Creamy Chicken Gnocchi Soup (Ultimate Comfort Food Recipe)
Warm up on a chilly day with this delicious chicken gnocchi soup recipe. Made with tender chicken, hearty vegetables, and pillowy gnocchi, this soup is the perfect comfort food.
Creamy Chicken Gnocchi Soup
If you’ve been following along with our blog for awhile, you will know that Fall is our favorite time of year. I mean, what’s not to love…crisp cool evenings, cozy sweater weather, bonfires, and best of all — soup season!
And this one hits all of the right notes. It’s creamy, its full of savory flavor, and good for you veggies, too!
What you’ll love about this recipe:
Be sure to check out the full recipe and ingredient list in the recipe card below.
Substitutions
- This recipe is great for using up leftover rotisserie chicken, but if you don’t have any and want to make this yummy soup just cook and cube 2-3 chicken breasts instead.
- Use store bought gnocchi or try your hand at making your own! You can use fresh, frozen or dried gnocchi. Dried might take a little longer to cook and frozen should be added directly into the soup, not thawed beforehand.
- Homemade bone broth is always preferred in our soups, but definitely use store-bought chicken broth.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery and garlic. Cook until vegetables soften, about 5 minutes, stirring occasionally.
- Pour in the chicken broth, salt, thyme, basil and oregano. Stir to combine and bring to a simmer.
- Add in the shredded chicken and gnocchi then continue to simmer for 10 minutes.
- Pour in the heavy cream then add the spinach and cook another 2 minutes until the spinach is wilted and tender then serve.
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How to store + reheat leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a pot on the stove until warmed through. You can freeze for up to three months but the consistency of the dairy may change slightly after being thawed. You could also just add the heavy cream after defrosting while heating up the soup.
FAQ (frequently asked questions)
Chicken gnocchi soup is a creamy soup but it is not thick like chowder and does not have any thickening agents.
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Creamy Chicken Gnocchi Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 cup carrot sliced
- 1 cup celery sliced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 6 cups chicken broth
- 16 ounces store-bought gnocchi see note
- 1 cup heavy cream
- 2 cups fresh baby spinach
Instructions
- In a large pot or Dutch Oven, heat the olive oil over medium heat. Add the onion, carrot, celery and garlic. Cook until vegetables soften, about 5 minutes, stirring occasionally.
- Pour in the chicken broth, salt, thyme, basil and oregano. Stir to combine and bring to a simmer.
- Add in the shredded chicken and gnocchi then continue to simmer for 10 minutes.
- Pour in the heavy cream then add the spinach and cook another 2 minutes until the spinach is wilted and tender then serve.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a pot on the stove until warmed through. You can freeze for up to three months but the consistency of the dairy may change slightly after being thawed.
- This recipe is great for using up leftover rotisserie chicken, but if you don’t have any and want to make this yummy soup just cook and cube 2-3 chicken breasts instead.
- Use store bought gnocchi or try your hand at making your own! You can use fresh, frozen or dried gnocchi. Dried might take a little longer to cook and frozen should be added directly into the soup, not thawed beforehand.
- Why isn’t my soup thickening? Chicken gnocchi soup is a creamy soup but it is not thick like chowder and does not have any thickening agents.
