This Creamy Chicken Gnocchi Soup is rich, savory, and velvety thanks to a flavorful broth, half-and-half, tender carrots, fresh spinach, and pillowy gnocchi — a true comfort-food favorite.
Autumn has arrived, and it’s the perfect season for cozy meals. If you’re craving something warm and satisfying, this homemade soup hits all the marks: creamy texture, hearty ingredients, and simple preparation. I first learned this Olive Garden–style copycat from a friend and have adjusted it slightly over time. The recipe is forgiving, approachable, and excellent for busy evenings when you still want something comforting and homemade.
The star of this recipe is the potato gnocchi (pronounced N’YAW-kee). Their light, tender texture brings the soup to life. Paired with chicken, spinach, savory chicken broth, and a creamy mix of half-and-half and milk, the result is deeply satisfying. Homemade gnocchi can be used if you have the time, but high-quality store-bought potato gnocchi works beautifully too; look for a brand that lists a high potato percentage for the best texture.
Why I love this soup: it’s straightforward to make, uses familiar pantry ingredients, and delivers a rich, creamy bowl of comfort without complicated steps. When cool weather hits, I always keep a couple of boxes of potato gnocchi on hand so this can be ready in under an hour.
Quick tips before you start:
- If you prefer convenience, rotisserie chicken is a great option. It speeds prep and adds flavor. Alternatively, cooking chicken thighs and using the cooking liquid for broth gives extra depth.
- Grate the carrots rather than dicing so they soften quickly and evenly when sautéed.
- Fresh spinach is ideal, but frozen can be used if thawed and thoroughly squeezed dry. Use roughly half the volume of frozen spinach compared to fresh to avoid watering down the soup.
- The recipe uses 1/3 cup of flour to lightly thicken the base. It may seem thin at first, but it continues to thicken as it rests. If you prefer a slightly thicker consistency, dissolve 1 tablespoon of cornstarch in 1/2 cup cold half-and-half or milk and whisk it in. To thin the soup, simply add a little more milk or half-and-half.
This soup is perfect for a crisp autumn day or a chilly winter evening. Serve it steaming hot with freshly grated Parmesan on top and enjoy a bowl of comforting, satisfying homemade soup.
Soups on!
Creamy Chicken Gnocchi Soup
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- Author: Cindy Gibbs at My Country Table
- Prep Time: 30
- Cook Time: 30
- Total Time: 60
Description
This Creamy Chicken Gnocchi Soup is loaded with flavor and creaminess from broth and half and half, to carrots, spinach and gnocchi dumplings. Comfort food heaven!
Ingredients
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- 1 box potato Gnocchi, 14 ounce
- 6 tablespoons butter
- 1 large yellow onion, diced
- 1/2 cup finely diced celery
- 1 cup grated carrots
- 1 tablespoon minced garlic
- 1/3 cup all purpose flour
- 3 cups chicken broth or stock
- 2 cups half and half
- 2 cups 2 percent milk
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup fresh spinach leaves, chopped*
- 2 cups diced rotisserie chicken or diced cooked chicken thighs with skins**
- Freshly grated Parmesan Cheese for topping
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Instructions
- Cook the gnocchi according to package directions, then drain and set aside. Gnocchi is done when the dumplings float to the top — avoid overcooking.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, minced garlic, and grated carrots. Stir frequently and cook until the onions are translucent, about 6–7 minutes.
- Whisk in the flour and 1/2 cup of the chicken broth to form a smooth roux. Whisk for a few seconds, then gradually add the remaining broth while stirring.
- Stir in the half-and-half, milk, dried thyme, parsley flakes, and salt. Continue stirring over medium heat until the soup begins to thicken. It will continue to thicken as it rests.
- Add the chopped spinach, diced chicken, and cooked gnocchi. Simmer on low for about five minutes to combine flavors. Taste and adjust salt if needed.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
- * You can substitute 1/2 cup frozen spinach for 1 cup fresh. Thaw and squeeze out excess water before adding.
- ** If using chicken thighs, simmer them in water with two chicken bouillon cubes until tender. Cool, remove skins, shred or dice, and reserve the cooking broth for extra flavor. Thighs yield a richer broth than other cuts.
Nutrition
- Serving Size: 7