There’s something about a big pot of Creamy Chicken Gnocchi Soup that makes dinnertime easy and satisfying. This simple one-pot recipe brings together shredded chicken, pillowy gnocchi, and tender veggies in a creamy, flavorful broth.
Made with everyday ingredients, this gnocchi chicken soup is great for weeknights or whenever you want something hearty without a lot of work. It’s warm, comforting, and exactly the type of meal I look forward to after a long, busy day. Leftovers reheat well, making it just as delicious the next day.
If you enjoy a hearty bowl of soup, you will love this Ham and Bean Soup and Chicken Noodle Soup.
Why You’ll Love This Recipe
- Quick and Easy: Comes together in about 30 minutes using simple ingredients and one pot.
- Creamy and Comforting: Rich broth, tender chicken, and pillowy gnocchi make every bite satisfying.
- Great for Leftovers: The creamy gnocchi soup tastes just as good the next day, making it a smart meal prep option.
- Family-Friendly: Mild flavors and hearty textures make it a hit with both kids and adults.
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for easy shredding. You can cook and shred them ahead of time if you want.
- Potato Gnocchi: Shelf-stable gnocchi works great here and is easy to find in the pasta aisle. Cook it separately to avoid over-softening in the soup.
- Vegetables: This recipe uses diced onion, shredded carrots, and fresh chopped spinach. The onion and carrot cook down to build flavor, while the spinach is added at the end so it stays tender and vibrant.
- Garlic: Use fresh garlic for the best flavor. Mincing it finely helps it blend well into the base.
- Butter & Olive Oil: This combo adds flavor depth and helps sauté the veggies before thickening the soup.
- Flour: All-purpose flour thickens the soup. Let it cook for a minute or two after adding to avoid a raw flour taste.
- Chicken Broth: Use low-sodium broth to control the salt level.
- Milk: Whole milk gives the creamy gnocchi chicken soup its texture without needing heavy cream.
- Seasonings: We use a combination of dried parsley, salt, and pepper. Dried parsley adds a subtle herbal note, and a light touch of salt and pepper helps enhance the other flavors without overpowering the dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make It Dairy-Free: Use unsweetened almond milk or oat milk and a dairy-free butter alternative to create a creamy texture without the dairy.
- Add Extra Veggies: Stir in mushrooms, peas, or chopped zucchini for added texture and nutrition.
- Try it with Sausage: Swap the chicken for cooked Italian sausage for a more savory version of the soup.
- Swap Gnocchi for Pasta: If you don’t have any gnocchi, small pasta such as ditalini or mini shells can be used as a substitute.
How to Make Chicken Gnocchi Soup
This comforting chicken and gnocchi soup comes together easily in one pot with just a few simple steps. Before you begin, have your chicken cooked and shredded and your gnocchi already boiled and set aside.
Step 1: Saute the Aromatics. Heat the olive oil and butter, in a Dutch oven, then add the diced onion, shredded carrots, and minced garlic. Cook until the onion is soft and translucent, about 4–5 minutes.
Step 2: Make the Roux. Sprinkle in the flour and stir for a minute to remove the raw taste.
Step 3: Add the Broth. Slowly pour in the chicken broth while whisking to prevent lumps. Simmer until slightly thickened.
Step 4: Add the Milk and Seasonings. Pour in the milk and bring the soup to a gentle boil. Stir in the parsley, salt, and pepper, then reduce the heat.
Step 5: Finish the Soup. Add the cooked gnocchi, shredded chicken, and chopped spinach. Let everything simmer together for a few minutes until the spinach is wilted and the soup is creamy and hot.
Hint: Thicker Consistency
If your soup feels too thin, let it simmer uncovered for a few more minutes. This allows the liquid to reduce and naturally creates a thicker, creamier texture.
Expert Tips
- Perfect Gnocchi Texture: Cook gnocchi separately and add it at the end to keep it tender without turning mushy.
- Layer Your Flavors: Sauté onions, carrots, and garlic first to build a rich base before adding liquids.
- Vibrant Greens Finish: Add fresh spinach at the very end to keep its color and nutrients intact.
- Reheat Right: Warm leftovers slowly on the stove with occasional stirring to keep the texture creamy.
Storage Directions
- Storing: Leftovers can be kept in the refrigerator for 3-4 days. For best results, avoid adding the gnocchi to the pot of soup to prevent it from soaking up too much broth. Add it to the soup during reheating. You can freeze this soup for up to 3 months, but keep in mind that dairy-based soups may change in texture when reheated, though the flavor will still be delicious.
- Reheating: To reheat chicken spinach gnocchi soup, warm it gently on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30- to 60-second intervals, stirring between each round for even heating.
Serving Suggestions
This easy gnocchi soup makes a satisfying lunch or weeknight dinner, especially on cooler days when you’re craving something hearty. Serve it with some homemade buttermilk biscuits or skillet garlic bread for the ultimate comfort meal.
If you’re entertaining, creamy chicken and gnocchi soup is a great choice! Start with a fresh crisp salad paired with freshly baked Dutch oven bread, and finish the meal with my blackberry cobbler.
Recipe FAQs
Yes! Using rotisserie chicken is a great shortcut that adds flavor and saves time. Just shred the cooked chicken and add it when you combine the gnocchi and spinach.
You can substitute vegetable broth and skip the chicken, use a plant-based chicken alternative, or add extra veggies or beans for more protein.
Yes, frozen gnocchi can be used in this chicken gnocchi soup recipe. Just cook it according to the package directions before adding it to the soup.
More Delicious Chicken Recipes
If you tried this creamy chicken gnocchi soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Dutch Oven Creamy Chicken Gnocchi Soup
Equipment
- 5 quart Dutch Oven
Ingredients
- 1 lb chicken breasts boneless, skinless; cooked and shredded
- 1 tablespoon olive oil extra virgin
- 4 tablespoon butter
- ¼ cup flour all-purpose
- 1 cup onion diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup carrots shredded
- 2 teaspoon parsley
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 32 oz potato gnocchi
- 1 cup spinach fresh; chopped
Instructions
- In dutch oven heat butter and olive oil together.
- Add your onions, carrots and garlic and cook until onions become translucent.
- Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
- Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
- Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
- Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
Notes
- Use shredded rotisserie chicken to save time without sacrificing flavor.
- Boil gnocchi separately and stir it in at the end to avoid overcooking or a mushy texture.
- Stir in fresh spinach just before serving to maintain its vibrant color and preserve nutrients.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
D says
A great soup!!!
Edward says
One of my new favorite comfort foods! Thank you for this awesome recipe!
Travis says
This one looks awesome. Soups give you some freedom with time and I love using them this time of year.
Jeanette Marion says
First time using a dutch oven this will be helpful cause I want to make soups outside on an open fire.