Creamy Gnocchi Chicken Soup

This creamy gnocchi chicken soup has become my winter sanctuary—a velvety blend of tender chicken, pillowy gnocchi, and vegetables swimming in a perfectly seasoned broth that warms you from the inside out.

I first made this soup during a particularly harsh winter storm when we were snowed in for days. What started as a pantry clean-out became our family's most requested comfort meal. My teenagers who typically avoid vegetables somehow devour every last spoonful of this soup.

Ingredients

• Fresh potato gnocchi the star of this dish adding pillowy texture and heartiness
• Yellow onion creates the aromatic foundation for deep flavor
• Carrots and celery the classic mirepoix vegetables that provide sweetness and texture
• Chicken breasts or thighs either works perfectly choose thighs for more flavor
• Italian seasoning a blend of Mediterranean herbs that ties all flavors together
• Sundried tomatoes these little flavor bombs add umami and bright acidity
• Baby spinach adds color nutrition and a gentle flavor
• Coconut milk or heavy cream creates the luxurious silky texture
• Parmesan cheese adds nutty saltiness and helps thicken the soup
• Fresh thyme brightens the entire dish with herbaceous notes

Step-by-Step Instructions

Create the Aromatic Base

Cook the onions in olive oil for a full 5 minutes until they become translucent and fragrant. This initial step builds the flavor foundation for the entire soup. Add the carrots and celery and cook for another 3 minutes which softens them slightly while maintaining some texture.

Make the Roux

Add butter and flour and cook for 1 minute stirring constantly. This quick roux will help thicken your soup giving it that luxurious mouthfeel without becoming too heavy. Make sure to stir continuously to prevent any flour lumps from forming.

Season and Simmer the Chicken

Add chicken pieces along with garlic Italian seasoning paprika thyme chili flakes salt and pepper. This immediate seasoning allows the chicken to absorb flavors as it cooks. Pour in the broth and simmer for a full 20 minutes which ensures perfectly tender chicken while infusing the broth with flavor.

Shred and Return the Chicken

Remove the chicken and shred it using two forks. The chicken should pull apart easily if cooked properly. Return the shredded chicken to the pot which distributes the meat evenly throughout the soup letting you get some in every spoonful.

Add the Final Ingredients

Stir in the spinach sundried tomatoes cream or milk parmesan and gnocchi. These final additions only need about 5 minutes to heat through. The gnocchi will float to the top when ready and the spinach will wilt perfectly. If the soup seems too thick add more broth until you reach your desired consistency.

Bookmark

The sundried tomatoes are truly the secret weapon in this recipe. I discovered their importance accidentally when I tossed in the last few from a jar in my fridge. The intense concentrated flavor they bring elevates this soup from good to absolutely memorable. My grandmother who rarely gives compliments about modern recipes declared this better than her own chicken soup recipe from the old country.

Make It Ahead

This soup actually improves with time making it perfect for meal prepping. Prepare the soup through step 3 but wait to add the gnocchi spinach and cream until reheating. Store in the refrigerator for up to 3 days. When ready to serve bring to a simmer add the remaining ingredients and enjoy a fresh tasting meal in minutes. The flavors meld together beautifully during resting time creating an even more cohesive taste profile.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. For a dairy free version use full fat coconut milk instead of cream and skip the parmesan or use a plant based alternative. Kale can replace spinach for a heartier green that holds up well during storage. Short on time? Rotisserie chicken works wonderfully just add it with the broth and simmer for 10 minutes before proceeding with the remaining steps. For gluten free needs substitute the regular gnocchi with cauliflower gnocchi or a gluten free potato version.

Seasonal Variations

As the seasons change this soup can evolve with them. In summer add fresh corn kernels and basil. Fall calls for diced butternut squash and sage. Winter begs for root vegetables like parsnips. Spring welcomes fresh peas and asparagus tips. The base recipe remains consistent but these seasonal additions keep the dish exciting year round. My family particularly loves the summer version with garden fresh basil and sweet corn creating a brighter profile.

Serving Suggestions

This soup deserves the perfect accompaniment. A crusty baguette for dipping is traditional but consider garlic bread or rosemary focaccia for an elevated experience. A simple side salad with lemon vinaigrette provides a refreshing contrast to the creamy soup. For a complete dinner experience serve smaller portions in cups as a starter before a main course of roasted chicken or fish. The soup also makes an impressive addition to potluck gatherings especially when served in a slow cooker to maintain temperature.

Recipe Q&A

→ Can I use frozen gnocchi for this soup?

Yes, frozen gnocchi works well in this soup. Add it directly to the pot during the final 5 minutes of cooking - no need to thaw first. You may need to extend the cooking time by 1-2 minutes to ensure the gnocchi is heated through.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb liquid, so when reheating, you may need to add extra broth to reach your desired consistency. Reheat gently on the stovetop over medium-low heat.

→ Can I make this soup dairy-free?

Absolutely! Use olive oil instead of butter, canned coconut milk instead of cream, and omit the parmesan or substitute with nutritional yeast for a dairy-free alternative that still provides savory flavor.

→ What can I substitute for chicken to make this vegetarian?

For a vegetarian version, simply omit the chicken and increase the vegetables. You could also add white beans or cubed firm tofu for protein. Use vegetable broth as the base and proceed with the remaining ingredients as directed.

→ How can I make this soup thicker or thinner?

To thicken the soup, increase the flour to 3 tablespoons or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the final few minutes of cooking. To thin the soup, simply add more vegetable broth until you reach your desired consistency.

→ Can I make this soup in advance?

You can make the base of this soup a day in advance, but add the gnocchi, spinach, and cream just before serving. The gnocchi will continue to absorb liquid if left in the soup, potentially becoming too soft and causing the soup to thicken excessively.