Creamy Chicken Gnocchi Soup (Easy One-Pot Recipe)

This Creamy Chicken Gnocchi Soup is an easy one-pot recipe and pure comfort in a bowl—rich, cozy, and loaded with tender chicken, pillowy gnocchi, and a velvety broth. It tastes like it’s been simmering all day, but comes together so easily, making it perfect for a simple, satisfying dinner.

Soup is one of the most comforting foods, don’t you think? Recently, when I wasn’t feeling well, a friend brought me chicken gnocchi soup, and it meant so much. It was warm, cozy, and exactly what I needed—it made me feel cared for and helped me start to feel better. After that, I knew I wanted to create and share my own perfect version.

I made this soup again, not long after, and brought some to a friend who was sick, and it felt like the simplest, most heartfelt way to show I was thinking of her. Her whole family loved it, which is always the best kind of review. This soup is rich, creamy, and full of tender chicken, soft gnocchi, and a velvety broth—it tastes like something that’s been simmering all day, but it comes together so easily. It’s the kind of recipe you’ll want to make for your family, your friends, or anyone who could use a little extra comfort.

Ingredients Needed to Make Creamy Chicken Gnocchi Soup:

• Olive oil
• Vegetables: Yellow onion, carrots, and celery
  (If you’re short on time, you can buy these pre-chopped at stores like Trader Joe’s—look for mirepoix.)
• Garlic: Freshly minced
• Seasonings: Italian seasoning, thyme, seasoned salt (my secret ingredient! Makes it so good!), salt, pepper, and oregano
• Butter
• Flour
• Chicken broth
• Cooked chicken: I love using chicken thighs, but chicken breasts work great too. To save time, rotisserie chicken is a great option.
• Half-and-half: Or substitute with equal parts milk and heavy cream
• Gnocchi (16 oz.): I like the DeLallo brand—it’s easy to find at most grocery stores
• Spinach: Roughly chopped

The secret to how creamy and cozy this soup is? A quick butter and flour roux that gives the broth a rich, velvety texture.

How to Make Creamy Chicken Gnocchi Soup:

Full recipe instructions are below in the recipe card

1. Sauté the onion, carrots, and celery in olive oil until softened. Add the garlic and cook briefly.
2. Stir in the seasonings and butter until melted.
3. Add the flour and cook for a minute, then slowly stir in the chicken broth and add the chicken. Bring to a boil.
4. Add the gnocchi and simmer until tender and the soup begins to thicken.
5. Stir in the half-and-half and spinach, and cook just until heated through.
6. Taste, adjust seasoning, and serve warm.

What to Serve With Creamy Chicken Gnocchi Soup:

This soup is hearty and satisfying on its own, but pairing it with something on the side makes it feel like a complete, cozy meal.

• Bread: A warm, crusty bread like Sourdough Bread or Homemade White Bread is perfect for dipping into the creamy broth.
• Roasted vegetables: Roasted broccoli, cauliflower, asparagus, or carrots, are easy sides that balance the meal.
• Fruit: Fresh fruit on the side keeps things light and adds a little sweetness. Our favorite fruit salads are Easy Berry Fruit Salad, Winter Fruit Salad, & Fruit Salad with Orange-Vanilla Syrup.

Enjoy!

Creamy Chicken Gnocchi Soup (Easy One-Pot Recipe)

5 from 1 vote

Servings 6 -8 servings

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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This Creamy Chicken Gnocchi Soup is an easy one-pot recipe and pure comfort in a bowl—rich, cozy, and loaded with tender chicken, pillowy gnocchi, and a velvety broth. It tastes like it’s been simmering all day, but comes together so easily, making it perfect for a simple, satisfying dinner.

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Ingredients

 

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• ▢ 1 tablespoon olive oil
• ▢ 1 small yellow onion (diced)
• ▢ 2 medium carrots (finely diced or shredded)
• ▢ 2 celery ribs (diced)
• ▢ 3 cloves garlic (minced)
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon seasoned salt
• ▢ ½ teaspoon kosher salt (plus more to taste)
• ▢ ½ teaspoon freshly ground black pepper (plus more to taste)
• ▢ ¼ teaspoon dried oregano
• ▢ ¼ cup unsalted butter
• ▢ ¼ cup flour
• ▢ 4 1/2 cups low-sodium chicken broth
• ▢ 2 ½ cups cooked chicken (thighs, breasts, or rotisserie, cut into bite-sized pieces)
• ▢ 2 cups half-and-half
• ▢ 1 16 oz. package gnocchi
• ▢ 2 cups baby spinach (roughly chopped)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–9 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
• Add the Italian seasoning, thyme, seasoned salt, kosher salt, pepper, and oregano, and stir to combine. Add the butter and stir until melted.
• Sprinkle in the flour and cook for 1–2 minutes to create a light roux. Gradually pour in the chicken broth, stirring constantly, then add the cooked chicken. Bring the soup to a gentle boil.
• Add the gnocchi and cook for 2–3 minutes, or until they float and are tender. Reduce the heat to a simmer and cook for 8–10 minutes, allowing the soup to thicken slightly.
• Stir in the half-and-half and spinach. Cook for 1–2 minutes, just until the spinach is wilted and the soup is heated through. Taste and adjust with additional salt and pepper as needed, then serve
  warm.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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