Chicken and Gnocchi Soup

This Chicken Gnocchi Soup is pure comfort in a bowl—creamy, flavorful, and just downright cozy. It’s one of those meals that warms you from the inside out and feels like a hug after a busy day. Trust me, once you try this, it’ll become a family favorite that you’ll come back to over and over.

Why You’ll Love This Recipe

• This easy stovetop Chicken Gnocchi Soup bursts with fresh veggies, soft potato dumplings, and tender chicken pieces for a hearty meal.
• Home cooks rave about its rich, creamy texture and flavor that even reminds them of their favorite Italian spots.
• As one Allrecipes member, sockmonkey, says, “A very delicious (& pretty) soup.”

Welcome to your new go-to comfort food! This Chicken Gnocchi Soup is a simple, cozy dinner that comes together in just about 40 minutes and serves up to 6 hungry people. Picture a creamy broth made with half-and-half, tender bites of cooked chicken and a rainbow of veggies, and soft, pillowy mini potato gnocchi that gently float to the top when they’re perfectly cooked.

It’s crafted to be super practical, using pantry staples like mini gnocchi and already cooked chicken (think leftover or rotisserie) so you can get it on the table with very little fuss. Stick around, and I’ll walk you through an easy step-by-step method, share my top tips for the best texture, plus simple swaps and storage advice so you can make this recipe your own.

If you’re ready for a soulful soup that’s family-friendly, flexible, and downright tasty, keep reading—you’ll be making this Chicken Gnocchi Soup in no time.

What Makes It Special

• This creamy, comforting Chicken Gnocchi Soup takes about 40 minutes to make—a perfect weeknight dinner that feels special but is easy enough for busy days.
• It uses pantry-friendly mini gnocchi and pre-cooked chicken, which means quick prep and less time fussing in the kitchen (make-ahead shredded chicken is easy with 3-ingredient Crockpot Salsa Chicken).
• The balance of hearty vegetables, tender chicken, and soft gnocchi makes every spoonful both filling and satisfying for the whole family. If you enjoy the pasta-in-soup comfort factor, try our Sausage Tortellini Soup next.
• Super adaptable recipe: you can make it richer, lighter, or switch up ingredients based on what you have around.

Ingredients and Quantities

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 carrots, shredded
• 1 pound cooked, cubed chicken breast
• 4 cups chicken broth
• 1 (16 ounce) package mini potato gnocchi
• 1 (6 ounce) bag baby spinach leaves
• 1 tablespoon cornstarch (Optional)
• 2 tablespoons cold water (Optional)
• 2 cups half-and-half cream
• Salt and ground black pepper to taste

Step-by-Step Method

1. Gather all ingredients.
2. Optional: Roast chicken tenders—preheat oven to 350°F (175°C), season with salt, pepper, and garlic powder, and roast 20–30 minutes until cooked through.
3. Heat 1 tablespoon olive oil in a large pot over medium heat.
4. Add shredded carrots, diced celery, diced onion, and minced garlic to the pot.
5. Cook vegetables until the onion is translucent and soft, about 5 minutes.
6. Stir in cooked, cubed chicken and pour in 4 cups chicken broth; bring to a gentle simmer.
7. If using raw diced chicken, add it with the broth and simmer until internal temperature reaches 165°F (74°C).
8. Add 1 (16-ounce) package mini potato gnocchi to the simmering pot and cook until they float, about 3–4 minutes.
9. Add 1 (6-ounce) bag baby spinach and cook until wilted, about 3 minutes.
10. In a small cup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth (optional).
11. Stir the cornstarch slurry (if using) and 2 cups half-and-half into the soup.

12. Keep heat at medium-low and cook until the soup thickens slightly, about 5 minutes.

    

13. Season with salt and ground black pepper to taste.

Smart Tips for Success

• Choose precooked or rotisserie chicken to keep your prep time quick and easy. If you prefer starting with raw chicken, add it early and simmer until it reaches 165°F (74°C) internally.
• Add gnocchi toward the end and cook just until they float. Overcooking can make them gummy, which no one wants!
• Save the spinach for last to keep it bright, fresh, and tender instead of mushy—just like in Tuscan garlic chicken with spinach and sun-dried tomatoes.
• Keep your heat at medium-low after adding the half-and-half. High heat can curdle your creamy broth, and that’s no good.
• If you like your soup thicker, whisk the cornstarch slurry really well before stirring it in and simmer until you get that perfect velvety consistency. Or, try making a simple roux with butter and flour right at the start for a richer, thicker base. Prefer a no-roux, no-slurry method? See how cream cheese adds body in Crock Pot Cream Cheese Chicken Chili.
• Wait to season with salt and pepper at the end. Broth and any cheese you might add can change how salty your soup tastes.

Ways to Customize It

• Greens swap: Instead of baby spinach, try chopped kale or Swiss chard (just remember to remove those tough stems first) for a little more texture and nutrients.
• Mushroom & herb: Add sliced mushrooms and a teaspoon of dried thyme or rosemary for a lovely earthy twist.
• Rich or light: Use heavy cream instead of half-and-half for a super rich version, or swap in whole milk with a tablespoon of butter for a lighter bowl.
• Pasta swap: No gnocchi on hand? Replace it with small pasta shapes like ditalini or little shells to keep things tasty and fun.
• Different proteins: Feel free to switch up chicken for shredded rotisserie turkey, leftover roast meats, or even cooked sausage to keep dinner interesting.

Storage and Reheating Tips

After you finish your Chicken Gnocchi Soup, let it cool to room temperature but no longer than two hours. Then store it in airtight containers in the fridge—it will keep well for 3 to 4 days.

Freezing cream-based soups can be tricky because they might separate. The best approach is to freeze the soup base without the gnocchi and spinach for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently. Add fresh or frozen gnocchi and spinach during reheating, cooking just until the gnocchi float and the greens wilt. If you’d like a broth-based soup that freezes especially well, try our Crock-Pot Chicken Noodle Soup.

When reheating, warm your soup gently over low to medium heat, stirring often. Add a splash of broth if it seems too thick. Avoid boiling after adding the dairy—as with other creamy soups like Creamy Chicken Tortilla Soup—to prevent it from separating. You can also reheat in the microwave in short bursts, stirring in between.

Answers to Common Questions

• Q: Can I use frozen gnocchi?
  A: Absolutely! Add frozen gnocchi directly to your simmering soup. They might take a minute or two longer to cook but will float up when they’re done.
• Q: Can I use raw chicken instead of cooked?
  A: Yes! Just add diced raw chicken to the pot along with broth and simmer until cooked through (internal temp 165°F / 74°C). It will take longer to cook than precooked chicken. Prefer a set-it-and-forget-it method? See our Slow Cooker Hearty Chicken Soup for cooking chicken directly in the broth.
• Q: How can I make this dairy-free?
  A: Swap half-and-half for unsweetened, full-fat plant milk like oat or cashew milk, plus a dairy-free creamer for richness. Use a cornstarch slurry to thicken instead of dairy-based thickeners.
• Q: My soup separated after reheating—why? How can I fix it?
  A: High heat or boiling after adding dairy causes separation. To fix, reduce heat to low, then whisk in a little cornstarch slurry or warm broth slowly. If separation is bad, try briefly blending the soup to bring it back together, then heat gently.
• Q: Can I thicken the soup without cornstarch?
  A: For sure! You can start with a roux made from equal parts butter and flour at the beginning, reduce the broth a bit to concentrate flavor, or let the soup simmer a little longer after the half-and-half to thicken naturally.
• Q: Will the gnocchi get soggy if I make the soup ahead?
  A: Gnocchi can soften over time in soup, so for best texture, store the soup base separately. When reheating, cook fresh gnocchi and greens right in the soup.