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A close-up of a bowl of warm chicken gnocchi soup with fresh herbs

Ultimate Creamy Chicken Gnocchi Soup

This comforting and hearty soup features tender chicken, soft potato gnocchi, and fresh spinach in a rich, creamy broth. Perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 450 kcal

Equipment

  • Large pot or Dutch oven

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • medium onion, finely diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup half-and-half or heavy cream
  • 5 oz fresh baby spinach
  • 16 oz potato gnocchi (store-bought)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions
 

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat, then add the diced chicken and cook until lightly browned. Remove the chicken and set it aside.
  • Add the diced onion, celery, and carrots to the same pot and cook, stirring occasionally, until softened (about 5-7 minutes). Stir in the minced garlic and cook for another minute until fragrant.
  • Sprinkle flour over the cooked vegetables, stirring continuously for 1-2 minutes to cook it slightly and form a roux.
  • Pour in the chicken broth, stirring constantly to prevent lumps, and bring to a gentle simmer. Return the cooked chicken to the pot, reduce heat to low, cover, and simmer for 15-20 minutes to meld the flavors.
  • Stir in the half-and-half (or heavy cream), then bring the soup back to a gentle simmer. Add the potato gnocchi and cook for 2-3 minutes until they float to the surface.
  • Remove the pot from the heat and stir in the fresh spinach a handful at a time, allowing it to wilt into the hot soup.
  • Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a richer flavor, you can use heavy cream instead of half-and-half. Adjust the amount of salt and pepper to your personal preference. This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.