Easy Chicken Gnocchi Soup That Tastes Restaurant Fresh

You know those nights when your brain says “salad,” but your soul screams “comfort”? This is that soup. Chicken gnocchi soup is like a warm hoodie for your stomach—creamy, herby, and loaded with pillowy bites of gnocchi that make boring dinners obsolete.

It tastes like you simmered it all day, but it’s weeknight-fast and impressively cheap. Make a pot once and your future self will start texting you thank-you notes.

What Makes This Recipe So Good

• Huge comfort factor: Creamy broth, tender chicken, and chewy-potato gnocchi. It’s like a hug, but edible.
• Speed without shortcuts: Ready in about 30–35 minutes, yet packed with slow-simmer flavor thanks to aromatics and herbs.
• One pot, fewer dishes: Everything goes into a single pot.Less cleanup, more couch time.
• Flexible and forgiving: Rotisserie chicken? Great. Leftovers?Also great. Gluten-free gnocchi? Works.Dairy-light? Easy swap.
• Restaurant-level results: Think Olive Garden vibes, but you controlled the salt and used real ingredients.

Ingredients Breakdown

• Olive oil or butter (2 tbsp): For sautéing aromatics and building flavor.
• Yellow onion (1 medium, diced): Sweet base note; red or white works in a pinch.
• Carrots (2, diced): Adds color and mild sweetness.
• Celery (2 stalks, diced): Classic soup backbone; adds depth.
• Garlic (4 cloves, minced): Non-negotiable flavor bomb.
• All-purpose flour (2–3 tbsp): For thickening; use cornstarch for gluten-free.
• Chicken broth (6 cups, low-sodium): Control your seasoning like a boss.
• Heavy cream (1 cup): For velvety richness; half-and-half works if you want it lighter.
• Cooked chicken (2–3 cups, shredded or diced): Rotisserie is perfect; leftovers are smarter.
• Potato gnocchi (16–18 oz, shelf-stable or fresh): The chewy star of the show.
• Baby spinach (3–4 cups, loosely packed): Wilts beautifully and adds color and nutrients.
• Italian seasoning (1 tsp): Shortcut blend of oregano, basil, thyme.
• Dried thyme (1/2 tsp) and dried rosemary (1/2 tsp): Extra herbal depth; crush rosemary between fingers.
• Bay leaf (1): Subtle, but you’ll miss it if it’s gone.
• Parmesan cheese (1/3 cup, finely grated), plus more to serve: Salty umami finish.
• Salt and black pepper: Season in layers; taste as you go.
• Optional boosts: Red pepper flakes, lemon zest, or a splash of dry white wine (1/4 cup) for brightness.

Instructions

1. Prep the base: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt.Cook 5–7 minutes until softened and lightly golden.
2. Add aromatics: Stir in garlic and cook 30–60 seconds until fragrant. Don’t let it brown. If using wine, splash it in now and simmer 1 minute.
3. Thicken: Sprinkle in flour and stir to coat the veggies.Cook 1–2 minutes to remove raw flour taste. It’ll look a bit dry—that’s normal.
4. Build the broth: Gradually whisk in chicken broth to avoid lumps. Add bay leaf, Italian seasoning, thyme, and rosemary.Bring to a gentle simmer.
5. Add chicken: Stir in the cooked chicken. Simmer 5–8 minutes to meld flavors.
6. Creamy goodness: Reduce heat to low and pour in heavy cream. Simmer gently 2–3 minutes.Do not boil, or the dairy may split. FYI: patience pays here.
7. Gnocchi time: Add gnocchi and cook according to package directions (usually 2–4 minutes) until they float and are tender.
8. Finish: Remove bay leaf. Stir in spinach until wilted, 1–2 minutes.Add Parmesan, then taste and adjust with salt, pepper, and optional red pepper flakes or lemon zest.
9. Serve: Ladle into bowls and top with extra Parmesan and cracked pepper. Crusty bread on the side? Obviously.

Keeping It Fresh

• Storage: Refrigerate in airtight containers up to 3–4 days.The gnocchi will continue to absorb liquid, turning the soup thicker. Not a bug; a feature.
• Thin it out: When reheating, add a splash of broth or milk to restore a soupier consistency.
• Freezing: Freeze without the gnocchi and spinach for best texture. Add fresh gnocchi and spinach when reheating.If you must freeze as-is, expect softer gnocchi later.
• Reheat gently: Low heat on the stove, stirring often. Avoid a rolling boil to keep the cream smooth.

Health Benefits

• Protein forward: Chicken brings high-quality protein for muscle repair and satiety—great for keeping snack attacks in check.
• Veggie power: Carrots, celery, onion, and spinach bring fiber, vitamin A, folate, and antioxidants. Your body will send a silent high-five.
• Balanced carbs: Gnocchi adds energy-dense carbs; perfect for post-workout or long days.Want a lighter load? Use half the gnocchi and add extra spinach or zucchini.
• Customizable fats: Heavy cream makes it rich, but you can swap in half-and-half or evaporated milk to reduce saturated fat while keeping it creamy.

Pitfalls to Watch Out For

• Curdled dairy: Boiling after adding cream can split the soup. Keep it at a gentle simmer.
• Mushy gnocchi: Overcooking turns them into potato clouds—in the bad way.Cook just until they float and are tender.
• Salty spiral: Parmesan and broth both contain salt. Taste before adding more. Your future blood pressure thanks you.
• Thick to a fault: If it gets too stew-like, stir in warm broth.Don’t panic-stir water; it dilutes flavor.
• Flat flavor: A squeeze of lemon or extra black pepper at the end wakes it up. Bland soup is a choice.

Mix It Up

• Protein swaps: Use turkey, Italian chicken sausage, or cooked bacon bits for smoky vibes. Rotisserie chicken is the MVP for speed.
• Veggie upgrades: Add mushrooms, peas, or chopped kale.Sun-dried tomatoes bring an umami punch.
• Dairy twists: Stir in a dollop of mascarpone or a splash of coconut milk (yes, it works) for a luxe finish.
• Spice path: Add a pinch of nutmeg for classic cream-soup warmth, or a dash of cayenne for a gentle kick.
• Gluten-free route: Use GF gnocchi and thicken with cornstarch slurry (1.5 tbsp cornstarch mixed with 3 tbsp cold water) instead of flour.
• Lighter version: Use half the cream, extra broth, and more spinach. Still cozy, just less rich. IMO, still fantastic.

FAQ

Can I use uncooked chicken instead of pre-cooked?

Yes.

Dice raw chicken, season with salt and pepper, and sauté it in the pot with oil until just cooked through. Remove, proceed with the recipe, then add it back before the cream.

Do I have to use heavy cream?

No. Half-and-half, evaporated milk, or a mix of milk and a little cream works.

Keep the heat low to prevent curdling and understand it’ll be slightly less rich.

What kind of gnocchi is best?

Shelf-stable potato gnocchi is convenient and holds up well. Fresh gnocchi cooks faster and is softer. Gluten-free gnocchi also works; adjust cooking time per package.

How can I make it dairy-free?

Use olive oil instead of butter, skip Parmesan, and replace cream with full-fat coconut milk or an unsweetened barista-style oat creamer.

Season generously and add lemon for brightness.

Why did my soup get so thick overnight?

Gnocchi keeps absorbing liquid. When reheating, add broth or milk until it reaches your ideal consistency. This is normal, not a kitchen fail.

Can I make it in a slow cooker?

Yes.

Sauté aromatics and flour on the stove first, then transfer to the slow cooker with broth, herbs, and chicken. Cook on Low 3–4 hours. Stir in cream, gnocchi, and spinach for the last 20–30 minutes.

How do I avoid a grainy texture?

Whisk the broth in gradually after the flour, simmer gently, and add dairy at low heat.

Finely grated Parmesan melts smoother than shredded blocks.

The Bottom Line

Chicken gnocchi soup is the rare unicorn: fast, cozy, and seriously delicious with minimal effort. It’s flexible enough for busy weeknights and impressive enough for guests who “just dropped by.” Keep the heat gentle, season smart, and don’t overcook the gnocchi. Do that, and you’ve got a bowl of creamy comfort that hits every time—no restaurant line required.