Have you ever craved that creamy, pillowy chicken gnocchi soup recipe from your favorite Italian restaurant but wanted to skip the wait and the price tag? Making homemade chicken gnocchi soup at home is not only surprisingly simple, but it also allows you to control the ingredients, adjust the richness to your liking, and enjoy a bowl of pure comfort whenever the craving strikes. This recipe delivers restaurant-quality results with minimal effort, combining tender chicken, soft potato gnocchi, fresh spinach, and a velvety cream base that will warm you from the inside out.

Whether you're cooking for a busy weeknight dinner or meal-prepping for the week ahead, this chicken gnocchi soup recipe is a game-changer. Let's dive into how you can recreate this beloved classic in your own kitchen.

Ingredients List

    • 1 lb boneless, skinless chicken breasts (or thighs)
    • 1 package (16 oz) potato gnocchi (shelf-stable or refrigerated)
    • 3 cups fresh baby spinach
    • 1 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 2 medium carrots, diced
    • 2 celery stalks, diced
    • 4 cups low-sodium chicken broth
    • 1 cup heavy cream (or half-and-half)
    • 2 tablespoons olive oil
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • Salt and black pepper, to taste
    • Optional: 2 tablespoons all-purpose flour (for thickening)
    • Optional: Fresh parmesan cheese, for serving
    • Optional: Red pepper flakes, for heat

For the Garnish:

    • Fresh basil or parsley, chopped
    • Grated parmesan cheese
    • Crusty bread, for dipping

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

This recipe is perfect for those evenings when you need something hearty and homemade but don't have hours to spend in the kitchen. Compared to slow-cooker soups that take 4–6 hours, this stovetop version is ready in just over half an hour.

Step-by-Step Instructions

Step 1: Cook the Chicken Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 4–5 minutes per side until golden and cooked through (internal temp 165°F). Remove from the pot, let rest for 5 minutes, then shred or dice into bite-sized pieces. Pro tip: Use kitchen shears for faster shredding.

Step 2: Sauté the Aromatics In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion, carrots, and celery. Sauté for 5–6 minutes until softened, stirring occasionally. Add the minced garlic, thyme, and oregano, cooking for another minute until fragrant. This base builds incredible depth of flavor in your homemade chicken gnocchi soup.

Step 3: Build the Soup Base Pour in the chicken broth, scraping up any browned bits from the bottom of the pot (that's pure flavor!). Bring the mixture to a gentle boil, then reduce to a simmer. If you prefer a thicker consistency, whisk in the optional flour at this stage, stirring constantly for 1–2 minutes.

Step 4: Add Gnocchi and Chicken Add the gnocchi to the simmering broth and cook according to package directions (usually 3–5 minutes, until they float to the top). Return the shredded chicken to the pot. Chef's tip: Don't overcook the gnocchi or they'll become mushy—watch for them to float!

Step 5: Finish with Cream and Spinach Reduce the heat to low and stir in the heavy cream. Add the fresh spinach in batches, stirring gently until wilted (about 2 minutes). Season with additional salt and pepper to taste. For an authentic touch, add a pinch of nutmeg or a splash of white wine for extra complexity.

Step 6: Serve and Enjoy Ladle the soup into bowls, garnish with fresh parmesan, basil, and a drizzle of olive oil. Serve with crusty bread for the ultimate comfort meal. Your chicken gnocchi soup recipe is now ready to impress!

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 420
    • Protein: 28g
    • Carbohydrates: 38g
    • Fat: 18g
    • Fiber: 3g
    • Vitamin C: 25% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Dairy-Free: Use coconut cream or cashew cream instead of heavy cream, and nutritional yeast in place of parmesan. - Gluten-Free: Swap regular gnocchi for gluten-free varieties (check labels carefully). - Keto-Friendly: Replace gnocchi with cauliflower gnocchi or extra vegetables like zucchini and mushrooms.

Flavor Variations: - Add sun-dried tomatoes for a Mediterranean twist. - Incorporate white beans for extra protein and fiber. - Use rotisserie chicken to save even more time.

Meal Prep Advice: Cook the soup without the gnocchi and cream. Store separately, then add fresh gnocchi and cream when reheating to prevent sogginess. This keeps the texture perfect for up to 4 days.

Common Mistakes to Avoid

Overcooking the Gnocchi: Gnocchi can turn gummy if left in the soup too long. Add them just before serving if meal-prepping.

Using High Heat with Cream: Boiling cream can cause it to curdle. Always add cream on low heat and stir gently.

Skipping the Sauté Step: Don't rush the aromatics! Properly softening the onions, carrots, and celery creates a flavorful foundation.

Not Seasoning in Layers: Taste and adjust seasoning after each major step—broth, after adding chicken, and after cream. This ensures balanced flavor throughout.

Using Watery Broth: Low-sodium broth gives you control, but if it tastes weak, add a bouillon cube or Better Than Bouillon paste for richness.

Storage / Leftovers Tips

Store your homemade chicken gnocchi soup in an airtight container in the refrigerator for up to 4 days. For best results, keep the gnocchi separate if possible, adding fresh gnocchi when reheating portions. To reheat, warm gently on the stovetop over low-medium heat, adding a splash of broth or cream to restore the creamy consistency. Avoid microwaving at full power, as this can cause the cream to separate—use 50% power in 1-minute intervals, stirring in between.

Freezing Instructions: This soup freezes reasonably well for up to 2 months, though the gnocchi texture may soften slightly. Freeze in individual portions using freezer-safe containers, leaving 1 inch of headspace for expansion. Thaw overnight in the fridge, then reheat on the stovetop. For the freshest taste, prepare a fresh batch of gnocchi to add after thawing the soup base. This chicken gnocchi soup recipe and its leftovers will become a weekly staple in your meal rotation!