Chicken gnocchi soup
A creamy chicken gnocchi soup with tender chicken, pillowy potato gnocchi, carrots, celery, spinach, and a lightly thickened broth. This makes 4 hearty servings and leans on a simple stovetop technique: sauté, simmer, then finish with cream so the soup stays smooth and the gnocchi remain soft, not gummy.
Estimated calories and US ingredient costs.
This recipe scales best in a 6-quart pot. For 2 servings, halve all ingredients but keep the same heat levels and use the same simmering order. For 8 servings, use an 8-quart pot and extend the vegetable sauté by 1 to 2 minutes if the pan is crowded, but do not increase the simmering times after the chicken or gnocchi are added.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 4 people.
Step timeline
Cooking order
7 leftBrown the chicken
~5 minBrown the chicken.
Heat a large 5- to 6-quart pot or Dutch oven over medium-high heat.
Add the 1 tbsp olive oil and 1 tbsp unsalted butter, then add the chicken pieces in a single layer.
Cook for 4 to 5 minutes, stirring once or twice, until the outside turns opaque and lightly golden but the center is not fully cooked.
Ingredients
- 1 lb total for recipeBoneless skinless chicken breasts
- 1 tbspOlive oil
- 1 tbspUnsalted butter
Soften the vegetables
~7 minSoften the vegetables.
Reduce the heat to medium.
Add the onion, carrots, and celery to the same pot.
Cook for 5 to 6 minutes, stirring often, until the onion is translucent and the vegetables begin to soften.
Stir in the 2 tsp minced garlic and cook for 30 seconds just until fragrant.
Ingredients
- 1 total for recipeMedium yellow onion, about 6 oz
- 2Medium carrots, about 4 oz
- 2 tspGarlic
Build the broth
~8 minBuild the broth.
Pour in the 4 cups chicken broth and 1 cup water, scraping the bottom of the pot to dissolve any browned bits.
Stir in the 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/4 tsp crushed red pepper flakes.
Return the chicken and any juices to the pot.
Bring the soup to a gentle simmer over medium heat, then cook for 8 minutes until the chicken is cooked through to 165 F and the vegetables are tender.
Ingredients
- 4 cupsLow-sodium chicken broth
- 1 cupWater
- 1 tspKosher salt
- 1/2 tspBlack pepper
- 1/2 tspDried thyme
- 1/4 tspCrushed red pepper flakes
Cook the gnocchi
~4 minCook the gnocchi.
Stir in the 1 lb potato gnocchi and keep the soup at a steady simmer for 3 to 4 minutes, stirring occasionally so they do not stick to the bottom.
The gnocchi are done when they float and feel tender, and the broth should still look loose enough to receive the cream.
Ingredients
- 1 lbRefrigerated potato gnocchi
Finish with cream and greens
~4 minFinish with cream and greens.
Lower the heat to medium-low.
Stir in the 1 cup half-and-half and simmer for 2 minutes without boiling.
Add the spinach and cook for 1 to 2 minutes, just until wilted and bright green.
If the soup seems too thick, add 1/4 cup water at a time until it reaches a spoonable, creamy consistency.
Ingredients
- 1/4 cupWater
- 1 cupHalf-and-half
- 2 cupsBaby spinach, lightly packed, about 2 oz
Season and serve
~15 minSeason
Taste and adjust only with the ingredients already in the pot, keeping in mind that broth and gnocchi can carry salt.
Stir in the parsley
Ingredients
- 2 tbspFresh parsley
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Chicken gnocchi soup: Transfer the chicken to a plate and leave the browned bits in the pot.
Chicken gnocchi soup: serve.
Chicken gnocchi soup: then ladle the soup into warm bowls.
Chicken gnocchi soup: Serve immediately while the gnocchi are soft and the broth is creamy.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 4 people
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced, about 6 oz
- 2 medium carrots, diced, about 4 oz
- 2 celery stalks, diced, about 3 oz
- 2 tsp minced garlic
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp crushed red pepper flakes
- 1 lb refrigerated potato gnocchi
- 1 cup half-and-half
- 2 cups baby spinach, lightly packed, about 2 oz
- 2 tbsp chopped fresh parsley
Method
- Brown the chickenHeat a large 5- to 6-quart pot or Dutch oven over medium-high heat. Add the 1 tbsp olive oil and 1 tbsp unsalted butter, then add the chicken pieces in a single layer. Cook for 4 to 5 minutes, stirring once or twice, until the outside turns opaque and lightly golden but the center is not fully cooked. Transfer the chicken to a plate and leave the browned bits in the pot.
- Soften the vegetablesReduce the heat to medium. Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring often, until the onion is translucent and the vegetables begin to soften. Stir in the 2 tsp minced garlic and cook for 30 seconds just until fragrant.
- Build the brothPour in the 4 cups chicken broth and 1 cup water, scraping the bottom of the pot to dissolve any browned bits. Stir in the 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/4 tsp crushed red pepper flakes. Return the chicken and any juices to the pot. Bring the soup to a gentle simmer over medium heat, then cook for 8 minutes until the chicken is cooked through to 165 F and the vegetables are tender.
- Cook the gnocchiStir in the 1 lb potato gnocchi and keep the soup at a steady simmer for 3 to 4 minutes, stirring occasionally so they do not stick to the bottom. The gnocchi are done when they float and feel tender, and the broth should still look loose enough to receive the cream.
- Finish with cream and greensLower the heat to medium-low. Stir in the 1 cup half-and-half and simmer for 2 minutes without boiling. Add the spinach and cook for 1 to 2 minutes, just until wilted and bright green. If the soup seems too thick, add 1/4 cup water at a time until it reaches a spoonable, creamy consistency.
- Season and serveTaste and adjust only with the ingredients already in the pot, keeping in mind that broth and gnocchi can carry salt. Stir in the parsley, then ladle the soup into warm bowls. Serve immediately while the gnocchi are soft and the broth is creamy.
Before you cook
What to get ready
Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.
Cut chicken into small even pieces and keep gnocchi, dairy and spinach for their later stages.
If something needs adjusting
Gnocchi swells and softens in leftovers
For planned leftovers, cook and store gnocchi separately and combine during reheating.
Soup tastes saltier after simmering
Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.
Store for later
Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining half-and-half in a chowder rather than buying cream.
Next use for your ingredients: Potato and corn chowder →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For a thicker, more restaurant-style soup, simmer 1 extra minute after adding the gnocchi, then let the pot stand off the heat for 2 minutes before serving. If you prefer a lighter broth, hold back 1/2 cup of the broth at the start and add it only if the soup needs thinning at the end. Avoid boiling after the cream goes in so the dairy stays smooth.
Make it work for you
You can swap the chicken breasts for 1 lb cooked rotisserie chicken added with the gnocchi, which shortens the simmering step but still needs a brief heat-through before serving. If you replace half-and-half with heavy cream, the soup will be richer and slightly thicker; if you use whole milk, reduce the final simmer to 1 minute and expect a thinner broth.
Use more of your chicken broth and carrot in chicken rice soup.
Can I make chicken gnocchi soup ahead without the gnocchi turning mushy?
Yes. Make the soup base through the chicken, vegetables, and seasoned broth, then cool and refrigerate it separately from the gnocchi. Reheat the base to a simmer within 3 to 4 days, add fresh gnocchi, and finish with half-and-half and spinach just before serving. This keeps the gnocchi tender instead of bloated.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.