Creamy chicken gnocchi soup is an easy and comforting meal to end the day. It’s thick and hearty, full of tender chicken, pillowy gnocchi dumplings and good-for-you veggies. This version can even be made whole30, which means it’s gluten and dairy free.
Love creamy soups? Try this Chicken Florentine Soup and Creamy Sausage Gnocchi Soup for another chilly night.
If you love Olive Garden’s famous gnocchi soup, you’ll love this version. Make it at home and know exactly what’s going in it. With simple ingredients, you can make this healthier than the original, without lacking any of the rich flavor.
It starts any way a good chicken soup recipe does, with onion, celery, and garlic, just like in this Instant Pot Chicken Noodle Soup.
Chicken Gnocchi Soup Ingredients
- Celery
- White onion
- Garlic
- Matchstick carrots
- Chicken broth
- Chicken
- Gnocchi (keep reading for gnocchi options!)
- Full-fat coconut milk
- Spinach
Recipe Variations
- Use chicken thighs instead of chicken breast
- Add kale instead of spinach
- Swap the gnocchi for diced potatoes (they will need to cook a little longer than the gnocchi)
- Use heavy cream instead of coconut cream if you aren’t dairy free
- Use chopped carrots instead of matchstick carrots
- Use bone broth instead of chicken broth to add an extra healthy element that helps the gut too
What Gnocchi to Use
The gnocchi you choose is a personal preference! I have options for everyone if they want a healthier store-bought version all the way to traditional gnocchi in the store.
- Homemade cauliflower gnocchi: This is my preference because it’s 2 ingredients and it’s completely gluten free and whole30. It takes an additional 30 minutes to make, but worth it. Make a batch one day and freeze it so you have it on hand for this recipe anytime you want it.
- Store-bought cauliflower gnocchi: This is still gluten free and can be bought at Trader Joe’s!
- Store-bought traditional potato gnocchi: You can easily find this at any grocery store. The recipe won’t be whole30 or gluten free, but it will still be so delicious. You can’t go wrong!
How to Make Chicken Gnocchi Soup
Here are the simple steps, with photos, to make this chicken and gnocchi soup. Skip to the recipe card for the printable version.
Step 1. Saute Veggies. Cook the celery and onion in olive oil until softened.
Step 2. Add Broth and Chicken. Add the thyme, chicken broth, cooked chicken and gnocchi and stir. Bring to a boil over medium heat then reduce to a simmer and cook uncovered for 10 minutes.
Step 3. Stir in Cream and Spinach. Add the salt, pepper, coconut milk (or heavy cream), and spinach and stir to combine. Cook until the spinach is wilted, about 2-3 minutes. Taste and add more salt and pepper as needed.
Step 4. Serve. Serve warm with parmesan cheese and crusty bread.
Make-Ahead and Leftover
This chicken and gnocchi soup recipe is perfect to make for friends. I’m thinking a friend who had a baby, someone who is going through a tough time and needs a pick me up or a busy mom with a full plate. It’s great to make in advance!
- Crock pot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
- Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
- Fridge. Make it all the way through and keep it in an air tight container for up to 4 days. Reheat on the stove or in the microwave.
Chicken Gnocchi Soup
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Ingredients
- 2 Tablespoons olive oil
- 1 rib celery chopped small
- 1 small white onion diced
- 2 cloves garlic minced
- 4-6 cups low sodium chicken broth
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb cooked cubed chicken I used a rotisserie chicken
- 1 1/2 cups shredded carrots
- 1 1/4 cups heavy cream
- 3 cups spinach roughly chopped
- 2 Tablespoons cornstarch +2 Tbsp water
- 16 oz gnocchi gluten-free if needed
Instructions
- Add the olive oil to a large stock pot over medium-high heat. Once it's hot and rippling, add the celery and onion and cook for 2-3 minutes, stirring frequently, until softened. Add the garlic and and cook for another 1-2 minutes until fragrant.2 Tablespoons olive oil, 1 rib celery, 1 small white onion, 2 cloves garlic
- Stir in the thyme, salt, pepper, and 4 cups of chicken broth. Bring to a boil then reduce and simmer for 5 minutes.2 teaspoons fresh thyme, 1 teaspoon salt, 1/4 teaspoon black pepper, 4-6 cups low sodium chicken broth
- Stir in the cooked chicken, carrots, cream, spinach, and cornstarch slurry. Bring the mixture to a gentle boil over medium-high heat and add the gnocchi. Cook until al dente and the gnocchi floats to the top, 2-3, minutes, and the soup thickens. Add additional chicken broth as needed to reach your desired consistency. Taste and adjust salt and pepper to taste.1 lb cooked cubed chicken, 1 1/2 cups shredded carrots, 1 1/4 cups heavy cream, 3 cups spinach, 2 Tablespoons cornstarch, 16 oz gnocchi
Notes
- CrockPot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
- Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
- Fridge: Make it all the way through and keep it in an air-tight container for up to 4 days. Reheat on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious. I replaced the cream with evaporated skim milk as suggested and sautéed cubed boneless chicken breast in a small amount of olive oil (vs rotisserie chicken) to lower the sat fat. I also added a bit more seasoning. Great with a salad for dinner.
Thank you so much Jeri! So glad you enjoyed it.
Any suggestions to lower the saturated fat?
Hi Jeri! I’d suggest swapping the heavy cream or full-fat coconut milk for something lighter like evaporated skim milk or maybe a combo of low-fat milk and chicken broth. The soup won’t be quite as rich and creamy though. You could also use boneless, skinless chicken breast instead of rotisserie chicken with the skin. If you want thicker consistency, try adding a small cornstarch slurry at the end. Hope this helps!