Rich and creamy, Chicken Gnocchi Soup is made for chilly nights in—serve with your favorite crusty bread and a glass of white.
Fall is my jam. You know why? Because fall is soup weather. Once the temperature starts hitting 60 degrees or less, you better believe I’ve got at least two pots simmering on the stove. We’ve got the usual staples like cream of broccoli, chicken noodle, and, of course, tomato soup. You can’t go wrong with any of them. But recently, I made an extra batch of gnocchi and figured, what the heck—why not switch things up a little?
My kids already can’t get enough of this cream of chicken soup I modded from a 1950s Betty Crocker Picture Cookbook. Normally, I stick with rice or noodles, but this time, I tossed in the extra gnocchi. I also swapped cheddar for Parmesan and threw in a handful of spinach because why not? It was a hit—my kids gobbled it up faster than I could ladle their second and third bowls. And don’t worry, you don’t need to hand-roll gnocchi like I did. Store-bought is totally fine. Honestly, that’s what I use most of the time.
And man, that gnocchi. All I can say is, why didn’t I try this before? I love how the pillowy gnocchi soaks the broth without losing shape. Plus, the Parmesan and sour cream finish the soup with a rich, sharp tang that keeps me coming back for more. This recipe hits all the marks I’m looking for in a soup. It’s cozy, creamy, and easy.
Why gnocchi works
It’s funny that it took me so long to add gnocchi to my soups. Honestly, I’ve been putting them in everything, even chicken noodle soup—or should I say, chicken gnocchi soup. Unlike noodles that go limp or soggy (especially the next day), gnocchi stays tender and springy. There’s no mush to worry about because they’re resilient little sponges that can handle anything you toss them in. They’re good in Italian wedding soups and minestrone, as well as creamier recipes like cream of chicken. And it’s no surprise when you think about it. After all, gnocchi are quite similar to dumplings, and I’m sure most of us have enjoyed a dumpling soup at some point.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. While microwaving works, I prefer reheating the soup on the stove over medium-low heat. I find that the stove warms the soup more evenly. Just add a splash of broth or water, because this soup will definitely thicken in the fridge.
Serving suggestions
Chicken gnocchi soup deserves a worthy companion like a classic Italian Bread or Ciabatta Bread—both are thick and spongy enough to scrape every last creamy remnant of your soup. For something that matches the richness of chicken gnocchi, this Pull-Apart Bread Recipe features a buttery garlic flavor finished off with a generous helping of mozzarella cheese.
Chicken Gnocchi Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion diced
- 2 celery ribs diced
- 1 cup carrots shredded
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts cooked and diced or shredded
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 16 ounces potato gnocchi
- 1 1/2 cups heavy cream
- 2 cups fresh spinach roughly chopped
- 1/2 cup sour cream
- Grated Parmesan cheese for garnish (optional)
- Crusty bread for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, celery, carrots, and minced garlic. Sauté for 3-6 minutes until soft. Stir in flour and cook for another minute to eliminate raw flour taste.
- Pour in the chicken broth and add the chicken, dried thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Add the potato gnocchi to the pot and simmer for 3-5 minutes until they float to the top. Stir in the cream and chopped spinach; cook for another 1-2 minutes until the spinach wilts.
- Remove from the heat and mix in the sour cream. Taste and adjust the seasoning before serving. Garnish with Parmesan and serve with crusty bread for dipping, if desired.
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