Chicken Gnocchi Soup Recipe

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I remember the first time I made Chicken Gnocchi Soup, it was a rainy evening and I was craving something comforting but still nourishing. I had leftover rotisserie chicken, some fresh spinach, and a half-used package of gnocchi sitting in the fridge. I threw everything into a pot with some broth, veggies, and cream—and from the first spoonful, I knew I had something special. It was rich but not heavy, creamy yet balanced, and filled with pillowy gnocchi that made it feel indulgent.

Over the years, I’ve tweaked the recipe to perfection. Whether it’s for a family dinner, a meal prep lunch, or a cozy weekend meal, this soup hits the spot every time. It’s become a staple in my kitchen, and I’m excited to share it with you. If you’re looking for a hearty, satisfying bowl of comfort that’s both easy and soul-warming, this Chicken Gnocchi Soup might just become your new favorite too.

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Why You’ll Love This Chicken Gnocchi Soup

• Creamy & Cozy: This soup delivers that creamy texture we all crave when the weather cools down or we just need a little comfort.
• Quick but Impressive: Ready in about 30 minutes, it looks and tastes like something you’d get from a restaurant.
• One-Pot Wonder: Fewer dishes, more satisfaction.
• Kid-Friendly: Even picky eaters love the gnocchi and mild flavor.
• Great for Leftovers: Tastes even better the next day!

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What Kind of Gnocchi Should I Use for Chicken Gnocchi Soup?

For this soup, I always go with potato gnocchi, the classic type you’ll find in most grocery stores. Shelf-stable gnocchi works perfectly and is incredibly convenient since you can keep it in the pantry for whenever the craving hits. If you prefer something fresher, refrigerated or frozen gnocchi will also do the trick—they tend to be a bit softer and cook slightly faster. Just be sure not to overcook them; you want that tender, chewy bite.

If you’re feeling adventurous, homemade gnocchi adds a rustic charm and richer flavor, but it’s totally optional. Stick to whatever suits your time and energy.

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Options for Substitutions

While I love the classic version, this soup is surprisingly adaptable. Here are a few swaps that work well without sacrificing the flavor or comfort:

• Chicken: Leftover turkey, rotisserie chicken, or even cooked Italian sausage makes a delicious stand-in.
• Cream: Half-and-half or whole milk can be used for a lighter version, though it won’t be as rich.
• Spinach: Kale or Swiss chard adds an earthier flavor and more texture.
• Gnocchi: For a gluten-free option, look for GF gnocchi or even substitute with small cubed potatoes or cauliflower gnocchi.
• Vegetables: Add mushrooms, peas, or corn if you want more variety.
• Broth: Chicken broth is traditional, but vegetable broth works great for a vegetarian-friendly base (just skip the chicken).

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Ingredients for This Chicken Gnocchi Soup

• Cooked Chicken
  This is the heart of the soup. I like to use shredded rotisserie chicken for both ease and flavor. It soaks up the creamy broth beautifully.
• Potato Gnocchi
  These soft, pillowy dumplings are what make this soup so cozy and satisfying. They cook right in the broth, absorbing all the flavor.
• Carrots
  They add a gentle sweetness and a pop of color, making each spoonful vibrant and balanced.
• Celery
  Celery provides an aromatic crunch and classic base flavor that pairs perfectly with the carrots and chicken.
• Yellow Onion
  Sautéed onion deepens the savory flavor of the soup and builds that comforting foundation.
• Fresh Garlic
  Just a couple of cloves give the soup warmth and depth—don’t skip it.
• Baby Spinach
  I stir in fresh spinach at the end. It wilts quickly and adds freshness to balance the richness of the cream.
• Chicken Broth
  This forms the soup’s base—use a good-quality or homemade broth for the best flavor.
• Heavy Cream
  For that silky, indulgent texture. You can swap for half-and-half if you want it a bit lighter.
• Butter & Olive Oil
  Used to sauté the veggies—this combo adds flavor and richness right from the start.
• Flour
  A little bit of flour creates a light roux to thicken the broth without making it too heavy.
• Salt & Black Pepper
  Simple seasonings that bring everything together. Adjust to taste.
• Italian Seasoning or Thyme (optional)
  Adds a subtle herbal note that complements the creamy broth and chicken beautifully.

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Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–6 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 2: Create the Roux

Sprinkle the flour over the sautéed veggies and stir well to coat. Let it cook for 1–2 minutes to remove the raw flour taste. This step will help thicken your soup without making it too heavy.

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Step 3: Add Broth and Simmer

Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 10 minutes so the flavors can start to meld.

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Step 4: Add Chicken and Gnocchi

Stir in the shredded cooked chicken and gnocchi. Let it simmer for another 5–7 minutes, or until the gnocchi floats and is cooked through.

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Step 5: Stir in the Cream and Spinach

Lower the heat and pour in the heavy cream. Add the fresh spinach and stir until it wilts. Simmer for another 2–3 minutes, just to heat everything through and let the flavors come together.

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Step 6: Season to Taste and Serve

Add salt and freshly ground black pepper to taste. You can also toss in a pinch of Italian seasoning or fresh thyme if you’d like a little herbal lift. Serve hot with crusty bread or on its own—either way, it’s a bowl of pure comfort.

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How Long to Cook the Chicken Gnocchi Soup

This soup comes together surprisingly fast, making it a great option for busy nights. Here’s the general timing:

• Sautéing vegetables: 5–6 minutes
• Cooking the roux: 1–2 minutes
• Simmering with broth: 10 minutes
• Cooking gnocchi and chicken: 5–7 minutes
• Finishing with cream and spinach: 2–3 minutes

Total cook time: Around 25–30 minutes

From start to finish, you can have this warm, hearty soup on the table in under 40 minutes—including prep.

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Tips for Perfect Chicken Gnocchi Soup

• Use pre-cooked chicken: Rotisserie chicken is a time-saver and adds rich flavor without extra work.
• Don’t overcook the gnocchi: Once it floats, it’s done! Letting it sit too long can make it mushy.
• Let the roux cook: Give the flour a minute or two to cook before adding broth—this helps avoid that raw flour taste.
• Add the cream at the end: To prevent curdling, stir in the cream after the soup has simmered and you’ve reduced the heat.
• Season gradually: Taste before serving and adjust salt and pepper to your liking—especially if using store-bought broth.
• Serve immediately: Gnocchi can soak up liquid and become overly soft if left sitting in the soup too long.

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Watch Out for These Mistakes While Cooking

Even a simple soup like this can go sideways if you’re not careful. Keep an eye out for these common pitfalls:

• Overcooking the gnocchi: Gnocchi only needs a few minutes. Once it floats, it’s done—leave it longer, and it turns mushy.
• Adding cream too early: High heat can cause the cream to split. Always lower the heat before stirring it in.
• Not sautéing the vegetables long enough: Under-cooked onions and carrots can ruin the soup’s base flavor. Take the time to soften them properly.
• Skipping the roux step: This soup needs a slight thickener—without it, the broth feels thin and flat.
• Using bland broth: Since broth is the foundation, go for high-quality or homemade. If it tastes bland before the cream, it’ll still taste bland after.
• Overcrowding with too many add-ins: It’s tempting to throw in all your fridge leftovers, but too many extras can muddle the flavor and texture.

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What to Serve With Chicken Gnocchi Soup?

This soup is rich and satisfying on its own, but pairing it with the right side makes it a full-on comfort meal.

Crusty Garlic Bread

Perfect for dipping into that creamy broth—garlic bread adds a crunchy, buttery contrast.

Side Salad with Balsamic Vinaigrette

The brightness of the vinaigrette cuts through the richness of the soup and keeps things balanced.

Parmesan Roasted Asparagus

A simple veggie side that complements the creamy texture of the soup without overpowering it.

Cheddar Biscuits

Fluffy, cheesy biscuits make a fun and hearty pairing. They soak up the broth beautifully.

Roasted Brussels Sprouts

For something earthy and slightly crispy, roasted Brussels add a lovely contrast.

Grilled Cheese Sandwich

Total comfort-food mode. Dip the sandwich into the soup and thank me later.

Crackers or Breadsticks

If you’re short on time, even plain butter crackers or store-bought breadsticks work great.

Sparkling Water or White Wine

For a refreshing sip between bites—try something like a crisp Pinot Grigio or even a lemon-flavored sparkling water.

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Storage Instructions

Chicken Gnocchi Soup stores well, making it a perfect candidate for leftovers or meal prep. Here’s how to keep it fresh:

• Refrigerator: Store the soup in an airtight container for up to 3–4 days. Keep in mind the gnocchi will continue to absorb liquid, so the soup may thicken over time.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the texture if needed. Microwave works too—just do it in 30-second intervals and stir in between.
• Freezing: This soup is best not frozen if it already contains gnocchi and cream. Both tend to break down or separate after thawing. If you want to freeze it, do so before adding the gnocchi and cream. Then, add those fresh when you reheat.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: ~370 kcal
• Protein: 22g
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 3g
• Cholesterol: 90mg
• Sodium: 730mg

These values can vary depending on your exact ingredients—especially the broth and cream used. Want it lighter? Use half-and-half or skip the cream altogether for a broth-based version.

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Frequently Asked Questions

What kind of chicken should I use?

You can use any cooked chicken—rotisserie, grilled, baked, or even leftover roast chicken. I usually go with shredded rotisserie because it’s quick and flavorful.

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Can I make this soup dairy-free?

Yes! Replace the heavy cream with unsweetened coconut milk or a plant-based cream alternative. Just note that it will slightly alter the flavor and texture.

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How do I keep the gnocchi from getting too soft?

Only simmer the gnocchi until it floats—5 to 7 minutes max. If you’re storing leftovers, expect the gnocchi to soften a bit over time.

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Can I use frozen gnocchi?

Absolutely. No need to thaw—just drop them in directly and add an extra minute or two to the cooking time if needed.

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Is this soup gluten-free?

Not by default, but it can be! Just use gluten-free gnocchi and make the roux with a gluten-free flour blend.

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Can I make this soup ahead of time?

Yes. It’s great for meal prep. If making ahead, store the gnocchi separately and add it when reheating to maintain texture.

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What if I don’t have spinach?

You can skip it or use kale, arugula, or Swiss chard instead. Just chop them finely and let them wilt into the soup.

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How can I make this soup more filling?

Add extra protein like white beans or toss in extra veggies like mushrooms or peas. A handful of shredded cheese also gives it a richer body.

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Conclusion

Chicken Gnocchi Soup is everything you want in a comfort dish—rich, creamy, hearty, and ready in under 40 minutes. Whether you’re serving it for a cozy family dinner or portioning it out for lunch all week, it’s a recipe you’ll come back to again and again. With tender chicken, pillowy gnocchi, and a velvety broth that warms you to the core, this soup truly delivers. Make it once, and it might just become your new signature comfort meal.

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