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Closeup of a spoonful of chicken gnocchi soup held over the soup.

Chicken Gnocchi Soup

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  • Author: Shelly
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Homemade Chicken Gnocchi Soup is a rich and hearty one-pot soup recipe filled with tender chunks of chicken, spinach, and fluffy gnocchi in the creamiest broth.


  • 2 tablespoons butter
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1 tablespoon chicken bouillon paste (I use Better Than Bouillon)
  • 3 cups milk
  • 3 cups cooked chicken, cubed (I use a 12-ounce rotisserie chicken)
  • 16 ounces frozen gnocchi
  • 1 cup heavy cream
  • 3 cups baby spinach roughly chopped, and large stems removed


  1. Melt the butter in a 5- quart Dutch oven over medium heat. Add in the onion and carrots and cook until soft, 5-6 minutes. Season the vegetables with salt, pepper, Italian seasoning, and crushed red pepper.
  2. Add in the garlic and cook for 1 minute.
  3. Sprinkle the flour over the vegetables and cook for an additional minute, stirring constantly.
  4. Whisk in chicken stock, bouillon paste, and milk. Bring the mixture up until almost boiling (should be steaming), whisking frequently, and stir in the chicken. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
  5. Add in gnocchi and cook for 3 minutes or until the gnocchi is tender.
  6. Stir in the heavy cream and chopped spinach. Remove the soup from the heat and cover for 5 minutes, until the spinach is wilted.
  7. Adjust seasoning with more salt and pepper as desired.
  8. Serve immediately.


Store airtight in the refrigerator for up to 3 days.

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