This chicken gnocchi soup combines tender potato gnocchi, shredded chicken, carrots, celery, and spinach in a creamy thyme broth. Using already-cooked chicken keeps the preparation simple, while packaged gnocchi cook near the end.
The broth is creamy but still spoonable, rather than thick like a sauce. Serve it with bread for dinner, and follow the make-ahead method below if you want to prepare the base without overcooking the gnocchi.
At a glance: approximately 15 minutes prep · 25 minutes cooking · 40 minutes total · 6 servings. Timing assumes cooked chicken and quick-cooking packaged potato gnocchi.
Easy Creamy Chicken Gnocchi Soup with Spinach
Equipment
- Large soup pot or Dutch oven approximately 5–6 quarts
- Knife and cutting board
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- For the Vegetable Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots cut into ¼-inch pieces
- 2 celery stalks finely diced
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- For the Soup
- 5 cups low-sodium chicken broth plus more if needed
- 3 cups cooked shredded chicken
- 1 package 16 ounces / 454 g plain potato gnocchi
- ¾ cup heavy cream
- 3 packed cups fresh baby spinach approximately 3 ounces
- Salt to taste
- Optional Finish
- Fresh thyme leaves
- Additional black pepper
- 1 –2 teaspoons fresh lemon juice to taste
Instructions
- Cook the vegetables.Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion softens.
- Add the aromatics.Stir in the garlic, dried thyme, and black pepper. Cook for 30 seconds, until fragrant.
- Simmer the broth.Pour in the chicken broth and scrape the bottom of the pot. Bring to a gentle boil, then reduce to a simmer. Cook for approximately 8–10 minutes, until the carrots are tender. Larger pieces may need longer.
- Add the chicken and gnocchi.Stir in the cooked chicken and bring the soup back to a gentle simmer. Add the gnocchi and cook according to their package instructions, stirring gently. Many packaged varieties take only a few minutes; check rather than relying on one fixed time.
- Finish with cream and spinach.Lower the heat. Stir in the cream and spinach. Heat gently for 2–3 minutes, until the spinach wilts and the soup is hot throughout. Avoid a vigorous boil.
- Taste and serve.Taste before adding salt. Add a splash of broth if the soup is thicker than you like. For a brighter finish, add the optional lemon juice a little at a time. Serve immediately with thyme leaves or extra pepper if desired.
Notes
- Chicken: This recipe uses already-cooked chicken.
- Gnocchi: Use plain potato gnocchi suitable for boiling, not a product intended only for pan-frying.
- Texture: Expect a creamy broth rather than a thick restaurant-style sauce.
- Timing: Vegetable size and gnocchi brand affect cooking time.
- Allergens: The cream contains milk. Many gnocchi contain wheat, and some contain egg. Check labels when making substitutions.
Why This Chicken Gnocchi Soup Works
- Cooked chicken saves time: Use rotisserie chicken or leftover roast chicken.
- Small vegetable pieces cook evenly: Dice the carrots and celery before starting.
- Gnocchi go in late: The vegetables soften first, so the dumplings do not need a long simmer.
- Cream and spinach finish the soup: Gentle heat warms the cream and wilts the leaves.
- No added flour: This version has a creamy broth without a flour-thickened base.
Ingredients for Creamy Chicken Gnocchi Soup
Potato gnocchi: Use a 16-ounce package of plain potato gnocchi intended for boiling. Shelf-stable and refrigerated products vary, so check the package directions.
Cooked chicken: Remove skin and bones, then shred or chop the meat into spoon-sized pieces.
Onion, carrots, and celery: These form the vegetable base. Cut the carrots into small pieces, about ¼ inch, so they soften before the gnocchi go in.
Garlic and thyme: Add them briefly after the vegetables have softened to keep the garlic from burning.
Chicken broth: Choose low-sodium broth and season after adding the chicken.
Heavy cream: Adds richness without requiring a roux. Half-and-half gives a lighter result but needs gentle heating.
Baby spinach: Stir it in near the end. Roughly chop larger leaves if needed.
How to Keep Gnocchi from Becoming Too Soft
Cook the carrots until tender before adding the gnocchi. Once the gnocchi are ready, finish the soup and serve instead of leaving the pot simmering.
Floating can be a useful cue for some products, but follow the package directions and check a dumpling for tenderness.
For making ahead, prepare the vegetable-and-broth base with the chicken. Leave out the gnocchi, cream, and spinach until you reheat the portions you plan to serve.
Tips for Creamy Chicken Gnocchi Soup
Dice the carrots small.
Large carrot pieces need more time and can delay the rest of the recipe.
Keep the simmer gentle.
A rolling boil can break up delicate gnocchi and is unnecessary after adding cream.
Taste before adding salt.
Broth, rotisserie chicken, and packaged gnocchi contribute different amounts of salt.
Keep extra broth nearby.
Gnocchi can release starch, and the soup may thicken while standing.
Add spinach last.
A brief cooking time keeps the leaves from becoming overly soft.
What to Serve with Chicken Gnocchi Soup
Serve the soup with homemade French bread and a lightly dressed green salad.
For another chicken soup dinner, try our chicken noodle soup. If you prefer a tomato-based option, make lasagna soup.
For more meal ideas, browse the Healthy Recipes collection at Healthy Well Recipes.
Variations and Substitutions
Chicken thighs:
Use the same amount of cooked, shredded thigh meat instead of breast.
Half-and-half:
Replace the cream with the same amount. The broth will be lighter. Heat gently and avoid boiling.
Kale:
Remove the stems and chop the leaves. Add it while the broth simmers so it has time to soften before the gnocchi go in.
Gluten-free gnocchi:
Choose a suitable product and check the broth and seasonings. Cooking time and texture may differ.
Without cream:
Omit it for a broth-based soup. This changes the texture and richness.
Vegetarian version:
Omit the chicken, use vegetable broth, and add a drained can of white beans. Check that the gnocchi suit your dietary preferences.
Make-Ahead and Freezing Method
Prepare the soup through the broth-simmering step, then add the cooked chicken and heat through. Refrigerate this base promptly.
When serving, reheat only the amount needed. Add a proportionate amount of gnocchi, follow their cooking instructions, then finish with cream and spinach.
For freezing, freeze the chicken-and-vegetable base without gnocchi, cream, or spinach. Add those ingredients after thawing and reheating. Freezing the finished soup can soften the gnocchi and change the creamy broth’s texture.
How to Store and Reheat Leftovers
Divide leftovers into shallow containers and refrigerate within 2 hours. Use refrigerated leftovers within 3–4 days.
Reheat gently, stirring, until the soup reaches 165°F (74°C). Add broth if it has thickened. These recommendations follow the USDA leftovers guidance. www.fsis.usda.gov
Gnocchi already stored in the finished soup will become softer. The make-ahead base method gives you more control over their texture.
Troubleshooting
| Problem | What to do |
|---|---|
| Carrots are still firm | Continue simmering before adding the gnocchi. |
| Soup is too thick | Stir in warm broth a little at a time. |
| Gnocchi are too soft | Serve promptly; next time, add them later and follow the package timing. |
| Soup tastes bland | Check salt, then try pepper or a little optional lemon juice. |
| Creamy broth separates | Lower the heat and stir gently. Avoid hard boiling next time. |
Frequently Asked Questions
What are gnocchi?
They are small dumplings. Potato gnocchi commonly contain potato and flour, sometimes with egg. Ingredients vary by brand.
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then measure 3 cups of shredded or chopped meat. Taste before adding salt.
Do I need to cook the gnocchi separately?
Not for the main method. Cook them directly in the soup according to their package directions. For making ahead, leave them out until serving.
Can I use frozen gnocchi?
Use them if the package allows boiling. Follow its directions, including whether to cook from frozen. They may take longer than refrigerated gnocchi.
Can I use raw chicken?
The timing and method assume cooked chicken. Cook raw chicken separately before following this recipe.
Why is my chicken gnocchi soup thicker the next day?
The gnocchi can absorb liquid and release starch. Add broth when reheating, or make the base ahead without gnocchi.
Is this the same as Olive Garden chicken gnocchi soup?
It shares the general combination of chicken, gnocchi, vegetables, and a creamy broth. This is a homemade version, not a verified reproduction of the restaurant’s recipe.
Can I freeze it?
For better texture, freeze the base without gnocchi, cream, or spinach. Add those after thawing and reheating.
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