Creamy Chicken Gnocchi Soup (Printable)

Velvety blend of tender chicken, gnocchi, fresh vegetables, and herbs in a rich cream broth.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced (about 10.6 oz)

→ Vegetables

02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 cups baby spinach, roughly chopped (about 2 oz)

→ Liquids

08 - 4 cups low-sodium chicken broth (32 fl oz)
09 - 1 cup heavy cream (8 fl oz)

→ Gnocchi

10 - 1 pound potato gnocchi (fresh or shelf-stable)

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried basil
13 - 1/4 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste

→ Optional Garnishes

15 - Fresh parsley, chopped
16 - Grated Parmesan cheese

# How To Make:

01 - Melt butter in a large pot over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5 to 7 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, chicken broth, dried thyme, dried basil, salt, and ground black pepper. Bring mixture to a gentle boil.
04 - Add gnocchi to the pot and cook for 2 to 3 minutes, or until they float to the surface according to package instructions.
05 - Reduce heat to low. Stir in heavy cream and baby spinach. Simmer for 3 to 5 minutes until the soup is creamy and spinach wilts.
06 - Adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley and grated Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • It's that perfect balance of rich creaminess and tender chicken that feels like a hug from the inside.
  • The gnocchi floats to the top like little pillows making every spoonful extra special.
02 -
  • Don't rush the sauté step; it builds the depth of flavor that the whole soup depends on.
  • The cream and spinach added at the end keep everything bright and velvety, never dull or greasy.
03 -
  • Use low-sodium broth so you can control salt without overshooting.
  • The secret to perfect gnocchi in soup is to add them last and watch for them to float to avoid overcooking.

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