If you’re on the hunt for a comforting, cozy bowl that’s just bursting with flavor, you need to try this Creamy Chicken Gnocchi Soup Recipe. I absolutely love how this soup turns out rich, velvety, and packed with tender chunks of chicken and pillowy gnocchi. When I first tried making it at home, I was blown away by how easy it is—and trust me, once you master this recipe, it’ll become a go-to in your kitchen, especially on chilly nights.
Why You’ll Love This Recipe
- Super Creamy and Comforting: The half-and-half creates a luscious, creamy broth that feels indulgent without being heavy.
- Easy Weeknight Meal: You can whip this up in about 30 minutes, making it perfect for busy evenings.
- Versatile Ingredients: Uses simple pantry staples and fresh veggies for great flavor and texture.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this Creamy Chicken Gnocchi Soup Recipe plays a key role in building those familiar flavors you love. Fresh veggies add sweetness and texture, while the combination of chicken broth and half-and-half ensures a silky base that’s just perfect. Here’s a quick guide to what you’ll want on hand.
- Butter: It’s your flavor base, lending richness and helping to sauté the veggies just right.
- Yellow onion: Adds a subtle sweetness when cooked down – diced small so it melds perfectly into the soup.
- Celery: For that classic, slightly crunchy bite that balances the creaminess.
- Carrots: Julienned for a tender, lightly sweet pop in every spoonful.
- Garlic cloves: Minced fresh garlic amps up the aroma and cozy flavor.
- All-purpose flour: Thickens the soup to that perfect creamy consistency without lumps.
- Half-and-half: The star of your creamy base—lighter than heavy cream but just as luscious.
- Chicken broth: Builds depth and balances the richness with savory goodness.
- Thyme: Adds an herby, warm note that makes this soup irresistible.
- Mustard powder: A subtle, sneaky flavor boost to brighten the creaminess.
- Boneless skinless chicken breasts: Or cooked diced chicken you have on hand—it’s all about tender, juicy meat.
- Salt and pepper: To taste! Essential for bringing all flavors together.
- Potato gnocchi: These little pillows soak up the soup’s flavor and give you so much comfort in each bite.
- Fresh spinach: Roughly chopped, it adds vibrant color and a little earthiness.
- Red pepper flakes (optional): Just a pinch gives a lovely gentle kick if you want a touch of heat.
Variations
One of the things I love about this Creamy Chicken Gnocchi Soup Recipe is how easy it is to customize based on what you have on hand or what your family loves. Don’t be afraid to switch it up and make it your own!
- Using Rotisserie Chicken: I often use leftover rotisserie chicken to save time, and it adds extra flavor without extra effort.
- Adding Mushrooms: For a richer, earthier soup, toss in some sliced mushrooms when you sauté the veggies—I love this addition in the fall.
- Dairy-Free Version: Swap the half-and-half for coconut milk or a cashew cream alternative, and use a dairy-free butter substitute for a creamy texture without dairy.
- Spicy Kick: Add a few dashes of hot sauce or double the red pepper flakes for when you’re craving something with heat.
How to Make Creamy Chicken Gnocchi Soup Recipe
Step 1: Sauté Your Veggies and Garlic
Start by melting butter over medium heat in a large soup pot. Toss in the diced onion, celery, and julienned carrots, and cook for about 5 minutes until everything’s softened and fragrant. When I do this, I stir frequently so the garlic doesn’t burn—once the veggies are tender, add your minced garlic and cook for another minute. That aroma is what gets me every time!
Step 2: Create the Creamy Base
Sprinkle the flour over your softened veggies and stir constantly for 1-2 minutes. This cooks out the raw flour taste and begins thickening your soup. Next, slowly pour in the half-and-half while whisking to keep things smooth. Then add the chicken broth, thyme, and mustard powder, stirring continuously to combine everything nicely. You’ll see the soup start to thicken—this part feels like magic when you do it just right!
Step 3: Add Chicken, Gnocchi, and Seasonings
Next, add your chicken breasts whole or already diced. If you’re starting with raw chicken breasts, poach them gently in the simmering soup until cooked through, then shred or dice. Once the chicken is in, toss in the potato gnocchi and cook according to package instructions—usually just a few minutes until they float and puff up. Stir in the fresh spinach at the very end and let it wilt. Don’t forget to season with salt, pepper, and a pinch of red pepper flakes if you want a bit of heat.
Step 4: Final Simmer and Serve
Give everything one last good stir, let the soup simmer for 2-3 minutes to meld all the flavors, then turn off the heat. I usually ladle it into warm bowls and watch everyone’s face light up—it’s just that good!
Pro Tips for Making Creamy Chicken Gnocchi Soup Recipe
- Don’t Rush the Roux: Cooking the flour in butter just long enough helps avoid a raw flour taste—it makes a huge difference in your creamy base.
- Use Fresh or Leftover Chicken: I’ve learned that either works beautifully, so don’t stress if you’re short on time—rotisserie chicken is a lifesaver.
- Watch Your Heat Level: Simmer gently once you’ve added the half-and-half to avoid curdling the soup.
- Add Gnocchi Last: Gnocchi cooks quickly and can get mushy if overcooked—stir them in just before finishing up for perfect texture.
How to Serve Creamy Chicken Gnocchi Soup Recipe
Garnishes
I love topping my bowls with a little freshly grated Parmesan and a sprinkle of chopped fresh parsley for color and brightness. Sometimes, a dash of cracked black pepper or even a swirl of extra virgin olive oil adds just the right finishing touch.
Side Dishes
For an easy weeknight dinner, I usually serve this soup alongside a crunchy green salad or some crusty garlic bread to soak up every last drop of that creamy broth. My family also adores pairing it with roasted Brussels sprouts or a simple Caesar salad.
Creative Ways to Present
For special occasions, I sometimes ladle this soup into mini bread bowls for an adorable presentation that’s both practical and delicious. Garnishing with a sprig of thyme or a drizzle of chili oil can impress guests and elevate the dish visually.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it usually lasts for about 3 days. When reheating, stir gently and add a splash of broth or milk if it’s thickened too much—this soup tends to thicken overnight but still tastes wonderful.
Freezing
I’ve found freezing this soup isn’t my favorite option because the gnocchi can turn a bit mushy upon thawing and reheating. If you want to freeze it, consider holding off on adding the gnocchi until you reheat the soup.
Reheating
To reheat, warm on the stovetop over medium-low heat, stirring often to prevent sticking or scorching. Adding a splash of broth or half-and-half helps bring the soup back to its creamy glory without drying out.
FAQs
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Can I use turkey instead of chicken in this soup?
Absolutely! Turkey works wonderfully as a substitute and adds a slightly different flavor while keeping the soup hearty and delicious. Just use cooked, diced turkey just like you would with chicken.
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Is there a way to make this soup lighter?
Yes, you can replace the half-and-half with whole milk or a plant-based milk (though this may slightly change the creaminess) and reduce the butter to make a lighter version. Adding more veggies like zucchini or mushrooms can bulk it up without extra calories.
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How do I prevent the gnocchi from becoming mushy?
The key is to add the gnocchi last and cook it just until they float to the surface—this usually takes 2-3 minutes. Overcooking or letting them sit in the soup too long can make them mushy.
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Can I make this soup in a slow cooker?
Definitely! Start by sautéing your veggies and garlic, then add everything except the gnocchi and spinach to the slow cooker. Cook on low for 4-6 hours. Add the gnocchi and spinach during the last 30 minutes to keep their texture fresh.
Final Thoughts
This Creamy Chicken Gnocchi Soup Recipe has been such a joy in my kitchen—I love how it comforts and warms everyone who tries it, year-round. Whether you’re cozying up with a bowl on a chilly night or looking for a quick and satisfying dinner, this recipe always delivers. I really hope you give it a go and find it as delicious and simple as I do. Happy cooking, friend!
Print
Creamy Chicken Gnocchi Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Chicken Gnocchi Soup is a comforting homemade version inspired by the famous Olive Garden classic. Packed with tender chicken, fluffy potato gnocchi, and fresh spinach in a rich, buttery broth, this soup is perfect for a cozy meal. Made easily on the stovetop with simple ingredients, it delivers hearty flavor with minimal effort.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- Salt and pepper, to taste
- 1 pinch red pepper flakes (optional)
Protein and Greens
- 1 lb boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- 1 cup fresh spinach, roughly chopped
Pasta
- 16 oz potato gnocchi (available in pasta aisle)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, celery, and julienned carrots. Cook until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for 2 to 3 minutes to cook the flour and remove the raw taste. This will thicken the soup base.
- Add Liquids and Seasoning: Gradually whisk in the half-and-half and chicken broth, ensuring there are no lumps. Add the thyme, mustard powder, salt, pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer.
- Cook the Chicken: If using raw chicken breasts, add them whole to the simmering soup and cook until fully cooked through, about 10 to 12 minutes. Remove the chicken, shred or dice it, then return it to the pot. If using pre-cooked chicken, simply add it to the simmering soup to warm through.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and chopped fresh spinach. Cook until the gnocchi float to the surface and are tender, approximately 3 to 5 minutes.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy the creamy, comforting flavors.
Notes
- This recipe can be made using fresh or leftover cooked chicken.
- You can prepare this soup on the stovetop as described or use a slow cooker for a hands-off approach.
- Potato gnocchi can be found in the pasta aisle or refrigerated section of most grocery stores.
- Adding a pinch of red pepper flakes gives a subtle kick but can be omitted for a milder soup.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the gnocchi.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 2 g
- Sodium: 1236 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 118 mg
