Creamy Chicken Gnocchi Soup

Easy Chicken Gnocchi Soup

I love making this soup when I have leftover grilled chicken in the fridge, and it's chilly outside. Everything cooks in one Dutch oven, and the gnocchi go straight into the broth, so you don't even need another pot. Leftover smoked chicken adds a hint of smoky flavor, but store-bought rotisserie chicken works great too.

The gnocchi turn out soft and pillowy, the broth is thick but not too heavy, and the spinach added at the end gives each bowl a pop of green.

Why You'll Love This Recipe

• One Pot - Everything cooks in a single Dutch oven, so cleanup is easy.
• Uses Cooked Chicken - Leftover chicken, rotisserie chicken, or smoked chicken all work.
• No Boiling Water Needed - The gnocchi cook right in the soup.
• Thick & Creamy - A quick cornstarch slurry thickens the broth without a roux.
• Weeknight-Friendly - The ingredient list is short, and most items are easy to find.

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Recipe Shopping List

Not sure if you need to go shopping? Here's what you'll need for this recipe, listed in the order you'll use them. For exact amounts, check the printable recipe card at the end of the post.

• Butter - Used to cook the vegetables and build the soup base.
• Onion - Dice it small so it softens evenly.
• Celery - Dice it about the same size as the onion.
• Shredded Carrots - These soften fast. Using pre-shredded carrots from a bag saves prep time.
• Bay Leaves - They add a mild herbal flavor. Remove them before serving.
• Chicken Stock - Use low-sodium chicken stock or broth to control the salt.
• Cooked Diced Chicken - Rotisserie chicken, leftover roast chicken, or smoked chicken all work.
• Heavy Cream - This makes the broth rich and creamy. Use half-and-half instead if you want a lighter soup.
• Fresh Gnocchi - Find the refrigerated kind near the pasta section. Just cook it as the package suggests.
• Cornstarch - Thickens the soup at the end.
• Cold Water - Mix this with the cornstarch to keep it from clumping.
• Baby Spinach - Stirred in last so it wilts but keeps its color.

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How To Make This Recipe

Here's a quick overview so you know what to expect. When you're ready to cook, use the full recipe card at the end of the page.

1. Cook Vegetables - Start by melting butter in a Dutch oven, then add the onion, celery, and carrots. Cook until they begin to soften.
2. Build Soup - Add the bay leaves, chicken stock, chicken, and cream. Bring it to a low simmer and cook until the vegetables are tender.
3. Add Gnocchi - Stir in the gnocchi and cook them until they're tender, following the package directions.
4. Thicken - Whisk the cornstarch with cold water, then stir it into the simmering soup. Keep stirring until the soup thickens.
5. Add Spinach - Stir in the baby spinach and cook just until wilted.
6. Serve - Take out the bay leaves and enjoy the soup while it's hot.

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Tips For The Best Chicken Gnocchi Soup

• Keep the soup at a gentle simmer. After you add the cream, avoid boiling it hard, or it might separate.
• Always mix the cornstarch with cold water first. If you add it straight to hot liquid, it will clump.
• Don't let the gnocchi overcook. They can turn mushy fast, so start checking them at the shortest time listed on the package.
• Add the spinach at the very end. It just needs a minute or two to wilt.
• Taste the soup before adding salt. Chicken stock and cooked chicken can already bring plenty of saltiness.

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Recipe FAQ

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Serving Suggestions

• Homemade Focaccia Bread
• Greek Salad

More Recipes Like This

• Lemon Chicken Orzo Soup
• Chicken Pot Pie Soup
• Smoked Chicken Tortilla Soup

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