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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.
One of the best soup I had ever tried. Great combination of flavor. I added fresh herbs which added tons of flavor. I will definitve make it again. Even with our Florida weather this is a delicious soup.
Hey Susanne,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
A great soup/stew for winter. Easy to make and tastes great. Next time I make this, I’ll try a different pasta for a change.
I love your recipes because you don’t use crazy, hard to find ingredients
Hey Alli,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Merry December! I am going to make this for dinner guests on Tuesday. Two questions:
1. Could I save time by using rotisserie chicken from the market? (I am going to bill up this recipe to freeze for holiday guests)
2. Of all the delish cocktails and salads you have made, could you suggest a warm cocktail to start and a salad?
Winter has been magical here in Wy and this will be a very special dinner!
Thank you !
Betsy
Hi Betsy,
Sure, you could use a rotisserie chicken. Here are some recipes you might enjoy:
https://www.halfbakedharvest.com/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/
https://www.halfbakedharvest.com/christmas-pomegranate-punch/
https://www.halfbakedharvest.com/holiday-storm-cocktail/
Please let me know if you have any other questions! xT
Absolutely delicious soup! My whole family loved it, and all agreed it was a keeper! I used mini gnocci so it would be easier to eat, but I could see maybe using tortellini as well.
Hey Sara,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
So good!! I used cashew milk since that was what I had handy but otherwise followed the recipe. Would definitely make again!
Hey Caitlin,
Awesome!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xx
LOVED IT!!! One pot, filling and delicious. What’s not to love?! I even went to the store because it NEEDED the crusty bread. Thanks for another winner!!
Hey Sara,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
I’ve been following you on Insta for awhile. 1st soup I have made from your recipes and it is delicious. It is very hot in Florida still, not soup weather, but I wanted to make it. I will be making a few of your cookie recipes tomorrow!
Can you use cauliflower gnocchi? I have 2 bags of frozen from Trader Joe’s to use up
Hey Mary,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Hey Gail,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Comfort in a bowl. My husband and I loved this soup.
Hey Pam,
Happy Sunday!! Thanks so much for making this recipe, love to hear that it was enjoyed! xx
I made this last night and it was a big hit. I used 3 lbs of chicken breasts however because, well, I have sons. I cut them up in step 3 instead of shredding (for some silly reason I don’t like shredded chicken anything) It came out more like a stew which suited me just fine. I loved the seasoning and used Tieghan’s Italian seasoning mix in the notes. This is a keeper!
Hey Dorothy,
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄
Delicous recipe but I do have a bone to pick about the estimated time! I’m pretty efficient in the kitchen and even so it ended up taking me more like 1.5 hours to complete . Certainly not done preparing everything in 20 min and I even brought the mixture to a boil to check the chicken to cook faster instead of simmering for the 20 min
Hey Jessie,
Thanks so much for making this recipe and sharing your feedback!! Sorry to hear this took longer than expected! xx
Do you think this would this freeze well? I’m making a bunch of freezer meals for gifts and this sounds delicious!
Hey Dana,
Totally, I would just freeze without the gnocchi and add that when you are reheating the soup. I hope this helps, please let me know if you have any other questions! xx
Made with tortellini -so good, perfect winter dinner
Hey Sarah,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)
Can you please post the slow cooker directions? ❤️
Hi Jennifer,
So sorry, I didn’t test this recipe in the slow cooker, so I don’t have the written instructions, but I bet it would work well for you! Please let me know if you have any other questions! xx
Hi! Can you use fresh herbs instead of dried? or not worth it? Thank you for all you do!
This was delicious.. I had left over roast chicken so used that instead just cooked the veggies a bit more before adding it np
A friend recently introduced me to gnocchi and this was a great way to try it!
Hey Rita,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)
Hi! The rule of thumb for using fresh herbs in place of dried is you should double the amount of fresh as the dried herbs are much stronger. 🙂
Hey Carly,
Sure, fresh herbs would also be delicious! Please let me know if you have any other questions, I hope you love this recipe! xx
OK…I made this soup last night. It is now my favorite soup!! It has it all. Protein, vegetables, starch, and fat. Tieghan, as usual, crushes the spice combinations. As for the negative comment below. Just get out if you don’t like Tieghan’s recipes! Personally, I’ve NEVER had anything but excellent experiences with Half Baked Harvest. Easy to follow recipes and delicious food. I own all of her books except for the most recent, and I love everything that I have tried!!! Please keep doing what you do, Tieghan! Merry Christmas!!
Hey Greg,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)