Name: Creamy Chicken Gnocchi Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 cup carrots, finely diced or shredded; 1 stalk celery, diced; 1 tsp dried thyme; ½ tsp dried basil; ¼ tsp black pepper; ¼ cup all-purpose flour (for thickening); 3 cups chicken broth; 1 cup whole milk; 1 cup heavy cream (or half-and-half); 2 cups cooked chicken, shredded (rotisserie or poached); 16 oz potato gnocchi (store-bought or homemade); 2 cups baby spinach; Salt, to taste; Optional: grated Parmesan cheese, for serving

DifficultyBeginner

CategoryChicken, Soups

A cozy, velvety soup brimming with pillowy gnocchi, tender shredded chicken, carrots, spinach, and herbs—all wrapped in a rich, creamy broth. This soul-warming recipe is a favorite for chilly days, easy dinners, or anytime you’re craving something soothing and hearty.

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Soup Base

2 tbsp butter

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 cup carrots, finely diced or shredded

1 stalk celery, diced

1 tsp dried thyme

½ tsp dried basil

¼ tsp black pepper

¼ cup all-purpose flour (for thickening)

Liquid Ingredients

3 cups chicken broth

1 cup whole milk

1 cup heavy cream (or half-and-half)

Add-Ins

2 cups cooked chicken, shredded (rotisserie or poached)

16 oz potato gnocchi (store-bought or homemade)

2 cups baby spinach

Salt, to taste

Optional: grated Parmesan cheese, for serving

Sauté the Aromatics

In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
Stir in garlic, thyme, basil, and pepper. Cook for 1 minute until fragrant.

Build the Base

Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
Slowly whisk in chicken broth to avoid lumps.
Add milk and heavy cream, continuing to stir until smooth.
Bring to a gentle simmer and cook for 5–7 minutes, allowing the soup to thicken.

Add Chicken & Gnocchi

Add the shredded chicken and gnocchi.
Simmer for another 7–10 minutes, or until the gnocchi are tender and float to the surface.

Finish the Soup

Stir in the baby spinach and cook for 1–2 more minutes, until wilted.
Taste and adjust with salt and pepper as needed.
Optional: Stir in a small handful of Parmesan cheese for added richness.

Serve

Ladle into bowls and top with extra black pepper, fresh herbs, or a sprinkle of Parmesan.
Serve with crusty bread, focaccia, or garlic knots for dipping.

Tips & Variations

No gnocchi? Substitute with cooked pasta or diced potatoes.
Make it lighter: Use milk instead of cream and reduce butter to 1 tbsp.
Add herbs: Fresh thyme or rosemary adds extra aroma.
Vegetarian twist: Use veggie broth and replace chicken with mushrooms or white beans.

Ingredients