Creamy Chicken Gnocchi Soup Recipe One Pot Comfort Food

Chicken Gnocchi Soup (Easy One Pot Comfort Food)

This creamy chicken gnocchi soup is packed with tender chicken, pillowy potato gnocchi, and plenty of vegetables in a rich yet light broth. It all comes together in one pot on the stove, in about 40 minutes.

Wide view of Chicken Gnocchi Soup in a ceramic bowl showing gnocchi, chicken, carrots, celery, and spinach, sprinkled with Parmesan and parsley and served with crusty bread and a spoon

If you enjoy creamy comfort food, try our Spicy Cajun Potato Soup Recipe for a bolder, spicy twist on classic potato soup.

Why You Will Love This Chicken Gnocchi Soup

One pot recipe with simple steps and everyday ingredients.
Cozy and creamy, but not too heavy, thanks to chicken broth and half and half.
Uses convenient store bought gnocchi and boneless chicken.
Easy to customize with extra veggies or leftover cooked chicken.
Family friendly flavor that works for weeknights or a casual dinner with friends.

Ingredients

Serves about 6

2 tablespoons olive oil
3 tablespoons unsalted butter
1 medium yellow onion, diced
3 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
⅓ cup all purpose flour
4 cups low sodium chicken broth
2 cups half and half, at room temperature if possible
1 pound boneless skinless chicken breasts
16 ounces potato gnocchi, shelf stable or refrigerated
1 cup baby spinach, roughly chopped
¼ cup freshly grated Parmesan cheese, plus more for serving (optional)
Fresh parsley, chopped, for serving (optional)

Ingredient Notes

Olive oil and butter
Using both gives good flavor and helps the vegetables soften without burning. If you prefer, use only butter or only oil.

Onion, celery, carrots
These classic soup vegetables add sweetness and depth. Dice them small so they soften quickly and fit nicely on a spoon.

Garlic
Fresh garlic gives the best flavor. If using pre minced garlic, use about 1 tablespoon.

Dried thyme and oregano
These herbs match the cozy style of the soup. You can substitute an equal amount of Italian seasoning.

Chicken broth
Use low sodium so you can control the salt at the end. Vegetable broth also works.

Half and half
This makes the soup creamy without being overly rich. You can use equal parts whole milk and heavy cream if you do not have half and half. Avoid using only milk, which can curdle more easily and taste thin.

Boneless skinless chicken breasts
They poach gently in the broth and stay tender. Boneless skinless chicken thighs also work and stay very moist.

Potato gnocchi
Use store bought gnocchi from the pasta aisle or refrigerated section. Both types cook directly in the soup.

Baby spinach
Stirred in at the end for color and extra nutrition. Kale can be used instead, but should be added earlier to soften.

Parmesan cheese
Adds a savory note and helps thicken the soup slightly. Leave it out for a lighter flavor or if you need the soup to be dairy free.

How To Make Chicken Gnocchi Soup

Sauté the vegetables
Place a large soup pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter is mostly melted and foamy, add the diced onion, celery, and carrots. Cook, stirring often, for 5 to 7 minutes, until the vegetables are starting to soften.
Add garlic and seasonings
Stir in the minced garlic, dried thyme, dried oregano, kosher salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
Make the roux
Sprinkle the flour evenly over the vegetables. Stir well so the flour coats the vegetables and no dry patches remain. Cook for 1 to 2 minutes, stirring, to remove the raw flour taste.
Add the broth gradually
Slowly pour in the chicken broth a little at a time, about a few tablespoons at first, stirring constantly and scraping the bottom of the pot to release any browned bits. Once the mixture becomes smooth and thick, add more broth. Continue until all the broth is added and the mixture is combined with no visible lumps of flour.
Add half and half
Reduce the heat to medium low. Slowly stir in the half and half. Let the soup base heat until it is steaming but not yet boiling, stirring often. This helps prevent the dairy from curdling.
Cook the chicken in the soup
Add the whole chicken breasts to the pot. Raise the heat just enough to bring the soup to a very gentle simmer. Cook for 12 to 18 minutes, turning the chicken once, until it is cooked through and reaches an internal temperature of at least 165 degrees Fahrenheit.
Shred the chicken
Use tongs to transfer the cooked chicken breasts to a cutting board or plate. Let them rest for a few minutes. While they rest, keep the soup at a low simmer. Shred the chicken with two forks into bite size pieces.
Cook the gnocchi
Increase the heat under the soup to bring it to a gentle boil. Add the gnocchi and cook according to the package directions, usually 3 to 5 minutes, until they float and are tender.
Finish the soup
Reduce the heat back to low. Stir in the shredded chicken, chopped spinach, and Parmesan cheese. Simmer very gently for 2 to 3 minutes, just until the spinach wilts and the cheese melts. Taste and add more salt and pepper if needed.
Serve
Ladle the soup into bowls. Garnish with extra Parmesan and chopped parsley if you like. Serve hot with crusty bread or a simple green salad.

Close up of a bowl of creamy Chicken Gnocchi Soup with gnocchi, shredded chicken, carrots, celery, and spinach, topped with Parmesan and parsley next to crusty bread and a striped napkin

Recipe Tips

Use room temperature half and half
Cold dairy added to very hot liquid can curdle more easily. If possible, set the half and half out while you prep the vegetables.

Watch the heat after adding dairy
Keep the soup at a gentle simmer, not a hard boil. This keeps the texture smooth and prevents separation.

Do not overcook the gnocchi
Check the package timing, then taste a piece toward the shortest time. Properly cooked gnocchi should be soft and slightly chewy, not falling apart.

Adjust thickness
If the soup seems too thick, stir in a little extra warm broth or water at the end. If it is too thin, let it simmer uncovered for a few more minutes, stirring often so it does not stick.

Season at the end
The salt level depends on your broth, cheese, and personal taste. Always taste at the end and adjust before serving.

Substitutions

Chicken
Use boneless skinless chicken thighs in the same amount. For a shortcut, stir in about 3 cups of shredded cooked chicken or rotisserie style chicken during step 9 and skip cooking raw chicken in the broth.

Broth
Vegetable broth can replace chicken broth if needed. Taste and adjust seasoning since vegetable broth can be slightly sweeter.

Dairy
For a richer soup, replace ½ cup of the half and half with heavy cream. For a dairy reduced version, use a plain unsweetened plant based cream and a plant based butter, then skip the Parmesan cheese.

Flour
Use a one to one gluten free all purpose flour blend that is meant for baking to keep a similar texture.

Gnocchi
Gluten free gnocchi works as long as you follow the package timing. You can also use cauliflower gnocchi, but it may break apart more easily, so stir very gently.

Vegetables
Swap spinach with chopped kale or Swiss chard. Kale should be added a few minutes before the gnocchi so it has time to soften.

Variations

Extra veggie chicken gnocchi soup
Add one cup of sliced mushrooms with the onion, celery, and carrots, and a half cup of frozen peas during the last few minutes of cooking.

Herby lemon chicken gnocchi soup
Stir in one to two tablespoons of fresh chopped herbs such as parsley and basil at the end of cooking, plus one to two teaspoons of fresh lemon juice to brighten the flavor.

Rotisserie chicken gnocchi soup
Skip raw chicken and stir in about 3 cups of shredded cooked chicken after the gnocchi is done. Let it heat for a few minutes before serving.

Slow cooker style shortcut
Sauté the vegetables, garlic, seasonings, and flour in a pan on the stove, add to a slow cooker with broth and raw chicken, and cook on low until the chicken is tender. Shred the chicken, add half and half and gnocchi, and cook until the gnocchi is tender. Use this idea if you prefer hands off cooking, but watch the dairy to avoid curdling by keeping the heat gentle.

What To Serve With Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup served in a ceramic bowl with carrots, celery, spinach, and gnocchi, topped with parsley and Parmesan and a piece of crusty bread on the side

Crusty baguette or ciabatta, warmed
Garlic bread or cheesy breadsticks
Simple green salad with vinaigrette
Roasted broccoli or green beans
Mixed fruit salad for a lighter contrast

This soup is hearty enough to be a full meal, especially with bread on the side.

Storage

Cool the soup to room temperature within 2 hours. Transfer to airtight containers.

Four glass meal prep containers packed with creamy Chicken Gnocchi Soup with gnocchi, shredded chicken, carrots, celery, and spinach, garnished with chopped parsley on a marble surface

Refrigerator
Store for up to 3 to 4 days. The gnocchi will continue to soften as it sits, but the flavor remains excellent.

Freezer
Creamy soups with gnocchi do not freeze perfectly. The dairy can separate slightly and the gnocchi can become very soft. If you want to freeze it anyway, cool completely, spoon into freezer safe containers, and freeze for up to 2 months. Thaw in the refrigerator before reheating and whisk well as it warms.

Reheating

Stovetop
Place the soup in a pot and warm over low to medium low heat, stirring occasionally, until hot. If it has thickened in the fridge, stir in a splash of broth or water. Do not let it boil hard so the dairy stays smooth.

Microwave
Transfer a portion to a microwave safe bowl. Cover loosely. Heat on medium power in 45 to 60 second bursts, stirring between each, until hot. Add a spoonful of liquid if the soup seems too thick.

Frequently Asked Questions

Can I make chicken gnocchi soup ahead of time?

Yes. This soup keeps well in the refrigerator and can be made one day in advance. If you are planning ahead and want the gnocchi to stay firmer, you can cook the soup without the gnocchi, chill it, then reheat and cook the gnocchi right before serving.

How do I keep the cream from curdling?

Use low to medium heat after adding half and half, do not let the soup boil hard, add the dairy slowly, and use room temperature half and half if possible. Stir often while it heats.

Can I use frozen gnocchi?

Yes. Add it directly from frozen to the simmering soup and cook until tender. You may need to add a minute or two to the suggested cooking time on the package.

Is this soup gluten free?

Not as written, since it uses regular flour and standard potato gnocchi. To make a gluten conscious version, use a gluten free one to one flour blend and gluten free gnocchi, and confirm that your broth and other ingredients are certified gluten free.

Can I use leftover turkey instead of chicken?

Yes, leftover cooked turkey works well. Shred or chop about 3 cups of turkey and stir it in near the end of cooking so it warms through without drying out.

More soup recipes to try

Homemade Tomato Soup
Chicken Soup

Helpful Final Notes

Chicken gnocchi soup is very forgiving. Focus on gently cooking the chicken, not overcooking the gnocchi, and keeping the heat moderate once the dairy is added. Taste and adjust the seasoning at the very end. With those points in mind, you can adapt the vegetables and herbs to match what you have on hand and still get a warm, satisfying bowl of soup.

Chicken Gnocchi Soup

Emily Wilson

This creamy chicken gnocchi soup is a cozy one pot meal filled with tender chicken, pillowy potato gnocchi, carrots, celery, onion, and spinach in a rich broth. It comes together on the stovetop in about forty minutes and is perfect for a comforting family dinner or easy lunch prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine American

Servings 6 bowls

Calories 420 kcal

Equipment

Large soup pot
Cutting Board
Chef knife
Wooden Spoon
Tongs
Measuring cups and spoons

Ingredients

Chicken Gnocchi Soup

2 tablespoons olive oil
3 tablespoons unsalted butter
1 medium yellow onion diced
3 stalks celery diced
2 medium carrots diced
3 cloves garlic minced
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt plus more to taste
0.5 teaspoon black pepper plus more to taste
0.33 cup all purpose flour
4 cups low sodium chicken broth
2 cups half and half room temperature if possible
1 pound boneless skinless chicken breasts
16 ounces potato gnocchi shelf stable or refrigerated
1 cup baby spinach roughly chopped
0.25 cup Parmesan cheese freshly grated, plus more for serving if desired
fresh parsley chopped, for serving (optional)

Instructions

Step 1: Place a large soup pot over medium heat. Add the olive oil and butter. When the butter is melted and slightly foamy, add the diced onion, celery, and carrots. Cook, stirring occasionally, for five to seven minutes, until the vegetables have softened and the onion looks translucent.
Step 2: Stir in the minced garlic, dried thyme, dried oregano, kosher salt, and black pepper. Cook for about one minute, stirring constantly, until the garlic is fragrant. Avoid browning the garlic.
Step 3: Sprinkle the flour evenly over the sautéed vegetables. Stir well so the flour coats everything and no dry spots remain. Cook for one to two minutes, stirring often, to remove the raw flour taste.
Step 4: Slowly pour in the chicken broth while stirring and scraping the bottom of the pot. Start with a small amount of broth and stir until the mixture looks smooth and thick, then continue adding broth in portions until all four cups have been added and the mixture is combined with no visible lumps.
Step 5: Reduce the heat to medium low. Gradually stir in the half and half. Allow the soup base to heat until it is steaming but not boiling, stirring often. Keeping the temperature gentle helps the dairy stay smooth.
Step 6: Add the chicken breasts to the pot, making sure they are mostly submerged in the liquid. Adjust the heat so the soup stays at a very gentle simmer. Cook for twelve to eighteen minutes, turning the chicken once or twice, until the chicken is cooked through and reaches at least one hundred sixty five degrees Fahrenheit in the thickest part.
Step 7: Use tongs to transfer the cooked chicken to a cutting board or plate. Let it rest for a few minutes, then shred it into bite size pieces with two forks. While the chicken rests, keep the soup at a low simmer.
Step 8: Increase the heat under the pot to bring the soup to a gentle boil. Add the potato gnocchi and cook according to the package directions, usually three to five minutes, until the gnocchi float to the surface and are tender.
Step 9: Lower the heat back to low. Stir the shredded chicken, chopped spinach, and grated Parmesan cheese into the pot. Simmer gently for two to three minutes, just until the spinach is wilted and the cheese has melted into the broth. Taste and add more salt and pepper if needed.
Step 10: Ladle the chicken gnocchi soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley if you like. Serve hot with crusty bread or a simple side salad.

Notes

For the smoothest texture, use room temperature half and half and keep the soup at a gentle simmer after adding dairy. If the soup thickens too much as it cools, thin it with a splash of warm broth or water while reheating. Leftovers keep well in the refrigerator for up to four days, though the gnocchi will continue to soften.

Nutrition Facts: