Name: Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups cooked chicken breast, shredded; 1 package (16 oz) potato gnocchi; 1 cup chopped carrots; 1 cup chopped celery; 1 cup baby spinach; 1/2 cup diced onion; 4 cups chicken broth; 1 cup half-and-half; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper, to taste

This Chicken Gnocchi Soup Always Feels Like a Hug

Let me just say—Chicken Gnocchi Soup is, hands down, my favorite way to warm up after a day that just wouldn’t quit. I still remember the first time I tried it: it was one of those soggy Saturday evenings, me trying to impress my in-laws (spoiler: the soup won them over, my attempts at dessert… not so much). It’s the kind of dish that’s both comfort and excuse for second helpings. Sometimes my kitchen looks like a tornado hit it by the end, but honestly, who cares when dinner tastes this good?

Why I Keep Coming Back to This Soup

I make this when life needs a little softening around the edges. My partner declares it’s officially fall when this soup appears. Kids lose all ability to whisper because they’re too busy asking for “just a bit more.” (And, let’s be honest, I totally sneak extra gnocchi in my bowl.) I used to hate making soups that needed a bunch of fancy ingredients or endless simmering, but this one’s quick. Well, unless you want to make your own gnocchi, but I’ve only tried that once and… let’s not revisit that floury disaster.

The Stuff You’ll Need (And Some Things You Don’t)

2 smallish chicken breasts, cooked & shredded (or honestly, rotisserie chicken is a lazy blessing here)
1 tablespoon olive oil (my mum swears by butter, but I can’t tell the difference—use whichever)
1 medium onion, chopped—I skip if I’m out, and nobody complains
2 celery stalks, diced (though if you hate celery, just leave it out, I’m not the celery police)
2 medium carrots, peeled and sliced (bagged pre-sliced? You do you)
3 garlic cloves, minced (or a squeeze of that jarred stuff; I won’t judge)
1/4 cup flour (plain, all-purpose, gluten-free… I’ve tried them all)
4 cups chicken stock (homemade if you’re fancy, bouillon cube if you’re me)
1-2 cups whole milk (or half-and-half for extra richness or honestly, I’ve done 1% and lived to tell the tale)
500g (about 1 lb) potato gnocchi (the shelf-stable package kind is always lurking in my pantry, but fresh is a treat)
1 big handful fresh spinach, roughly chopped (kale’s alright in a pinch, but goes a bit rubbery… just so you know)
1/2 teaspoon dried thyme
Salt and pepper, to taste
Optional: grated parmesan for serving (parmesan rinds in the soup while it’s simmering is a revelation, thank me later)

Here’s How I Throw It Together (Usually While Half Distracted)

Heat olive oil in a big old pot on medium heat. Toss in your onion, carrot, and celery—or skip whichever you forgot to buy. Cook until they’re getting soft and smell like, well, dinner’s on the way. Add garlic and cook another 30 seconds. (This is the point where I think, did I mince enough garlic? Usually yes. Sometimes no.)
Sprinkle in the flour and stir—don’t panic if it clumps, it always does for me. Cook for a minute; it should look sort of pasty (not pretty, move on).
Gradually add the chicken stock, whisking or just stirring really fast if you can’t find your whisk. Scrape up the stuck bits—that’s flavor!
Pour in the milk, then toss in the thyme, cooked chicken, gnocchi, and a big pinch of salt and pepper. Give everything a stir, and let it come to a gentle simmer. Gnocchi need about 5 minutes to float up looking puffy and perfect. This is where I sneak a gnocchi “for testing.”
Chuck in the spinach last—it wilts in a flash (kale needs a bit longer, and it’s chewier, just sayin’). Taste and adjust seasoning. Sometimes I end up adding more salt because my stock was a bit bland that day.
Ladle into bowls and sprinkle with parmesan. Try not to burn your mouth; every single time I forget to wait; every single time.

Notes (Because I’ve Messed This Up Before)

If your soup gets too thick (been there), add another splash of milk or water; if too thin, just let it simmer uncovered a few minutes—works like magic.
Making it ahead? The gnocchi soak up the liquid overnight. I just add a bit more broth before reheating. Or eat it as a weird stew. Actually, that’s quite nice.
Don’t worry if the spinach looks scary when you first add it. It relaxes into the soup, much like we all should.
I find brands of gnocchi can be wildly different—I usually grab this one from Delallo, but honestly just use whatever’s at your store.

Variations: My Kitchen Experiments (Not Always a Success)

Swapped chicken for leftover turkey after Thanksgiving—pretty solid, though drier than I’d like, maybe needs more milk?
Once I tried adding mushrooms; it tasted fine, but texturally—not for me. Maybe it’ll be your thing?
Vegetarian? Skip the chicken, add a drained can of white beans. Kids didn’t notice, which… is a win?
I once tried making it dairy-free using coconut milk instead of regular. Let’s just say: not my finest hour. (But there are lots of solid vegan recipes for this soup out there!)

What If I Don’t Have a Big Soup Pot?

Honestly, I used a giant frying pan once. Was it ideal? No, but it survived and so did I. If all else fails, split your soup into two smaller saucepans. I’ve even done that at my sister’s house because her kitchen is, shall we say—compact.

How Does It Keep? (Spoiler: Not For Long!)

This keeps in the fridge for about 2 days, give or take. The gnocchi soften more, but I think it tastes even better the next day—well, on the rare occasion there’s anything left. It doesn’t freeze especially well; gnocchi can get a bit mushy. But if you’re braver than I am, go ahead and try.

How I Like To Serve Chicken Gnocchi Soup

I usually pass big hunks of crusty bread around (no shame in store bought)! My brother likes his with a dash of hot sauce. Occasionally, we serve it in mugs when the football game’s on. Not quite a tradition, but it’s easy to slurp during halftime.

Pro Tips (Learned the Hard Way)

Don’t rush the flour step. I once tried adding the liquid too soon and got gluey lumps for my trouble. Be patient, just for that bit.
If you cook the gnocchi too long, they can get a little too soft (read: mushy). I set a timer now, or better yet, just stand there with a spoon.
One time I dumped in cold milk from the fridge too quickly, and the soup split a little. Now I let the milk sit on the counter while I prep. Or, you know, microwave it for like 30 seconds. Actually, that’s easier.

Chicken Gnocchi Soup Q&A: What People Really Ask Me

Can I use frozen gnocchi? Oh, for sure, just toss them in straight form the freezer. No need to thaw. They may take a minute longer to float up—don’t fret.
Is this like the Olive Garden soup? Kind of! I think it’s a little richer and less salty, to be honest. But my friend swears it tastes “exactly the same.” You be the judge!
Can I use chicken thighs? Absolutely (thighs stay juicier). I use whatever leftovers I have, even a stray drumstick from the weekend BBQ once—tasted great.
How do you thicken the soup? If it’s too thin, let it simmer longer or stir a dash of cornstarch into cold milk and add slowly. But honestly, you’ll probably find it thick enough as is.
Can I make this gluten free? Yes! I’ve used this cauliflower-based gnocchi before. It’s a little different, but the flavors are there.

Oh, and not that it matters here, but did you know gnocchi literally means “lumps” in Italian? Makes sense, huh? Anyway, if you’re looking for a soup that both soothes and fills up your favorite people—this is it.

Chicken Gnocchi Soup Recipe: Cozy, Creamy, and Full of Flavor