Gnocchi soup is the perfect comfort food for chilly nights or when you need a cozy, one-pot meal fast. This creamy chicken gnocchi soup is hearty, rich, and packed with flavor — all in under 30 minutes. With tender chicken, pillowy gnocchi, fresh vegetables, and a silky broth, it tastes like it simmered all day. It’s a great way to use up leftover chicken or enjoy store-bought gnocchi in a whole new way.
Table of Contents
Why You’ll Love This Recipe
- Ready in just 30 minutes
- Creamy and comforting, but not too heavy
- One-pot meal — less cleanup
- Perfect use for rotisserie or leftover chicken
- Easy to adapt with pantry staples
Ingredients
- 1 tbsp olive oil
- ½ white onion, diced
- 1 stalk celery, chopped
- ½ cup shredded carrots
- 2 tsp minced garlic
- 3–4 cooked boneless chicken breasts, diced
- 4 cups low sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper, to taste
- 16 oz potato gnocchi
- 2 cups half and half (or 1 cup heavy cream + 1 cup milk)
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and garlic. Sauté for 2–3 minutes until onions are soft. - Add Chicken & Broth
Stir in diced chicken, chicken broth, thyme, salt, and pepper. Bring to a gentle boil. - Cook the Gnocchi
Add gnocchi to the pot and boil for 3–4 minutes until they float and are cooked through. - Finish with Cream & Spinach
Reduce heat to a simmer. Stir in half and half and spinach. Cook for another 2 minutes until spinach is wilted and soup is creamy. - Taste & Serve
Adjust seasoning if needed. Serve hot with breadsticks or salad.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Nutrition Facts (Per Serving – Estimate)
- Calories: 523
- Protein: 31g
- Carbohydrates: 52g
- Fat: 22g
- Fiber: 4g
- Sodium: 622mg
- Saturated Fat: 11g
Tips & Variations
- Richer soup: Replace 1 cup of half and half with heavy cream
- More protein: Add extra diced chicken or stir in cooked sausage
- Vegetarian option: Omit chicken and use veggie broth and mushrooms
- Make ahead: Store soup without the gnocchi and add fresh when reheating
- Slow cooker tip: Sauté veggies first, then cook everything (except gnocchi and spinach) on low for 3–4 hours; add gnocchi in last hour, and spinach before serving
FAQs
Can I use store-bought gnocchi?
Yes! Shelf-stable or refrigerated gnocchi both work well. No need to pre-cook.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat.
Can I freeze gnocchi soup?
You can freeze the base (without gnocchi or spinach), then add them fresh after reheating for best texture.
Is this soup gluten-free?
If you use gluten-free gnocchi and broth, yes. Always check labels to be sure.
Gnocchi Soup
Equipment
- Large soup pot
- – Wooden spoon
- Knife and cutting board
- Measuring cups
Ingredients
- – 1 tbsp olive oil
- – ½ white onion diced
- – 1 stalk celery chopped
- – ½ cup shredded carrots
- – 2 tsp minced garlic
- – 3–4 cooked boneless chicken breasts diced
- – 4 cups low sodium chicken broth
- – 1 tsp dried thyme
- – Salt and pepper to taste
- – 16 oz potato gnocchi
- – 2 cups half and half or 1 cup heavy cream + 1 cup milk
- – 1 cup fresh spinach roughly chopped
Instructions
- Heat oil in a large pot and sauté onion, celery, carrots, and garlic until softened.
- Add chicken, broth, thyme, salt, and pepper. Bring to a boil.
- Stir in gnocchi and boil for 3–4 minutes.
- Reduce heat, add half and half and spinach, simmer until spinach wilts.
- Taste and season. Serve hot.
Notes
Conclusion
This creamy gnocchi soup brings restaurant flavor to your kitchen without the hassle. It’s quick, filling, and flexible enough to suit whatever you’ve got on hand. Serve it with garlic bread, a green salad, or just a big spoon — it’s comfort food that never disappoints.