The Best Chicken & Gnocchi Soup
This cozy, creamy soup is the ultimate comfort in a bowl!
Soft, pillowy gnocchi, tender chicken, and fresh spinach come together in a rich, velvety broth—ready in just 40 minutes.
Whether you need a quick weeknight meal or a restaurant-style soup at home, this recipe delivers big flavor with minimal effort.
I hope it becomes a favorite in your kitchen, too!
For Chicken & Gnocchi Soup
- Olive Oil – Adds richness and helps sauté the vegetables.
- Onion – Diced for a flavorful base.
- Celery – Adds a bit of crunch and depth to the soup.
- Carrots – Shredded for a slight sweetness and color.
- Garlic – Enhances the overall flavor with its aromatic punch.
- Chicken Breast – Cooked and cubed for a hearty protein boost.
- Chicken Broth – The foundation of the soup, adding depth and richness.
- Mini Potato Gnocchi – Soft, pillowy dumplings that soak up the flavor.
- Baby Spinach – Brings freshness and a nutrient boost.
- Cornstarch (Optional) – Helps thicken the soup.
- Cold Water (Optional) – Used with cornstarch for thickening.
- Half-and-Half – Creates the creamy, velvety texture.
- Salt & Ground Black Pepper – To season the soup perfectly.
Creamy Chicken and Gnocchi Soup
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked chicken breast, cubed
- 4 cups chicken broth
- 1 (16-ounce) package mini potato gnocchi
- 1 (6-ounce) bag baby spinach
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (optional)
- 2 cups half-and-half
- Salt and ground black pepper, to taste
Instructions
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add diced onion, celery, carrots, and minced garlic.
- Cook for about 5 minutes until the onion becomes translucent.
- Simmer the Soup
- Stir in the cooked chicken and chicken broth.
- Bring the mixture to a gentle simmer.
- Cook the Gnocchi
- Add gnocchi to the pot and let them cook for 3–4 minutes until they start floating.
- Add Spinach
- Stir in the baby spinach and cook for about 3 minutes until wilted.
- Thicken the Soup (Optional)
- If a thicker soup is desired, whisk cornstarch with cold water until smooth.
- Stir the cornstarch mixture into the soup along with the half-and-half.
- Continue cooking for 5 minutes until the soup thickens slightly.
- Season and Serve
- Add salt and pepper to taste.
- Serve hot and enjoy!
- Using Leftover Chicken: This recipe is perfect for leftover rotisserie or baked chicken. If cooking fresh chicken, bake seasoned tenders at 350°F (175°C) for 20–30 minutes until fully cooked.
- Where to Find Gnocchi: Look for gnocchi in the pasta section of your grocery store.
Nutrition
Calories: 398kcal | Carbohydrates: 24g | Protein: 30g | Fat: 20g | Saturated Fat: 10gvCholesterol: 112mg | Sodium: 839mg | Potassium: 696mg | Fiber: 2g | Sugar: 3g Vitamin A: - | Vitamin C: 13mg | Calcium: 162mg | Iron: 2mg
Can I use store-bought gnocchi?
Absolutely! Pre-packaged gnocchi works great and saves time. Just toss it in and cook until it floats—super easy!
What’s the best way to cook the chicken?
Leftover rotisserie chicken? Perfect. If cooking fresh, season chicken breasts, bake at 350°F (175°C) for 20–30 minutes, then chop into bite-sized pieces.
How do I keep the gnocchi from getting mushy?
Easy—don’t overcook it! Add gnocchi towards the end and simmer for just 3–4 minutes until they float.
Can I make this dairy-free?
Yes! Swap the half-and-half for coconut milk or cashew cream. The soup will still be creamy but with a slightly different flavor.
How do I make the soup thicker?
Want it extra creamy? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Let it simmer for a few minutes, and watch the magic happen!
