Creamy Chicken Gnocchi Soup

There was a Tuesday when my neighbor stopped by with leftovers from her Italian grandmother's kitchen—this exact soup, steaming and golden in a glass container. One spoonful and I understood why she'd been so proud of it: the broth was luxuriously silky, the gnocchi impossibly tender, and everything tasted like it had been simmering for hours rather than minutes. I asked for the recipe that same evening, and she laughed, saying her nonna would approve of me making it my own.

I made this for a dinner party on a rainy October night, and my friend Sarah brought wine while I stirred the roux. By the time we ladled it into bowls, the kitchen was warm and fragrant, and people stopped mid-conversation to focus entirely on eating. Someone asked for thirds, which never happens at my table—that's when I knew this recipe was a keeper.

Ingredients

• Cooked chicken breast (2 cups, shredded or diced): This is your protein anchor; rotisserie chicken works beautifully if you want to skip cooking it yourself, and honestly, nobody can tell the difference in a soup this rich.
• Carrots, celery, and yellow onion (1 cup each carrot and celery, 1 small onion): These three build the flavor foundation—take your time dicing them roughly the same size so they cook evenly and dont disappear into mush.
• Fresh spinach (2 cups, roughly chopped): Add this at the very end so it stays a vibrant green and gives you a little nutritional lift without making the broth taste earthy or bitter.
• Garlic (2 cloves, minced): One minute of simmering is all it needs; any longer and it turns bitter and sharp instead of sweet and subtle.
• Low-sodium chicken broth (4 cups): The foundation of everything—use good quality broth because you can taste every drop when it's the main liquid in the pot.
• Whole milk and heavy cream (1 cup each): Together they create that silky, luxurious texture that makes people forget this is just soup and think its dessert.
• Olive oil and unsalted butter (1 tablespoon oil, 2 tablespoons butter): The oil prevents the butter from burning while you make the roux, and the combination gives you a subtle richness.
• All-purpose flour (3 tablespoons): This thickens the broth into cream without making it feel heavy or overly thick—the roux is your secret.
• Potato gnocchi (1 package, fresh or shelf-stable): Fresh gnocchi is slightly more delicate and cooks faster, but shelf-stable works just fine; cook according to package directions until they float.
• Dried thyme, basil, oregano (1 teaspoon thyme, 1/2 teaspoon basil and oregano): These dried herbs are forgiving and pack flavor without requiring fresh herbs you might not have on hand.
• Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Taste as you go and add more at the end—salt rounds out all the flavors and makes everything taste like itself.
• Grated Parmesan cheese for serving (1/4 cup, optional): A light shower on top adds a sharp, savory note that cuts through the richness and makes every spoonful feel intentional.

Instructions

Build your base with softened vegetables:

Heat the olive oil and butter together in a large pot over medium heat until they're foaming gently. Add the onions, carrots, and celery, and let them soften for about 5 minutes, stirring occasionally—you want them tender but not browned, which means the heat is just right when you can smell them turning sweet.

Wake up the garlic:

Add your minced garlic and cook for just 1 minute, letting the aroma fill the kitchen. This short time keeps the garlic gentle and sweet rather than sharp.

Create the roux:

Sprinkle in the flour and stir constantly for 1 to 2 minutes—youre cooking out the raw flour taste while the butter creates a smooth paste. It should smell toasted and look slightly darker, like wet sand.

Whisk in the broth and cream:

Slowly pour in the chicken broth while whisking gently to prevent lumps from forming. Once its smooth, add the milk and heavy cream, and bring everything to a gentle simmer.

Season and simmer with the chicken:

Stir in the thyme, basil, oregano, salt, and pepper, then add the shredded chicken. Let this simmer for about 5 minutes so the flavors meld and the chicken warms through completely.

Cook the gnocchi until it floats:

Add the gnocchi and cook according to package directions—usually 2 to 3 minutes. Youll know theyre done when they rise to the surface and feel tender when you test one with a spoon.

Finish with fresh spinach:

Stir in the chopped spinach and cook just 1 to 2 minutes more, until its wilted and bright green. Taste now and adjust salt and pepper if needed.

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The first time someone asked for the recipe and I realized I could actually hand them something reliable, something they could make themselves and feel proud of—that was the moment this became more than just dinner. It became a small gift I could give.

Why This Soup Feels Like a Hug

Theres something about creamy soup that bypasses hunger and speaks directly to comfort. The warmth in your hands as you hold the bowl, the soft textures that dont require much chewing, the way each spoonful tastes slightly different depending on whether you catch a piece of spinach or a pillow of gnocchi—this is food that asks nothing of you except to sit down and enjoy it. When life gets chaotic, this is the kind of meal that feels like proof that some things can still be simple and soothing.

Making It Your Own

The beauty of this recipe is how forgiving it is to small changes. Add a splash of white wine when you pour in the broth if you want a subtle acidity that rounds out the creaminess. A whisper of nutmeg, grated directly over the pot, adds a warmth that people will taste but never quite identify. Some cooks stir in a dollop of pesto at the end, others add sun-dried tomatoes or fresh thyme leaves, and all of these variations taste equally at home here.

Storage and Reheating Tips

This soup keeps beautifully in the refrigerator for up to three days, though the gnocchi will absorb more broth as it sits, making the soup thicker and even creamier. You can freeze it without the gnocchi and add fresh gnocchi when you reheat it, which keeps everything from getting mushy. Reheat gently over medium heat, stirring occasionally and adding a splash of milk or broth to loosen it back to soup consistency if needed.

• Store leftovers in an airtight container and eat within three days for the best texture.
• If freezing, leave out the gnocchi and spinach, then add them fresh when reheating.
• Never boil the soup vigorously when reheating—gentle heat keeps everything tender and the cream from breaking.

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This soup has become my answer to almost every question: bad day, rough weather, unexpected guests, or just a Tuesday when everything feels a little uncertain. It's the kind of meal that reminds you why cooking matters.

Recipe FAQs

→ How do I prevent gnocchi from sticking?

Stir gnocchi gently after adding to simmering liquid and cook until they float, indicating doneness, which prevents sticking.

→ Can I make this soup ahead of time?

Yes, but add gnocchi fresh before serving to avoid sogginess. Store broth and chicken separately for best texture.

→ What can I substitute for heavy cream?

Half-and-half or whole milk with butter work well to keep creaminess while reducing richness.

→ Is fresh spinach best or can I use frozen?

Fresh spinach adds better texture and color, but frozen can be used—just add it later and cook until wilted.

→ How should I season for best flavor?

Use thyme, basil, oregano, salt, and pepper to build depth; adding a pinch of nutmeg adds warmth and complements creaminess.

→ Can I make this gluten-free?

Yes, substitute gluten-free gnocchi and use gluten-free flour for the roux to accommodate gluten sensitivities.