This rich, velvety soup blends tender chicken, pillowy gnocchi, and bright spinach in a silky cream base with a hint of garlic and Parmesan. It’s creamy without being heavy and has a great mix of soft textures and gentle savory flavor. This dish will make your kitchen smell like heaven on a rainy day.
Top reasons to make it now:
- It comes together quickly on a weeknight.
- It uses simple, easy-to-find ingredients.
- It’s great for meal prep and reheats well.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes perfect for busy evenings.
- Made with pantry and fridge staples you likely already have.
- Comforting and kid-friendly while still feeling a bit special.
- Easy to tweak for diets and tastes (see substitutions below) and if you like other simple soups, check out this weeknight favorite for more ideas.
Ingredients for Creamy Chicken Gnocchi Soup
- 1 lb chicken breast, trimmed
- 2 cups gnocchi (store-bought), uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions of Creamy Chicken Gnocchi Soup
- Season the chicken breasts with salt, pepper, and half the Italian seasoning.
- Sear the chicken in a large pot with 1 tablespoon olive oil over medium-high heat until browned on both sides (about 3 minutes per side). Remove and set aside.
- Sauté the onion in the same pot with the remaining 1 tablespoon olive oil until soft and translucent, about 4 minutes.
- Add the garlic and remaining Italian seasoning; cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Bring to a simmer.
- Return the chicken to the pot, cover, and simmer until cooked through, about 10–12 minutes. Remove the chicken and shred with two forks.
- Add the gnocchi to the simmering broth and cook according to package instructions (usually 2–3 minutes) until they float and are tender.
- Stir in the heavy cream, shredded chicken, spinach, and Parmesan. Heat gently until the spinach wilts and the soup is warmed through, about 2–3 minutes.
- Taste and adjust with salt and pepper. Serve hot with extra Parmesan on top.
Tips for Success
- Use warm broth when adding cream to prevent curdling.
- Don’t overcook gnocchi they should be pillowy, not mushy.
- Shred chicken finely so it mixes evenly through the soup.
Substitutions & Variations of Creamy Chicken Gnocchi Soup
To Make It Vegan/Gluten-Free:
- Use gluten-free gnocchi or small gluten-free dumplings.
- Swap chicken for roasted chickpeas or firm tofu.
- Replace heavy cream with full-fat coconut milk or a cashew cream for a rich vegan option.
- Use vegetable broth instead of chicken broth.
Variations:
- Stir in mushrooms or roasted red peppers for extra flavor.
- Add cooked bacon or pancetta for a smoky twist.
- Mix in white beans for more protein and texture.
- Finish with a spoonful of pesto for a bright, herby pop.
Storage Instructions of Creamy Chicken Gnocchi Soup
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove; add a splash of broth or cream if it looks too thick.
Freezer: This soup can be frozen, but gnocchi may change texture. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Make-Ahead: Cook the chicken and chop the onion and garlic a day ahead. Keep components separate and combine when you’re ready to finish the soup.
Frequently Asked Questions (FAQ) of Creamy Chicken Gnocchi Soup
Can I use rotisserie chicken?
Yes shred rotisserie chicken and add it in step 8 to save time. Reduce simmering time accordingly.
Will the soup thicken after standing?
Yes, it will thicken in the fridge. Thin with a little broth or water when reheating.
Can I make this in a slow cooker?
You can. Cook the chicken, onions, garlic, and broth on low until the chicken is done, then add gnocchi and cream near the end to avoid overcooking the gnocchi.
Conclusion
Creamy Chicken Gnocchi Soup is a simple, satisfying dish that fits busy nights and cozy weekends alike. If you love creamy, comforting bowls and want a reliable recipe to turn to, this soup delivers warmth and ease in equal measure. Try this recipe, leave a comment to tell me how it went, and don’t forget to give it a star rating if you enjoyed it your feedback helps others find a new weeknight favorite.
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Creamy Chicken Gnocchi Soup
A cozy and creamy soup featuring tender chicken, pillowy gnocchi, and bright spinach, perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 lb chicken breast, trimmed
- 2 cups gnocchi (store-bought), uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt, pepper, and half the Italian seasoning.
- Sear the chicken in a large pot with 1 tablespoon olive oil over medium-high heat until browned on both sides (about 3 minutes per side). Remove and set aside.
- Sauté the onion in the same pot with the remaining 1 tablespoon olive oil until soft and translucent, about 4 minutes.
- Add the garlic and remaining Italian seasoning; cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Bring to a simmer.
- Return the chicken to the pot, cover, and simmer until cooked through, about 10-12 minutes. Remove the chicken and shred with two forks.
- Add the gnocchi to the simmering broth and cook according to package instructions (usually 2-3 minutes) until they float and are tender.
- Stir in the heavy cream, shredded chicken, spinach, and Parmesan. Heat gently until the spinach wilts and the soup is warmed through, about 2-3 minutes.
- Taste and adjust with salt and pepper. Serve hot with extra Parmesan on top.
Notes
Use warm broth when adding cream to prevent curdling. Don’t overcook gnocchi — they should be pillowy, not mushy. Shred chicken finely for even distribution.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free Options Available