I love this soup because it’s hearty yet not too heavy, perfect for both lunch and dinner. The potato gnocchi gives it a comforting, pillowy texture, while the shredded chicken and vegetables make it filling and flavorful. It’s also simple to make in one pot, which means less cleanup and more comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 tablespoons butter
1 cup diced onion
2 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups cooked chicken, shredded or diced
4 cups chicken broth
1 cup heavy cream
1 pound potato gnocchi
2 cups fresh spinach
Directions
I heat the olive oil and butter in a large pot over medium heat.
Once melted, I add the diced onion, garlic, carrots, and celery, letting them sauté for about 4–5 minutes until softened and fragrant.
I stir in the Italian seasoning, salt, and pepper, then add the cooked chicken and mix everything together.
I pour in the chicken broth and bring the mixture to a gentle simmer.
Next, I add the heavy cream and let the soup simmer for about 10 minutes so it thickens slightly.
I add the gnocchi and cook for another 3–5 minutes, just until they float and become tender.
Finally, I stir in the fresh spinach and let it cook for 1–2 more minutes until wilted.
I taste and adjust the seasoning if needed, then serve hot—usually with some bread or grated Parmesan on the side.
Servings and timing
This recipe serves 6 and takes about 35 minutes from start to finish. It’s ideal for busy weeknights or when I want a comforting dish without spending hours in the kitchen.
Variations
Sometimes I use rotisserie chicken to save time, or I swap the heavy cream with half-and-half or coconut milk for a lighter or dairy-free option. For added depth, I’ve added a splash of white wine to the broth or tossed in mushrooms. If I want a bit of heat, a pinch of red pepper flakes does the trick.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently over low heat on the stovetop, adding a splash of broth or cream if it thickened too much in the fridge. It also reheats well in the microwave in short bursts.
FAQs
Can I use uncooked chicken in this soup?
Yes, I can, but I’d need to cook it in the pot first before adding the vegetables. Once cooked through, I remove, shred, and return it later in the process.
Can I freeze this soup?
I don’t recommend freezing it with the gnocchi and cream, as the texture can change. If I plan to freeze it, I leave those out and add them fresh when reheating.
What kind of gnocchi works best?
I usually use store-bought potato gnocchi from the pasta aisle, but homemade gnocchi works great too if I have some on hand.
Can I make it dairy-free?
Yes, I substitute the butter with olive oil and use coconut milk or any unsweetened non-dairy creamer instead of heavy cream.
Is this soup gluten-free?
As long as I use gluten-free gnocchi and check that the broth and seasonings are compliant, this soup can be made gluten-free.
Conclusion
This Chicken Gnocchi Soup is my go-to when I want something cozy, creamy, and deeply satisfying. It’s rich in flavor, quick to prepare, and full of wholesome ingredients. Whether I’m feeding family or making a comforting solo dinner, this copycat classic always delivers that warm, restaurant-style experience at home.
