This creamy chicken gnocchi soup is exactly what you’re looking for when you want a cozy, one-pot dinner that doesn’t take all night. It’s made with tender chicken, soft potato gnocchi, and a simple cream finish, ready in about 30 minutes. Comforting, familiar, and easy enough for any night of the week!

A pot of creamy soup with gnocchi, diced carrots, spinach, herbs, and chunks of chicken is being stirred with a wooden spoon.

5 star review

“Possibly my favorite recipe of yours I’ve tried (and I’ve been on a kick lately)! Delicious! Thank you!!!”

– Melissa
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Easy, Creamy, Dreamy Gnocchi Chicken Soup

Friends, my creamy chicken gnocchi soup is exactly what you’re looking for when you want a cozy, one-pot dinner that doesn’t take all night but is still giving MAJOR comfort food vibes with a lighter twist. I developed it using a classic soup base (think onion, carrot, celery, garlic, thyme), but added pillowy gnocchi to replace pasta because it cooks faster and adds the most divine texture (ditto my ground beef & gnocchi skillet, which is a total gnocchi weeknight win).

Trust me, it’s giving chicken dumpling soup vibes, but just a tad bit more elevated. What’s more, this is a true one-pot situation (of course it is, it’s from me!). The veggies soften right in the pot, a bit of flour goes in to thicken, the chicken cooks right in the broth, and the gnocchi go straight into the soup near the end. Gotta love that!

A little cream, Parmesan, and spinach finish it off so it’s cozy but not heavy or greasy. Now, I truly make this year-round because it works whenever you want something creamy, cozy, and super filling. Cold nights, busy weeks, a random Sunday where you want leftovers that reheat well, it fits all of it!

Top-down view of ingredients for a soup, including chicken, gnocchi, broth, carrots, celery, onion, spinach, cheese, cream, olive oil, butter, garlic, and seasonings.
Fresh veggies, dried herbs, chicken, and packaged gnocchi make this a breeze to whip together!

Welcome to My Kitchen! Let’s Make Creamy Chicken Gnocchi Soup

Jump to Recipe Instructions
A person stirs chopped carrots, celery, and onions in a large pot on a stove with a wooden spoon.
Cook the vegetables just til they start to soften.
A pot on a stove contains chopped carrots, celery, onions, minced garlic, and herbs being stirred with a wooden spoon.
Stir in some garlic, thyme, & pepper.
A pot on a stovetop contains chopped carrots, celery, onions, and flour being stirred with a wooden spoon.
Sprinkle in flour to thicken everything.
Vegetable broth is being poured into a pot containing diced carrots, celery, and onions on a stovetop.
Pour in the broth.
Raw chicken pieces being placed into a pot of seasoned broth with metal tongs on a stove.
Nestle those chicken pieces into the soup
A large pot of soup with vegetables and pieces of meat simmering on a stovetop.
Boil then simmer for a quick 5 minutes.
A pot of soup with gnocchi being stirred in with a wooden spoon on a stovetop.
Stir in the gnocchi & simmer a little longer.
A pot of soup with diced chicken, carrots, and herbs being stirred with a wooden spoon on a stovetop.
Remove the chicken, dice or shred, then pop them back in.
Cream is being poured into a pot of soup containing fresh spinach, grated cheese, and chopped vegetables on a stove.
Stir in cream, Parm, & spinach for more flavor.
A pot of creamy chicken and vegetable soup with spinach sits on a stove, being stirred with a wooden spoon.
Simmer just til the spinach wilts, then slurp it up!

Testing Notes from My Kitchen to Yours

  • In testing I found adding the gnocchi too early made them gummy, so now I always wait until the chicken is cooked and the broth is properly simmering. Ten minutes max is the sweet spot!
  • I tested skipping the flour once and the soup stayed thin, even with cream. That quick flour step is what gives the broth that cozy, spoon-coating feel without turning it heavy!
  • I’ve added the cream at different stages, and stirring it in at the very end keeps the soup silky instead of dull or split.
A bowl of creamy soup with gnocchi, carrots, spinach, and herbs, served with a black spoon.
A pot of creamy soup with gnocchi, diced carrots, spinach, herbs, and chunks of chicken is being stirred with a wooden spoon.
5 stars (8 ratings)

Chicken Gnocchi Soup (1-Pot + 30-Minutes!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 5 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
This creamy chicken gnocchi soup is exactly what you’re looking for when you want a cozy, one-pot dinner that doesn’t take all night. It’s made with tender chicken, soft potato gnocchi, and a simple cream finish, ready in about 30 minutes. Comforting, familiar, and easy enough for any night of the week!
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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, small diced
  • 2 celery stalks, small diced
  • 2 medium carrots, small diced
  • 1 teaspoon kosher salt, divided
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 quart low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, trimmed and cut into quarters
  • 1 (16-ounce) package of shelf-stable potato gnocchi

To Add at the End

  • ½ cup heavy cream
  • ¼ cup freshly-grated Parmesan
  • 2 cups baby spinach

Equipment

Instructions 

  • Cook the Veggies: In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and ½ teaspoon of the salt.
  • Cook for 5-6 minutes, stirring occasionally, until the veggies begin to soften. Stir in the garlic, thyme, and black pepper, cooking for 30 seconds more.
  • Add the Flour: Sprinkle the flour over the vegetables and stir for 1 minute until fully absorbed. It will look pasty, that’s okay!
  • Add Broth and Chicken: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add ½ teaspoon of salt along with the chicken pieces. Bring to a gentle boil, then reduce to a strong simmer, cover, and simmer for 5 minutes.
  • Add the Gnocchi: Uncover, add the gnocchi, then cover and simmer for 8-10 minutes, or until the gnocchi are tender and cooked through, stirring once or twice.
  • Shred or Dice Chicken: Carefully remove the chicken pieces to a cutting board. Dice to shred into small bite-sized pieces. Add back to the pot.
  • Finish: Stir in the cream, Parmesan, and spinach. Simmer for another 1-2 minutes until the spinach is wilted and everything is warmed through.

Notes

  • Chicken: I’ve tried both chicken breasts and thighs here. Thighs stay a little juicier, but breasts work perfectly as long as you cut them into pieces before simmering so they cook within the time given.
  • Leftovers: This one makes great leftovers, but it will thicken up a lot in the fridge! It will then out when re-warmed, or add a splash more of chicken stock if needed.
Course: dinner, Main Course
Cuisine: American, Italian

Nutrition Information:

Serving: 1 (of 5), Calories: 517kcal, Carbohydrates: 44g, Protein: 40g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 124mg, Sodium: 722mg, Potassium: 930mg, Fiber: 4g, Sugar: 3g, Vitamin A: 5787IU, Vitamin C: 9mg, Calcium: 132mg, Iron: 5mg
Nutrition disclaimer
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