Creamy Chicken Gnocchi Soup

There are soups you make because they’re healthy. There are soups you make because they’re quick. And then there are soups you make because they wrap you in a blanket of pure, unapologetic comfort — soups that make you close your eyes with the first spoonful and sigh with contentment.

Chicken Gnocchi Soup is firmly in that last category.

This beloved soup features pillowy soft potato gnocchi swimming in a creamy, herb-infused broth alongside tender pieces of chicken and vibrant fresh spinach. It’s rich without being heavy, comforting without being boring, and impressive while remaining completely approachable for home cooks.

If you’ve ever enjoyed this soup at a certain popular Italian-American restaurant chain and wished you could recreate that magic at home, you’re in the right place. But I’ll let you in on a secret: this homemade version is even better. When you control the ingredients — using real cream, fresh herbs, quality chicken, and perfectly cooked gnocchi — you create something that surpasses any restaurant version.

What makes this recipe exceptional:

• Incredibly creamy and rich without being overly heavy
• Perfectly cooked gnocchi that are tender, not mushy
• Layers of flavor built from properly sautéed aromatics
• Fresh spinach that adds color and nutrition
• Ready in about 45 minutes — faster than delivery!
• Restaurant-quality results in your own kitchen
• Freezer-friendly for meal prep convenience

Whether it’s a chilly winter evening, a day when you need comfort, or simply a Tuesday when you want something special, this Chicken Gnocchi Soup delivers warmth, satisfaction, and that coveted “wow” factor.

Why This Recipe Works

The Secrets to Outstanding Chicken Gnocchi Soup

1. Building a Flavor Foundation: We start by sautéing aromatics (onion, celery, carrots, garlic) in butter until soft and fragrant. This creates a depth of flavor that infuses every element of the soup.

2. The Roux Base: A simple butter and flour roux thickens the soup naturally while adding richness. It creates that signature silky, slightly thick consistency without any gummy texture.

3. Quality Chicken Broth: The broth is the soul of this soup. Using good-quality chicken broth (homemade if possible) makes an enormous difference in the final flavor.

4. Two-Stage Cream Addition: Adding cream at the right time — after the base is built but before extended cooking — allows it to incorporate smoothly without risk of curdling.

5. Perfectly Timed Gnocchi: Gnocchi cook quickly and become mushy if overcooked. Adding them at the right moment ensures they’re perfectly tender and hold their shape.

6. Fresh Spinach at the End: Spinach is added in the final moments, so it wilts beautifully while retaining its vibrant color and fresh flavor.

7. Herb Balance: Fresh thyme adds an earthy, aromatic quality that elevates the soup from good to memorable.

8. Proper Seasoning: Seasoning in layers — the aromatics, the broth, and a final adjustment — ensures the soup is perfectly balanced.

Ingredients

For the Soup:

Ingredient	Amount	Notes
Boneless, skinless chicken breasts	1 pound	Or chicken thighs (see notes)
Butter	4 tablespoons	Unsalted preferred
Olive oil	1 tablespoon	Prevents butter from burning
Yellow onion	1 medium	Finely diced
Celery	2 stalks	Finely diced
Carrots	2 medium	Peeled and finely diced
Garlic	4 cloves	Minced
All-purpose flour	¼ cup	Creates the roux
Chicken broth	4 cups	Low-sodium, homemade preferred
Half-and-half	2 cups	Or see substitutions
Heavy cream	½ cup	For extra richness
Fresh thyme	4-5 sprigs	Or 1 teaspoon dried
Bay leaf	1
Potato gnocchi	1 pound (16 oz)	Shelf-stable, refrigerated, or homemade
Fresh spinach	4 cups packed	Baby spinach works great
Freshly grated Parmesan	½ cup	Plus more for serving
Salt	To taste	Start with ½ teaspoon
Black pepper	To taste	Freshly ground
Nutmeg	Pinch	Optional, adds warmth

For Serving (Optional):

• Extra freshly grated Parmesan cheese
• Crusty Italian bread
• Fresh cracked black pepper
• Fresh thyme leaves
• Drizzle of extra virgin olive oil
• Red pepper flakes

Step-by-Step Instructions

Part 1: Prepare the Chicken

You have two options for cooking the chicken. Choose based on your preference:

Option A: Poach in Broth (More Flavorful)

1. Season chicken breasts with salt and pepper
2. Place in a medium saucepan
3. Cover with chicken broth (about 3 cups)
4. Add a bay leaf and a few thyme sprigs
5. Bring to a gentle simmer over medium heat
6. Reduce heat to low, cover, and poach for 15-18 minutes
7. Chicken is done when internal temperature reaches 165°F (74°C)
8. Remove chicken to a cutting board and let rest 5 minutes
9. Save the poaching liquid! Strain and use it as part of your broth

Why this method works: The chicken stays incredibly moist, and the poaching liquid becomes extra flavorful.

Option B: Pan-Sear (Faster, Golden Color)

1. Season chicken breasts with salt and pepper
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat
3. Add chicken and cook 5-6 minutes per side
4. Chicken should be golden brown and reach 165°F (74°C) internal temperature
5. Remove to a cutting board and let rest 5 minutes

Why this method works: Creates nice browning and fond (those delicious browned bits) that can be used to add flavor.

After Cooking (Both Methods):

1. Once rested, shred or dice the chicken into bite-sized pieces
2. Set aside until needed

Pro Tip: For the most tender shredded chicken, use two forks while the chicken is still warm. The fibers separate more easily.

Part 2: Build the Soup Base

Step 1: Sauté the Aromatics (8-10 minutes)

1. In a large Dutch oven, melt the butter with olive oil over medium heat
2. Add the diced onion, celery, and carrots
3. Season with a pinch of salt
4. Cook, stirring occasionally, for 6-8 minutes
5. The vegetables should be softened and the onions translucent
6. Add the minced garlic
7. Cook for 1-2 minutes until fragrant

What you’re looking for: Soft, slightly golden vegetables that smell sweet and aromatic. Don’t rush this step — it’s building your flavor foundation.

Step 2: Create the Roux (3-4 minutes)

1. Sprinkle the flour over the vegetables
2. Stir constantly with a wooden spoon for 2-3 minutes
3. The flour should coat the vegetables and turn slightly golden
4. This cooks out the raw flour taste

Important: Keep stirring! Flour can burn quickly, resulting in a bitter taste.

Step 3: Add the Liquids (5 minutes)

1. Slowly pour in the chicken broth, about ½ cup at a time
2. Whisk constantly as you add to prevent lumps
3. Continue adding broth and whisking until all is incorporated
4. Add the half-and-half, whisking to combine
5. Add the heavy cream
6. Drop in the fresh thyme sprigs and bay leaf
7. Add a pinch of nutmeg (if using)
8. Season with salt (start with ½ teaspoon) and pepper

Step 4: Simmer the Base (15-20 minutes)

1. Increase heat to bring the soup to a gentle boil
2. Once boiling, reduce heat to medium-low
3. Simmer, stirring occasionally, for 15-20 minutes
4. The soup should thicken slightly and become silky
5. The vegetables will become very tender

During this time: The flavors are melding, the roux is thickening the soup, and everything is coming together beautifully.

Part 3: Finish the Soup

Step 5: Add the Gnocchi (3-5 minutes)

1. Increase heat to bring soup back to a gentle boil
2. Add the gnocchi directly to the soup
3. Stir gently to distribute
4. Cook according to package directions, usually 3-5 minutes
5. Gnocchi are done when they float to the surface and are tender

Critical timing notes:

• Shelf-stable gnocchi: 3-4 minutes
• Refrigerated gnocchi: 2-3 minutes
• Frozen gnocchi: 4-5 minutes (add directly from freezer)

Warning: Do not overcook! Gnocchi become mushy and can start to fall apart if cooked too long.

Step 6: Add the Chicken and Spinach (3 minutes)

1. Reduce heat to low
2. Add the shredded or diced chicken
3. Stir gently to distribute
4. Add the fresh spinach in handfuls
5. Stir gently after each addition
6. The spinach will wilt quickly, about 1-2 minutes
7. Remove the thyme sprigs and bay leaf

Step 7: Final Touches

1. Remove the pot from heat
2. Stir in the grated Parmesan cheese
3. Taste the soup carefully
4. Adjust salt and pepper as needed
5. If too thick, add a splash of broth or milk
6. If too thin, simmer a few minutes longer (remove gnocchi first to prevent overcooking)

Recipe Tips for Perfect Results

Chicken Tips:

✅ Don’t overcook the chicken. Dry chicken ruins the soup. Use a thermometer — 165°F is the target.

✅ Thighs are more forgiving. If you’re worried about dry chicken, use boneless skinless thighs. They stay moist even if slightly overcooked.

✅ Rotisserie chicken is a great shortcut. One rotisserie chicken yields about 3-4 cups of shredded meat — use 2-3 cups for this soup.

✅ Shred while warm. Chicken shreds much more easily when it’s still warm from cooking.

Gnocchi Tips:

✅ Don’t cook gnocchi separately. Cooking them directly in the soup allows them to absorb flavor and release starch that helps thicken the soup.

✅ Watch them carefully. Gnocchi go from perfect to mushy in just a minute or two. Remove the pot from heat as soon as they’re tender.

✅ Shelf-stable gnocchi hold up better. If making soup ahead or reheating leftovers, shelf-stable gnocchi maintain their texture better than refrigerated.

✅ Add frozen gnocchi directly. No need to thaw — they cook beautifully straight from the freezer.

Cream Tips:

✅ Room temperature dairy prevents curdling. Take your half-and-half and cream out of the fridge 30 minutes before cooking.

✅ Add cream after the roux. This order helps everything emulsify smoothly.

✅ Don’t boil after adding cream. A gentle simmer is fine, but vigorous boiling can cause the dairy to separate.

✅ Stir frequently. This prevents the bottom from scorching and keeps the soup silky.

Texture Tips:

✅ Dice vegetables small. Uniform, small pieces cook evenly and distribute well in every spoonful.

✅ Add spinach last. It wilts in seconds and maintains its vibrant color when added at the end.

✅ Let it rest briefly. Like many soups, this benefits from sitting for 5-10 minutes before serving. The flavors meld and the gnocchi absorb more broth.

What to Avoid:

❌ Don’t skip the roux. Without it, the soup will be thin and watery. The roux provides body and richness.

❌ Don’t use old or poor-quality broth. The broth is fundamental — it should taste good on its own.

❌ Don’t overcrowd the pot. If you’re doubling the recipe, make sure your pot is large enough for everything.

❌ Don’t make it too far ahead with gnocchi. Gnocchi continue to absorb liquid and soften. For best results, add gnocchi just before serving if making ahead.

Final Thoughts

Chicken Gnocchi Soup is one of those magical dishes that manages to be simultaneously impressive and comforting. It feels like something special — something you’d order at a nice restaurant — yet it’s completely achievable on a busy weeknight.

The pillowy gnocchi floating in that creamy, herb-scented broth, the tender pieces of chicken, the pops of vibrant green spinach, the warmth spreading through you with every spoonful… this is what comfort food is all about.

What makes this recipe a keeper:

🍗 Perfectly tender chicken that stays moist and flavorful

🥟 Pillowy gnocchi that absorb the delicious broth

🥬 Fresh spinach for color, nutrition, and freshness

🧈 Rich, velvety broth that’s creamy without being heavy

⏰ Ready in 45 minutes — impressive results, reasonable effort

❄️ Freezer-friendly for meal prep and busy weeks

This soup is perfect for:

• 🌧️ Rainy days when you need comfort
• 🤒 When someone in your family is under the weather
• 👨‍👩‍👧‍👦 Family dinners everyone will love
• 🍽️ Impressing guests with minimal stress
• 📦 Meal prepping for the week ahead
• ❄️ Cold winter nights

Every time you make this soup, you’ll be reminded that the best food doesn’t have to be complicated. It just has to be made with care, quality ingredients, and a little love.

So gather your ingredients, pull out your biggest pot, and get ready to experience soup perfection. Your kitchen is about to smell incredible, and your family is about to be very, very happy.