Creamy chicken gnocchi soup with spinach and herbs

There’s nothing like a bowl of soup that wraps you in a warm hug — and this creamy chicken gnocchi soup does just that. I picture a rainy afternoon, steam fogging my kitchen window, while the smell of sautéed onion and garlic drifts through the house and makes everyone wander in for a spoonful. I lean on an old wooden spoon, stir the pot, and feel all the small worries melt away as the **gnocchi** puff and the **spinach** turns a vibrant, glossy green. This recipe feels like a cozy sweater: familiar, forgiving, and perfect for those nights when you want comfort but also something a little special.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

It’s creamy without feeling heavy, full of tender bites of **chicken** and pillowy **gnocchi**, and studded with bright **spinach** and fresh herbs. The texture mixes silky broth, chewy gnocchi, and the gentle chew of shredded chicken — pure comfort. Plus, it comes together fast enough for a weeknight but looks and tastes like you spent all day on it. It’s so easy even your garlic can’t mess it up.

Ingredients

For the Main Dish:

• 2 tbsp butter (or 1 1/2 tbsp olive oil)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 stalks celery, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (or 2 cups shredded rotisserie chicken)
• 3 tbsp all-purpose flour
• 4 cups chicken broth (low-sodium preferred)
• 1 cup half-and-half or heavy cream
• 1 package (about 16 oz) refrigerated potato gnocchi
• 4 cups packed fresh baby spinach
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 2 tbsp grated Parmesan (optional, for finishing)

For the Sauce / Garnish (if applicable):

• Optional: lemon zest or a squeeze of lemon to brighten
• Optional: pinch of red pepper flakes for heat

How I Make It

Step 1:

Heat a large Dutch oven over medium heat and add butter. When it sizzles, toss in the chopped onion, carrots, and celery. Saute about 5–7 minutes until the onion turns translucent and the vegetables smell sweet and cozy. Add the garlic and stir for 30 seconds until fragrant — your kitchen should start to smell like dinner is already a hug.

Step 2:

Push the veggies to the side and add the chicken pieces. Cook, stirring, for about 4–5 minutes until the edges turn golden — you want color, not a full cook. If you use shredded rotisserie chicken, add it later with the broth. Sprinkle the flour over the pan and stir for a minute to cook the raw flour taste; this builds the body for a silky broth.

Step 3:

Pour in the chicken broth and use your spoon to scrape up any brown bits on the bottom — that’s flavor gold. Bring the pot to a gentle boil, then reduce to a simmer. Let simmer for 8–10 minutes to thicken slightly and cook the chicken through. If using raw chicken pieces, check they reach 165°F on an instant-read thermometer.

Step 4:

Add the gnocchi and cook according to package directions — usually about 2–3 minutes until they float and puff up. Stir in the half-and-half and spinach. The spinach should wilt in about a minute and turn a vivid green; that pop of color makes the soup sing. Taste and season with salt and pepper.

Step 5:

Turn off the heat and stir in parsley and Parmesan if using. Let the soup rest for a minute so the flavors marry. Serve hot with extra Parmesan, a sprinkle of red pepper flakes if you like heat, and maybe a wedge of crusty bread to sop up that creamy broth.

Pro Tips

• Brown the chicken well for the most flavor — those golden edges add depth.
• Use rotisserie chicken to cut cook time to under 20 minutes; add it with the broth so it warms through without drying.
• Don’t overcook the gnocchi. They should float and feel pillowy — overcooking makes them gummy.
• If the soup gets too thick after resting, thin with a splash of broth or water and reheat gently.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or chickpeas for a vegetarian version — tofu will soak up the broth, chickpeas add a nutty bite.
• Use Greek yogurt stirred in off the heat for tang and lighter creaminess (do this at the end to avoid curdling).
• For dairy-free, replace half-and-half with full-fat coconut milk or cashew cream; flavor shifts slightly sweeter and richer.
• Use gluten-free gnocchi or small gluten-free pasta if needed; texture will change but the soup stays comforting.

Variations & Tips

• Spicy: Add 1/2 tsp smoked paprika and a pinch of red pepper flakes for a smoky kick.
• Kid-friendly: Leave out the pepper flakes and grate an extra carrot for sweetness.
• Vegetarian: Replace chicken with mushrooms and a can of white beans for protein.
• Tuscan twist: Add sun-dried tomatoes and swap half the spinach for kale.
• Cheesy upgrade: Stir in 1/2 cup shredded fontina or Gruyère for a richer, silkier broth.
• Make it heartier: Throw in 1 cup cooked shredded potatoes or cauliflower florets for extra bulk.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; add a splash of broth if it thickens. Add fresh gnocchi right before serving if you want the texture freshest — otherwise cooked gnocchi holds OK for leftovers.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time by a few minutes if the pot gets crowded, especially when adding gnocchi.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider finishing with a tiny pat of butter for flavor.

How do I know it’s done?

Chicken reaches 165°F and gnocchi should float and feel pillowy. The broth should coat the back of a spoon and smell rich and savory.

What if I don’t have ingredient X?

No panic. Swap fresh spinach for frozen (add it a few minutes earlier), use pantry carrots for sweetness, or reach for canned chicken if that’s all you have — adjust salt to taste.

How I Like to Serve It

I spoon this soup into deep bowls and top with extra Parmesan and a crack of black pepper. Serve with crusty bread or garlic toast for dunking, and a crisp green salad if you want something bright alongside. It works for weeknight dinners, a cozy date night, or when you want to bring warmth to someone under the weather.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently over medium-low heat.
• Cook chicken to a safe internal temp of 165°F. If using pre-cooked chicken, warm through instead of recooking.

Final Thoughts

Closing: This creamy chicken gnocchi soup feels like a little bowl of calm — bold flavors, soft textures, and ridiculously easy comfort. Now go impress someone — or just yourself — with your homemade masterpiece!