Chicken Gnocchi Soup is one of those recipes I reach for when I want something cozy but still practical for a busy day. It’s rich and creamy, but it comes together with simple ingredients you can find at any local market: fresh spinach, good broth, tender chicken, and soft potato gnocchi. The process is straightforward, and once you’ve done it once, you’ll feel confident pulling it out for last-minute company or a family dinner.
What I love most about making this from scratch is how the kitchen changes step by step. First you’ve got the gentle sizzle of onion and carrot in butter, then the aroma of garlic and thyme, and finally the steam from the pot as the gnocchi start to float. You can taste as you go and adjust the seasoning, add a bit more pepper, or a handful of extra spinach. It’s hands-on in a relaxed way, not fussy or complicated.
This Chicken Gnocchi Soup is especially good for fall and winter entertaining, when local carrots, onions, and spinach are easy to find and full of flavor. It holds well on the stove, which is ideal if guests are arriving at different times. You can set out a pot with some crusty bread and a simple salad, and you’ve got an easy, complete meal that feels generous without a lot of work. If you like the idea of cooking once and feeding everyone happily, this is absolutely worth trying.
Master the Method: Chicken Gnocchi Soup
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In Your Basket
- 8 tablespoons butter, divided
- 1 small yellow onion, chopped
- 1 cup shredded carrot
- 1 tablespoon minced garlic
- 30 ounces chicken broth
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
- 16 ounces potato gnocchi
- 1/3 cup all-purpose white flour
- 2 cups half and half
- 1/4 cup grated Parmesan cheese
- 1/3 cup heavy cream
- 2 cups fresh baby spinach, roughly chopped
The Simple Method to Highlight Great Flavor
- Set a large stock pot or Dutch oven over medium-high heat. Add 3 tablespoons of the butter and let it melt completely, but don’t let it brown.
- Add the chopped onion and shredded carrot to the pot and stir to coat in the butter. Cook for 3–5 minutes, until the onion turns translucent and the vegetables soften slightly.
- Stir in the minced garlic and cook for another 1–2 minutes, just until it smells fragrant. Don’t let the garlic darken.
- Pour in the chicken broth, then add the nutmeg, dried thyme, paprika, kosher salt, and black pepper. Nestle the chicken breasts into the liquid. Bring the pot up to a boil, then cover, reduce the heat to a gentle simmer, and cook for 8–10 minutes, or until the chicken is fully cooked through. Remove the chicken to a cutting board and set aside to cool slightly.
- While the chicken simmers, place a small saucepan over medium heat and add the remaining butter. Once melted, sprinkle in the flour and whisk briskly. Cook for 1–2 minutes until the mixture looks like a smooth paste and loses its raw flour smell.
- Slowly pour in the half and half while whisking constantly. Keep whisking until the mixture is fully combined and smooth. Let it gently simmer for about 3 minutes, whisking often, until it thickens slightly; it should coat the back of a spoon.
- Whisk in the grated Parmesan cheese until it melts and the sauce is smooth. Remove the pan from the heat and stir in the heavy cream. Whisk by hand until everything is evenly combined, then set this creamy mixture aside.
- Return to the main pot. With the chicken removed, add the potato gnocchi to the simmering broth and vegetables. Cover and simmer for 5–7 minutes, until the gnocchi float to the top and feel tender.
- Pour the warm cream mixture into the pot with the broth and gnocchi, stirring well to combine into a smooth, creamy soup base.
- Cube or shred the cooked chicken and add it back into the pot, along with the chopped baby spinach. Stir and heat gently until the spinach wilts and the soup is hot throughout. Don’t let it come back to a full boil; keep it at a gentle simmer to avoid curdling. Taste and adjust seasoning if needed, then serve.
Gnocchi Cooking Tips
For the best texture, cook gnocchi gently, never at a rolling boil. A strong boil can cause them to break apart or turn gummy. Keep the soup at a steady simmer and give the gnocchi a light stir after adding them so they don’t stick together. They’re done when they float and feel tender but still hold their shape when pressed with a spoon. If you’re using fresh, locally made gnocchi, they may cook a bit faster than packaged ones, so start checking them early. When entertaining, you can cook the gnocchi just until they float, then turn the heat very low to keep them from overcooking before serving.
Creamy Roux Shortcut
This recipe uses a separate butter-flour roux with half and half and cream for a smooth, restaurant-style finish. To save time, measure everything before you start: butter, flour, half and half, Parmesan, and cream. When making the roux, don’t rush the flour stage; give it that 1–2 minutes so the flour cooks off but stays pale. When you add the dairy, pour it in gradually while whisking so you don’t get lumps. If your mixture looks too thick, you can loosen it with an extra splash of half and half. This shortcut lets you build creaminess on the side, then stir it into the soup at the end without worrying about curdling or overcooking the dairy.
Easy Add-Ins and Swaps
This Chicken Gnocchi Soup is easy to adapt to what’s in season and what you have on hand. In cooler months, you can add diced parsnips or extra carrots for more sweetness and texture. In spring, stir in extra local greens like kale or chard along with the spinach, adding them a few minutes earlier so they soften. For a lighter version, use more chicken broth and reduce the heavy cream, or swap half and half for whole milk and simmer a bit longer to thicken. You can also use leftover roast chicken instead of poaching fresh breasts; just stir it in at the end to warm through. If you need it vegetarian, use vegetable broth and swap the chicken for white beans while keeping the same creamy base.
Recipe FAQ: Common Questions
Can I make Chicken Gnocchi Soup ahead of time for a gathering?
Yes, you can make this soup ahead, which is very handy for entertaining. Cook the soup up to the point where the chicken is added back in, but hold off on adding the gnocchi and spinach. Cool and refrigerate for up to 2 days. When you’re ready to serve, reheat gently on the stove, then add the gnocchi and cook until they float. Stir in the spinach at the very end. This prevents the gnocchi from getting mushy and keeps the spinach bright.
How can I keep the soup from curdling when I reheat it?
Curdling usually happens when dairy is heated too quickly or boiled. To avoid this, reheat the soup over low to medium-low heat and stir often. If it’s been in the fridge, let the pot sit at room temperature for 10–15 minutes before heating. Never let the soup reach a full boil once the cream and half and half are in. If it does start to separate slightly, a quick whisk can help bring it back together, and adding a small splash of warm broth can smooth it out.
What’s the best way to use homemade stock or leftover chicken in this recipe?
Homemade chicken stock works very well here and will give the soup deeper flavor. If using leftover cooked chicken, skip the poaching step: simmer the broth with the vegetables and spices as written, but do not add raw chicken. Instead, shred or cube your leftover chicken and stir it in during the final step with the spinach. Reduce the simmer time slightly since you’re not cooking raw meat, and taste the soup before salting, as homemade stock and leftover chicken can already be well seasoned.
Can I freeze Chicken Gnocchi Soup?
Freezing creamy soups can be tricky because the dairy can separate, and gnocchi may soften too much. If you plan to freeze, it’s best to cook the base without gnocchi, half and half, or cream. Cool and freeze just the broth, vegetables, and chicken. When you’re ready to serve, thaw, bring to a gentle simmer, add fresh gnocchi and cook until done, then stir in the dairy and spinach. This way, you protect both the texture and flavor for later.
How can I adjust the soup if it turns out too thick or too thin?
If your soup is too thick, simply stir in a bit more warm chicken broth or water, a few tablespoons at a time, until it reaches your preferred consistency. Taste and adjust salt afterward, because extra liquid will dilute the seasoning. If it’s too thin, let it simmer uncovered for a few more minutes to reduce, stirring often so nothing sticks. You can also whisk a tablespoon of flour into a small amount of half and half and add it gradually, simmering until it slightly thickens without becoming pasty.
Chicken Gnocchi Soup
Equipment
- Large stock pot or Dutch oven
- small saucepan
- whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 tablespoons butter divided
- 1 small yellow onion chopped
- 1 cup carrot shredded
- 1 tablespoon garlic minced
- 30 ounces chicken broth see homemade recipe if desired
- 1/8 teaspoon nutmeg
- 1/2 tablespoon thyme dried
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 lbs boneless skinless chicken breasts
- 16 ounces potato gnocchi
- 1/3 cup white flour
- 2 cups half and half
- 1/4 cup Parmesan cheese grated
- 1/3 cup heavy cream
- 2 cups fresh baby spinach roughly chopped
Instructions
- Place a large stock pot or Dutch oven over medium-high heat. Add 3 tablespoons of the butter and let it melt.
- Add the chopped onion and shredded carrot to the pot, tossing to coat with butter. Sauté 3–5 minutes, until the onion is soft and translucent.
- Stir in the minced garlic and cook 1–2 minutes more, until fragrant.
- Pour in the chicken broth and season with nutmeg, dried thyme, paprika, kosher salt, and black pepper. Add the chicken breasts, bring the pot to a boil, then cover and lower the heat to maintain a simmer. Cook 8–10 minutes or until the chicken is cooked through, then remove the chicken and set aside.
- While the chicken simmers, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour until a smooth paste forms and cook briefly to remove the raw flour taste.
- Gradually whisk in the half and half, stirring constantly until the mixture is smooth. Let it simmer for about 3 minutes, whisking often, until it starts to thicken.
- Add the grated Parmesan and stir until melted. Remove the cream mixture from the heat and whisk in the heavy cream until fully incorporated. Set aside.
- Return to the broth in the large pot and add the potato gnocchi. Cover and simmer 5–7 minutes, or until the gnocchi float to the surface and are cooked through.
- Whisk the reserved cream mixture into the simmering broth and gnocchi until the soup is uniformly creamy.
- Cut the cooked chicken into bite-size cubes and return it to the pot along with the chopped spinach. Warm gently until the spinach wilts and the chicken is heated through—avoid boiling after adding the dairy.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
