Creamy Chicken Gnocchi Soup Recipe

This cozy Chicken Gnocchi Soup is quick and simple to prepare on the stovetop in about 30 minutes. It’s inspired by a well-known restaurant favorite but made at home for an even creamier, more comforting result.

Why you’ll love this soup

For many of us, a bowl of chicken gnocchi soup evokes memories of cozy dinners and simple comfort. This version keeps the familiar flavors—tender chicken, pillowy gnocchi, leafy spinach and a rich, creamy broth—but brings them together in a homemade, easy-to-make pot.

There are a few practical reasons this recipe becomes a fast weeknight favorite:

Balanced texture and flavor. The soup combines chunky, savory ingredients with a smooth, creamy broth for satisfying mouthfeel and depth.
Minimal equipment and time. One large pot and about 30 minutes is all you need, making it ideal for busy evenings.
Great for leftovers. The flavors deepen after a day in the fridge, so it reheats well for lunches or second-night dinners.

Ingredients

Below are the key ingredients that build the flavor and texture of this soup, along with a few substitution notes. Exact quantities are repeated in the recipe card at the bottom.

Olive oil (or a neutral vegetable oil) to sauté the vegetables.
Celery – one stalk, diced (about 1/2 cup).
Onion – a yellow onion works well for its mild, rounded flavor.
Shredded carrots – fresh or pre-shredded for convenience.
Garlic – fresh minced cloves give the best aroma and flavor.
Cooked, shredded chicken – rotisserie chicken is handy, or use pre-cooked shredded chicken from your preferred method.
Chicken broth or stock – a good-quality broth makes a big difference in the finished soup.
Dried thyme – substitute fresh thyme at roughly double the amount if desired.
Salt and black pepper to taste.
Potato gnocchi – found in the pasta aisle or refrigerated section at most grocery stores.
Half-and-half – creates the creamy base; use heavy cream for a richer finish. Avoid replacing with plain milk, which can make the broth too thin.
Fresh spinach – added at the end so it wilts but keeps color and nutrients.

Instructions

This soup comes together quickly. The method below highlights the main steps; a detailed recipe with exact measurements follows at the end of the page.

diced onions, celery and shredded carrots in a large pot

cooked chicken and diced veggies in seasoned broth in a large pot

Cook the vegetables. Heat oil in a large pot or Dutch oven over medium-high heat. Add diced onion, celery and shredded carrots. Sauté for 4–5 minutes until softened, then add minced garlic and cook 1 more minute until fragrant.
Add chicken, broth and seasonings. Stir in shredded cooked chicken, chicken broth, dried thyme, salt and pepper. Raise heat and bring the liquid to a boil.
Cook the gnocchi. Gently stir the gnocchi into the boiling soup. Boil for 3–4 minutes, then lower the heat to medium and simmer for 10 minutes to let flavors meld.
Finish with cream and greens. Stir in the half-and-half and chopped fresh spinach. Cook for another 1–2 minutes just until the spinach wilts and the soup is heated through. Serve immediately, with optional grated Parmesan and red pepper flakes.

chicken gnocchi soup in bowls with a spoon

salad in large serving bowl with serving spoon

Serve it with

Simple salad and bread

Pair the soup with a crisp green salad and warm bread for dipping. Garlic knots, pull-apart rolls, or a sliced baguette make excellent accompaniments.

Storage and reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. For a single serving, reheat in the microwave for 2–3 minutes, stirring halfway through.

For larger amounts, return the soup to a pot over medium heat and warm for 5–7 minutes, stirring frequently. If the broth has thickened (gnocchi absorbs liquid as it cools), thin it with additional chicken broth to reach the desired consistency.

Because the soup contains dairy, freezing is not recommended; the texture and separation of cream-based soups often suffer after thawing.

How to make it in a Crock Pot

If you prefer to slow-cook from raw chicken breasts, follow these simple crock pot steps for hands-off cooking:

Place 1 lb of raw boneless, skinless chicken breasts in the slow cooker with diced onion, diced celery, shredded carrots and minced garlic. Pour in the chicken broth and add thyme, salt and pepper. Cover and cook on high for 3–4 hours or low for 6–8 hours.
Remove the lid, shred the chicken in the slow cooker with two forks, then add the gnocchi, half-and-half and chopped spinach. Stir to combine.
Cover and cook an additional 45–60 minutes, or until the gnocchi is tender and the soup is heated through. Serve right away.

chicken gnocchi soup in a bowl with a spoon

More soup recipes

Try other comforting soups to round out your meal plan. Images below are examples of popular options:

Lasagna Soup

Potato Soup

Broccoli Cheddar Soup

Slow Cooker Taco Soup

If you make this Chicken Gnocchi Soup and enjoy it, please leave a review so others know how it turned out for you.

Chicken Gnocchi Soup

Summary: A cozy, creamy chicken gnocchi soup made on the stovetop in about 30 minutes. Tender shredded chicken, potato gnocchi and fresh spinach in a savory broth finished with half-and-half.

Servings: 4

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Author: Whitney Bond

Ingredients

1 tablespoon olive oil
1 stalk celery, diced (about 1/2 cup)
1/2 cup diced onion
1/2 cup shredded carrots
2 teaspoons minced garlic
2 cups cooked, shredded chicken
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon black pepper
1/2 teaspoon salt
16 ounces potato gnocchi
2 cups half-and-half
1 cup fresh spinach leaves, roughly chopped

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the celery, onion and carrots and cook for 4–5 minutes until softened. Add the garlic and cook 1 more minute.
Add the shredded chicken, chicken broth, thyme, pepper and salt. Bring the pot to a boil.
Gently stir in the gnocchi and boil 3–4 minutes. Reduce heat to medium and simmer 10 minutes.
Stir in the half-and-half and chopped spinach. Cook 1–2 minutes until the spinach wilts and the soup is heated through. Serve immediately.

Notes

Leftovers keep in the refrigerator up to 5 days. Reheat on the stove or in the microwave, adding extra broth if the soup has thickened.
To make in a slow cooker from raw chicken: place raw chicken, vegetables, garlic and broth in the slow cooker and cook on high 3–4 hours or low 6–8 hours. Shred chicken, then add gnocchi, half-and-half and spinach and cook 45–60 minutes more.

Nutrition Facts (approximate per serving)