Creamy Gnocchi Chicken Soup Recipe: Your New Favorite One-Pot Meal

When the weather turns cold, nothing satisfies like a bowl of truly great soup. This Creamy Gnocchi Chicken Soup is that bowl. It combines tender chicken, hearty vegetables, and soft, pillowy potato gnocchi in a luxuriously creamy, herb-infused broth. It’s a complete one pot dinner that feels indulgent yet is straightforward to make, coming together in about 45 minutes. This soup is the definition of comfort food, perfect for a busy weeknight or a cozy weekend meal.

The beauty of this recipe lies in its efficient, layered cooking method. You start by building a flavorful base with onions, carrots, and celery. A simple butter and flour roux thickens the broth just enough, creating a rich, velvety texture without being overly heavy. The gnocchi, which are little Italian potato dumplings, cook directly in the simmering soup, absorbing all the wonderful flavors. Finished with a splash of cream, Parmesan cheese, and fresh spinach, this creamy chicken soup is a wholesome, satisfying meal that the whole family will love.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 lb boneless, skinless chicken breasts or thighs
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp paprika
• 1 tsp dried thyme
• 6 cups low-sodium chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups fresh baby spinach
• 1 cup heavy cream or whole milk
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 lb potato gnocchi (shelf-stable or refrigerated)
• Salt and black pepper to taste

Instructions

1. Sauté Vegetables: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, until the onions are soft and translucent.
2. Make the Roux: Push the vegetables to the side and add the butter to the center of the pot. Once melted, sprinkle the flour over the butter. Whisk continuously for 1 minute to cook the flour and form a roux.
3. Add Chicken & Seasonings: Add the chicken, garlic, Italian seasoning, paprika, and thyme to the pot. Stir to coat everything in the spices. Pour in the chicken broth and stir well to incorporate the roux. Bring to a simmer.
4. Cook the Chicken: Reduce heat to maintain a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the pot.
5. Finish the Soup: Stir in the sun-dried tomatoes, spinach, heavy cream, Parmesan cheese, and gnocchi. Simmer for another 5-7 minutes, until the gnocchi are tender and floating, and the spinach has wilted. Season with salt and pepper.
6. Serve: Ladle the hot soup into bowls. Top with extra grated Parmesan and serve with crusty bread for dipping.

Pro Tips for Success

• Gnocchi Note: If you plan to have leftovers, cook the gnocchi separately and add them to individual bowls. Storing them in the soup can cause them to become overly soft and absorb too much broth.
• Creaminess Control: For a lighter soup, use whole milk. For a richer, more decadent soup, use heavy cream or even a can of full-fat coconut milk for a dairy-free twist.
• Customize It: Add white beans for extra fiber, or swap the spinach for kale. A pinch of red pepper flakes will add a subtle heat.

This Creamy Gnocchi Chicken Soup is a versatile, foolproof recipe that delivers maximum comfort with minimal effort. It’s the perfect answer to a chilly evening.

Maria Canilssom

Creamy Gnocchi Chicken Soup

This Creamy Gnocchi Chicken Soup is the ultimate one-pot comfort food. Tender chicken, vegetables, and potato gnocchi simmer in a creamy, herb-infused broth for a quick and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 lb boneless, skinless chicken
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp paprika
• 1 tsp dried thyme

• 6 cups low-sodium chicken broth
• 0.5 cup sun-dried tomatoes, chopped
• 4 cups baby spinach
• 1 cup heavy cream or milk
• 0.5 cup grated Parmesan cheese
• 1 lb potato gnocchi

Equipment

• Large Dutch oven or soup pot
• wooden spoon or spatula
• measuring cups and spoons

Method

 

1. In a large pot, heat oil and sauté onion, carrots, and celery for 5-7 minutes until soft.
2. Push veggies aside, add butter. Once melted, whisk in flour and cook for 1 minute to make a roux.
3. Add chicken, garlic, and all spices to the pot. Stir to coat. Pour in broth and simmer for 15-20 minutes until chicken is cooked.
4. Remove chicken, shred with forks, and return to pot.
5. Stir in sun-dried tomatoes, spinach, cream, Parmesan, and gnocchi. Simmer for 5-7 minutes until gnocchi is tender.
6. Season with salt and pepper. Serve hot with extra Parmesan and crusty bread.

Notes

Key Tips: For best leftovers, cook gnocchi separately and add to individual bowls to prevent them from becoming mushy. Use heavy cream for maximum richness or whole milk for a lighter version. The soup will thicken as it sits; thin it with a splash of broth when reheating.

For more cozy, one-pot wonders, try our Comforting Potsticker Soup or our One-Pot Creamy Garlic Pasta. If you love chicken dinners, our Honey Butter Chicken is always a hit. We enjoy creating rich, satisfying soups, and the concept for this Gnocchi Chicken Soup was inspired by a similar version from Half Baked Harvest, which informed our own streamlined, weeknight-friendly recipe.