Creamy Chicken and Gnocchi Soup: A One-Pot Masterclass in Comfort
There are few dishes that bridge the gap between “weeknight attainable” and “restaurant quality” as effortlessly as Chicken and Gnocchi Soup. It is the culinary equivalent of a cashmere blanket—luxurious, comforting, and essential when the weather turns crisp.
While many know this dish as a chain-restaurant staple, making it at home allows you to elevate the ingredients and control the texture. This version moves away from heavy, gluey thickeners, relying instead on the natural starch of the potato gnocchi and a precise ratio of heavy cream to chicken stock. The result is a velvety broth that coats the back of a spoon without feeling heavy, brightened by fresh spinach and aromatic thyme.
Whether you are looking to use up leftover rotisserie chicken or poaching fresh breasts directly in the broth for maximum flavor, this recipe is designed to be flexible. It comes together in under 40 minutes, making it a perfect candidate for a busy Wednesday, yet elegant enough for a casual dinner party served alongside a crisp white wine.
Why This Recipe Works
-
Texture Balance: By using pillowy potato gnocchi, we introduce a chewy, hearty element that contrasts perfectly with the tender shredded chicken and the silky broth.
-
One-Pot Method: Unlike recipes that require searing chicken separately, we utilize the soup base to gently poach the meat (if using raw), infusing the broth with protein-rich depth while keeping the chicken juicy.
-
Layered Aromatics: A classic mirepoix (onions, carrots, celery) provides a sweet and savory foundation, while a hint of nutmeg in the cream sauce amplifies the savoriness of the dairy.
Ingredients
The success of a simple soup lies in the quality of its components. Here is what you will need, organized by stage of cooking.
The Aromatics & Base
-
2 tablespoons olive oil: Or unsalted butter for a richer flavor profile.
-
1 medium yellow onion: Finely diced.
-
2 stalks celery: Finely diced (include the leaves if you have them for extra herbal notes).
-
2 medium carrots: Peeled and shredded or finely diced (shredded carrots cook faster and mimic the classic bistro style).
-
3 cloves garlic: Minced.
-
1 teaspoon fresh thyme leaves: Or 1/2 teaspoon dried thyme.
-
Salt and freshly cracked black pepper: To taste.
The Broth & Thickeners
-
4 cups (32 oz) chicken stock: Low-sodium is preferred so you can control the salt level.
-
1/4 cup all-purpose flour: Essential for creating a light roux that stabilizes the cream.
-
1 cup half-and-half: You can also use heavy cream for a richer soup, or whole milk for a lighter version.
The Stars of the Pot
-
1 lb (16 oz) potato gnocchi: Shelf-stable or refrigerated varieties both work well.
-
2 cups cooked chicken: Shredded or cubed (rotisserie works great). Note: See instructions for using raw chicken.
-
3 cups fresh baby spinach: Roughly chopped if the leaves are large.
-
1/4 teaspoon ground nutmeg: Optional, but highly recommended for depth.
-
Parmesan cheese: Freshly grated, for serving.
Step-by-Step Instructions
This recipe moves quickly once the cooking begins. Have your vegetables chopped and your liquids measured before placing your pot on the stove.
1. Sauté the Aromatics
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened. Do not let them brown deeply; we want to maintain a bright, clean flavor. Add the minced garlic and thyme, cooking for another 60 seconds until fragrant.
2. Create the Roux
Sprinkle the all-purpose flour over the vegetables. Stir constantly for 1 to 2 minutes. This step cooks out the raw flour taste and allows the starch to bind with the fat, which will prevent your soup from separating later. The mixture should look pasty and golden.
3. Build the Broth
Slowly pour in the chicken stock, about one cup at a time, whisking or stirring constantly to dissolve the flour mixture into the liquid. This gradual addition prevents lumps. Once all the stock is added, increase the heat to medium-high and bring the mixture to a gentle simmer.
4. Cook the Chicken and Gnocchi
-
If using cooked chicken: Stir in the half-and-half, shredded chicken, and gnocchi.
-
If using raw chicken: If you prefer to start with raw poultry, add 1 lb of raw chicken breasts (cut into 1-inch cubes) to the simmering broth before adding the cream or gnocchi. Simmer the chicken for 8–10 minutes until cooked through, then proceed to add the cream and gnocchi.
Reduce the heat to medium-low. Simmer gently for 4 to 5 minutes. The gnocchi are done when they float to the surface and are tender and pillowy. The soup should have thickened slightly to a heavy cream consistency.
5. The Fresh Finish
Stir in the fresh baby spinach and the ground nutmeg. Cook for just 1 to 2 minutes—only until the spinach is wilted and vibrant green. Overcooking the spinach will result in a murky soup color.
6. Season and Serve
Remove the pot from the heat. Taste the soup carefully. Add salt and generous cracks of black pepper as needed. Ladle into warm bowls and garnish with freshly grated Parmesan cheese.
Expert Tips & Variations
Even a straightforward recipe benefits from professional insight. Here is how to troubleshoot and customize your soup.
Achieving the Perfect Consistency
-
Too thin? If you prefer a chowder-like thickness, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water (a slurry) and stir it into the simmering soup at the very end.
-
Too thick? Gnocchi releases starch as it cooks, which can thicken the soup rapidly as it cools. Simply stir in an extra splash of chicken stock to loosen it up.
Ingredient Substitutions
-
The Gnocchi: While potato gnocchi is traditional, this soup is excellent with ricotta gnocchi (which are lighter) or even cauliflower gnocchi for a lower-carb option. Note that cauliflower gnocchi is more delicate and should be added at the very last minute.
-
The Greens: If you aren’t a fan of spinach, try chopped kale. Kale is heartier and will need to simmer for 3–4 minutes to become tender, so add it along with the gnocchi.
-
The Protein: Italian sausage is a fantastic variation. Brown 1 lb of crumbled Italian sausage in the pot first, remove it, and use the rendered fat to sauté the vegetables. Add the cooked sausage back in with the broth.
Dietary Adjustments
-
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch. Ensure your gnocchi is certified gluten-free.
-
Dairy-Free: Substitute the half-and-half with full-fat coconut milk (canned) or a barista-blend oat milk. Coconut milk adds a subtle sweetness that pairs surprisingly well with the thyme and garlic.
Serving Suggestions
Because this soup is rich and creamy, it pairs best with sides that offer texture and acidity to cut through the dairy.
1. The Bread: A crusty baguette or garlic rubbed sourdough toast is non-negotiable for soaking up the broth.
2. The Salad: Serve with a sharp, acidic salad. An arugula salad with lemon vinaigrette and shaved fennel works beautifully to cleanse the palate between bites.
3. The Drink: A high-acid white wine, such as a Pinot Grigio or a Sauvignon Blanc, complements the creaminess. For a non-alcoholic option, sparkling water with a twist of lemon is refreshing.
Storage & Make-Ahead Notes
Cream-based soups require specific care to maintain their texture upon reheating.
-
Refrigerator: Store leftovers in an airtight container for up to 3 days. You will notice the soup thickens significantly in the fridge as the gnocchi absorbs liquid.
-
Reheating: Reheat gently on the stove over low heat. You will likely need to add 1/4 to 1/2 cup of water or stock to return it to the correct consistency. Do not boil vigorously, or the dairy may separate (curdle).
-
Freezing: Not recommended. Dairy-heavy soups tend to separate and become grainy when frozen and thawed. Additionally, the gnocchi can become mushy. If you must freeze it, prepare the soup base (vegetables, broth, chicken) and freeze that. Add the cream and gnocchi fresh when you reheat the base.
Nutrition Information
Values are estimates based on one serving (recipe serves 4).
| Nutrient | Amount per Serving |
| Calories | 480 kcal |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 950mg |
| Carbohydrates | 38g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 28g |
Note: Nutrition will vary based on the specific brand of gnocchi and the fat content of the cream used.