Creamy Chicken Gnocchi Soup
Creamy Chicken Gnocchi Soup is a warm and comforting bowl filled with tender chicken, pillowy gnocchi, and a rich, creamy broth. With the subtle flavors of garlic, spinach, and a…
Tip: save now, cook later.Creamy Chicken Gnocchi Soup is a warm and comforting bowl filled with tender chicken, pillowy gnocchi, and a rich, creamy broth. With the subtle flavors of garlic, spinach, and a hint of herbs, this soup feels like a cozy hug in a bowl on chilly days.
I love making this soup when I want something that’s both filling and delicious without too much fuss. The gnocchi soak up the creamy broth perfectly, and the chicken adds just the right amount of protein to keep everyone satisfied. I always find myself going back for seconds because it’s just that good.
My favorite way to serve this soup is with a slice of crusty bread for dipping. It’s great as a simple dinner or when friends drop by, and it always gets compliments. If you have leftovers, don’t worry—they taste even better the next day as the flavors meld together.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts, but thighs work well too if you prefer juicier meat. You can also use cooked rotisserie chicken to save time.
Gnocchi: Potato gnocchi are soft and pillowy. If you can’t find them, small pasta like mini shells or tortellini works okay, but gnocchi bring a unique texture.
Spinach: Fresh spinach adds color and a mild, fresh taste. If you have kale or Swiss chard, those can be good swaps but may need longer cooking.
Heavy Cream & Butter: These give the soup its creamy richness. For a lighter version, try half-and-half or coconut milk, but the taste will change slightly.
Parmesan Cheese: Parmesan adds a salty, nutty flavor. Pecorino Romano or Grana Padano can be great substitutes if you want a different but similar taste.
How Do You Make the Soup Creamy Without Clumps?
The key is making a smooth roux before adding cream. Here’s how:
- Melt butter in a small pot over medium heat.
- Stir in flour and cook for 1-2 minutes, whisking constantly to avoid lumps.
- Slowly add the cream while whisking nonstop. This helps create a thick, smooth sauce.
- Add this creamy mixture to your soup broth and stir well.
Taking your time with this step means the soup will have a silky texture with no floury clumps, making every spoonful delightful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup in one pot and evenly heating all ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Whisk – helps you make the roux smooth and lump-free when adding the cream.
- Chef’s knife – for chopping vegetables and shredding the cooked chicken easily.
- Cutting board – protects your countertop while chopping ingredients safely.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage slices for a spicier, richer flavor.
- Use kale instead of spinach for a heartier green that holds up well in soup.
- Add sun-dried tomatoes for a tangy twist that brightens up the creaminess.
- Top with crispy bacon bits for a smoky crunch that pairs well with the creamy broth.
How to Make Creamy Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 4 cups chicken broth
- 1 package (16 oz) potato gnocchi
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: ½ teaspoon dried thyme or Italian seasoning
Time Needed:
You’ll spend about 30-40 minutes preparing and cooking this soup. This includes cooking the chicken, sautéing vegetables, simmering the broth, making the creamy sauce, and cooking the gnocchi. It’s a perfect dish when you want a hearty homemade meal without too much wait.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook them for about 5-7 minutes on each side until they’re golden and cooked through. Remove the chicken and set it aside to cool.
2. Sauté the Vegetables:
In the same pot, add diced onion and sliced carrots. Cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Simmer the Broth:
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the carrots are tender.
4. Prepare the Cream Sauce:
While the soup simmers, shred the cooled chicken into small pieces. In a small saucepan, melt the butter over medium heat. Stir in flour and cook for 1-2 minutes, whisking constantly to prevent lumps. Slowly whisk in the heavy cream and cook until the sauce thickens, about 3-4 minutes.
5. Combine and Cook Gnocchi:
Add the cream sauce to the soup pot and stir well. Then add the gnocchi and cook according to the package instructions, usually about 2-3 minutes, until they float to the top.
6. Final Touches:
Add the shredded chicken, chopped spinach, and Parmesan cheese into the soup. Stir until the spinach wilts and the cheese melts. Season with salt, pepper, and optional dried herbs to taste.
7. Serve:
Ladle the soup into bowls, garnish with extra Parmesan cheese and freshly cracked black pepper if you like, and enjoy your creamy, comforting meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking frozen chicken directly may lead to uneven cooking.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely. You can use half-and-half or whole milk, but the soup won’t be quite as rich and creamy. If using milk, stir it in gently and avoid boiling to prevent curdling.
How Should I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove to avoid overcooking the gnocchi and causing it to become mushy.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup completely, then cool and refrigerate. Reheat slowly on the stove when ready to serve. For best texture, add spinach fresh during reheating rather than letting it sit in the soup overnight.