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CREAMY CHICKEN GNOCCHI SOUP centered hero view, clean and uncluttered
Olivia Farnsworth

Creamy Chicken Gnocchi Soup Recipe Easy Cozy Comfort

This Creamy Chicken Gnocchi Soup is a hearty and satisfying bowl of winter comfort, perfect for busy days when you want something quick yet deeply flavorful. Loaded with tender chicken, fresh vegetables, and pillowy gnocchi, it offers a creamy texture and wholesome goodness everyone will love.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2 tbsp salted butter
  • 2 tbsp all-purpose flour
  • ¾ lb boneless skinless chicken breasts or thighs
  • 2-4 cloves garlic, chopped
  • 1 tbsp Italian seasoning
  • 1 tsp paprika or smoked paprika
  • 2 tbsp fresh thyme leaves (or 2 teaspoons dried)
  • 1 pinch chili flakes
  • 1 pinch each kosher salt and black pepper
  • 4-6 cup low sodium vegetable broth
  • ½ cup chopped sun-dried tomatoes
  • 4-6 cup baby spinach
  • 1 ½ cup canned coconut milk, heavy cream, or whole milk
  • ½ cup grated parmesan
  • 1 lb fresh potato gnocchi

Method
 

  1. Warm the olive oil in a large soup pot over medium heat and soften the onion for about 5 minutes until fragrant. Add the carrots and celery, cooking together for an additional 3 minutes to bring out their flavors.
  2. Melt the salted butter in the pot and stir in the all-purpose flour, cooking for 1 minute to form a light roux. Add the chicken pieces, garlic, Italian seasoning, paprika, thyme, chili flakes, salt, and pepper, tossing everything so the chicken is well coated with spices.
  3. Pour in 4 cups of vegetable broth and bring the soup to a gentle simmer on medium heat. Let it cook for 20 minutes, allowing the chicken to become fully cooked and tender.
  4. Remove the chicken from the pot and shred it using two forks, then return the shredded chicken to the soup. Stir in the baby spinach, sun-dried tomatoes, your choice of coconut milk, cream, or whole milk, grated parmesan, and fresh potato gnocchi. Warm the soup for about 5 minutes until everything is heated through and the gnocchi is tender.
  5. If the soup seems overly thick, add more vegetable broth to reach your desired consistency. Serve hot, sprinkled with extra parmesan on top, and enjoy with a crusty bread for a cozy meal.

Notes

  • Use either chicken breasts or thighs depending on preference. For a dairy-free option, canned coconut milk works wonderfully. Adjust the vegetable broth amount to get the soup thickness you like. Best enjoyed warm with crusty bread on the side.