This chicken gnocchi soup has tender chicken breast, soft potato gnocchi, carrots, celery, and spinach in a creamy, herb-seasoned broth. The Spice Girl Kitchen Italian Seasoning gives it plenty of flavor, while Parmesan adds a savory finish.
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Chicken gnocchi soup is one of those dinners that feels especially good when you want something warm and filling but still easy to make in one pot. You get chicken, vegetables, and little potato dumplings in every bowl.
This recipe takes inspiration from the creamy chicken gnocchi soup many of us know from Olive Garden. I cook the chicken breasts gently right in the broth, then add the gnocchi near the end so they stay tender. A little flour gives the broth body without making it feel like gravy.
Why You’ll Love This Chicken Gnocchi Soup
- It’s a full dinner in one bowl. Chicken, gnocchi, and vegetables make it satisfying on its own.
- The broth is creamy but still spoonable. Half-and-half and a light flour base give it a silky texture.
- The chicken stays tender. Cooking it at a gentle simmer and checking its temperature takes the guesswork out.
- It works with easy-to-find gnocchi. Use a package from the pasta aisle or refrigerated section.
Ingredients You’ll Need
Chicken Breasts
Boneless, skinless chicken breasts cook directly in the seasoned broth. Because their thickness can vary, check the thickest part with a thermometer and remove them when they reach 165°F. Let them rest briefly before shredding or cutting them into bite-size pieces.
Potato Gnocchi
Use a 16 oz package of shelf-stable or refrigerated potato gnocchi. You can usually find shelf-stable gnocchi near the pasta and refrigerated gnocchi near the fresh pasta. There’s no need to boil them in a separate pot.
The Spice Girl Kitchen Italian Seasoning
My salt-free Italian Seasoning brings the herbs into the broth while letting you control the salt separately. If you’re using another Italian seasoning, choose a salt-free blend if possible. Check the label before adding the recipe’s full amount of salt.
Half-and-Half and Parmesan
Half-and-half makes the soup creamy without requiring a large amount of heavy cream. Freshly grated Parmesan adds a savory finish and melts more smoothly than pre-shredded cheese. Stir it in after taking the pot off the heat.
Vegetables and Spinach
Onion, carrots, celery, and garlic build the flavor at the start. Thinly cut carrots soften more evenly in the time it takes to cook the soup. Add the spinach at the end so it wilts without becoming overcooked.
How to Make Chicken Gnocchi Soup
Soften the Vegetables
Cook the onion, carrots, and celery in butter and olive oil until the onion turns translucent and the carrots begin to soften. Add the garlic for the last 30 seconds so it becomes fragrant without burning.
Build the Creamy Broth
Stir flour into the vegetables and cook it for 1 to 2 minutes. Slowly whisk in the first cup of chicken broth until the mixture is smooth, then add the remaining broth. This gives the soup a lightly thickened base.
Gently Simmer the Chicken
Add the chicken breasts, Italian Seasoning, salt, and pepper. Keep the soup at a gentle simmer rather than a hard boil. When the chicken reaches 165°F in its thickest part, take it out, let it rest for 5 minutes, and shred or dice it.
Cook the Gnocchi
Add the gnocchi to the simmering soup and follow the cook time on the package, usually about 2 to 5 minutes. Taste one before moving on. Its center should be tender, with no firm or doughy bite.
Finish the Soup
Turn the heat to low and add the half-and-half, spinach, and chicken. Once the spinach wilts and the chicken heats through, take the pot off the heat and stir in the Parmesan. Taste for salt. If the soup tastes rich and needs a little brightness, add a teaspoon of lemon juice and taste again before adding more.
Tips for the Best Chicken Gnocchi Soup
Keep the Chicken at a Gentle Simmer
A rapid boil can make chicken breasts firm and dry. Adjust the heat once the broth begins to simmer, and use a thermometer since larger breasts may take longer than smaller ones.
Taste a Gnocchi Before Finishing
Floating gnocchi can be a useful sign, but tasting one gives you a better answer. Different brands and types can need slightly different cook times.
Expect the Soup to Thicken as It Sits
Gnocchi continues to absorb liquid after cooking. The soup should look creamy and spoonable when you serve it. If it becomes thicker than you like, stir in a splash of warm chicken broth.
Add Parmesan Off the Heat
Taking the pot off the heat before adding Parmesan helps it melt into the broth. Use finely grated cheese and stir until combined.
Variations and Substitutions
Rotisserie chicken: Use about 3 cups of shredded cooked chicken instead of raw chicken breasts. Let the seasoned broth simmer for 10 minutes, cook the gnocchi, then add the chicken with the half-and-half and spinach.
Chicken thighs: Boneless, skinless thighs also work. Cook them in the broth until they reach 165°F, then rest and shred them.
Different Italian seasoning: Replace my Italian Seasoning with 1 tbsp of another salt-free Italian seasoning. If the blend contains salt, start with less added salt and adjust after finishing the soup.
Richer broth: Replace ½ cup of the half-and-half with heavy cream if you prefer a richer soup.
What to Serve with Chicken Gnocchi Soup
This soup is hearty enough for dinner on its own, but bread is especially good for catching the last bit of creamy broth. Serve it with crusty bread, breadsticks, or a simple green salad.
Storage and Make Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop, adding a splash of chicken broth as needed. The gnocchi will absorb some of the liquid in the refrigerator, so leftovers will be thicker than the freshly made soup.
To get a head start, make the soup through the chicken step. Cool and refrigerate the broth and cooked chicken. When you’re ready to eat, bring the broth to a gentle simmer, cook the gnocchi, and finish the soup with the half-and-half, spinach, chicken, and Parmesan.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use about 3 cups of shredded rotisserie chicken and add it near the end, just long enough to heat through.
Do I need to cook gnocchi before adding it to the soup?
No. Cook the gnocchi directly in the simmering broth. It saves a pot and lets the gnocchi absorb some of the soup’s flavor.
Can I use shelf-stable gnocchi?
Yes. Shelf-stable and refrigerated potato gnocchi both work. Follow the package’s timing and taste a piece to confirm it’s tender.
Why did my soup get thicker overnight?
The gnocchi absorbs liquid as it sits. Add chicken broth a little at a time while reheating until the soup reaches the consistency you like.
Can I freeze chicken gnocchi soup?
For the best texture, freeze the cooked broth and chicken before adding the gnocchi, half-and-half, spinach, and Parmesan. Dairy can change texture after freezing, and cooked gnocchi may become too soft when reheated. Thaw the base, bring it to a gentle simmer, and finish the soup with the remaining ingredients.
More Cozy Soup Recipes
If you’re in the mood for more cozy soups, stews, and chilis, try my:
- Slow Cooker Taco Soup
- Greek Lemon Chicken Soup
- Italian Wedding Soup
- Pasta E Fagioli
- Chicken Noodle Soup
- Lasagna Soup
- Zuppa Toscana
- Spicy Bison Chili
- One Pot Taco Soup
- Soul-Warming Tortellini Soup
- Creamy Butternut Squash Soup
- Broccoli Cheddar Soup
- Loaded Baked Potato Soup
- Corn and Crab Bisque
Chicken Gnocchi Soup
Ingredients
Equipment
Method
- Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. Add the garlic and cook for 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes. Slowly pour in 1 cup of chicken broth, whisking until smooth and scraping the bottom of the pot. Gradually whisk in the remaining 4 cups of broth.
- Add the chicken breasts, Italian Seasoning, salt, and pepper. Bring the soup to a gentle simmer, then adjust the heat to maintain it. Cook for 12–18 minutes, depending on the thickness of the breasts, until the thickest part reaches 165°F. Transfer the chicken to a cutting board. Rest for 5 minutes, then shred or cut into bite-size pieces.
- Return the soup to a gentle simmer and stir in the gnocchi. Cook according to the package directions, usually 2–5 minutes. Taste a piece to make sure its center is tender.
- Reduce the heat to low. Stir in the half-and-half, spinach, and chicken. Heat gently for 2–3 minutes, until the spinach wilts and the chicken is hot. Remove the pot from the heat and stir in the Parmesan. Taste and add more salt if needed. If the soup needs brightness, stir in 1 tsp lemon juice, taste again, and add the second teaspoon if desired. Serve with additional Parmesan.
Video
Notes
- Storage: Refrigerate in an airtight container for up to 3 days. The gnocchi will absorb broth as it sits. Reheat gently with a splash of chicken broth to loosen the soup.
- Make Ahead: Prepare the soup through the chicken step, then cool and refrigerate the base and chicken. When ready to serve, bring the base to a gentle simmer, cook the gnocchi, and finish with the half-and-half, spinach, chicken, and Parmesan.
- Substitutions: Use about 3 cups of shredded rotisserie chicken in place of the raw chicken breasts. Simmer the seasoned broth for 10 minutes, cook the gnocchi, then add the cooked chicken with the half-and-half. If you do not have The Spice Girl Kitchen Italian Seasoning, substitute 1 tbsp of another salt-free Italian seasoning. If your blend contains salt, reduce the added salt and adjust to taste.
- Gnocchi: Shelf-stable or refrigerated potato gnocchi works. Follow the package’s cook time, but taste one before finishing the soup. Keep the soup at a gentle simmer after adding the dairy and Parmesan.
- Nutrition (per serving, 6 servings): Approximately 480 calories, 43 g carbohydrates, 34 g protein, 20 g fat, and 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Chicken Gnocchi Soup.
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