If you’re on the hunt for a cozy, soul-satisfying meal that feels like a warm hug in a bowl, you’re going to want to stick around for this one. I’m about to share my Creamy Gnocchi Chicken Soup Recipe—it’s been a total game-changer for chilly evenings and busy weeknights alike. Creamy, comforting, loaded with tender chicken and pillowy gnocchi, this soup is the kind of recipe you’ll keep coming back to again and again.
Why You’ll Love This Recipe
- Unbelievably Creamy Texture: Thanks to the combination of coconut milk, parmesan, and a roux, this soup hits every silky note just right.
- Comforting & Hearty: The gnocchi adds this amazing pillowy chew that makes each spoonful feel indulgent and satisfying.
- Loaded with Flavor: A rich blend of herbs, paprika, and sun-dried tomatoes creates a layered taste that feels special but is simple to make.
- Perfect for Busy Nights: Ready from start to finish in under an hour, it’s a win for your schedule and your cravings.
Ingredients You’ll Need
These ingredients all work in harmony to create a soup that’s hearty but bright, filling but fresh. I always try to pick a good-quality chicken and fresh veggies for the best flavor punch.
- Extra virgin olive oil: The base for softening your veggies and building flavor without overpowering.
- Yellow onion: Adds sweetness and depth when cooked down.
- Carrots and celery: Classic soup mates that bring freshness and crunch.
- Salted butter: For richness in the roux that thickens your broth perfectly.
- All-purpose flour: Works with butter to create that silky, creamy texture we all crave.
- Boneless skinless chicken breasts or thighs: I usually go with thighs for juicier results, but breasts work just as well.
- Garlic: The aromatic backbone you’ll smell as soon as it hits the pot.
- Italian seasoning, paprika, thyme, chili flakes: These spices make the soup sing, adding warmth and a subtle kick.
- Kosher salt and black pepper: Essential for seasoning everything just right.
- Low sodium vegetable broth: The flavorful liquid base that lets you control saltiness.
- Sun-dried tomatoes: Little bursts of tangy sweetness that elevate the soup.
- Baby spinach: Added at the end for color, freshness, and a health boost.
- Coconut milk, heavy cream, or whole milk: Choose your favorite for that luscious creamy finish.
- Grated parmesan: Melts into the soup for an umami punch.
- Fresh potato gnocchi: The star that gives your soup that signature chewy, pillowy texture.
Variations
I love making this Creamy Gnocchi Chicken Soup Recipe my own depending on what’s in my fridge or my mood. It’s pretty forgiving and super easy to tweak to your liking.
- Vegetarian Version: Swap the chicken for hearty mushrooms or tofu, and use vegetable broth for a satisfying meatless meal.
- Dairy-Free Option: Coconut milk shines here—skip the parmesan or try a dairy-free alternative for that same richness.
- Spicy Kick: Add extra chili flakes or a splash of hot sauce if you want some heat that balances the creaminess.
- Extra Veggies: Feel free to toss in zucchini, kale, or bell peppers—just adjust cooking times accordingly.
How to Make Creamy Gnocchi Chicken Soup Recipe
Step 1: Sauté the Veggie Base
Heat the olive oil in a large soup pot over medium heat and toss in your chopped onion. I like to let it cook for about 5 minutes until it’s fragrant and translucent—this gives the soup a great natural sweetness. Then add the chopped carrots and celery, cooking for another 3 minutes. This mix is your flavor foundation, so don’t rush it—it makes a big difference!
Step 2: Make the Roux & Add Chicken
Stir in the butter and sprinkle in the flour, cooking for about a minute while stirring constantly. This little step is what thickens the soup beautifully. Next, add your chicken pieces along with garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper. Toss everything so the chicken is coated in those delicious spices. Pour in 4 cups of broth and bring it to a gentle simmer for 20 minutes, until the chicken is cooked through and tender.
Step 3: Shred Chicken & Add the Good Stuff
Pull the chicken out carefully and shred it with two forks—this always feels so satisfying to me when the meat falls apart just right. Toss the shredded chicken back into the pot along with the baby spinach, sun-dried tomatoes, cream or milk of your choice, grated parmesan, and fresh potato gnocchi. Let all of this cook together for about 5 minutes until everything’s warmed through and the gnocchi are soft and pillowy.
Step 4: Adjust & Serve
If the soup feels too thick at this point, add a splash more broth to get just the perfect creamy consistency you like. Serve hot with a sprinkle of extra parmesan on top and maybe a crusty piece of bread on the side. Trust me, you’ll want to soak up every last bit!
Pro Tips for Making Creamy Gnocchi Chicken Soup Recipe
- Don’t Skip the Roux: Stirring butter and flour before adding liquid is key for that silky body—cooking it for a minute helps avoid any raw flour taste.
- Choose Your Cream Wisely: Using coconut milk adds subtle sweetness without dairy, but heavy cream brings a richer, more traditional flavor—both are winners.
- Fresh Gnocchi is a Game-Changer: If you can find fresh potato gnocchi, use it! It dissolves perfectly into the soup and gives that pillowy texture you’re after.
- Patience with Chicken: Let the chicken simmer gently—not boiling—to keep it tender and juicy, then shred it for the best texture.
How to Serve Creamy Gnocchi Chicken Soup Recipe
Garnishes
I always dust my bowl with extra grated parmesan and a sprinkle of fresh thyme leaves when serving—it adds a lovely fresh pop. Sometimes I even add a few chili flakes on top for a little heat contrast; it wakes up the creaminess so nicely.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast to help you scoop up every last bit. For a heartier meal, I like a simple green salad with a zingy lemon vinaigrette to cut through the richness.
Creative Ways to Present
For special occasions, I’ve served this soup in cozy bread bowls that make any dinner feel festive. Lining the bowls with fresh herbs and finishing with a drizzle of good-quality olive oil turns a simple meal into something extra special.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Creamy Gnocchi Chicken Soup in an airtight container in the fridge—it keeps well for 3-4 days. Just be aware the gnocchi can soak up some liquid and thicken the soup as it sits, so I often add a splash of broth when reheating.
Freezing
Honestly, I don’t usually freeze this soup because the gnocchi texture changes quite a bit after freezing and thawing. If you want to freeze it, consider freezing the soup and gnocchi separately to keep the best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. Add a little broth or water as needed to loosen the soup back up and keep that creaminess flowing.
FAQs
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Can I use frozen gnocchi in this Creamy Gnocchi Chicken Soup Recipe?
Yes, you can! Just keep in mind frozen gnocchi might need a slightly longer cook time and can become a bit softer than fresh gnocchi. Add them towards the end of cooking and watch them closely so they don’t overcook.
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What’s the best way to shred chicken for this soup?
After simmering the chicken until it’s cooked through, I like to remove it from the pot and use two forks to pull it apart into bite-sized shreds. This creates tender pieces that soak up all the lovely soup flavors.
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Can I make this soup vegetarian or vegan?
Definitely! Swap the chicken for hearty mushrooms, tofu, or even chickpeas and use vegetable broth. Use coconut milk and a vegan parmesan alternative to keep that creaminess while staying plant-based.
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How do I prevent the soup from becoming too thick?
If your soup thickens more than you’d like, simply stir in extra broth or water a little at a time during cooking or when reheating until you reach your preferred consistency.
Final Thoughts
This Creamy Gnocchi Chicken Soup Recipe is one of those treasures that slips into your regular rotation because it’s just so darn good and reliable. I love how it brings everyone around the table, warming bellies and hearts alike. Give it a try—you’ll quickly see why my family goes crazy for it, especially on those cold nights when you want comfort without fuss. Trust me, once you taste that silky broth and soft gnocchi with tender chicken, you’ll become a lifelong fan too.
Print
Creamy Gnocchi Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy gnocchi chicken soup is a comforting and hearty dish perfect for chilly days. Loaded with tender chicken, fresh vegetables, baby spinach, sun-dried tomatoes, and fluffy potato gnocchi in a rich and creamy broth, it combines rustic flavors with a smooth texture. The soup is seasoned with Italian herbs, paprika, and a hint of chili flakes, making it flavorful yet soothing – ideal for a wholesome lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, chopped
- 4-6 cups baby spinach
- 1/2 cup chopped sun-dried tomatoes
Protein
- 3/4 pound boneless skinless chicken breasts or thighs
Liquids
- 4-6 cups low sodium vegetable broth
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
Fats and Seasonings
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- 1 pinch chili flakes
- 1 pinch kosher salt
- 1 pinch black pepper
Dairy
- 1/2 cup grated parmesan cheese
Other
- 1 pound fresh potato gnocchi
Instructions
- Sauté Aromatics: In a large soup pot over medium heat, warm the extra virgin olive oil. Add the chopped yellow onion and cook for 5 minutes until fragrant and translucent. Then add the chopped carrots and celery, cooking for another 3 minutes until they start to soften.
- Create Roux and Add Chicken: Stir in the salted butter and all-purpose flour, cooking for 1 minute to form a roux which will thicken the soup. Add the chicken breasts or thighs along with the chopped garlic, Italian seasoning, paprika, fresh thyme, chili flakes, kosher salt, and black pepper. Toss to coat the chicken and vegetables evenly with the spices.
- Simmer Soup: Pour in 4 cups of the low sodium vegetable broth. Bring the soup to a simmer and cook over medium heat for about 20 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the soup pot.
- Add Remaining Ingredients and Finish Cooking: Stir in the baby spinach, chopped sun-dried tomatoes, your choice of coconut milk, heavy cream, or whole milk, grated parmesan cheese, and the fresh potato gnocchi. Cook the soup for about 5 minutes more until the gnocchi are soft and all ingredients are warmed through. If the soup becomes too thick, add additional broth to reach your desired consistency.
- Serve: Ladle the creamy gnocchi chicken soup into bowls and top with extra parmesan cheese if desired. Serve warm, ideally alongside a crusty piece of bread for dipping. Enjoy your comforting homemade soup!
Notes
- This soup is perfect as a warming, filling meal during colder months and is especially suited for busy days when you need a quick yet satisfying dish.
- You can substitute chicken breasts with thighs for a richer flavor and juicier texture.
- Feel free to adjust the amount of broth to reach your preferred soup consistency; more broth will make it lighter, less will make it thicker and creamier.
- Using gluten-free flour instead of all-purpose flour can make this recipe gluten-free, and coconut milk is a good dairy-free creamy alternative.
- Serving with crusty bread or a side salad can complement this hearty soup nicely.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 483 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 65 mg
