Introduction

This creamy chicken gnocchi soup is a comforting bowl full of tender chicken, soft gnocchi, and fresh spinach in a savory herb-infused broth. It’s perfect for cozy dinners and easy enough to prepare on weeknights. With simple ingredients and rich flavors, it’s sure to become a family favorite.

Ingredients

2 tablespoons olive oil (divided)
2 large chicken breasts (substitute shredded rotisserie chicken)
1 small onion (finely diced)
1 1/2 cups carrots (sliced, about 3-4 large carrots)
3 cloves garlic (minced or pressed)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh sage (finely chopped)
2 teaspoons fresh thyme
1/2 cup white cooking wine (optional)
4 cups chicken broth (substitute vegetable stock or water)
2 bay leaves
16 ounces mini potato gnocchi (regular size gnocchi work too)
1 cup heavy cream
3 cups fresh spinach
1/2 cup grated parmesan cheese
2 teaspoons lemon juice (optional)

Instructions

Step 1: In a large stockpot or Dutch oven over medium heat, add 1 tablespoon of olive oil and sear the chicken breasts for about 2 minutes on each side until lightly browned. Remove the chicken and set aside.
Step 2: Add the remaining tablespoon of olive oil to the pot along with sliced carrots, diced onion, and minced garlic. Cook for about 5 minutes until the vegetables are soft and aromatic.
Step 3: Stir in salt, black pepper, red pepper flakes (if using), fresh sage, and thyme. Cook for another 2 minutes to release the herbs’ flavors.
Step 4: Pour in the white cooking wine to deglaze the pan, scraping up any browned bits stuck to the bottom.
Step 5: Return the seared chicken breasts to the pot and add the bay leaves. Pour in the chicken broth and bring the soup to a boil. Reduce heat to low and simmer for about 20 minutes, or until the chicken is fully cooked.
Step 6: Remove the chicken breasts and shred them with a fork. Return the shredded chicken to the pot along with the mini gnocchi. Simmer for an additional 5 minutes, or until the gnocchi are cooked through. Frozen gnocchi may take slightly longer.
Step 7: Turn off the heat and stir in the heavy cream, fresh spinach, parmesan cheese, and lemon juice (if using). The residual heat will gently wilt the spinach. Taste and adjust seasoning as needed.
Step 8: Serve the soup warm with crusty bread or focaccia on the side for a complete meal.

Tips & Variations

For a quicker version, use shredded rotisserie chicken instead of cooking chicken breasts from scratch.
Substitute vegetable stock and omit chicken for a vegetarian-friendly adaptation.
Regular-sized gnocchi work well if mini potato gnocchi aren’t available; just adjust cooking time accordingly.
Add a pinch of nutmeg with the herbs for a subtle warm flavor.
To make it dairy-free, use coconut cream instead of heavy cream and skip the parmesan or use a vegan cheese alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from curdling. You may need to add a splash of broth or water if the soup thickens too much in the fridge.

How to Serve

Two white bowls filled with creamy chicken soup showing visible layers of diced orange carrots, green spinach leaves, white gnocchi-like pasta, and shredded light brown chicken in a thick, pale creamy broth, sprinkled with grated cheese and black pepper on top. A silver spoon rests inside the bottom bowl, while pieces of torn bread and a small white bowl of grated cheese sit on a white marbled surface, scattered with small green herb leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy chicken gnocchi soup?

Freezing this soup is possible, but the gnocchi may become mushy upon thawing. To preserve texture, consider freezing the soup without the gnocchi and adding fresh gnocchi when reheating.

What can I use instead of fresh herbs?

Dried herbs can be substituted if fresh ones are unavailable. Use about one-third the amount called for fresh herbs, adding them earlier in the cooking process to release their flavors.