Creamy Chicken Gnocchi Soup

If you’re craving a warm, comforting, and indulgent soup, this Creamy Chicken Gnocchi Soup is the ultimate answer. With pillowy potato gnocchi, tender chicken, fresh spinach, and a luscious, creamy broth, this dish delivers all the cozy vibes of a hearty homemade meal. The flavors are balanced and satisfying—sweet carrots, savory chicken, aromatic herbs, and rich Parmigiano Reggiano all come together in a comforting bowl of soup.

Perfect for chilly evenings, busy weeknights, or casual Sunday dinners, this soup is simple enough to prepare without sacrificing any depth of flavor. Plus, it’s versatile, allowing substitutions and adjustments to suit dietary preferences or pantry staples. Whether you’re cooking for a family or meal prepping for the week, this soup is sure to become a favorite.

Why You’ll Love This Recipe

• Hearty and filling: Gnocchi, chicken, and half-and-half create a soup that’s satisfying in every spoonful.
• Quick prep: Ready in under an hour using simple ingredients.
• One-pot comfort: Minimal cleanup, maximum flavor.
• Balanced nutrition: Protein, vegetables, and healthy fats make it a complete meal.
• Customizable: Swap ingredients to make it gluten-free or lighter in fat.
• Restaurant-quality flavors: Rich, creamy broth with fresh herbs and Parmesan.

Ingredients Breakdown

Here’s the full list of ingredients for this soup, organized by component for clarity:

For the Soup Base

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• ¾ cup shredded carrots (or julienned/matchstick cut)
• ½ cup thinly sliced or small-diced celery
• 2 large garlic cloves, minced (2–3 teaspoons)
• ½ cup dry white wine (Pinot Grigio recommended)
• ¼ cup all-purpose flour
• 4 cups chicken stock or broth (low sodium recommended)
• 2 cups half-and-half, warmed
• 1–2 teaspoons fresh thyme leaves
• ½ teaspoon dried Italian seasoning

Gnocchi & Cheese

• 1 pound potato gnocchi (refrigerated or shelf-stable)
• ½–¾ cup grated Parmigiano Reggiano

Protein & Greens

• 2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works well)
• 2 cups baby spinach leaves, roughly torn

Seasoning

• ⅛ teaspoon grated nutmeg (optional)
• Diamond Crystal kosher salt and freshly-ground black pepper, to taste

Serving Suggestion: Serve with crusty Italian bread for dipping.

Yield: Approximately 4–6 servings
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes

Tools & Equipment Needed

• Large, heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Cheese grater (for Parmigiano Reggiano)
• Ladle for serving

Step-by-Step Instructions

1. Sauté Vegetables

1. Heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat until foaming subsides.
2. Add 1 cup chopped yellow onion, ¾ cup shredded carrots, and ½ cup sliced celery along with ¼ teaspoon salt and ½ teaspoon black pepper.
3. Sauté until softened and starting to brown, approximately 5–7 minutes.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.

2. Deglaze the Pot

5. Pour in ½ cup dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
6. Simmer until nearly all liquid evaporates, about 2–3 minutes.

3. Make the Roux

7. Stir in ¼ cup all-purpose flour and cook for 1–2 minutes, whisking constantly to form a paste and eliminate raw flour taste.

4. Add Liquids & Herbs

8. Gradually whisk in 4 cups chicken stock, stirring constantly to prevent lumps.
9. Whisk in 2 cups warmed half-and-half, 1–2 teaspoons fresh thyme leaves, and ½ teaspoon dried Italian seasoning.
10. Bring the mixture to a gentle simmer (avoid a rolling boil) and continue whisking occasionally until thickened slightly.

5. Cook the Gnocchi

11. Add 1 pound potato gnocchi to the simmering soup.
12. Cook 3–5 minutes until tender and cooked through. The gnocchi will start to float when done.

6. Add Chicken, Cheese & Greens

13. Stir in ½–¾ cup grated Parmigiano Reggiano, 2 cups cooked chicken, and 2 cups baby spinach leaves.
14. Simmer 2–3 minutes until chicken is heated through and spinach has wilted.

7. Season and Adjust

15. Add ⅛ teaspoon nutmeg if using, and season to taste with additional salt and freshly-ground black pepper.
16. Note: Soup will thicken slightly as it sits. Serve immediately for a thinner texture or let stand 5–10 minutes for a thicker consistency.

8. Serve

17. Ladle soup into bowls and top with extra freshly grated Parmigiano Reggiano and cracked black pepper.
18. Serve alongside crusty Italian bread for dipping and enjoying every creamy bite.

Tips & Variations

• Chicken Options: Use leftover rotisserie chicken for convenience or cook fresh chicken breasts.
• Vegetables: Add peas, zucchini, or mushrooms for additional flavor and nutrition.
• Dairy-Free Version: Substitute half-and-half with coconut milk or cashew cream.
• Gluten-Free Version: Use gluten-free flour and gnocchi to make the soup gluten-free.
• Wine Substitute: If avoiding alcohol, replace white wine with additional chicken stock and a teaspoon of lemon juice for brightness.
• Herbs: Fresh thyme is ideal, but rosemary or tarragon can add unique depth.

Flavor Profile & Pairings

This Creamy Chicken Gnocchi Soup is rich, savory, and slightly sweet from the carrots, with subtle earthy notes from thyme and Italian herbs. The gnocchi provides a pillowy texture that perfectly absorbs the creamy, flavorful broth.

Serving ideas:

• Crusty baguette or Italian bread for dipping
• Side salad with a light vinaigrette to balance the richness
• Roasted vegetables for a complete meal

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	525 kcal
Protein	26 g
Carbohydrates	46 g
Fat	25 g
Saturated Fat	13 g
Fiber	3 g
Sugar	5 g
Cholesterol	90 mg
Sodium	716 mg
Potassium	569 mg
Vitamin A	4209 IU
Vitamin C	8 mg
Calcium	242 mg
Iron	5 mg

Dietary Notes: Can be modified for dairy-free or gluten-free diets. Contains protein, vegetables, and carbohydrates for a complete meal.

Make-Ahead & Meal Prep Tips

• Vegetables: Chop onions, carrots, and celery ahead of time for faster cooking.
• Chicken: Use pre-cooked rotisserie chicken for convenience.
• Broth & Base: Prepare the roux and broth in advance; add gnocchi, chicken, and spinach just before serving.
• Storage: Keep soup in airtight containers for up to 3 days in the fridge. Reheat gently on the stovetop or microwave.

FAQs

1. Can I use frozen gnocchi?
Yes. Add frozen gnocchi directly to the soup; cook slightly longer until tender.

2. Can I make this vegetarian?
Yes. Use vegetable stock and omit the chicken, or substitute with cooked beans or tofu.

3. How do I prevent the soup from being too thick?
Serve immediately after adding gnocchi for a thinner consistency. Stir in more stock or half-and-half to adjust thickness.

4. Can I freeze this soup?
Yes. Freeze before adding gnocchi and spinach for best results. Add them fresh when reheating.

5. Can I substitute half-and-half?
Yes. Milk or cream can be used; adjust fat content for desired richness.

Cooking Timeline (at a Glance)

Step	Time
Prep Ingredients	10–15 min
Sauté Vegetables	5–7 min
Deglaze & Make Roux	3–5 min
Simmer Soup Base	5–7 min
Cook Gnocchi & Add Chicken	5–7 min
Finish with Cheese & Spinach	2–3 min
Total	50 min

Serving Suggestions

• Ladle hot soup into bowls with extra Parmigiano on top.
• Serve with crusty Italian bread or garlic bread for dipping.
• Garnish with fresh thyme or parsley for added color and aroma.

Recipe Variations

1. Cheesy Spinach Gnocchi Soup: Increase Parmigiano to 1 cup for extra cheesy flavor.
2. Spicy Version: Add a pinch of red pepper flakes or cayenne while sautéing vegetables.
3. Veggie Boost: Add peas, zucchini, or mushrooms to increase fiber and nutrients.
4. Herb-Forward: Substitute thyme with tarragon or rosemary for a different aromatic profile.

Ingredient Spotlight

Gnocchi: These soft potato dumplings absorb the creamy broth, creating a comforting texture in every bite. Choose high-quality refrigerated gnocchi for best results.

Parmigiano Reggiano: Adds umami depth and richness. Grate fresh from the wedge for best flavor; adjust quantity to taste.

Fresh Thyme: A subtle, earthy herb that enhances the savory base of the soup. Adjust the amount based on the potency of your dried herb blend.

Pro Cooking Tips

• Sauté vegetables until lightly caramelized for deeper flavor.
• Whisk continuously when adding half-and-half to prevent curdling.
• Taste and adjust seasoning after adding chicken and gnocchi.
• Serve immediately for best texture; the soup thickens as it sits.

Storage & Freezing Guide

• Refrigeration: Store in airtight containers for up to 3 days.
• Freezing: Freeze before adding gnocchi and spinach; thaw and add them fresh when reheating.
• Reheating: Warm gently on the stove, stirring occasionally, and add a splash of stock or half-and-half to restore creaminess.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	525 kcal
Protein	26 g
Carbohydrates	46 g
Fat	25 g
Saturated Fat	13 g
Fiber	3 g
Sugar	5 g
Sodium	716 mg
Cholesterol	90 mg

Expanded Conclusion

This Creamy Chicken Gnocchi Soup is the epitome of comfort food: rich, hearty, and loaded with fresh, vibrant flavors. The pillowy gnocchi, tender chicken, and fresh spinach combine with a luscious, herb-infused creamy broth for a meal that warms both body and soul.

Perfect for weeknight dinners, cozy lunches, or meal prep for the week, this recipe is simple to prepare yet impressively flavorful. Serve it with crusty bread, garnish with extra Parmigiano and fresh herbs, and enjoy the perfect balance of creamy, savory, and aromatic comfort in every bowl.

Once you try this recipe, it will become a go-to for family dinners, special occasions, or any time you crave a heartwarming bowl of soup.

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