A warm, cozy bowl of chicken and gnocchi soup is the kind of comfort food that makes chilly evenings feel like a hug. This version uses shredded cooked chicken, pillowy potato gnocchi, a splash of heavy cream, and fresh spinach for brightness — ready in about 30 minutes if your chicken is already cooked. If you’re short on time, you can swap in rotisserie chicken for convenience; I sometimes do that on busy weeknights and it’s a game changer. For another quick, comforting chicken-and-dumplings style option, try this handy healthy rotisserie chicken gnocchi soup as inspiration.
Why you’ll love this dish
This soup hits a lot of weeknight sweet spots: it’s fast, family-friendly, and forgiving. The gnocchi cooks in the hot broth, so you don’t have to boil a separate pot of pasta. The cream gives a silky mouthfeel without hiding the savory chicken and seasonal vegetables.
"Exactly what my whole family wanted on a cold night — creamy, comforting, and all finished in under an hour." — a weekend tester
Perfect occasions: weeknight dinners, cold-weather lunches, and potlucks where you want to bring something satisfying without fuss. It’s also a great leftover solution — makes a hearty next-day lunch.
How this recipe comes together
Start by softening aromatics and chopped vegetables in a large pot so they release sweetness and flavor. Add shredded chicken and chicken broth, then simmer to blend flavors. Toss in potato gnocchi; when they float, they’re done. Finish with cream and spinach so the greens wilt but stay vibrant and the cream doesn’t break. Short simmer at the end marries everything and warms the gnocchi through.
What you’ll need
- 1 pound cooked chicken breast, shredded (rotisserie works well)
- 1 package potato gnocchi (about 16 oz)
- 4 cups chicken broth (low-sodium if you want control over salt)
- 1 cup heavy cream
- 2 cups fresh spinach, loosely packed
- 1 cup mixed vegetables: diced carrots, celery, and onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Notes and substitutions: - Swap heavy cream for half-and-half for a lighter finish, but simmer more gently to avoid curdling.
- Use frozen gnocchi if that’s what you have; cooking time is similar.
- For a vegetarian version, use vegetable broth and substitute shredded roasted cauliflower or white beans for chicken.
Step-by-step instructions
- Heat a large pot over medium and add a tablespoon of olive oil. Sauté the minced garlic and the mixed vegetables (onion, carrot, celery) until soft and fragrant, about 5–7 minutes. Don’t rush this step — it builds the base flavor.
- Add the shredded chicken and pour in the chicken broth. Stir, bring to a gentle simmer, and let it mingle for 3–5 minutes so the chicken warms through.
- Increase heat slightly and add the gnocchi. Stir so they don’t stick to the bottom. Watch for them to float to the top — that’s the classic sign they’re cooked, usually 2–4 minutes for store-bought gnocchi.
- Reduce heat to low. Stir in the heavy cream, then add the spinach and Italian seasoning. Mix gently until the spinach wilts and the soup is heated through. Avoid boiling once the cream is added.
- Taste and season with salt and pepper. Let the soup sit on very low heat for a couple of minutes before serving so flavors settle.
How to serve Chicken and Gnocchi Soup
Best ways to enjoy it: ladle hot into shallow bowls so the gnocchi stays accessible, then top with freshly cracked black pepper and a drizzle of good olive oil or a few shavings of Parmesan. Serve with crusty bread, garlic toast, or a simple green salad for balance. For a cozy combo that’s still easy, pair with buttery drop biscuits — if you like a dumpling-adjacent pairing try the 30-minute chicken and dumplings biscuits for a hearty side idea.
Storage and reheating tips
- Refrigeration: Cool soup to room temperature (but no longer than 2 hours), transfer to airtight containers, and refrigerate for 3–4 days.
- Freezing: For best texture, freeze the soup without gnocchi; freeze in airtight containers for up to 2–3 months. Freeze gnocchi separately or plan to add fresh gnocchi when reheating.
- Reheating: Gently reheat on the stovetop over low heat. If the soup has thickened, add a splash of broth to loosen. If frozen, thaw overnight in the fridge before reheating to keep the cream from breaking.
- Safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Use cooked, shredded chicken for speed. Rotisserie chicken is a reliable shortcut that adds great flavor.
- Saute veggies until soft — that extra caramelization adds depth.
- Don’t boil after adding the cream. Bring to a gentle simmer only, to prevent curdling and keep the texture silky.
- If soup tastes flat, lift flavors with a squeeze of lemon or a splash of white wine vinegar at the end.
- If gnocchi sticks, stir gently and give them space to cook; overcrowding can cause clumping.
- To thicken: simmer a few minutes uncovered, or whisk a teaspoon of cornstarch into a little cold broth and stir it in.
- To thin: add extra chicken broth a 1/4 cup at a time.
Recipe variations
- Dairy-free: use full-fat coconut milk or unsweetened oat cream in place of heavy cream and swap in dairy-free cheese if desired.
- Heartier: add cooked Italian sausage or chopped bacon for a smoky note.
- Green boost: substitute kale for spinach — remove tough stems and add earlier so it softens.
- Vegetarian: swap chicken for white beans or roasted mushrooms and use vegetable broth.
- Spicy: add red pepper flakes or a diced jalapeño when sautéing vegetables.
Common questions
Q: How long does it take to make from start to finish?
A: If your chicken is pre-cooked, plan on 25–35 minutes. If you’re cooking raw chicken first, add 15–20 minutes for poaching or roasting.
Q: Can I use frozen gnocchi?
A: Yes — frozen gnocchi typically cooks in the same range. Watch for them to float and test one for doneness.
Q: Will the cream curdle when reheating?
A: It can if reheated too quickly. Reheat gently over low heat and add a splash of broth if needed. Avoid high oven temperatures or boiling.
Q: Can I make this in a slow cooker?
A: You can: combine sautéed vegetables, shredded cooked chicken, broth, and seasonings in a slow cooker and cook on low 2–3 hours. Add gnocchi and cream in the last 20–30 minutes so the gnocchi doesn’t overcook and the cream stays smooth.
Q: Is this freezer-friendly?
A: The soup freezes best without the gnocchi. Freeze the base and add fresh or frozen gnocchi when reheating.
If you want alternatives for prep or presentation, tell me whether you prefer dairy-free, extra-healthy, or ultra-fast versions and I’ll give tailored swaps and timing.
Print
Chicken and Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A warm and cozy chicken and gnocchi soup, perfect for chilly evenings, featuring shredded chicken, potato gnocchi, heavy cream, and fresh spinach.
Ingredients
- 1 pound cooked chicken breast, shredded
- 1 package potato gnocchi (about 16 oz)
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 2 cups fresh spinach, loosely packed
- 1 cup mixed vegetables: diced carrots, celery, and onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat a large pot over medium and add a tablespoon of olive oil. Sauté the minced garlic and the mixed vegetables (onion, carrot, celery) until soft and fragrant, about 5–7 minutes.
- Add the shredded chicken and pour in the chicken broth. Stir, bring to a gentle simmer, and let it mingle for 3–5 minutes.
- Increase heat slightly and add the gnocchi. Stir so they don’t stick to the bottom. Cook until they float, usually 2–4 minutes.
- Reduce heat to low. Stir in the heavy cream, then add the spinach and Italian seasoning. Mix gently until the spinach wilts and the soup is heated through.
- Taste and season with salt and pepper, then let the soup sit on very low heat for a couple of minutes before serving.
Notes
For a healthier option, swap heavy cream for half-and-half. You can also substitute shredded roasted cauliflower or white beans for chicken for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American