Creamy Garlic Chicken Gnocchi Soup is a rich, comforting dish loaded with tender chicken, pillowy gnocchi, and vegetables, all enveloped in a creamy garlic-infused broth. It’s a satisfying, one-pot meal perfect for chilly days or cozy weeknight dinners.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
butter
boneless skinless chicken breasts or thighs
onion
carrots
celery
garlic
all-purpose flour
chicken broth
half-and-half or heavy cream
potato gnocchi
spinach (fresh or frozen)
thyme
parsley
salt and pepper
directions
Heat olive oil and butter in a large pot over medium heat. Add diced chicken and cook until browned and cooked through. Remove from pot and set aside.
In the same pot, sauté onion, carrots, and celery until softened. Stir in garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in chicken broth, scraping up any bits from the bottom of the pot.
Return the cooked chicken to the pot. Bring to a simmer and cook for 5-7 minutes to let the flavors meld.
Add gnocchi and simmer until they float and are cooked through, about 3-5 minutes.
Stir in half-and-half or heavy cream and add spinach, cooking just until wilted.
Season with thyme, parsley, salt, and pepper to taste.
Serve hot, garnished with additional herbs if desired.
Servings and timing
This recipe yields approximately 4-6 servings.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: 35-40 minutes
Variations
Use rotisserie chicken for a quicker option.
Swap spinach with kale for a heartier green.
Add mushrooms for extra umami flavor.
For a spicier twist, add a pinch of red pepper flakes.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium heat or in the microwave until heated through.
Add a splash of broth or cream if the soup thickens too much upon reheating.
FAQs
Can I use store-bought gnocchi?
Yes, shelf-stable or refrigerated gnocchi work perfectly.
Can I make this soup gluten-free?
Yes, use a gluten-free flour blend and verify the gnocchi is gluten-free.
Can I freeze this soup?
Cream-based soups can separate when frozen. It’s best enjoyed fresh or refrigerated.
Can I add cheese?
Absolutely, a handful of grated Parmesan adds a delicious touch.
What type of cream is best?
Half-and-half provides creaminess without being too heavy, but you can use heavy cream for a richer soup.
Can I use pre-minced garlic?
Yes, though fresh garlic gives the best flavor.
How do I make it vegetarian?
Skip the chicken and use vegetable broth. Add more veggies or white beans for protein.
Can I use milk instead of cream?
Yes, but the soup will be thinner. Consider adding a cornstarch slurry for thickness.
Why is my soup too thick?
Add a bit more broth or milk to adjust the consistency.
What can I serve with this soup?
Crusty bread or a light salad pair wonderfully.
Conclusion
Creamy Garlic Chicken Gnocchi Soup is a hearty and flavorful meal that combines comfort and simplicity. Whether you’re feeding a family or meal prepping for the week, this creamy soup delivers warmth and satisfaction in every spoonful.
Print
Creamy Garlic Chicken Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian‑American
Description
A hearty and creamy chicken gnocchi soup enriched with garlic, tender pieces of chicken, soft gnocchi, and fresh vegetables—perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream
- 1 (16‑oz) package potato gnocchi
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Optional garnish: chopped fresh parsley, grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened, about 5–6 minutes.
- Add minced garlic and cook for another 1–2 minutes until fragrant.
- Push vegetables to the side and add butter. Once melted, add chicken pieces; season with salt, pepper, thyme, and Italian seasoning. Cook until chicken is browned and cooked through, about 5–7 minutes.
- Pour in chicken broth; bring to a simmer.
- Add gnocchi and cook according to package instructions (about 2–3 minutes until they float).
- Stir in heavy cream and fresh spinach; simmer gently until spinach wilts and soup is warmed through, about 2 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped parsley and a sprinkle of grated Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Make it richer by adding a splash of white wine after sautéing the chicken.
- You can substitute cooked rotisserie chicken instead of raw chicken to save time; add it after the broth step.
- Frozen spinach can be used in place of fresh—just thaw and drain first.
- This soup freezes well—cool completely, then store in airtight containers for up to 3 months. Thaw and reheat gently.
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
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