Creamy Chicken Gnocchi Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Creamy Chicken Gnocchi Soup has everything a cold-night dinner should have: tender chicken, soft potato gnocchi, vegetables, spinach, and a broth that gets just creamy enough to feel substantial without crossing into gravy territory. Onion, carrot, celery, and garlic start the flavor base, then a little flour gives the broth some body before chicken stock and cream come in. The gnocchi do the rest by bringing starch and that soft, pillowy texture that makes a bowl of soup feel much more serious.

There is one timing rule worth respecting: add the gnocchi near the end. They cook quickly, and once they float, they do not need a motivational speech. Overcook them and those tender little dumplings start heading toward mush while also soaking up more broth than expected. The spinach goes in last, the chicken needs to reach 165°F, and the cream should warm gently rather than boil hard.

Serve it with crusty bread if you want to commit fully to the comfort-food situation. Nobody has ever looked at a bowl of creamy gnocchi soup and thought, “You know what this needs? Less carbohydrate.”

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 pound boneless skinless chicken breasts, diced
1 package (16 ounces) shelf-stable potato gnocchi
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1 teaspoon kosher salt

Instructions

1Melt butter in a large Dutch oven over medium heat. Cook onion, carrots, and celery 5 minutes until softened.
2Add chicken and garlic. Cook 5 minutes, stirring, until the chicken is no longer pink on the outside.
3Sprinkle flour over the chicken and vegetables. Stir 1 minute.
4Pour in chicken broth. Add Italian seasoning and salt. Bring to a boil.
5Add gnocchi and cook 3 to 4 minutes until they float to the top.
6Reduce heat. Stir in heavy cream and spinach. Cook 2 minutes until spinach wilts. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
7Ladle into bowls and serve with crusty bread.

Nutrition Information

Estimated per serving: 1 of 4 servings.

630Calories

35 gProtein

51 gCarbohydrates

32 gTotal Fat

18 gSaturated Fat

4 gFiber

6 gTotal Sugars

1930 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Shelf-stable gnocchi from the pasta aisle works best here — refrigerated gnocchi can get mushy.
Don't let it boil after adding the cream or it can break and look curdled.
The gnocchi absorb liquid as the soup sits. Add extra broth when reheating.

Substitutions

potato gnocchi → small pasta like ditalini or orzo Cook the pasta in the soup according to package time.

heavy cream → half-and-half for lighter, or coconut cream for dairy-free Both are thinner but still make a creamy soup.

chicken breasts → rotisserie chicken, shredded Add at the same time as the cream for a faster version.

Storage Instructions

Refrigerate for up to 3 days. The gnocchi absorb broth — add more when reheating.

Make Ahead

Cook the soup without gnocchi. Add gnocchi when reheating for the best texture.

Freezing

For the best result, freeze the chicken-and-vegetable soup base before the gnocchi, spinach, and heavy cream when practical. Thaw the base in the refrigerator, reheat, then finish with those more delicate ingredients.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Cook the soup base with the chicken and vegetables ahead and refrigerate it. For the best texture, add the gnocchi, spinach, and final cream portion while reheating or close to serving if the recipe flow allows.

How do I store the leftovers?

Refrigerate for up to 3 days. The gnocchi absorb broth — add more when reheating.

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include potato gnocchi → small pasta like ditalini or orzo; heavy cream → half-and-half for lighter, or coconut cream for dairy-free; and chicken breasts → rotisserie chicken, shredded.