This creamy chicken gnocchi soup is a warm, cozy delight that’s super easy to make! With tender chicken, soft gnocchi, and a rich, creamy broth, it’s a hug in a bowl.
You’ll find it’s perfect for those chilly days when you just want to snuggle up! I love how filling it is—I usually pair it with some freshly baked bread for dipping. Yum!
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its flavor. If you’re looking for a substitute, avocado oil works nicely, too. It has a similar taste and is also great for cooking!
Vegetables: The recipe calls for onion, carrots, and celery, often known as mirepoix. You could swap the celery for bell peppers or even zucchini if you prefer. Fresh herbs work well too!
Chicken: Rotisserie chicken is my go-to for convenience. You can use leftover chicken, or if you’re in a pinch, canned chicken is a good option, but I recommend draining and rinsing it first.
Gnocchi: Fresh potato gnocchi gives the best texture. If you can’t find it, try shelf-stable gnocchi. Just be sure to check the cooking times since they vary.
Heavy Cream: While heavy cream makes it rich, you can replace it with half-and-half for a lighter option. For a dairy-free choice, use coconut cream or a plant-based cream alternative.
How Do I Get the Soup Just Right?
The key to achieving the perfect creamy soup is balancing flavors and textures. Start with your mirepoix—cooking the onions, garlic, carrots, and celery enhances the flavor base. Don’t rush this step; it really brings out the best in your soup!
- Sauté the onions and garlic first until they are soft and fragrant.
- Add the carrots and celery next; letting them soften helps build the flavor profile.
- Remember to taste as you go, especially after adding the broth and seasonings, to get that perfect seasoning balance!
When adding the gnocchi, keep an eye on the cooking time. They are done when they float—this usually takes just a few minutes. Overcooking can make them mushy.
How to Make Creamy Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 pound cooked shredded chicken (rotisserie works great)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 (16-ounce) package potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: shredded cheese and croutons for topping
How Much Time Will You Need?
This creamy chicken gnocchi soup takes about 15 minutes to prep and 25 minutes to cook. In total, you’ll need around 40 minutes to make and serve this delicious soup. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté them together for about 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant.
2. Add More Veggies:
Next, toss in the diced carrots and celery into the pot. Continue to sauté the mixture for another 5 minutes until those vegetables begin to soften up. This adds so much flavor to your soup!
3. Simmer the Soup:
Now, pour in the chicken broth and bring everything to a gentle boil. Once boiling, add in the shredded chicken, dried thyme, dried basil, salt, and pepper. Reduce the heat and let it simmer for about 10 minutes to let all the tasty flavors blend together.
4. Cook the Gnocchi:
Time to add the potato gnocchi! Stir them into the soup and cook according to the package instructions, which usually takes around 3-5 minutes. You’ll know they’re done when they start to float to the top—just like little pillows!
5. Make It Creamy:
After the gnocchi is cooked, lower the heat and stir in the fresh spinach, heavy cream, and grated Parmesan cheese. Keep stirring until the spinach wilts down and the soup is nice and heated through. It should smell incredible at this point!
6. Serve and Enjoy:
Give your soup a taste and adjust the seasoning if needed. Serve it hot, and for a fun touch, sprinkle some additional shredded cheese and croutons on top. Enjoy your comforting bowl of creamy chicken gnocchi soup!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Yes, you can! Just cook the chicken first before shredding it. You can poach or bake it until fully cooked, then shred it and add it to the soup when you would normally add the cooked shredded chicken. This will add extra flavor since it will cook in the broth!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk. Keep in mind that using a lower-fat option may result in a thinner soup. If using milk, you might want to add a tablespoon of flour or cornstarch to thicken it up. Alternatively, coconut cream can provide a dairy-free option!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just a heads-up, the gnocchi might absorb some broth and become soft, so you may want to add a splash of broth or water when reheating to restore some of the soup’s original consistency.
Can I Freeze Creamy Chicken Gnocchi Soup?
It’s best to freeze the soup without the gnocchi. The gnocchi can become mushy after thawing. Instead, freeze the soup base (chicken, broth, veggies, and cream) in a container. When ready to eat, thaw it in the fridge overnight, reheat it on the stove, and then add freshly cooked gnocchi just before serving!
