There's nothing quite like a warm, comforting bowl of Creamy Chicken Gnocchi Soup on a chilly evening. The rich, velvety broth, tender chicken, pillowy gnocchi, and fresh vegetables make this dish a true delight. It's like a hug in a bowl—soothing, hearty, and incredibly satisfying.

I first fell in love with this soup at a small Italian café, where the aroma of garlic, herbs, and simmering cream filled the air. After countless attempts to recreate it at home, I finally perfected a version that’s just as good—if not better—than the restaurant’s. The best part? It comes together in under 45 minutes, making it a perfect weeknight meal.

Why You'll Love This Creamy Chicken Gnocchi Soup

Get ready to fall head over heels for this indulgent soup. It’s easy to make, packed with flavor, and sure to be a family favorite.

First off, it’s incredibly creamy and comforting. The combination of heavy cream and broth creates a luxurious texture that coats every bite in rich, savory goodness.

It’s also quick and easy. You won’t need to spend hours in the kitchen—this soup comes together in less than an hour with just a handful of simple ingredients.

Another reason to love this dish? It’s budget-friendly. Using pantry staples like chicken, broth, and gnocchi, you can whip up a restaurant-quality meal without breaking the bank.

Finally, this recipe is versatile. You can customize it to your taste by adding more veggies, swapping the protein, or even making it dairy-free with a few easy tweaks.

Ingredients Notes

The magic of this Creamy Chicken Gnocchi Soup lies in its simple yet carefully chosen ingredients. Each one plays a key role in creating the perfect harmony of flavors.

Chicken is the heart of this dish. I prefer using boneless, skinless chicken breasts for a leaner option, but chicken thighs work just as well for a richer, juicier bite. If you’re short on time, rotisserie chicken is a great shortcut.

Gnocchi, those soft, pillowy dumplings, add a unique texture to the soup. You can find them in the pasta aisle of most grocery stores. I recommend using potato gnocchi for the best consistency.

Vegetables like celery, carrots, and spinach bring freshness and balance to the richness of the soup. The carrots add a slight sweetness, while the spinach gives a pop of color and nutrients.

The broth and cream combination is what makes this soup so luxurious. I use a mix of chicken broth and heavy cream to create the perfect creamy consistency. If you prefer a lighter version, half-and-half or whole milk can be used instead.

A touch of garlic and Italian seasoning ties everything together, adding depth and warmth to every spoonful. Freshly minced garlic is always best, but pre-minced works in a pinch.

How To Make This Creamy Chicken Gnocchi Soup

Creating this indulgent soup is easier than you might think. Let’s walk through the steps together.

Start by heating a large pot or Dutch oven over medium heat. Add a bit of olive oil and sauté your diced onions, celery, and carrots until they soften and become fragrant. This should take about 5 minutes.

Next, stir in the minced garlic and Italian seasoning. Let it cook for about 30 seconds until fragrant—this step releases the flavors and infuses the soup with delicious aromas.

Now, add the diced chicken to the pot. Cook until the chicken is lightly browned on the outside, but don’t worry about fully cooking it yet. Once it’s seared, pour in the chicken broth and bring everything to a gentle simmer.

Once the chicken is fully cooked and tender, stir in the gnocchi. These little dumplings cook quickly, usually in about 3-5 minutes. You’ll know they’re ready when they float to the surface.

Finally, lower the heat and stir in the heavy cream and fresh spinach. Let the soup simmer for another 2-3 minutes, just until the spinach wilts and the broth thickens slightly. Season with salt and pepper to taste, then serve hot!

Storage Options

If you have leftovers (which isn’t likely!), this soup stores beautifully.

For refrigeration, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat to prevent the cream from separating.

To freeze, ladle the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It will keep for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.

Variations and Substitutions

One of the best things about this Creamy Chicken Gnocchi Soup is how adaptable it is. Here are some ways to switch it up:

Make it dairy-free: Swap the heavy cream for coconut milk or a dairy-free alternative. The soup will still be creamy and delicious!
Use a different protein: Try shredded turkey, cooked sausage, or even shrimp for a unique twist.
Add extra veggies: Mushrooms, bell peppers, or kale make great additions if you want to boost the veggie content.
Go gluten-free: Many store-bought gnocchi are already gluten-free, but double-check the label to be sure.

Experimenting with different ingredients is the best way to make this recipe your own. No matter how you customize it, one thing’s for sure—you’re going to love every creamy, comforting bite!