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Chicken Gnocchi Soup

This creamy Chicken Gnocchi Soup combines tender chicken, pillowy potato gnocchi, fresh vegetables, spinach, and Parmesan in a rich, comforting broth. This easy chicken gnocchi soup recipe is perfect for a cozy weeknight dinner and can also be adapted into a crockpot chicken gnocchi soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound potato gnocchi
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook for 5–7 minutes until the vegetables begin to soften.
  3. Stir in garlic, Italian seasoning, and thyme. Cook for about 30 seconds.
  4. Add chicken broth, chicken, salt, and black pepper. Bring to a gentle simmer.
  5. Cover and cook for 15–20 minutes, or until the chicken reaches 165°F and is fully cooked.
  6. Remove the chicken and shred or chop it into bite-sized pieces.
  7. Return the chicken to the pot and add the gnocchi. Simmer for 3–5 minutes, or according to the package directions, until tender.
  8. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese.
  9. Add the spinach and cook for 1–2 minutes until wilted.
  10. Taste and adjust the seasoning as needed.
  11. Garnish with fresh parsley and extra Parmesan before serving.

Notes

 
Chicken: Chicken thighs add extra flavor, while chicken breasts make the soup slightly leaner.
Gnocchi: Add gnocchi near the end because it cooks quickly and can become soft if overcooked.
Cream: Keep the heat low after adding the cream for a smooth, creamy broth.
Parmesan: Freshly grated Parmesan melts best and gives the soup a richer flavor.
Thickness: Add extra chicken broth if the soup becomes too thick as it sits.
Rotisserie chicken: Use about 3 cups of shredded cooked chicken as a shortcut.
Slow cooker: For a crockpot chicken gnocchi soup variation, cook the chicken, vegetables, broth, and seasonings first. Add gnocchi, cream, spinach, and Parmesan near the end.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of broth when reheating if the soup has thickened.
Freezing: For better texture, freeze the soup base without the cream and gnocchi, then add them when reheating.