Chicken Gnocchi Soup – You know those meals that just feel like a warm hug? This chicken gnocchi soup is that for me. It all started during one of those cold, dreary evenings when I couldn’t decide between ordering takeout or trying something new in the kitchen. My husband, bless his eternal optimism, suggested I recreate that creamy gnocchi soup we’d had at a tiny Italian bistro during a trip years ago.
I wasn’t sure I could pull it off, honestly. But, armed with a bag of store-bought gnocchi and leftover rotisserie chicken, I gave it a shot. The result? Magic in a pot. It wasn’t just good—it was one of those rare moments where everyone at the table was happy (even my picky kid, who is suspicious of anything green).
Since then, this soup has become our go-to comfort meal. Whether it’s a lazy Sunday lunch or a quick weeknight dinner, it never fails to deliver that cozy, soul-warming vibe.
Why You’ll Love This Chicken Gnocchi Soup Recipe?
This soup checks all the boxes: creamy, hearty, and ridiculously easy to make. It’s one of those dishes that feels fancy enough to impress guests but is simple enough to whip up after a long day.
The gnocchi adds a soft, pillowy bite that’s so satisfying, while the spinach gives a fresh pop of color and flavor. Plus, it’s versatile! Add more veggies, swap out the chicken for sausage, or make it vegetarian—it’s like a blank canvas for comfort food.
And here’s a bonus: it reheats beautifully. So, if you’re lucky enough to have leftovers (which, honestly, doesn’t happen often in my house), they’re just as delicious the next day.
Ingredient Notes:
Let’s break down what makes this soup so special. Each ingredient pulls its weight to create that perfect bowl of creamy deliciousness:
- Olive Oil: A simple start that lets the veggies shine.
- Carrots and Onion: Sweet and savory, these are the foundation of the soup’s flavor.
- Thyme: Just a pinch, but it adds an earthy note that ties everything together.
- Garlic: Fresh garlic is best, but if you’re in a pinch, garlic powder works too.
- Chicken Broth: I like using low-sodium so I can control the salt, but regular works just fine.
- Milk and Flour: A lighter way to achieve that creamy base without needing heavy cream.
- Gnocchi: The star of the show! Store-bought gnocchi works perfectly, but if you’re feeling ambitious, homemade is next-level.
- Chicken: Leftover rotisserie chicken is a lifesaver here.
- Spinach: Adds freshness and balances out the richness. You could swap it for kale if that’s your thing.
How To Make Chicken Gnocchi Soup?
Making this soup is straightforward and totally doable, even on a busy day. Here’s how to pull it off:
- Sauté the Veggies:
Heat the olive oil in a big pot over medium heat. Add the diced carrots, onion, thyme, garlic, salt, and pepper. Let it cook for about 3–4 minutes, stirring often. You’ll know it’s ready when the onions turn translucent and your kitchen smells like a dream. - Simmer the Base:
Pour in the chicken broth and bring it to a gentle simmer. Let it cook for 10–15 minutes so the veggies can soften. Stir occasionally, and maybe take a minute to appreciate how good it already looks. - Thicken the Soup:
In a small bowl, whisk the milk and flour together until smooth. Slowly pour it into the pot while stirring. Let it simmer for another 4–5 minutes, and watch as the soup starts to thicken up. It’s like magic, really. - Cook the Gnocchi:
Add the gnocchi straight into the pot. Bring the soup back to a simmer and let it cook for 5–6 minutes, stirring gently. The gnocchi will float to the top when they’re done, which is your cue to move on. - Add the Chicken and Spinach:
Stir in the cooked chicken and chopped spinach. Let everything heat through for 4–5 minutes, just until the spinach wilts and the chicken is warmed. Taste and adjust the seasoning as needed (because, let’s be real, seasoning is everything). - Serve and Enjoy:
Ladle the soup into bowls and serve it hot. If you’re feeling extra fancy, sprinkle some Parmesan on top. And don’t forget the bread for dunking—it’s practically mandatory.
Want To Save This Recipe?
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if it’s thickened too much.
- Freeze: While the gnocchi can get a little mushy after freezing, the soup itself freezes well. If freezing, skip the gnocchi and add them fresh when reheating. Store in an airtight container for up to 2 months.
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Vegetarian Version: Use veggie broth and skip the chicken. Add mushrooms for extra heartiness.
- Gluten-Free Option: Use gluten-free gnocchi and swap the all-purpose flour for a gluten-free blend or cornstarch.
- Spice It Up: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
- Extra Veggies: Mushrooms, zucchini, or peas would all be great additions.
What to Serve with Chicken Gnocchi Soup?
This soup is basically a meal on its own, but these pairings make it even better:
- Crusty Bread: Perfect for soaking up every last drop of that creamy broth.
- Simple Salad: A crisp green salad with a tangy vinaigrette balances the richness.
- Cheesy Breadsticks: Because more carbs are always a good idea.
Frequently Asked Questions:
Can I use store-bought gnocchi?
Absolutely! It’s quick, easy, and tastes great. Save the homemade gnocchi for when you’re feeling fancy.
Can I make this soup ahead of time?
Yes! It actually tastes better the next day. Just reheat it gently and maybe add a splash of milk or broth to loosen it up.
Can I freeze this soup?
You can, but leave out the gnocchi before freezing. Add them fresh when reheating for the best texture.
There you have it—creamy, dreamy chicken gnocchi soup that’s as comforting as it is delicious. Try it out and let me know how it goes! Did you add your own twist? I’d love to hear about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Gnocchi Soup
Ingredients
- Olive Oil: 1 tablespoon
- Vegetables: 1 cup diced carrots approximately 3 medium, ½ cup diced onion (1 small onion)
- Seasonings: ½ teaspoon dried thyme ½ teaspoon salt, ¼ teaspoon black pepper
- Garlic: 3 cloves finely minced (or 1 teaspoon garlic powder)
- Broth and Milk: 2 cups chicken broth 3 cups milk
- Thickener: ¼ cup all-purpose flour
- Gnocchi: 16-ounce package
- Chicken: 2 cups cooked chopped chicken
- Spinach: 2 cups coarsely chopped fresh spinach
Instructions
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat until shimmering. Add the diced carrots, onion, thyme, salt, and pepper. Sauté for 3–4 minutes, stirring frequently, until the onion becomes translucent.
Simmer the Broth:
- Add the chicken broth to the pot and bring it to a simmer over medium heat. Cook for 10–15 minutes or until the carrots are tender but not mushy, stirring occasionally.
Prepare the Thickener:
- In a separate bowl, whisk together the milk and flour until smooth and free of lumps. Gradually pour this mixture into the soup while stirring continuously. Allow the soup to simmer over medium-low heat for 4–5 minutes until slightly thickened.
Cook the Gnocchi:
- Add the gnocchi to the soup and return it to a simmer. Cook for 5–6 minutes, stirring occasionally, until the gnocchi are tender and have floated to the top.
Incorporate the Chicken and Spinach:
- Stir in the cooked, chopped chicken and the fresh spinach. Cook for an additional 4–5 minutes or until the spinach has wilted and the chicken is heated through.
Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning with additional salt or pepper, if needed. Serve immediately, garnished with freshly grated Parmesan cheese or a sprinkle of fresh herbs, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
