carrots, and celery. Dice the onion and carrots, and chop the celery. This helps the flavors mix well. Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion. Cook it for 3-4 minutes until it turns soft and clear. Next, stir in the minced garlic, diced carrots, and chopped celery. Cook for another 5 minutes. This step builds a strong flavor base for the soup. Now, add the bite-sized pieces of chicken to the pot. Sprinkle dried thyme, rosemary, salt, and black pepper over the chicken. Stir well to coat the chicken in spices. Cook the chicken for about 5-7 minutes until it is browned on all sides. This gives the chicken a nice flavor. After browning, pour in the low-sodium chicken broth. Bring the mixture to a gentle boil. Once it boils, reduce the heat to a simmer. Add the potato gnocchi to the simmering broth. Cook for 2-3 minutes, or until the gnocchi float to the top. This means they are ready. Next, stir in the heavy cream and let the soup simmer for an additional 5 minutes. This makes the soup creamy and rich. Just before serving, stir in the roughly chopped spinach until it wilts. Taste the soup and adjust seasoning if needed. Now your creamy chicken gnocchi soup is ready to serve! To get the best soup, you need the right balance. Start with enough broth. You want a creamy base but not too thick. When adding heavy cream, do it slowly. This keeps the soup smooth. If it gets too thick, add more chicken broth. Stir well to mix it in. Every stove is a bit different. If your stove runs hot, watch the soup closely. Cooking on high heat can burn the bottom. Reduce the heat if you see bubbles too big. It’s okay to let it simmer longer if needed. Just check if the chicken is cooked through and the gnocchi float. Adding spices makes your soup sing! Use dried thyme and rosemary from the recipe. For more depth, try a pinch of nutmeg or smoked paprika. Fresh herbs like parsley also brighten the flavor. Add spices slowly, taste as you go, and adjust to your liking. Pro Tips Use Fresh Herbs: For a more vibrant flavor, consider using fresh thyme and rosemary instead of dried. Add them towards the end of cooking to retain their essence. Customize the Veggies: Feel free to add other vegetables like bell peppers or zucchini for added nutrition and color. Control the Creaminess: Adjust the amount of heavy cream to your liking. For a lighter soup, use half and half or even milk. Perfect Gnocchi Cooking: Be careful not to overcook the gnocchi. They are done once they float to the surface of the soup. {{image_2}} You can make this soup lighter by swapping heavy cream for half-and-half or coconut milk. These options cut calories but still add creaminess. For a lower-fat choice, try using Greek yogurt. Just stir it in after cooking to keep it smooth. If you want to change the main protein, consider using rotisserie chicken. It adds great flavor and saves time. Turkey is another good choice. It works well and makes the soup a bit lighter. You can even use leftover chicken or turkey from other meals. To boost nutrition, add seasonal veggies. In spring, try fresh peas or asparagus. In fall, consider diced butternut squash or sweet potatoes. These not only add color but also enhance the flavor. You can mix and match your favorites to keep the soup exciting. To keep your soup fresh, let it cool first. Pour it into airtight containers. Make sure to leave some space at the top. This helps with any expansion when frozen. Store the containers in the fridge. Your soup will stay good for about 3-4 days. If you want to save the soup longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to remove as much air as possible. This helps avoid freezer burn. Label each container with the date. Your soup can last for up to 3 months in the freezer. When you're ready to eat, just defrost it in the fridge overnight. When reheating, do it slowly. Warm it on the stove over low heat. Stir it often to keep it from sticking. You can add a splash of chicken broth or cream. This helps bring back the creamy texture. If using a microwave, heat it in short bursts. Stir in between to ensure even heating. Enjoy your comforting soup just like the first time! Yes, you can make this soup ahead of time. Cook the soup, then let it cool. Store it in the fridge for up to three days. When you are ready to eat, just heat it on the stove. The flavors will be even better the next day! Yes, you can make a vegetarian version. Use vegetable broth instead of chicken broth. Replace the chicken with mushrooms or tofu for protein. You can also add more vegetables like zucchini or bell peppers. Just make sure to keep the gnocchi and cream for that rich flavor. If the soup is too watery, try these tips: - Add more gnocchi: They will absorb some liquid as they cook. - Mix in a cornstarch slurry: Combine equal parts cornstarch and water, then stir it into the soup. - Use less broth: Start with a little broth and add more if needed. These methods will help you get the perfect creamy texture you want! This blog covered how to make Creamy Chicken Gnocchi Soup, from ingredients to storage. We discussed key steps to prepare a tasty base, cook the chicken, and add gnocchi and cream. You learned tips for perfect consistency and how to tweak flavors. Plus, we explored healthier swaps and protein choices. For long-lasting soup, I shared storage and reheating tips. Now you can create a delicious soup with ease. Enjoy making your unique version!

Comforting Creamy Chicken Gnocchi Soup

A hearty and creamy soup filled with chicken, gnocchi, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 0.5 teaspoon black pepper
  • 1 package (16 oz) potato gnocchi
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • Grated Parmesan cheese for serving
  • Fresh parsley, chopped, for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic, carrots, and celery, cooking for an additional 5 minutes.
  • Add the chicken pieces to the pot, season with thyme, rosemary, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
  • Pour in the chicken broth, bringing the mixture to a gentle boil.
  • Once boiling, reduce the heat to a simmer and add the potato gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the top.
  • Stir in the heavy cream and let simmer for another 5 minutes until the soup is warmed through.
  • Just before serving, add the chopped spinach, stirring until it wilts.
  • Adjust seasoning if needed and remove from heat.

Notes

Ladle the soup into bowls, garnish with grated Parmesan cheese and fresh parsley. Serve with crusty bread.
Keyword chicken, comfort food, creamy, gnocchi, soup