Creamy Gnocchi Chicken Soup (Printable)

Creamy soup with potato gnocchi, shredded chicken, fresh vegetables, and herbs in a savory broth.

# Ingredient List:

→ Proteins

01 - 2 cups shredded cooked chicken breast (rotisserie or poached)

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups fresh spinach, roughly chopped

→ Gnocchi & Dairy

08 - 1 pound potato gnocchi (store-bought or homemade)
09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream
12 - 1/3 cup grated Parmesan cheese

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, dried thyme, basil, oregano, salt, and pepper; stir to combine evenly.
04 - Pour in chicken broth and bring mixture to a gentle boil.
05 - Add potato gnocchi and simmer for 5 minutes until gnocchi float and are tender.
06 - Reduce heat to low and stir in whole milk, heavy cream, and Parmesan cheese. Simmer gently for 3 to 4 minutes without boiling.
07 - Stir in chopped spinach and cook for 1 to 2 minutes until wilted. Taste and adjust salt and pepper as necessary.
08 - Ladle soup into bowls and garnish with additional Parmesan and fresh herbs if desired. Serve hot.

# Expert Tips:

01 -
  • The gnocchi becomes almost cloud-like in the creamy broth, tender enough that it practically melts on your tongue.
  • It comes together in less than 45 minutes, which means weeknight dinners don't require advance planning or stress.
  • One pot means minimal cleanup while you're settling into the coziness of eating something truly nourishing.
02 -
  • Never let the soup boil once the cream goes in—it can break and separate, turning silky into grainy, which is a small heartbreak you can easily prevent by keeping the heat low.
  • If you're nervous about the gnocchi falling apart, remember that store-bought ones are pretty resilient and won't disintegrate as long as you don't over-stir or boil them aggressively.
  • The soup thickens slightly as it cools, so if it seems a touch thin when you're cooking, it'll be perfect by the time you eat it.
03 -
  • If you're worried about the soup breaking, remember that keeping your heat low and stirring gently is almost all the magic—rushing this step is where things go sideways.
  • Buy gnocchi from the refrigerated section rather than the dry pasta aisle if you can; they cook faster and have a better texture that becomes genuinely cloud-like in the broth.

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