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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.
Hi! I’m planning to make this soon. I’m confused about the broth. Your recipe list says vegetable but you mention chicken broth in the text above. Which should I use? Thanks!
Hi Sarah,
You can use either one for this recipe, both work great! I hope you love this recipe, please let me know if you give it a try!
Absolutely delicious! 😋
Can you freeze the leftovers?
Thanks so much, Susan! So glad this recipe was enjoyed, I appreciate you making it! Yes, you can freeze the leftover. Happy September:)
Can you make this in the crock pot?
Hi Makayla,
Sure, that would be just fine for you to do! I would cook on low for 6-8 hours. I hope you love this recipe!
Crockpot is a great idea! This is one of my favorite soups, and I’ve always wondered about the crockpot. Would you add the spinach, milk, parmesan and gnocchi at the end?
Yes, I would crank to high and add at the end for 30 minutes. I hope this helps!
Absolutely delicious 😋. Made it in the pressure cooker
Thanks a lot, Celeste! I appreciate you making this recipe and your comment, love to hear it turned out well!🌼
I realized I’ve been making this recipe of yours for about a year, thank you! It’s a family classic now. This soup warms the soul!
Hey Anna,
Fantastic!! I’m so glad to hear this recipe always turns out well for you, thanks a bunch for making it so often:)
My go-to recipe once it’s finally soup season. Always a hit for the whole family. My only modification is that I use a rotisserie chicken. Thank you for sharing this with us!
Love to hear this, Janel! Thanks for making this recipe each year, so glad it is always enjoyed by your family!
10/10 I loved every bite!<3
Hey Jennifer,
Yay!! So glad to hear this recipe turned out nicely for you, thanks a bunch for giving it a try!!
It was good and I would make it again, except that I would reduce the amount of garlic and thyme
Hi Gay,
Thanks for trying this recipe and your feedback, glad to hear you would make it again! xx
This was amazing!!! Followed the recipe exactly only I used baby gnocchi which was great and topped with Parm and a squeeze of lemon….so so good!
Hey Aggie,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
Could you use rotisserie chicken? If so, would you just add it at the step when you shredded the chicken? Thanks!
Hi Ashley,
Totally, I would just add in step 2 as directed and simmer for 10 minutes to warm through. I hope you love this recipe! xT
My step daughter really wanted this soup as she hasn’t had it in years. I’ve never had it and decided her and I could bond over making it all from scratch. The soup was a hit for the whole family. I doubled the recipe as I have a large family and we love left overs. This recipe beats out all my other soups. Thanks!
Hey Stephanie,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Have the best week:) xxT
Delicious!!
Thanks so much, Bethany!!
Great flavors for a wi terms evening. I added sundried tomatoes. Will make again!
Thanks so much, Laura! So glad to hear this recipe turned out nicely for you, I appreciate you making it! xT
This recipe was a hit, especially during a cold snowy day. All the great flavors. I added sun-dried tomatoes.
Hey Laura,
Wonderful! Thank you so much for trying this recipe and your feedback, so glad to hear it turned out well for you! xx
LOVED! So hearty. My alterations- I deglazed the veggies with a dry white wine after sautéing and before adding the butter, garlic and flour. I also pan fried the gnocchi separately because we like them crispy and seared. Added the crispy gnocchi in each ladled soup bowl so they didn’t get soggy. SO TASTY! Will make again.
Hey Allison,
Amazing!! Love to hear this recipe was enjoyed, I appreciate you making it! Have the best weekend:) xx
Can’t wait to make. What would you recommend substituting for the chicken? Thx!
Hi there,
I would just omit the chicken, you could add another veggie that you enjoy if you wanted. I hope you love this recipe, please let me know if you give it a try! xx
I made a mushroom version of this for my vegetarian friend and it came out really good too! I just sauteed some shiitake mushrooms and added them at the same time i would add the chicken. I also got a lil fancy with it and added some grounded chanterelle mushrooms to fry with the garlic for a little bit before adding the broth. I hope this helps 🙂