Creamy Chicken Gnocchi Soup Recipe You Need

Introduction

In my years as a chef, few soups have the power to comfort like Creamy Chicken Gnocchi Soup. It’s more than just Olive Garden nostalgia, it’s a cozy, flavor-packed bowl with pillowy gnocchi, tender chicken, and a velvety broth that feels like a warm embrace on a cold day. This isn’t fast food,it’s feel-good food.

Why This Recipe Works

Ingredients for Recipe

2 tbsp unsalted butter: Creates the creamy base, go unsalted for control.
1 tbsp olive oil: For sautéing, helps onions sweat without browning too fast.
1 medium yellow onion, finely chopped: Brings subtle sweetness.
2 garlic cloves, minced: Add after onions soften, don’t let it brown or it’ll turn bitter.
1 stalk celery, finely diced: Traditional mirepoix depth.
1 small carrot, grated or finely chopped: Adds color, sweetness, and texture.
1/4 cup all-purpose flour: Creates the roux for thickening, stir constantly.
4 cups chicken broth (low sodium): Base flavor, adjust seasoning as needed.
1 cup half-and-half: Rich but balanced, not too heavy.
2 cups cooked chicken breast, shredded: Leftovers or rotisserie work great, don’t over-shred.
1 lb potato gnocchi (store-bought or homemade): Add toward the end, cooks fast and absorbs flavor.
1 cup baby spinach: Stir in right before serving for vibrant color and nutrients.
½ tsp dried thyme: Herbal note that doesn’t overpower.
Salt and freshly cracked black pepper to taste: Always taste before final seasoning.
Fresh parsley or grated parmesan (optional garnish)

Step-by-Step Instructions

1. Build the Base: In a large pot, heat butter and olive oil over medium heat. Sauté onion, celery, and carrot until soft and translucent, about 5 minutes.
2. Add Garlic and Roux: Stir in garlic and cook 30 seconds. Sprinkle in flour and stir constantly for 1–2 minutes to form a smooth roux,, it should smell nutty, not raw.
3. Pour in Broth and Simmer: Slowly whisk in chicken broth to avoid lumps. Bring to a simmer and cook 5–6 minutes, until slightly thickened.
4. Add Half-and-Half and Chicken: Stir in half-and-half, shredded chicken, and thyme. Simmer another 5 minutes, letting the flavors marry.
5. Gnocchi Time: Add gnocchi and cook according to package directions (usually 3–4 minutes), they’ll float when done.
6. Final Touches: Stir in baby spinach and season with salt and pepper. Let rest 2–3 minutes before serving. Garnish with parsley or Parmesan if desired.

Chef’s Insight: Don’t rush this step, low and slow brings sweetness.

Pro Tips & Common Mistakes to Avoid

Rotisserie or leftover chicken saves time and adds flavor.

Add Spinach Last, Overcooking wilts it into mush, you want it just wilted

Gnocchi only needs a few minutes. Overcooking makes it gummy.

Don’t Skip the Roux, It gives the soup its luxurious body, without it, it’s too watery.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Ladle the soup into deep bowls, garnish, and serve with crusty bread or a crisp green salad. Each serving lands around 400–450 calories, with a balance of protein, carbs, and creamy richness. Store leftovers in the fridge for 3 days. Reheat gently on the stove, avoid boiling. Freezes well, though gnocchi texture may soften slightly after thawing.

This Creamy Chicken Gnocchi Soup is the kind of meal that turns a simple night into something memorable. It’s indulgent without being heavy, easy without being boring, and guaranteed to become part of your go-to comfort recipe collection.