The first time I made this Creamy Chicken Gnocchi Soup, it was one of those misty Asheville evenings when the mountains disappear behind the fog and the air feels like a soft blanket. I’d spent the afternoon running errands, my hands cold from the rain, and all I wanted was something warm — something that felt like comfort in a bowl.
So I pulled out what I had on hand: leftover chicken from the night before, a packet of potato gnocchi, a handful of spinach, and a splash of cream. I didn’t know it yet, but that quick decision would turn into one of my most-loved recipes.
This soup is rich, velvety, and deeply satisfying — filled with tender bits of chicken, pillowy gnocchi, and a fragrant broth that feels like a hug on a cold day. It’s a twist on the Olive Garden Chicken Gnocchi Soup, but a little creamier, cozier, and easier to make at home.
Whether you’re cooking for family, prepping for the week, or simply craving a big bowl of something warm, this Creamy Chicken Gnocchi Soup will be one you come back to again and again.
Table of Contents
Why You’ll Love Creamy Chicken Gnocchi Soup
There’s something almost magical about the way this soup brings comfort. Each spoonful is a little escape — soft gnocchi, tender chicken, and that silky, creamy broth.
Here’s why I love it — and why I think you will too:
- One pot wonder: Everything cooks together, so cleanup is easy.
- Quick and hearty: Ready in about 30 minutes — perfect for busy nights.
- Family approved: Even picky eaters go back for seconds.
- Rich, creamy broth: The kind that coats your spoon but never feels too heavy.
- Leftovers taste even better: The flavors deepen overnight.
- Customizable: Swap in veggies, lighten it up, or make it gluten-free — it always works.
- Freezer-friendly: Keeps beautifully for later.
Every time I make it, I’m reminded of why I love home cooking: it’s simple ingredients, turned into something extraordinary.
Ingredients
The best part? You don’t need fancy ingredients — just everyday staples that come together to make something that feels special.
Here’s what you’ll need:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 3 cups cooked chicken (shredded or cubed — rotisserie works great)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach (or kale)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp thyme
- 2 tbsp grated Parmesan (optional, for garnish)
Optional Add-Ins
- ½ cup sliced mushrooms for earthiness
- A pinch of red pepper flakes for heat
- A squeeze of lemon for brightness
Tip: If you’ve never cooked with gnocchi before, you’re in for a treat. They’re little potato dumplings that cook quickly — soft on the inside, slightly chewy on the outside, and perfect for soaking up that creamy broth.
Step-by-Step Instructions
When I make this soup, I start by lighting a candle and putting on a soft playlist — because every good pot of soup deserves a little mood.
Step 1: Sauté the vegetables
In a large soup pot, heat butter and olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes, until the veggies soften and your kitchen smells amazing.
Step 2: Add garlic and herbs
Stir in minced garlic, Italian seasoning, thyme, salt, and pepper. Cook for 30 seconds — just long enough for the garlic to bloom.
Step 3: Add the chicken and broth
Toss in your shredded chicken and pour in the broth. Give it a stir and bring to a gentle simmer.
Step 4: Add gnocchi
Add the gnocchi and cook for about 3–4 minutes, or until they float to the top. That’s how you know they’re perfectly cooked.
Step 5: Add the cream
Reduce heat and stir in the cream. Let it simmer uncovered for another 5–10 minutes, stirring occasionally. The soup will thicken slightly, and that creamy aroma will make it impossible to wait.
Step 6: Add spinach and finish
Stir in spinach and let it wilt. Taste and adjust salt or pepper as needed.
Step 7: Serve and enjoy
Ladle the soup into bowls, top with Parmesan, and serve warm with crusty bread or garlic knots.
When you take that first spoonful, it’s like your whole day slows down — creamy, savory, and comforting all at once.
How to Serve Creamy Chicken Gnocchi Soup
There’s no wrong way to enjoy this soup, but I have a few favorite pairings.
- With bread: A slice of homemade garlic bread or a warm dinner roll is perfect for dipping.
- With salad: A simple green salad or Caesar salad adds a nice contrast to the creamy soup.
- With toppings: I love adding a sprinkle of Parmesan, cracked black pepper, or a drizzle of olive oil.
- With wine: If you’re feeling fancy, a glass of Chardonnay complements the richness beautifully.
For cozy dinners, I ladle this Creamy Chicken Gnocchi Soup into big bowls and serve it by the fire with a few candles lit. It’s the kind of meal that slows everyone down — no phones, no rush, just spoons scraping bowls and laughter in between bites.
If you love cozy soups, try my White Chicken Chili next — it’s another family favorite that’s creamy, comforting, and full of flavor.
How to Store Creamy Chicken Gnocchi Soup
Soup like this was made for leftovers — it somehow gets even better the next day.
- Refrigerate: Let the soup cool completely before transferring it to airtight containers. It’ll keep up to 4 days in the fridge.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. (Just know that cream-based soups can thicken slightly when frozen.)
- Reheat: Warm gently on the stove over low heat. Add a splash of milk or broth if it’s too thick.
Whenever I freeze a batch, I write the date and “Soup for a Rainy Day” on the label — and trust me, future me always thanks past me for that.
Tips to Make Creamy Chicken Gnocchi Soup
Over the years, I’ve found a few little tricks that make this soup even better:
- Use rotisserie chicken: It saves time and adds depth of flavor.
- Don’t overcook the gnocchi: Once they float, they’re done.
- For extra richness: Add a tablespoon of cream cheese or a spoonful of butter at the end.
- Add color: Use baby kale or rainbow carrots for a pretty presentation.
- Go dairy-free: Swap cream for coconut milk for a different but delicious twist.
- Add bacon: A sprinkle of crispy bacon bits adds smoky crunch.
- Make it heartier: Stir in white beans or diced potatoes.
Variations of Creamy Chicken Gnocchi Soup
Once you’ve made the classic version, it’s easy to play around:
1. Tuscan Chicken Gnocchi Soup
Add sun-dried tomatoes, Italian herbs, and extra spinach for a Mediterranean touch.
2. Bacon & Mushroom Gnocchi Soup
Sauté sliced mushrooms with bacon before adding the broth for rich, savory depth.
3. Light & Fresh Version
Use half-and-half instead of cream and add more veggies like zucchini and peas.
4. Spicy Gnocchi Soup
Add a dash of cayenne or crushed red pepper flakes for a gentle heat.
5. Vegetarian Option
Skip the chicken and use vegetable broth with cannellini beans for protein.
And if you love recreating restaurant soups at home, don’t miss my Broccoli Cheddar Soup or my copycat Olive Garden Zuppa Toscana — both are cozy favorites.
FAQs
1. Can I use milk instead of cream?
Yes! The texture will be lighter but still delicious.
2. Can I make it gluten-free?
Use gluten-free gnocchi and double-check your broth.
3. Can I use leftover turkey instead of chicken?
Absolutely — it’s a great way to use holiday leftovers.
4. Can I make it in a slow cooker?
Yes — cook veggies, broth, and chicken on low for 4 hours. Add cream, gnocchi, and spinach in the last 30 minutes.
5. How can I thicken it?
Simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Final Thoughts
Every spoonful of this Creamy Chicken Gnocchi Soup reminds me why I fell in love with cooking in the first place — simple ingredients, slow simmering, and the magic of watching something ordinary become extraordinary.
It’s a recipe that doesn’t just fill your belly — it fills your home with warmth, your table with conversation, and your heart with comfort.
Make it once, and I promise it’ll earn a permanent spot in your recipe box.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Creamy Chicken Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Creamy Chicken Gnocchi Soup is a cozy one-pot meal packed with tender chicken, soft gnocchi, and a velvety, flavorful broth that tastes like comfort in every spoonful.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 3 cups cooked chicken (shredded or cubed)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups spinach
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp thyme
- 2 tbsp grated Parmesan (optional)
Instructions
1. Heat butter and olive oil in a pot over medium heat.
2. Add onion, celery, and carrots; sauté until softened.
3. Stir in garlic, Italian seasoning, thyme, salt, and pepper.
4. Add chicken and broth; simmer 10 minutes.
5. Add gnocchi; cook 3–4 minutes until they float.
6. Reduce heat and add cream; simmer until thickened.
7. Stir in spinach until wilted.
8. Serve hot with Parmesan.
Notes
Use rotisserie chicken for ease.
For lighter soup, use half-and-half.
Add mushrooms or bacon for variation.
Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg