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Chicken and Gnocchi Soup
Looking for the ultimate comfort food that’s quick and easy to make?
This Chicken and Gnocchi Soup is your answer!
With tender chicken, fluffy gnocchi, and a creamy, savory broth,
this soup is pure comfort in a bowl.
Ready in just 40 minutes, it’s the perfect meal for busy weeknights
or when you need a warm, satisfying dish to cozy up with.
Get ready to fall in love with every spoonful!
MY OTHER RECIPES
Why You’ll Keep Coming Back to This Recipe
I love how quickly and easily this soup comes together. It’s creamy, cozy and packed with tender chicken, fluffy gnocchi and fresh spinach.
The best part? You only need about 40 minutes to get a warm, comforting dinner on the table.
It’s also a great way to use leftover cooked chicken, so you can save yourself a little time on busy nights. Once you make it, I think this will become one of those easy soup recipes you’ll want to keep in your regular dinner rotation.
For Chicken and Gnocchi Soup
- Olive Oil – Used for sautéing the vegetables to start the soup base.
- Small Onion – Adds sweetness and flavor to the broth.
- Celery – A classic vegetable for creating a rich, aromatic base.
- Garlic – For that aromatic, savory punch.
- Shredded Carrots – Adds color and natural sweetness to the soup.
- Cooked Chicken Breast – Adds protein and makes this soup filling.
- Chicken Broth – The base of the soup, providing a savory and rich flavor.
- Mini Potato Gnocchi – Soft and pillowy dumplings that soak up the soup’s flavor.
- Baby Spinach Leaves – Adds freshness and a pop of green color.
- Cornstarch (optional) – Used for thickening the soup to a creamy consistency.
- Cold Water (optional) – Mixed with cornstarch to create a slurry for thickening.
- Half-and-Half Cream – Adds richness and creaminess to the soup.
- Salt and Ground Black Pepper – For seasoning and balancing the flavors.
How to Make Chicken and Gnocchi Soup
This soup is simple to make and comes together in just a few easy steps.
Cook the vegetables. Start by sautéing the onion, celery, carrots and garlic in olive oil until the onion is softened and translucent. This gives the soup a flavorful base.
Add the chicken and broth. Stir in the cooked chicken and chicken broth, then bring everything to a simmer.
Cook the gnocchi. Add the gnocchi and cook for 3–4 minutes, or until they begin to float to the surface.
Add the spinach. Stir in the baby spinach and let it cook for a couple of minutes until wilted.
Make it creamy. For a thicker soup, stir the cornstarch into cold water first, then add the slurry along with the half-and-half. Let the soup simmer until slightly thickened.
Season and serve. Taste and add salt and black pepper as needed. Serve hot and enjoy!
Chicken and Gnocchi Soup Variations
This soup is easy to customize depending on what you have on hand.
Use rotisserie chicken. This is one of my favorite shortcuts. Shredded or cubed rotisserie chicken works perfectly and makes this soup even easier.
Make it spicy. Add a pinch of red pepper flakes, cayenne pepper or a little hot sauce for some heat.
Use regular gnocchi. If you can’t find mini potato gnocchi, regular gnocchi will work too. Just keep in mind that the cooking time may be slightly different.
Lighten it up. You can use whole milk or a combination of milk and cream instead of half-and-half if you prefer a lighter soup.
Expert Tips
Have everything ready. This recipe comes together quickly, so it helps to have your vegetables chopped and chicken prepared before you start.
Don’t overcook the gnocchi. They cook quickly and are ready when they begin to float. Keep an eye on them so they don’t become too soft.
Use leftover chicken. This recipe is perfect for leftover cooked chicken and is an easy way to turn it into a completely new meal.
Taste before adding more salt. Chicken broth can vary in saltiness, so taste the soup at the end and season as needed.
Make a smooth cornstarch slurry. If you’re using the optional cornstarch, always mix it with cold water first. This helps prevent lumps and keeps the soup smooth.
Add the spinach near the end. Baby spinach only needs a couple of minutes to wilt, so there’s no need to cook it for long.
Mistakes to Avoid
Overcooking the gnocchi. Gnocchi only need a few minutes to cook, so watch them closely once they go into the soup.
Adding cornstarch directly to the soup. Always whisk it with cold water first. Adding dry cornstarch straight to the hot soup can leave you with lumps.
Adding too much salt. Start with less and adjust after the broth, chicken and half-and-half have been added.
Skipping the vegetable step. Letting the onion, celery, carrots and garlic cook for a few minutes helps build the flavor of the soup.
Cooking the spinach too long. Add it toward the end so it stays fresh and vibrant.
How to Store Chicken and Gnocchi Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
The soup may thicken as it sits because the gnocchi continue to absorb some of the broth.
When reheating, add a small splash of chicken broth if needed to loosen the soup and bring it back to a creamy consistency.
How to Serve Chicken and Gnocchi Soup
This soup is hearty enough to serve on its own for an easy weeknight dinner.
I love serving it with some crusty bread on the side for soaking up the creamy broth. A simple green salad would also make a fresh addition to the meal.
Serve the soup hot and finish with a little extra black pepper if you like.
It’s the perfect cozy dinner for a chilly night, and since it comes together so quickly, you don’t need to save it for a special occasion.
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Chicken and Gnocchi Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked chicken breast, cubed
- 4 cups chicken broth
- 1 (16-ounce) package mini potato gnocchi
- 1 (6-ounce) bag baby spinach leaves
- 1 tbsp cornstarch (optional)
- 2 tbsp cold water (optional)
- 2 cups half-and-half cream
- Salt and ground black pepper, to taste
Instructions
- Prepare the ingredients: Gather all your ingredients and have them ready to go.
- Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, celery, carrots, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.
- Add chicken and broth: Stir in the cubed chicken and chicken broth. Bring the mixture to a simmer.
- Cook the gnocchi: Once simmering, add the gnocchi to the pot. Cook for 3 to 4 minutes, or until the gnocchi begin to float to the surface.
- Add spinach: Stir in the spinach and cook for another 2 to 3 minutes, or until the spinach wilts.
- Thicken the soup (optional): If you want a thicker soup, whisk the cornstarch into cold water until smooth, then stir it into the soup along with the half-and-half. Allow the soup to simmer for about 5 minutes, or until it thickens slightly.
- Season and serve: Season with salt and black pepper to taste. Serve hot and enjoy!
Notes
Nutrition
1. Can I use pre-cooked chicken instead of cooking fresh chicken?
Absolutely! If you’re short on time, pre-cooked rotisserie chicken is a great shortcut. Just shred it and stir it into the soup toward the end to heat it through.
2. Can I substitute half-and-half with something else?
Yes, you can swap half-and-half with whole milk or a blend of milk and cream if you want to cut back on calories but still keep the soup creamy. If you’re aiming for a lighter option, you can even use just milk.
3. How can I make this soup ahead of time?
You can definitely make this soup ahead! Let it cool completely and store it in the fridge for up to 3 days. When reheating, just add a little extra broth to bring the consistency back to your liking.
4. I can’t find mini potato gnocchi, can I use regular gnocchi?
No problem! Regular gnocchi works just as well, but they may need a bit more time to cook. Alternatively, small pasta shapes like ditalini or shells would be great substitutes.
5. How do I add some spice to the soup?
For a little heat, add red pepper flakes, a dash of cayenne pepper, or even a bit of hot sauce. Adjust it to your spice preference for a nice kick!
