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 One-Pot Chicken Gnocchi Soup for Dinner Tonight

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 lemon chicken orzo soup, which is a total 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! And for another creamy one-pot chicken soup, my marry me chicken soup is one of the most popular on the site.

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 (9 ratings)

Chicken Gnocchi Soup (Creamy, One-Pot)

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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