Creamy chicken and gnocchi soup is a stovetop soup where a light roux thickens chicken broth before shredded chicken and potato gnocchi are simmered directly in it, finished with cream and spinach, ready in about 30 minutes. Cooking the gnocchi right in the broth rather than boiling it separately means it absorbs the soup's flavor as it cooks.
Creamy Chicken and Gnocchi Soup
Ingredients
- 1 lb cooked shredded chicken (rotisserie works great)
- 1 package (16 oz) potato gnocchi
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp butter or olive oil
- 2 tbsp flour (or gluten-free flour)
- Fresh parsley for serving
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 4–5 minutes until softened.
- Stir in garlic, Italian seasoning, thyme, salt, and pepper; cook 1 minute.
- Sprinkle flour over veggies and stir until coated.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and gnocchi. Cook 5–7 minutes until gnocchi float and become tender.
- Reduce heat and stir in heavy cream.
- Add spinach and simmer gently until wilted.
- Taste and adjust seasoning as needed.
- Serve warm, topped with parsley.
Recipe Notes
- Use gluten-free gnocchi to make this recipe fully GF.
- Add bacon for a smoky twist.
- Swap spinach for kale for extra texture.
- Soup thickens as it sits — add broth or cream when reheating.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 390
- Sugar
- 4g
- Sodium
- 680mg
- Fat
- 18g
- Saturated Fat
- 8g
- Unsaturated Fat
- 9g
- Trans Fat
- 0g
- Carbohydrates
- 34g
- Fiber
- 2g
- Protein
- 25g
- Cholesterol
- 95mg
Why the flour goes onto the vegetables first
- Sprinkling flour over the sautéed vegetables before adding broth, as the instructions specify, builds a light roux that gives the soup body so it stays a soup and not a broth with cream poured in.
- Adding the already-cooked or rotisserie chicken and the raw gnocchi together lets the gnocchi's short 5-7 minute cook time double as the time needed to heat the chicken through, so nothing overcooks.
How to keep the gnocchi from falling apart
- Coat the vegetables evenly with the flour before adding broth, stirring for the full minute the recipe calls for, so there's no raw flour taste left in the finished soup.
- Add the spinach after the gnocchi is already tender rather than earlier, so it wilts gently instead of overcooking into the broth.
Troubleshooting
The soup tastes like raw flour.
This means the roux step was rushed. Stir the flour into the fat for the full minute called for before adding liquid, letting it cook enough to lose its raw taste.
The gnocchi turned mushy or fell apart.
This usually means it simmered too long. Watch for the gnocchi to float and become tender, per the recipe's own cue, and move on to the next step rather than leaving it in longer.
Soup seems too thin.
don’t reach for flour—instead, mash some of the gnocchi against the side of the pot to release their starch.
Refrigerate promptly and use within 3 to 4 days. The soup thickens as it sits, so add broth or cream when reheating and warm gently until the chicken reaches 165°F (74°C).
Serve with crusty bread or a simple green salad.
Frequently asked questions
Can I freeze Creamy Chicken and Gnocchi Soup?
Yes, but freeze without the gnocchi. Cool completely, freeze for up to 3 months, then add fresh gnocchi when reheating to prevent them from becoming mushy.
What can I substitute for heavy cream?
Half-and-half, evaporated milk, or coconut milk work well. For a lighter version, try blending 1/4 cup cashews with 3/4 cup broth until smooth.
Can I use frozen vegetables?
Absolutely! Use 2 cups of frozen mixed vegetables, adding them directly from frozen during the last 5 minutes of cooking.
How do I make this soup gluten-free?
Choose certified gluten-free gnocchi or substitute with white beans or diced potatoes, and verify your chicken broth is gluten-free.
What herbs work best in this soup?
Fresh thyme and bay leaves during cooking, with fresh parsley or dill stirred in at the end provide the most balanced flavor profile.
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