...
Go Back
Creamy chicken gnocchi soup with spinach, carrots, and fresh herbs in a white bowl.

This creamy chicken gnocchi soup combines tender chicken, soft potato gnocchi, and fresh vegetables in a rich broth. It’s cozy, comforting, and perfect for busy weeknights or chilly evenings.
Print Recipe Pin Recipe
Course: Soup
Cuisine: American, Italian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 boneless, skinless chicken breasts, cooked and diced
  • 1 stalk celery, chopped
  • 1/2 white onion, diced
  • 2 tsp minced garlic
  • 1/2 cup shredded carrots
  • 1 Tbsp olive oil
  • 4 cups low sodium chicken broth
  • salt and pepper, to taste
  • 1 tsp thyme
  • 16 oz potato gnocchi
  • 2 cups half and half
  • 1 cup fresh spinach, roughly chopped

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Chef's knife
  • wooden spoon or spatula
  • Measuring Cups and Spoons

Method
 

  1. Dice the cooked chicken, chop the celery and onion, mince the garlic, and shred the carrots. Have all ingredients prepped for smooth cooking.
  2. Heat olive oil in a large pot over medium heat. Add celery, onion, garlic, and carrots. Sauté for 2-3 minutes until onions are translucent and vegetables are slightly softened.
  3. Stir in the diced chicken and chicken broth. Season with salt, pepper, and thyme. Stir to combine.
  4. Bring soup to a gentle boil. Add gnocchi and cook for 3-4 minutes until they begin to soften.
  5. Reduce heat and let soup simmer for 10 minutes. Gnocchi will cook fully and soup will begin to thicken.
  6. Add half and half and spinach. Stir gently and cook for 1-2 more minutes until spinach wilts.
  7. Taste and adjust seasonings. Serve hot with optional toppings like fresh parsley or Parmesan.

Notes

You can substitute heavy cream for an even richer soup, or use coconut milk for a dairy-free version. Pre-cooked rotisserie chicken saves time. Kale can replace spinach—just cook it a few minutes longer. Gluten-free gnocchi also works well.