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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, my friend did this soup for our friend group and wow what an excellent soup!! Felt in love with it.
I have a question, I want to make this soup for my best friend but she is vegetarian, with what are you suggesting replacing the chicken?
Hi Abigail,
SO glad to hear this recipe was enjoyed! You can skip the chicken, if you wanted to add beans that would work nicely as well. Please let me know if you have any other questions!
I also love this soup – I’ve made it vegan for a friend adding cauliflower, white beans and mushrooms and it comes out amazing. I use nutritional yeast for parm, coconut milk & veg broth. I’ve subbed potatoes for gnocchi before – it really comes out excellent in so many ways.
Hey there,
Thanks a bunch for choosing to make this recipe, I’m so glad to hear it was a hit! I hope you had a great Halloween weekend!
Making the gnocchi soup on this chilly day can’t wait till it comes together it’s going to be delicious
Hey Susan,
Thanks a bunch for choosing to make this recipe, I’m so glad to hear it was a hit! I hope you had a great Halloween weekend!
It had great flavors and came together quite well but mine didn’t get creamy. Is it because I used gluten free flour?
Hey Pam,
Happy Friday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
The gluten free flour may have been the issue here. So sorry about that!
I’m making this for a large group, but one person can’t have celery or carrots. What can those be replaced with for the roux?
Hey Dani,
I would just skip them:) Peppers would be a nice option or mushrooms. I hope you love this recipe!
This has become a family staple. The best soup of all times. Thank u
Hi Kim,
Awesome!! Thanks so much for choosing to make this recipe, I’m so glad it is always enjoyed. Have the best week!
I make this soup often!! Truly delicious!!
In the Fall it’s a go to for family and friends!! Thank you!
Hey AJ,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you! Have the best weekend!
Absolutely delicious! I used ground beef instead of chicken cause thats what I had and kale from the garden instead of spinach. Ate with pumpkin sourdough. Sooo good
Hey Hayley,
Wonderful! I’m so glad to hear this recipe was enjoyed, thanks a lot for choosing to making it!
This was so tasty. I did modify a bit with the ingredients I had on hand but the kids and husband loved it. I threw the gnocchi in at the end so it really thickened up, like a sauce. I didn’t add parmesan cheese but they thought I did.
Hey there,
Amazing! I am so glad to hear that this recipe was enjoyed, thanks for making it. Have the best week!
To die for!!! One of my favorite half baked harvest recipes. (and that’s saying a lot.) I just made it for the second time and used closer to 8 cups of broth and 700 grams of gnocchi. Both ways were great, but for leftovers I prefer it the extra broth. Will be making on a regular basis
Thanks so much, Shayla:) So glad to hear you have been enjoying this soup, I appreciate you making it!
A family favorite recipe- it’s always so warming and fulfilling. I do leave out the sun-dried tomatoes, as I think they overpower recipes. I also use herbs de Provence instead of the Italian seasoning just bc I think it’s delicious with chicken soups. Thanks for the great recipe!!
Hey Michelle,
Amazing! Thanks for making this recipe so often and your feedback, love to hear it always turns out!
Have a nice week!
Hi there! You mention the thyme in your recipe but not in your video so I’m wondering if you made your own Italian seasoning blend and added the thyme as well? Thanks so much!
Hey Annie,
You can follow the recipe as written using the thyme in step 2 in addition to the Italian seasoning:)
I hope you love this recipe!
Definitely will make this again!
Hey Michele,
Awesome! I appreciate you making this soup and your comment, so glad it was enjoyed!
Have a great Sunday!
My husband said “ I believe this is the best soup you’ve ever made! “. I used the heavy cream because I had on hand. Easy to make and tastes even better day 2.
Thanks so much, Carol! Love to hear this soup was enjoyed, I appreciate you making it!
Have a great Thursday!
This is the best recipe!!! I have made this many times and passed to many friends and family. Love this!!!!!
Hey Sandy,
Fantastic! I’m so glad to hear this recipe always turns out well for you, thanks for making it so often!
Another winner – delicious!
Thanks so much, Brenna!
We loved it! I used a rotisserie chicken that I already had on hand as well as kale and heavy cream. I actually didn’t use the full amount of cream in the recipe- probably closer to 1/2 or 3/4 cup total- it was enough to give it that creaminess for us. We will definitely be making this again soon!
Hey Sheryl,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!