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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.
Will this freeze well for meal prep?
Hey Kat,
Totally! I would just keep the gnocchi separate. I hope this helps!
Hi Tieghan, I recently bought your cookbook and love it!! One of the first recipes I made was the creamy chicken gnocchi soup with mushrooms. This more creamy version also sounds wonderful and would like to try next with heavy cream. I am making in advance for lunch tomorrow for family. I made a chicken broth in advance and shredded the chicken for this recipe. Now, do you recommend I add the gnocchi and spinach in the day of and cream? Not sure if it will get too thick over night? When I made the mushroom version, we enjoyed it even more the second day as it was even more flavorful and rich, (used whole milk) I also left some but not all of the gnocchi in when refrigerating and liked how gnocchi absorbed more flavor. Thanks so much!!!
Hey Lori,
Thank you so much!! I would go ahead and add those all tomorrow, that will work nicely for you! Please let me know if you have any other questions!
Thank you so much Tieghan, everyone really enjoyed it!! I’ll definitely make this again.
Now, I am just trying to decide which cookbook of yours I should buy next! 🙂 thanks again!!
Aww, thank you, Lori:)
Best chicken gnocchi soup I’ve ever had. Only thing I changed was adding a touch of fresh lemon juice at the end. Love the sun-dried tomatoes in this recipe!
Hey Ryann,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
Sorry, being a German I seem to have some language issues.
Do I really add raw chicken into the soup in step 2?
Hi Markus,
Yes, that is correct.
Please let me know if you have any other questions!
Made this often last year and loved it. Made it tonight without chicken just added sliced mushrooms. Very satisfying. So much flavor
Hey Resa,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
What would the measurement of onions, carrots, and celery be in cups?
Hi Jane,
Sorry, I did not measure those in cups, you can just use the measurements as written. I hope you love this recipe!
Hi Tess,
Could I use 1% milk to make it a little healthier or do you recommend using heavy cream/whole milk?
Hi Jessica,
Sure, that would be just fine for you to do.
I hope you love this recipe, please let me know if you give it a try!
This recipe is delicious and one we will add to our fall/winter soup rotation. The only modification we made was using rotisserie chicken instead of cooking our own. We opted to use the heavy cream option from the recipe.
Hey Tess,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
my daughter made this for us and it was delicious! Can this be made in a crockpot?
Love to hear this, Liz! Sure, I would cook on low for 4-6 hours and then add the cream and gnocchi during the last 30 minutes. Let me know if you have any other questions!
Easy to make and absolutely delicious. Great for a crowd, but also good for family meals (with leftovers). Have gone back to this recipe multiple times.
Hi Farrell,
Love to hear this! Thanks for trying this recipe and sharing your feedback! Have a great weekend!
Extremely rich and delicious. I will be making this again. I also added chicken bone broth.
Hey Jess,
Happy Friday! I really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Solid soup, I used gluten free flour and gnocchi and it’s so good.
Thanks so much, Diana! Love to hear this recipe turned out well for you, thanks a lot for making it!
Our whole family loveddddd this. It is a staple for us now. Thank you!!!!
Hi Aris,
Fantastic! I’m so glad to hear this recipe turned out well for you!
Thanks for giving it a try and your comment! Have a great week ahead!
I made this soup for a soup party! 1st place! Great flavor and perfect for the fall season!
Hey Susan,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
made this for company last night & everyone raved about it, thank you so much for the excellent easy recipe!!!
Hey Emma,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
Planning on making this tonight! Do you cook the chicken first or put it in the pot raw?
Hi Mada,
You are going to add the chicken raw, it will cook in the recipe. Please let me know if you have any other questions!