If you are craving comfort in a bowl, nothing quite hits the spot like this Creamy Chicken Gnocchi Soup Recipe. It is a luscious, velvety soup brimming with tender chicken, pillowy gnocchi, and fresh spinach all enveloped in a rich, flavorful broth. Every spoonful brings together a beautiful harmony of savory herbs, subtle spices, and the smooth creaminess that feels like a warm hug on a chilly day. This soup is the perfect way to cozy up for dinner or impress guests without spending hours in the kitchen.
Ingredients You’ll Need
This Creamy Chicken Gnocchi Soup Recipe uses simple, wholesome ingredients that each play an essential role. From the aromatic vegetables to the seasonings and creamy dairy, everything combines to create layers of flavor, satisfying texture, and gorgeous color.
- 8 tablespoons butter (divided): Adds richness and helps build the soup’s creamy base.
- 1 small yellow onion (chopped): Provides a sweet, aromatic foundation for the soup.
- 1 cup shredded carrot: Infuses a subtle sweetness and lovely color.
- 1 tablespoon minced garlic: Elevates depth of flavor with a fragrant kick.
- 30 ounces chicken broth: The hearty liquid base packed with savory notes (homemade if possible for best taste!).
- 1/8 teaspoon nutmeg: Offers a gentle warmth that complements the creamy texture.
- 1/2 tablespoon dried thyme: Adds an earthy, herbal undertone.
- 1/2 teaspoon paprika: Brings a mild smokiness and color.
- 1 teaspoon kosher salt: Balances and enhances all the flavors.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 2 lbs boneless skinless chicken breasts: The star protein for tender, juicy chunks throughout.
- 16 ounces potato gnocchi: Soft, pillowy bites that soak up the delicious broth.
- 1/3 cup white flour: Essential for thickening the soup’s creamy base.
- 2 cups half and half: The perfect creamy dairy that isn’t too heavy.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty richness.
- 1/3 cup heavy cream: Boosts velvety texture and silky mouthfeel.
- 2 cups fresh baby spinach (roughly chopped): Brightens the soup with freshness and vibrant green color.
How to Make Creamy Chicken Gnocchi Soup Recipe
Step 1: Sauté the Vegetables
Begin by melting 3 tablespoons of butter in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion and shredded carrot, stirring to coat them in butter. Let them cook for about 3 to 5 minutes until the onions turn translucent and the carrots soften slightly. This step is crucial as it builds a fragrant, sweet base for your soup’s flavor.
Step 2: Add the Garlic
Next, stir in the minced garlic and cook for another 1 to 2 minutes. The garlic releases its aroma and infuses the sautéed vegetables with a wonderful depth that will enhance the entire soup.
Step 3: Simmer with Broth and Chicken
Pour in the chicken broth, and sprinkle in nutmeg, thyme, paprika, salt, and pepper. Nestle the whole chicken breasts into the pot, then bring everything to a boil. Once boiling, cover and reduce the heat to a gentle simmer for about 8 to 10 minutes. This allows the chicken to cook fully while imparting its flavor into the broth. After cooking, remove the chicken from the pot and set it aside to rest.
Step 4: Make the Creamy Base
While the chicken cooks, melt the remaining 5 tablespoons of butter in a small saucepan. Whisk in the flour rapidly to create a smooth roux. Gradually add the half and half while whisking continuously to avoid lumps. Allow this mixture to simmer for about 3 minutes until it thickens, whisking often. Stir in the Parmesan cheese until melted, then take the pan off heat and whisk in the heavy cream. This luscious mixture will give the soup its signature creaminess.
Step 5: Cook the Gnocchi
With the chicken removed, add the potato gnocchi directly into the simmering broth. Cover and let simmer for 5 to 7 minutes, or until the gnocchi float to the top, indicating they are perfectly cooked. These tender little dumplings add an irresistible pillowy texture that makes this soup so comforting.
Step 6: Finish the Soup
Stir the creamy cheese mixture you prepared into the broth and gnocchi. Cube the cooked chicken and add it back to the pot along with the roughly chopped baby spinach. Warm everything through without letting it come to a boil, preserving the cream’s silky texture and the spinach’s vibrant color.
How to Serve Creamy Chicken Gnocchi Soup Recipe
Garnishes
The right garnish brightens up your soup both visually and with an extra burst of flavor. Try freshly cracked black pepper, a sprinkle of extra Parmesan cheese, or a few torn basil leaves. A drizzle of good-quality olive oil can add a subtle richness as well.
Side Dishes
This Creamy Chicken Gnocchi Soup Recipe pairs beautifully with crispy crusty bread or garlic bread to sop up every drop. A fresh green salad with a tangy vinaigrette offers a refreshing balance if you want something lighter on the side. Roasted vegetables also make an excellent complement.
Creative Ways to Present
Serve this soup in rustic mugs or deep bowls for a cozy vibe. For parties, portion it into mini cups for easy ladling and tasting. You can also top with homemade croutons or crispy bacon bits to add texture and make it an unforgettable experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into airtight containers and store it in the refrigerator for up to 3 days. The flavors often deepen after resting, making leftovers taste even better the next day.
Freezing
For longer storage, this soup freezes well but keep in mind the texture of the cream and spinach can change slightly. Freeze in portions for up to 2 months and thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup over low to medium heat on the stove, stirring frequently to avoid scorching and to recombine any separated cream. Avoid boiling as it can break down the dairy and wilt the spinach too much.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken can save time. Add shredded cooked chicken towards the end of cooking, just before you add the spinach, to warm it through without overcooking.
Is potato gnocchi necessary or can I substitute it?
Potato gnocchi gives the soup its signature soft, pillow-like texture, but you can substitute with small pasta shapes like mini shells or even tortellini if desired.
Can I make this soup dairy-free?
For a dairy-free version, substitute butter with olive oil or a dairy-free alternative, and replace half and half and cream with coconut milk or an unsweetened nut milk. The flavor will be slightly different but still delicious.
Why is nutmeg added to the soup?
A small amount of nutmeg enhances the creamy base with a subtle warmth and complexity that complements the dairy and savory elements without being overpowering.
How spicy is this soup?
This Creamy Chicken Gnocchi Soup Recipe is mild with just a hint of warmth from the paprika and black pepper, making it family-friendly and easily adjustable for those who prefer extra spice.
Final Thoughts
There is something incredibly satisfying about coming home to a bowl of this Creamy Chicken Gnocchi Soup Recipe. It’s the perfect blend of comfort, heartiness, and fresh flavors that can brighten any day. Whether for a weeknight meal or a special occasion, this soup is sure to become one of your favorite go-to recipes. Don’t wait to tuck into this soul-warming goodness—give it a try and watch it become a cherished dish in your kitchen!
Print
Creamy Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Gnocchi Soup is a comforting, hearty dish featuring tender chicken breasts, pillowy potato gnocchi, fresh baby spinach, and a rich, creamy broth infused with herbs and Parmesan cheese. Perfect for cozy dinners, this soup combines smooth textures and savory flavors in every comforting spoonful.
Ingredients
Savory Base
- 8 tablespoons butter (divided)
- 1 small yellow onion (chopped)
- 1 cup shredded carrot
- 1 tablespoon minced garlic
Broth and Seasoning
- 30 ounces chicken broth
- 1/8 teaspoon nutmeg
- 1/2 tablespoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Protein and Starch
- 2 lbs boneless skinless chicken breasts
- 16 ounces potato gnocchi
Creamy Sauce
- 1/3 cup white flour
- 2 cups half and half
- 1/4 cup grated Parmesan cheese
- 1/3 cup heavy cream
Greens
- 2 cups fresh baby spinach (roughly chopped)
Instructions
- Prepare the Base: Heat a large stock pot or Dutch oven over medium-high heat and melt 3 tablespoons of butter. Add the chopped onion and shredded carrot, stirring to coat them in butter. Sauté for 3-5 minutes until the onions become translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until aromatic, taking care not to burn the garlic.
- Simmer Chicken: Pour in the chicken broth and season with nutmeg, dried thyme, paprika, kosher salt, and black pepper. Add the chicken breasts to the pot and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Let cook for 8-10 minutes or until the chicken is fully cooked through. Remove the chicken breasts and set aside.
- Make the Cream Sauce: While the chicken cooks, melt the remaining 5 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour briskly, cooking for about a minute to form a roux. Gradually pour in the half and half while whisking continuously to prevent lumps. Let the sauce simmer gently for 3 minutes or until it thickens, whisking frequently.
- Finish Cream Sauce: Stir the grated Parmesan cheese into the thickened sauce until combined. Remove from heat and whisk in the heavy cream until smooth. Set this creamy mixture aside.
- Cook Gnocchi: Add the potato gnocchi to the simmering broth in the main pot once the chicken is removed. Cover and simmer for 5-7 minutes or until the gnocchi floats to the surface and is tender.
- Combine Cream Sauce with Broth: Stir the prepared cream sauce into the soup’s broth and gnocchi mixture to create a rich, creamy base.
- Finish Soup: Cube the cooked chicken breasts and return them to the pot along with the chopped baby spinach. Heat everything together gently until warmed through, taking care not to bring the soup back to a boil to preserve the creaminess and spinach texture.
Notes
- For a thicker soup, allow the cream sauce to simmer slightly longer before combining.
- Use fresh spinach for best texture, adding it at the end to avoid overcooking.
- If you prefer, substitute half and half with whole milk and cream for a lighter version, though the soup may be less rich.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on stovetop.
- To make this recipe gluten-free, use a gluten-free flour blend in place of white flour for the cream sauce.
