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Cold winter nights call for something warm, creamy, and easy enough for a weeknight. This soup has tender chicken, plenty of vegetables, pillowy potato gnocchi, spinach, sun-dried tomatoes, and Parmesan all simmered together in one cozy pot.
The broth is rich without feeling overly heavy, with Italian herbs, garlic, and a little paprika bringing plenty of flavor. Add crusty bread for dipping and you’ve got the kind of simple December dinner everyone can get excited about.
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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 chicken gnocchi soup is high on my list.
I made my very first gnocchi soup recipe 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 for protein. This has similar flavors to a really great sun-dried tomato chicken pasta, but in soup!
It’s full of yumminess!
Here are the steps:
In a dutch oven or large pot, start out by cooking up that onion, then add the veggies, 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 chicken broth and simmer everything together to allow the chicken to cook and the flavors to mend together.
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.
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 placing in the refrigerator. That way the gnocchi won’t soak up all the broth. Then just add the gnocchi back in before serving.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes. The recipe already allows either boneless skinless chicken breasts or thighs. Thighs will give the soup a slightly richer flavor and especially tender texture.
How do I know when the gnocchi is done?
The gnocchi should be soft and tender when you bite into one. Avoid simmering it much longer once it reaches that point, since it can become overly soft and continue absorbing broth.
Why did my chicken gnocchi soup get so thick?
The flour and potato gnocchi both help thicken the broth, and the gnocchi can absorb more liquid as the soup sits. Stir in some of the additional broth allowed in the recipe until the consistency is creamy but still spoonable.
What’s the best way to store leftover gnocchi soup?
If you know you’ll have leftovers, remove and store the gnocchi separately from the broth when practical so it doesn’t soak up too much liquid. Reheat the soup gently, add broth if it has thickened, then return the gnocchi before serving.
Looking for other easy winter night dinners?? Here are my favorites:
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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2-4 cloves garlic, chopped
- 1 tablespoon Italian seasoning (see note)
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves, (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4-6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this last night for the first time. It will not be the last. Used leftover roasted chicken. My husband and son each had 2 bowls. And my son asked to takes some to share with his girlfriend.
Hey Rachel,
Perfect!! So glad to hear that everyone enjoyed the soup, thanks so much for making it! xT
While family loved it and fought over the left overs. Will definitely make again
Lol love to hear this, Leslie!! Thanks a lot for making this recipe and your comment:) xT
My family is currently down with covid for the second time in less than a month. My go-to chicken noodle soup has been made and consumed waaaaay too many times. So this morning I started my search for something a little different. Stumbled across this recipe and am so glad I did! I did not have gnocchi, so I just used some cubed up peeled potatos and it was delicious! I also used frozen chopped spinach and in my covid-brain-fog, I forgot to add the onion until the very end. But ya know what? The fresh crunchy onion was kinda delicious. Either way, saving this recipe to make again! Thank you!
Hi Megan,
Ohhh no!! So sorry to hear this!! Glad your family has been enjoying the recipe:) I hope you all feel better soon! xT
I made this based on the five star rating for a dinner party. It was delicious!! I followed the recipe exactly, except for using half-and-half as I had some in the refrigerator definitely a five star meal
Hey Susanne,
Fantastic!! Thanks a lot for trying this dish and your feedback, so glad to hear it was a hit! xT
This is one of those fan favorites we pull out time and time again. Perfect for busy nights when you’re carting kids to a ton of activities but still want a hearty dinner!
Thank you SO much Lyndsie! I’m so glad you enjoyed this soup! 🙂 xT
Super easy and delicious!
Substitute with gf gnocchi because … allergies
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Could i use frozen cauliflower gnocchi?
Hi there! Yes, you definitely can! xT
Hi T, did you use sun-dried tomatoes packed in oil or the dried version in a bag?
Hi Sheri! I use sundried tomatoes in oil! xT
Loved it! Easy and so flavourful, will do it again for sure! I’ll skip the gnocchis next time, as they tend to absorb a lot of the bouillon and it’s not as good when you have it for lunch the day after…
Hi! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xT
This was delicious and a huge hit for the fam. What is a serving size supposed to be? Let’s say for 6 servings… what would the measurement be?
Loved this! I also crisped up some bacon and chopped it in. We are dairy free so used the coconut milk and skipped the cheese and it was still excellent. Perfect for a cold rainy day!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Excited to make this for some girlfriends on an overnight ski trip! Thoughts on making it in the crock pot?
Hi Kenzie,
I think the crockpot would work well for you! I would do 6-8 hours on low:) I hope you love this recipe! xT
I made this soup tonight and it was delicious. Can it be frozen?
Thanks so much for trying this recipe Diane!! Yes, you can definitely freeze this! xT
I’ve made this recipe 4 or 5 times now and everytime it is a hit. I love it so much. It’s so easy, but complicated enough to where people think it’s harder than it is lol. Changed it up with noodles instead of gnocchi, still delish
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
Excellent recipe!!! Very flavorful and easy to make.
This was great. So cozy and perfect for a rainy night!
Hi Paula! Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
Such a warm, creamy, easy soup! I happened to have everything on hand which made it even better to skip the grocery shopping. Absolutely delicious!
Thank you so much Julie! So glad you saved a trip to the grocery store and you loved the recipe! 🙂 xT
This was so easy and delicious!
Thank you SO much Laura! So glad you loved this soup! xT