When the temperatures drop or you just need a big, warm hug in a bowl, nothing hits the spot quite like this Cream of Chicken and Gnocchi Soup. This recipe is the definition of comfort food: rich, velvety, and packed with tender chicken, savory vegetables, and those irresistible little potato dumplings, gnocchi. Forget the thin, bland soups you might find canned—this homemade version is thick, flavorful, and incredibly easy to make in just one pot!
The magic of this soup is twofold: First, the creamy base, achieved with a simple butter and flour roux and a touch of heavy cream, provides a luxurious, restaurant-quality texture. Second, the gnocchi itself. These potato pillows cook directly in the broth, becoming incredibly soft and slightly thickening the soup even further.
Whether you’re looking for a quick weeknight meal, a show-stopping dish for entertaining, or a cozy way to use up leftover rotisserie chicken, this Cream of Chicken and Gnocchi Soup is guaranteed to become a family favorite. It delivers maximum flavor with minimal effort.
Why This Creamy Gnocchi Soup is a Family Favorite
This recipe is more than just a soup; it’s a quick-prep, high-reward comfort meal that has a few critical secrets to its success:
- The Gnocchi Advantage: Unlike pasta, potato gnocchi cooks very quickly (often in under 3 minutes) and provides a much more satisfying, pillowy bite. Crucially, its starch gently releases into the broth, helping to naturally thicken the soup base.
- A Simple Roux: We start the soup with a classic French roux (butter and flour). This simple step is non-negotiable for achieving that velvety, uniform creaminess that doesn’t split or curdle.
- One-Pot Wonder: The entire recipe, from sautéing the vegetables to simmering the broth and cooking the gnocchi, happens in one large pot, simplifying your cooking process and minimizing cleanup time.
- Use Up Leftovers: This soup is the perfect vehicle for any leftover roasted chicken or rotisserie chicken you have on hand, transforming simple leftovers into an exciting, new meal.
Ingredients
The ingredients are simple, but using high-quality broth and good potato gnocchi makes all the difference in the final product.
For the Creamy Chicken and Gnocchi Soup
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk (or half-and-half for extra richness)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 (16-ounce) package shelf-stable potato gnocchi (not frozen)
- 1 cup fresh baby spinach (optional)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
For Serving (Optional)
- Grated Parmesan cheese
- Chopped fresh parsley or chives
- Crusty bread or baguette slices
Step-by-Step Instructions: Quick Prep, Fast Simmer
This soup comes together quickly, with the longest step being the brief sauté of the aromatics.
Part 1: Building the Flavor Base (15 Minutes)
- Sauté Aromatics: In a large Dutch oven or soup pot, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are softened and the onion is translucent.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, and oregano. Cook for 1 minute until fragrant.
- Make the Roux: Sprinkle the 1/4 cup of flour over the sautéed vegetables. Stir constantly for 1–2 minutes. The flour will absorb the fat and form a thick paste. This cooks out the raw flour taste.
- Whisk in Liquid: Slowly whisk in the chicken broth until smooth and no lumps of flour remain. Stir in the whole milk (or half-and-half) and add the bay leaf, salt, and pepper.
- Simmer: Bring the soup to a gentle simmer, reduce the heat to low, and let it cook for 10 minutes to allow the roux to thicken the broth and for the flavors to meld.
Part 2: Finishing the Soup (10 Minutes)
- Add Chicken and Cream: Remove and discard the bay leaf. Stir in the cooked, shredded chicken and the heavy cream. Stir well to combine and heat through. Do not boil the soup once the heavy cream has been added.
- Cook Gnocchi: Add the shelf-stable potato gnocchi to the simmering soup. Cook for 2 to 4 minutes, or until the gnocchi float to the surface. Once they float, they are done.
- Add Greens (Optional): If using, stir in the fresh baby spinach until it wilts (about 1 minute).
- Final Adjustments: Taste the soup and adjust the seasoning with additional salt and pepper as needed. A squeeze of fresh lemon juice at this stage can brighten the flavor.
- Serve: Ladle the Cream of Chicken and Gnocchi Soup into bowls, topping with fresh parsley and grated Parmesan cheese.
Pro Tips for the Best Gnocchi Soup
A few simple tricks ensure your soup is perfectly creamy, your chicken is tender, and your gnocchi holds its shape.
- Choose the Right Gnocchi: Always use shelf-stable (vacuum-sealed bag) potato gnocchi, found in the dry pasta aisle. It cooks faster and more consistently than frozen gnocchi, which can sometimes become tough or mushy in soup. Do not use frozen gnocchi in this recipe!
- The Temperature of the Cream: To prevent the heavy cream and milk from curdling or breaking the soup, make sure you reduce the heat to low before adding them. Better yet, let them come to room temperature before adding them slowly while stirring. Never bring the soup to a rolling boil after the cream is added.
- The Chicken Shortcut: The easiest way to get the shredded chicken is to use a rotisserie chicken. It’s already seasoned and tender. If cooking chicken from scratch, poach two chicken breasts in water or chicken broth until cooked through (165∘F), shred, and then use the poaching liquid as part of your 6 cups of broth.
- Preventing Grainy Texture: When making the roux, be sure to cook the flour for the full 1–2 minutes. This eliminates the raw, grainy taste of the flour and ensures a silky smooth final texture.
- Add Gnocchi Last: Only add the gnocchi right before serving. Gnocchi will continue to absorb liquid and puff up the longer it sits in the hot soup, which can make it mushy and the soup too thick. If you plan to save leftovers, see the FAQ below.
Serving Suggestions and Flavor Variations
This rich soup is a fantastic main course on its own, but it pairs beautifully with simple sides.
Serving Suggestions
- Crusty Dippers: Serve with warm, crusty bread, such as a sliced baguette or focaccia, perfect for soaking up the creamy broth.
- Fresh Salad: Pair the richness of the soup with a light, simple side salad dressed with a bright balsamic vinaigrette to add a refreshing contrast.
- Garlic Bread: A piece of cheesy garlic bread is always a satisfying companion to a creamy soup.
- Herb Finish: Don’t skip the fresh parsley or chives at the end—the fresh herbs cut through the creaminess and add a vibrant color.
Creative Variations
- Sausage & Gnocchi: For a heartier twist, use 1 pound of crumbled Italian sausage instead of chicken. Brown the sausage before starting the recipe, drain the fat, and then proceed with the aromatics.
- Cheesy Gnocchi Soup: For a richer flavor, stir in 1/4 cup of grated sharp Parmesan cheese along with the heavy cream.
- Vegetable Boost: Add 1/2 cup of diced zucchini, frozen peas, or chopped mushrooms along with the carrots and celery. Sauté the mushrooms a little longer to remove excess moisture.
- Sun-Dried Tomato Flavor: Stir in 1/4 cup of chopped oil-packed sun-dried tomatoes (drained) when you add the chicken and cream. Their intense flavor pairs wonderfully with the Italian spices.
- Lighter Version: For a lower-fat soup, substitute the heavy cream and whole milk with an equal amount of half-and-half. You can also skip the cream altogether and use an extra cup of milk, allowing the roux and the gnocchi starch to provide the main thickness.
Frequently Asked Questions
- What is the best way to store and reheat leftovers? The key challenge with this soup is the gnocchi. If you anticipate having leftovers, do not add the gnocchi to the entire pot. Cook the gnocchi separately in boiling water, then add the cooked gnocchi directly to each serving bowl. If you do have leftovers with gnocchi, the gnocchi will be very puffy and the soup will be extremely thick the next day. To reheat, you must add 1/2 to 1 cup of extra chicken broth or water to the pot to thin it out while gently reheating on the stovetop.
- Can I use frozen chicken? If you are starting with raw chicken, we recommend poaching it first and shredding it (as noted in the Pro Tip). You can use frozen chicken breast pieces, but they must be thawed completely, cooked through, and shredded before being added to the soup in Part 2. Do not cook raw chicken directly in the soup, as it can be difficult to manage cooking times and shredding.
- Is this soup freezer-friendly? No, this soup is not ideal for freezing. The high dairy content (milk and cream) can often separate and become grainy when thawed. The gnocchi also absorbs too much liquid and becomes mushy. It’s best enjoyed fresh or within 3 days from the refrigerator.
- Can I substitute the gnocchi with pasta? Yes, you can substitute the gnocchi with any small pasta shape like ditalini, small shells, or small elbow macaroni. If using pasta, follow the package directions for cooking time, but usually, you’ll need to simmer the soup for 6–10 minutes after adding the dry pasta.
- How do I make the soup thicker/thinner?
- Thicker: If the soup is too thin after simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup and cook for 2 minutes until thickened.
- Thinner: Simply add more chicken broth, 1/4 cup at a time, until the desired consistency is reached.
This Cream of Chicken and Gnocchi Soup recipe is a game-changer—delivering maximum cozy flavor with minimal kitchen time. Enjoy!
Don’t forget to Pin this recipe for later and share your favorite crusty bread to dip into this creamy soup in the comments below!
Cream of Chicken and Gnocchi Soup
This cream of chicken and gnocchi soup is rich, comforting, and full of flavor. Tender chicken, pillowy gnocchi, and vegetables simmered in a creamy broth make it a perfect cozy meal.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chicken broth, chicken, thyme, salt, and pepper. Bring to a boil.
- Add gnocchi and cook according to package directions, usually 3–5 minutes, until they float to the top.
- Reduce heat and stir in heavy cream. Simmer for 5 minutes.
- Stir in spinach just before serving, if using. Adjust seasoning to taste.
Notes
Use rotisserie chicken for convenience. Fresh spinach can be added at the end for extra nutrition and color. Serve with crusty bread for dipping.