Homemade Chicken Gnocchi Soup Recipe

Look, I’m not saying this Chicken Gnocchi Soup will solve all your problems, but on a cold day when your soul needs a hug and your stomach’s growling louder than your neighbor’s annoying dog? This soup is basically therapy in a bowl. Plus, it’s way cheaper than actually going to therapy.

Why This Recipe is Awesome

First off, this isn’t your sad, watery “I guess this counts as soup” situation. This is thick, creamy, loaded-with-goodies soup that makes you feel like you’re eating at a fancy Italian restaurant—except you’re in sweatpants on your couch. The pillowy gnocchi absorbs flavor like little potato sponges, and the chicken adds enough protein to make this a legitimate meal, not just a starter.

And honestly? It’s pretty hard to mess up. Even my friend who once burned water (yes, literally evaporated it all and scorched the pan) managed this recipe without setting off smoke alarms. Success!

Ingredients You’ll Need

Round up these characters for your soup adventure:

• 1 pound store-bought gnocchi (life’s too short to make your own, trust me)
• 2 tablespoons butter (the real stuff, not that “I Can’t Believe It’s Not…” nonsense)
• 2 tablespoons olive oil (extra virgin, like that one friend who always brags about their clean living)
• 1 medium onion, diced (go ahead, cry it out during chopping—emotional release is healthy)
• 3 carrots, sliced (those baby carrots from your sad lunch? They’ll work too)
• 3 celery stalks, sliced (the vegetable that’s mostly water but somehow essential)
• 3 cloves garlic, minced (vampire protection bonus!)
• 1/4 cup all-purpose flour (the magical soup thickener)
• 4 cups chicken broth (boxed is fine, homemade gets you bragging rights)
• 2 cups cooked, shredded chicken (rotisserie chicken from the grocery store = ultimate hack)
• 1 cup heavy cream (diet food this is not)
• 2 cups fresh spinach, roughly chopped (so you can pretend this is health food)
• 1 teaspoon dried thyme (or fresh if you’re feeling fancy)
• Salt and pepper to taste (don’t be shy)
• 1/2 teaspoon nutmeg (the secret ingredient that makes people go “hmm, what IS that?”)

Step-by-Step Instructions

1. Prep your veggies. Dice, slice, mince everything while dancing to your favorite cooking song. This is non-negotiable—dancing improves flavor.
2. Get your base going. In a large pot (bigger than you think you need), melt the butter with olive oil over medium heat. Add onions, carrots, and celery. Cook for about 5-7 minutes until they’re getting soft and the onions are translucent. This is called a “mirepoix” if you want to sound fancy at dinner parties.
3. Add the garlic. Toss in the minced garlic and cook for 30 seconds. Any longer and it burns, gets bitter, and your soup is ruined. No pressure!
4. Make it thick. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes. It’ll look paste-like and weird. This is normal, not a disaster.
5. Add the liquid. Slowly pour in the chicken broth while stirring. This prevents lumps, which nobody wants in their soup experience.
6. Bring to a simmer. Let it bubble gently for about 5 minutes until it starts to thicken slightly. Resist the urge to crank the heat—patience, grasshopper.
7. Add the good stuff. Stir in the shredded chicken, thyme, salt, pepper, and that magical nutmeg.
8. Gnocchi time! Add the gnocchi directly to the soup and cook according to package directions, usually 3-5 minutes. They’ll float when they’re done, like little potato life preservers.
9. Finish strong. Reduce heat to low and stir in the heavy cream. Add the chopped spinach and let it wilt for about 1-2 minutes. Taste and add more salt/pepper if needed.
10. Serve it up! Ladle into bowls and wait for the compliments to roll in.

Common Mistakes to Avoid

Let’s save you from yourself, shall we?

• Boiling instead of simmering. This isn’t a race. Aggressive bubbling will make your soup angry and your cream separate.
• Overcooking the gnocchi. They turn to mush faster than your willpower near a donut shop. Keep an eye on them.
• Skipping the flour step. “It’s fine, I like thin soup,” you say. No, you don’t. Nobody does. Don’t skip the thickener.
• Being stingy with seasonings. Salt brings out flavor. If your soup tastes “meh,” it probably needs more salt. Or nutmeg. Or both.
• Rushing the veggie sauté. Those 5-7 minutes develop flavor. Scrolling TikTok can wait.

Alternatives & Substitutions

Life happens. Ingredient emergencies occur. Here’s your backup plan:

• No heavy cream? Half-and-half works, or whole milk with a tablespoon of butter mixed in. (Light milk is just sad water, don’t bother.)
• Vegetarian version? Use veggie broth and white beans instead of chicken. Still delicious, still filling.
• No spinach? Kale works great, just cook it a bit longer. Or skip the greens entirely if you’re having a no-vegetable kind of day. I don’t judge.
• Gluten-free needs? Use gluten-free gnocchi (yes, it exists!) and substitute the flour with 2 tablespoons of cornstarch mixed with cold water.
• Too lazy to chop veggies? FYI, those frozen “mirepoix” veggie mixes exist and they’re a game-changer. You’re welcome.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
You can, but the gnocchi will continue soaking up liquid and might get overly soft. Pro tip: make everything except adding the gnocchi and cream. When ready to serve, reheat, add the gnocchi to cook, then finish with cream.

Will this freeze well?
Cream-based soups can be drama queens when freezing—they might separate and get weird textures. If you must freeze, do it before adding the cream, then add fresh cream when reheating.

Can I use dried spinach if fresh is looking sad at the store?
I mean, you technically can do anything you set your mind to, but should you? No. Frozen spinach would work in a pinch, though. Thaw and squeeze out excess water first.

Is this soup healthy?
It has vegetables and protein, so… yes? Also, it has heavy cream and processed gnocchi, so… no? Let’s call it “balanced” and move on with our lives.

How long does it take from start to finish?
About 30-40 minutes, which is practically light speed in the soup universe. Longer if you keep stopping to take aesthetic photos for Instagram.

Can I use a slow cooker?
You can do the base soup in a slow cooker (4 hours on low), but still add the cream, gnocchi, and spinach in the last 30 minutes. Otherwise, you’ll have gnocchi mush soup, and that’s not on anyone’s comfort food list.

Final Thoughts

Look at you, making soup that didn’t come from a can! Your grandma would be proud (and if she wouldn’t, find a new grandma). This Chicken Gnocchi Soup is perfect for impressing dinner guests, meal prepping for the week, or just eating straight from the pot while standing over your stove in your pajamas. Not that I’ve done that.

The best part about this recipe is that it’s forgiving—kind of like that friend who still loves you after seeing your karaoke performance. So experiment, make it your own, and remember: cooking should be fun, not a panic-inducing stress fest. Now go forth and soup it up!