Creamy Chicken Gnocchi Soup

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If there’s ever been a soup that feels like a warm hug in a bowl, this Creamy Chicken Gnocchi Soup is it. It’s rich, velvety, and packed with little pillows of gnocchi that practically melt in your mouth. Between the tender bites of chicken, the gentle sweetness of carrots, and the creamy broth laced with garlic and herbs, every spoonful just wraps you in comfort. Perfect for chilly nights, lazy Sundays, or whenever you need a dose of something cozy and satisfying.

Cultural Background

This soup has roots in classic Italian comfort cooking, especially northern Italy where potato gnocchi originated. Traditionally, gnocchi was a humble peasant dish — made with potatoes, flour, and eggs — yet it carried a kind of quiet luxury. Over time, Americans adapted it into creamy soups, much like the Olive Garden version that everyone fell in love with. Today, it’s become a beloved homemade staple — part Italian warmth, part modern comfort food.

Why You’ll Love This Recipe

• Cozy and Creamy: The rich broth is dreamy without being too heavy.
• Quick Weeknight Meal: Comes together in about 30 minutes.
• Simple Ingredients: Nothing fancy, just pantry and fridge staples.
• Crowd Favorite: Everyone — from picky eaters to soup lovers — will want seconds.
• Flexible: Works great with rotisserie chicken or even turkey leftovers.

Ingredient Spotlight

• Gnocchi: Soft potato dumplings that thicken the soup and give it a buttery texture.
• Chicken: Use cooked shredded or diced chicken — it adds protein and heartiness.
• Cream: Half-and-half or heavy cream creates the luscious base.
• Spinach: Brings color and a touch of freshness to balance the creaminess.
• Garlic and Herbs: The flavor builders — essential for depth and aroma.

Prep Timeline

10 minutes: Chop veggies and shred chicken.
10 minutes: Sauté aromatics and build the base.
10 minutes: Add broth, gnocchi, and cream.
5 minutes: Stir in spinach and finish seasoning.

Total: ~35 minutes from start to finish.

Ingredients

• 2 tbsp olive oil or butter
• 1 small onion, diced
• 2 celery stalks, chopped
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme (or Italian seasoning)
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 package (16 oz) potato gnocchi
• 1 cup half-and-half or heavy cream
• 2 cups baby spinach leaves
• Salt and black pepper, to taste
• Optional: grated Parmesan, for serving

Instructions

1. In a large pot, heat olive oil or butter over medium heat.
2. Add onion, celery, and carrot; cook until softened, about 5 minutes.
3. Stir in garlic and thyme; cook another minute until fragrant.
4. Sprinkle flour over the veggies and stir well to form a roux.
5. Gradually pour in chicken broth while stirring until smooth.
6. Add shredded chicken and bring the soup to a gentle simmer.
7. Stir in gnocchi and cook for 5–7 minutes, until they float and are tender.
8. Reduce heat and pour in cream; stir until warmed through (don’t boil).
9. Add spinach and cook just until wilted.
10. Season with salt and pepper. Serve hot with Parmesan if desired.

Pro Tips and Troubleshooting

• Too thick? Stir in extra broth or milk to thin it out.
• Too thin? Let it simmer uncovered for a few extra minutes to reduce.
• Want it richer? Swap half the cream for cream cheese.
• Make it lighter: Use evaporated milk or whole milk instead of cream.
• Make-ahead tip: Cook the gnocchi separately and add when reheating to avoid sogginess.

Variations and Add-Ins

• Bacon or Pancetta: Add crisp bits for smoky flavor.
• Mushrooms: Sauté with the onions for an earthy twist.
• Caramelized Onions: Deepen the sweetness and color.
• Vegetarian: Swap chicken for white beans and use vegetable broth.

Vegan Variation

Use vegan gnocchi, plant-based cream (like oat or coconut), and chickpeas instead of chicken. Sauté the aromatics in olive oil and finish with a sprinkle of nutritional yeast for a “cheesy” touch — all the comfort, none of the dairy.

Serving Ideas

This soup pairs beautifully with crusty garlic bread, focaccia, or a simple green salad. Add a sprinkle of Parmesan or cracked black pepper on top for that final restaurant-style touch.

Storage and Reheating

• Fridge: Store up to 4 days in an airtight container.
• Freezer: Best enjoyed fresh — gnocchi tends to get mushy when frozen.
• Reheat: Warm gently on the stove with a splash of milk or broth to loosen.

Nutritional Facts

Conclusion

This Creamy Chicken Gnocchi Soup feels like something you’d find in a small Italian café on a rainy afternoon — comforting, smooth, and packed with flavor. It’s the kind of meal that makes everyone pause at the table for a moment, just soaking up the warmth. Whether you’re craving something hearty or need a quick pick-me-up, this soup always delivers that cozy, homemade magic.