Creamy Chicken Gnocchi Soup Recipe for Cozy Family Dinners

Why You’ll Love This Recipe

There’s something incredibly comforting about a creamy soup simmering on the stove, especially one like this Chicken Gnocchi Soup. Whether you’re curled up on a rainy evening or looking for an easy winner for family dinner, this recipe ticks all the boxes.

First off, it’s rich, hearty, and full of flavor—a true hug in a bowl. Chicken, pillowy gnocchi, and tender vegetables swim in a perfectly seasoned, creamy broth. Sounds dreamy, right?

Here’s why this chicken gnocchi soup deserves a spot in your weekly rotation:

Quick and easy: It comes together in under an hour—perfect for those busy weeknights.
Simple ingredients: Everything can be found at your local grocery store.
One-pot wonder: Fewer dishes means more time enjoying dinner and less time cleaning.
Super satisfying: Thanks to the creamy base and the gnocchi, it’s both filling and cozy.
Customizable: Feel free to get creative with add-ins like spinach, bacon, or mushrooms.

So, if you’re craving comfort food that hits the spot without a ton of work, you’ve found it!

Essential Tools and Equipment

You don’t need anything fancy for this cozy chicken gnocchi soup. Here’s a simple list to get you going:

Large soup pot or Dutch oven – Ideal for even cooking and perfect for one-pot recipes.
Sharp knife – For chopping your veggies and chicken.
Cutting board – Preferably one for meat and one for veggies.
Wooden spoon or silicone spatula – To stir everything up smoothly.
Ladle – Makes serving a breeze.
Measuring cups and spoons – For precision, especially with seasonings and liquids.

Optional tools:

Immersion blender – If you want to blend a portion for an extra creamy texture.
Slow cooker – For a hands-off cooking method (we’ll talk about this option later!).

Preparation Tips

Want your soup to come out restaurant-quality on the first try? Here are some prep tips to make cooking (and cleanup) even smoother:

Dice everything ahead of time – Chop your onion, celery, and carrots before you start cooking. You’ll save time and reduce stress.
Use rotisserie or leftover chicken – This cuts down on cooking time and adds a flavorful shortcut.
Sauté your veggies longer – Don’t rush the sauté. It brings out natural sweetness in the onions and carrots, deepening the soup’s flavor.
Make it ahead – Like most soups, this one tastes even better the next day. Store it in the fridge overnight for extra flavor.
Use fresh gnocchi – While shelf-stable versions work, fresh gnocchi tends to have a lighter, more pillowy texture.

Ingredients List

Time to gather your ingredients! Most of these are pantry staples, making this soup even more convenient.

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion (about 1 medium onion)
1 cup chopped carrots (peeled and diced small)
1 cup diced celery (about 2 stalks)
2 garlic cloves, minced
⅓ cup all-purpose flour (for thickening)
4 cups chicken broth (low sodium preferred)
1 cup half and half (for creaminess)
2 cups cooked shredded chicken (rotisserie is great)
1 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 (16 oz) package potato gnocchi
1 cup fresh baby spinach (roughly chopped)
Optional: ¼ teaspoon crushed red pepper flakes (for a little heat)

Ingredient Tips:

Want a dairy-free version? Swap half and half for full-fat coconut milk.
No gnocchi on hand? Diced potatoes or small pasta like orecchiette work in a pinch!

Step-by-Step Directions

Let’s bring this cozy masterpiece to life! Grab your ingredients and let’s get cooking:

In a large soup pot or Dutch oven, heat butter and olive oil over medium heat until melted and shimmering.
Add the onions, carrots, and celery. Cook for 5–7 minutes, stirring often, until the veggies are softened and fragrant.
Stir in the minced garlic and cook for 30 seconds until aromatic (careful not to burn it!).
Sprinkle the flour over the veggies and stir well to coat everything evenly. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer.
Stir in the half and half. The soup will begin to thicken slightly—this is the creamy base!
Add shredded chicken, thyme, salt, and pepper. Let it simmer for about 5 minutes.
Dump in the gnocchi and cook for 3–4 minutes or until they float, which means they’re done.
Stir in spinach and let it wilt for about 1 minute. Taste and adjust seasoning if needed.
Serve hot and garnish with freshly cracked pepper or Parmesan, if you’d like!

Common Mistakes to Avoid

Even the best cooks can hit a few bumps in the road. Here’s how to avoid common pitfalls:

Overcooking the gnocchi: These cook fast! Once they float, they’re good to go—leaving them in longer can make them mushy.
Too-thin soup: If your soup isn’t thick enough, you may not have cooked the flour long enough or didn’t add enough. Stir in a bit of cornstarch slurry (cornstarch + cold water) to rescue it.
Boiling after adding cream: Always simmer gently after adding dairy. Boiling can cause the soup to separate or curdle.
Skipping the seasonings: Don’t underestimate herbs and salt! Taste as you go and adjust for balance.

Best Side Dishes

Wondering how to round out your meal? These sides pair beautifully with creamy chicken gnocchi soup:

Garlic bread – Soak up every last bit of that creamy broth.
Simple green salad – Add freshness and crunch to balance the richness.
Crispy roasted Brussels sprouts – Their earthiness complements the creamy soup perfectly.
Parmesan popovers or muffins – Delicious little treats to elevate any soup night.

Expert Recipe Tips

Let’s really kick things up a notch! These insider tips will help you impress even the pickiest eaters:

Make it gluten-free: Use gluten-free flour or cornstarch to thicken, and choose GF gnocchi.
Add bacon or pancetta: Sauté some bacon bits first and use the rendered fat in place of olive oil for extra flavor.
Use homemade broth: If you’ve got the time, homemade broth adds so much depth—totally worth it.
Prefer a smoother texture? Blend half the soup before adding gnocchi to make it ultra-creamy.
Spice it up: A pinch of nutmeg or some cayenne pepper can add unexpected warmth.

Storage and Reheating Instructions

Got leftovers (lucky you)? Here’s how to keep them fresh and delicious:

Fridge: Store cooling soup in an airtight container for up to 4 days.
Freezer: Avoid freezing if it contains half and half—it can separate. If you want to freeze, leave out dairy and add it fresh when reheating.
Reheating: Warm slowly on the stovetop over medium-low heat. Add a splash of broth or milk if it has thickened. Microwave works too—use 30-second bursts, stirring in between.

Frequently Asked Questions (FAQs)

Can I make this soup ahead of time?

Absolutely! It’s even more flavorful the next day. Just store it in the fridge and reheat gently.

Can I use frozen gnocchi?

Yes, just give it a minute or two more to cook. Check that the gnocchi float before serving.

How do I make this dairy-free?

Easy swap: use olive oil instead of butter, and replace half and half with full-fat coconut milk or your favorite plant-based cream.

What kind of chicken should I use?

Rotisserie chicken is a great time-saver. But grilled or poached chicken breast, or even leftover turkey, works well too!

Can I add more vegetables?

Of course! Mushrooms, peas, kale, or zucchini would be lovely additions depending on what you have.

Final Thoughts

There’s just something special about a homemade soup that’s not only cozy and satisfying but easy enough for a weeknight—and fancy enough for guests. This Creamy Chicken Gnocchi Soup delivers all that and more.

So grab your pot and stir up a batch of love! Whether you’re feeding your family or prepping for a cozy night solo, this recipe is guaranteed to warm both hearts and bellies.

If you try it, don’t forget to leave a comment below or tag me in your photos on social media—I love seeing your kitchen creations. 🥄

Craving more comforting dishes? Check out these reader favorites:

Happy cooking—and happy cozy nights!