Since the weather is getting colder and I’m craving more soups, today I’m sharing one of my favorites—creamy chicken and gnocchi soup. It’s hearty, comforting, and makes the perfect meal to warm up chilly days.
This recipe is also perfect if you have leftover chicken—no need to cook it again, just add it straight to the soup! It also packs beautifully for lunch, whether it’s for the kids at school or for work. I usually pair it with a little garlic bread and a fresh green salad, and together it makes a filling, satisfying meal. I also love adding a hint of spice with a sprinkle of chili powder or red pepper flakes—it gives the soup a cozy kick of warmth.
If you’d like a different protein, you can easily swap the chicken for ground beef, and it will still be just as delicious. For vegetables, I love using carrots and spinach, but feel free to make it your own—mushrooms, bell peppers, or any of your favorites will work well here.
But I won’t keep you waiting—let’s get straight to the recipe!
A creamy, comforting soup with soft potato gnocchi, tender chicken, and vegetables.
Ingredients
1 lb boneless, skinless chicken breasts or cooked, shredded chicken
1 tbsp olive oil
3 tbsp butter
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced or shredded
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups half-and-half or heavy cream
16 oz package of shelf-stable potato gnocchi
1 cup fresh spinach, roughly chopped
Salt and black pepper to taste
Optional: 1/2 tsp dried thyme, a pinch of nutmeg, red pepper flakes
Directions
- Prepare the Chicken:
If using raw chicken breasts, cook them first. You can pan-sear them until cooked through, then dice or shred them. If using pre-cooked or rotisserie chicken, you can skip this step. - Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the diced onion, celery, and carrots.
Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. - Make the Roux:
Sprinkle the flour over the cooked vegetables and stir constantly for about 1-2 minutes. This creates a roux, which will thicken the soup. - Create the Soup Base:
Gradually whisk in the chicken broth and then the half-and-half (or cream), stirring to prevent any lumps. Add any dried herbs like thyme or a pinch of nutmeg at this point. Bring the soup to a gentle simmer. - Add Chicken and Gnocchi: Stir in the cooked chicken and the gnocchi. Simmer for about 5-7 minutes, or according to the gnocchi package directions, until the gnocchi are tender and float to the top.
- Finish and Season: Reduce the heat to low. Stir in the fresh spinach and cook just until it has wilted, about 1-2 minutes. Season generously with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve immediately.
How to Make the Soup Extra Creamy
If you’d like your soup to be extra rich and velvety, you can swap the half-and-half for heavy cream. Just keep in mind that heavy cream is much richer, so a little goes a long way—too much can make the soup overly heavy.
You can also start with half heavy cream and half milk to strike a perfect balance between indulgence and lightness.
Step-by-Step Creamy Method:
- Cook the Base First: Follow the recipe to cook your vegetables, make the roux with flour and butter, and add the chicken broth. This forms the foundation of your soup.
- Add Gnocchi and Chicken: After the base has simmered and thickened, add your gnocchi and cooked chicken. Simmer for the time specified on the gnocchi package (usually 5–7 minutes), until they are tender and float to the top.
- Reduce Heat and Add Cream: Once the gnocchi is cooked, reduce the heat to low. This is the crucial step. Slowly pour in the heavy cream while stirring gently.
- Gently Simmer (Do Not Boil): Let the soup simmer on low heat for a minute or two to warm the cream through and allow the flavors to meld. Do not let the soup come to a boil once the cream is in, as high heat can cause the fat in the cream to separate, resulting in a curdled or grainy texture.
- Add Spinach and Serve: Stir in your fresh spinach at the very end and let it wilt for a minute before serving.
With the spinach just wilted and the cream gently stirred in, your soup is ready to enjoy—rich, velvety, and full of cozy comfort in every spoonful
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