Creamy chicken gnocchi soup is one of the most loved restaurant soups in America, and it is easy to make at home. Pillowy potato gnocchi, shredded chicken, carrots and celery float in a rich, creamy broth, with fresh spinach stirred in at the end for color. It is comforting, filling and ready in under an hour.
What is gnocchi?
Gnocchi are small Italian dumplings made from potato, flour and sometimes egg. In soup, they become soft and tender, almost like little clouds, and they absorb the creamy broth beautifully.
Which gnocchi to buy
Shelf-stable vacuum-packed gnocchi from the pasta aisle work perfectly and keep for months. Refrigerated or frozen gnocchi also work; frozen ones can go straight into the pot. Cauliflower gnocchi tend to fall apart in soup.
Don't overcook the gnocchi
Gnocchi cook in just 3 to 4 minutes, and they are done when they float. If they simmer too long they turn mushy. Add them at the end, right before serving.
Leftovers tip
Gnocchi keep absorbing liquid and soften overnight. If you plan to have leftovers, cook the gnocchi separately and add them to each bowl.
Building the creamy base
A simple roux of butter and flour thickens the broth. Half-and-half adds creaminess without being too heavy. For a richer soup, use heavy cream; for a lighter one, whole milk.
Chicken options
Breasts or thighs both work. For a shortcut, use 3 cups of shredded rotisserie chicken and add it with the gnocchi.
Fresh spinach
Baby spinach wilts in seconds and adds color and nutrients. Kale works too but needs a few minutes longer.
Add bacon
Many cooks start the soup by crisping 4 slices of chopped bacon and using the fat to cook the vegetables. The smoky flavor is delicious with the creamy broth.
Seasoning
Thyme and Italian herbs give a classic flavor. A pinch of nutmeg enhances the creamy sauce, and a squeeze of lemon brightens the finished soup.
Serving ideas
Serve with garlic bread, breadsticks or a Caesar salad. For more Italian-inspired bowls, try our Italian wedding soup or the tomato tortellini soup.
A family favorite
Kids love the soft gnocchi, and the soup is mild and creamy. It is a great way to get vegetables into a family dinner.
Storing
Refrigerate for up to 3 days. Cream and gnocchi soups do not freeze well, so enjoy this one fresh.
Homemade gnocchi
For a weekend project, mash a pound of baked russet potatoes, mix with one egg, a pinch of salt and about one cup of flour until a soft dough forms. Roll into ropes, cut into small pieces and add them to the soup. They cook in two minutes and are wonderfully light.
Cut the vegetables small
Dice the carrots and celery finely so they cook in the same short time as the rest of the soup and fit on a spoon with a gnocchi.
Copycat favorite
This soup is inspired by the famous Italian restaurant chain version, made fresher at home.
Garnish
Top each bowl with extra Parmesan, black pepper and a few torn basil leaves. A small drizzle of olive oil adds shine and a fresh, peppery note.
Frequently asked questions
Do I need to boil gnocchi before adding them?
No. Add them straight to the simmering soup; they cook in a few minutes.
Can I make chicken gnocchi soup dairy-free?
Use olive oil and unsweetened oat milk or coconut milk, and skip the Parmesan.
Why did my gnocchi fall apart?
They simmered too long or too hard. Add them at the end and keep the soup at a gentle simmer.
