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This super simple Creamy Gnocchi Chicken Soup is that bowl of winter comfort we’re all craving most right now. A mix of vegetables simmered with Italian seasonings, chicken, spinach, sun-dried tomatoes, and potato gnocchi. Finish each bowl off with a nice sprinkling of parmesan, then serve with crusty bread. It’s full of yumminess and great for just about any night of the week. Truly one of those all-in-one dinners that everyone at the table will love.

Creamy Gnocchi Chicken Soup |

When it snows all week in December it’s hard not to crave the most comforting foods. For me, that means roasted vegetables, chicken and rice, slow-simmered short ribs, and soup. Lots of soup. My favorite is probably a good broccoli cheddar, but gnocchi soup is high on my list.

I made my very first gnocchi soup two years ago around this time. I’ve made it multiple times since, we love the recipe! It’s a very creamy, white Italian-style gnocchi soup.

So today, I’m sharing a very creamy red version with chicken. This has similar flavors to a really great sun-dried tomato chicken pasta, but in soup!

It’s full of yumminess!

Creamy Gnocchi Chicken Soup |

Here are the steps

Start out by cooking up that onion, then add the vegetables, chicken, herbs, and spices. Cooking the spices before adding in the liquid will help to intensify the flavors.

Once that’s all cooked up, stir in a pat of butter and some flour. I wanted to create a creamy soup, and the butter-flour roux helped to achieve that. In the end, you get a gnocchi soup that’s incredibly creamy. It’s fit for some of the coldest nights of the year.

Next, stir in a little broth and simmer everything together to allow the chicken to cook and the flavors to mend together.

Creamy Gnocchi Chicken Soup |

At this point, simply finish the soup with a splash of creamy milk and parmesan cheese. Then add the gnocchi and simmer for a few minutes until the gnocchi is soft.

Easy, EASY. Indulgent, but just right for this time of year, and so delicious.

Creamy Gnocchi Chicken Soup |

As with most soups, I always recommend serving with a side of crusty bread for dipping into that creamy broth. Then add a nice side salad for color and you’ll have the perfect easy dinner.

If you’re planning to enjoy this soup leftover, be sure to first remove the gnocchi from the broth before refrigerating. That way the gnocchi won’t soak up all the broth. Then just add the gnocchi back in before serving.

I think that’s really about it. A simple recipe for these busier short and sweet December days!

Creamy Gnocchi Chicken Soup |

Looking for other easy winter night dinners?? Here are my favorites: 

Easy Spicy Baked Potato Soup

Cozy Wild Rice and Orzo Chicken Soup

Creamy French Onion and Mushroom Soup

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

One Pot Chicken and Sage Dumplings

Lastly, if you make this Creamy Gnocchi Chicken Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Gnocchi Chicken Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 483 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
    2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
    3. Pull the chicken out and shred using 2 forks. Add back to the soup.
    4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
    5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.


Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
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    1. Hi Alisa,
      The gnocchi will float to the top once it is cooked:) Please let me know if you have any other questions! xT

    1. Hi Alegra,
      Love this!! Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) Xx

  1. 4 stars
    Quite good but we thought it was missing something so we added a spritz of fresh lemon juice and it was perfect

    1. So glad to hear this soup turned out well for you, thanks for making it! Love the squeeze of lemon:) xT

  2. 5 stars
    Thank you for this recipe. I have made it four times so far in the last year. I’ve used rotisserie chicken canned chicken cooked chicken and today is my fifth time and I’m using raw chicken. This is the greatest chicken soup recipe. I share with a lot of people and they seem to love it and my family. Love it, thank you again

    1. Hi Sheila,
      Amazing! Thank you so much for making this soup so often and your feedback, so glad it has been turning out well for you! xT

  3. 5 stars
    I made this tonight. It is so amazing! This soup recipe is definitely going to be one of our favorites. The coconut milk made it so creamy and cozy and tasty! Thanks for the great recipe.

    1. Hey Kim,
      Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT