As soon as fall arrives, I start cooking up cozy, comforting soups, and this one is a favorite. This creamy chicken gnocchi soup is packed with nutritious veggies and protein-rich chicken, while pillowy gnocchi add a soft texture to every spoonful. Give this creamy chicken gnocchi soup a try; it is the perfect bowl of comfort for chilly fall days.
Why You’ll Love This Creamy Chicken Gnocchi Soup
Cozy and comforting: This creamy chicken gnocchi soup is rich, hearty, and perfect for chilly nights or when you are craving a comforting bowl of soup.
Pillowy gnocchi: Soft, fluffy gnocchi gives this soup layers of texture.
Loaded with vegetables: Carrots and celery add color, flavor, and texture while making this creamy chicken soup feel like a complete meal.
Rich and creamy: The creamy broth is flavorful without being overly complicated.
Family-friendly: The mild, comforting flavors make this an easy dinner that the whole family can enjoy.
Origin
Creamy chicken gnocchi soup is an Italian-American comfort food inspired by Italian gnocchi, which are soft dumplings traditionally made with potatoes and flour.
Ingredients
Chicken
- 1–1½ lbs chicken breast
- 1½ tsp paprika
- 1 tsp onion powder
- 1 tsp all-purpose seasoning
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp oregano
- Olive oil, for cooking
Soup
- 3 tbsp butter
- 3 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2–3 cups half-and-half or heavy cream
- 1 package gnocchi
- 2 cups spinach
- ½ cup Parmesan cheese
- Salt, to taste
- Onion powder, to taste
- Italian seasoning, to taste
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Pat the chicken breasts dry with a paper towel. If the chicken is thick, gently pound it to an even thickness so it cooks evenly.
Drizzle both sides with olive oil, then season with paprika, onion powder, all-purpose seasoning, salt, cayenne pepper, and oregano.
Heat a little olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, or until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the carrots, celery, and onion. Sauté for 3–5 minutes, or until the vegetables begin to soften.
Add the minced garlic and sauté for another 30 seconds, until fragrant.
Pour in the chicken broth and half-and-half or heavy cream. Stir to combine, then season with salt, onion powder, and Italian seasoning to taste.
Bring the soup to a gentle simmer, then add the gnocchi. Cook for about 3–5 minutes, or according to the package directions, until the gnocchi are tender.
Add the cooked chicken back into the pot and stir in the spinach. Cook for another 1–2 minutes.
Stir in the Parmesan cheese until melted and creamy. Taste and adjust the seasoning as needed.
Serve warm and enjoy!
Creamy Chicken Gnocchi Soup Cooking Tips
Pat the chicken dry before cooking to help it brown nicely and develop flavor.
Do not overcook the gnocchi. It can get mushy if it is cooked too long.
Add the spinach towards the end so it stays vibrant.
If you want a thicker consistency, add heavy cream.
Storage Tips
Fridge: Store leftover soup in an airtight container in the fridge for 3-4 days.
Reheat: Reheat gently over low-medium heat or microwave in short intervals until heated through.
Ingredient Substitutions
Chicken breast → Boneless, skinless chicken thighs or rotisserie chicken
Half-and-half → Heavy cream, whole milk, or evaporated milk
Chicken broth → Vegetable broth or chicken bouillon mixed with water
Spinach → Another leafy green
Parmesan cheese → Pecorino Romano
Butter → Olive oil
All-purpose seasoning → Seasoned salt
What to Serve With Creamy Chicken Gnocchi Soup
French bread → Perfect for soaking up the creamy broth
Garlic bread → Adds extra garlic flavor and crunch
Sourdough bread → A tangy, hearty option that pairs well with the creamy soup
Caesar salad → Adds a fresh, crisp contrast to the rich soup
Garlic Parmesan breadsticks → A cozy pairing
Frequently Asked Questions
What type of gnocchi should I use?
Shelf-stable, refrigerated, or frozen gnocchi can all work. Follow the package directions and adjust the cooking time as needed.
Can I add other vegetables?
Yes! Mushrooms, peas, and corn all work well in this soup.
Common Mistakes
Overcooking the chicken: Cook until the internal temperature reaches 165°F, then remove it from the heat to prevent dry chicken.
Boiling the cream: Keep the soup at a gentle simmer instead of a rapid boil to prevent the dairy from separating.
Overcooking the gnocchi: Gnocchi only needs a few minutes to cook. Overcooking can make it soft and mushy.
Adding the spinach too early: Stir in the spinach near the end so it stays vibrant and doesn’t become overly wilted.
Not seasoning as you go: Taste the broth before adding the gnocchi and adjust the salt and seasonings as needed.
Creamy Chicken Gnocchi Soup
Ingredients
- 1 –1½ lbs chicken breast
- 1½ tsp paprika
- 1 tsp onion powder
- 1 tsp all-purpose seasoning
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp oregano
- Olive oil for cooking
- 3 tbsp butter
- 3 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 –3 cups half-and-half or heavy cream
- 1 package gnocchi
- 2 cups spinach
- ½ cup Parmesan cheese
- Salt to taste
- Onion powder
- Italian seasoning to taste
Instructions
- Pat the chicken breasts dry with a paper towel. If the chicken is thick, gently pound it to an even thickness so it cooks evenly.
- Drizzle both sides with olive oil, then season with paprika, onion powder, all-purpose seasoning, salt, cayenne pepper, and oregano.
- Heat a little olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, or until the internal temperature reaches 165°F.
- Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the carrots, celery, and onion. Sauté for 3–5 minutes, or until the vegetables begin to soften.
- Add the minced garlic and sauté for another 30 seconds, until fragrant.
- Pour in the chicken broth and half-and-half or heavy cream. Stir to combine, then season with salt, onion powder, and Italian seasoning to taste.
- Bring the soup to a gentle simmer, then add the gnocchi. Cook for about 3–5 minutes, or according to the package directions, until the gnocchi are tender.
- Add the cooked chicken back into the pot and stir in the spinach. Cook for another 1–2 minutes.
- Stir in the Parmesan cheese until melted and creamy. Taste and adjust the seasoning as needed.
- Serve warm and enjoy!
If you enjoyed this creamy chicken gnocchi soup, you might also like my easy broccoli cheddar soup or my hearty lasagna soup.
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