If there’s a soup that can turn a chilly day into a warm hug, it’s this Creamy Chicken Gnocchi Soup with Garlic. Rich, velvety, and packed with pillowy potato gnocchi, tender chicken, aromatic garlic, and a pop of spinach, this hearty soup brings the comfort of a rustic Italian kitchen right to your own stovetop. Whether you’re looking to impress dinner guests or just cozy up with a nourishing bowl on a weeknight, this recipe is both endlessly satisfying and delightfully easy to love.
Ingredients You’ll Need
You might be surprised by how simple this ingredient list is, yet each element plays such a crucial role in deepening the savory flavor and achieving that impossibly creamy texture. Gather these staples and watch ordinary items blend into something irresistibly special!
- Olive oil or butter: Adds a luscious base flavor and helps the vegetables soften beautifully.
- Yellow onion: Lends sweetness and depth to the soup as it cooks down.
- Garlic: The star for bold aroma and earthiness—don’t skimp!
- Carrots: Bring natural sweetness and lovely color to each spoonful.
- Celery: Adds crunch and a little herbal bite that rounds things out.
- Dried thyme: Gives the soup subtle woodsiness that pairs so well with chicken.
- Dried basil: Introduces sweet, peppery notes that bloom in the creamy broth.
- Red pepper flakes (optional): Just a touch for those who love background heat.
- All-purpose flour: This thickens the soup to that signature creamy consistency.
- Chicken broth: Forms the savory backbone and amplifies all the flavors.
- Whole milk: Contributes creaminess without overpowering the other flavors.
- Heavy cream: Where the magic really happens for velvety richness.
- Cooked shredded chicken: Rotisserie or leftovers work—super convenient and packed with flavor.
- Potato gnocchi: Soft, chewy, and totally addictive—the reason this soup is so hearty.
- Baby spinach: For freshness, color, and a boost of nutrition right at the end.
- Salt and black pepper: Essential for balancing and enhancing every single ingredient.
- Grated Parmesan (optional): Adds a salty, umami hit for those who crave a final flourish.
How to Make Creamy Chicken Gnocchi Soup with Garlic
Step 1: Sauté Vegetables and Garlic
In a large pot or Dutch oven, warm your olive oil or butter on medium heat. Toss in the diced onion, carrots, celery, and garlic—this combo is pure aromatic heaven! Let them sizzle and soften for about 5–6 minutes, stirring occasionally, until everything smells irresistible and the veggies are tender.
Step 2: Add Herbs and Build Your Roux
Sprinkle in the dried thyme, basil, and optional red pepper flakes at this point to deepen the flavor. Next, scatter the flour evenly over the vegetables and stir constantly for about a minute. You’re making a quick roux to thicken up that perfect Creamy Chicken Gnocchi Soup with Garlic!
Step 3: Stream in Broth and Cream
Slowly pour in the chicken broth while stirring to ensure a smooth base—no lumps allowed! Then, stir in your whole milk and heavy cream. Bring the mixture to a gentle simmer so everything blends together into a dreamy, silky soup.
Step 4: Add Chicken and Gnocchi
Now for the fun part! Add the cooked shredded chicken and potato gnocchi. Let it all simmer for 5–7 minutes, until the gnocchi float to the top and are perfectly tender—this is when the soup really starts to look and smell amazing.
Step 5: Finish with Spinach and Seasoning
Stir in the baby spinach and let it wilt for another 1–2 minutes. Season generously with salt and black pepper to taste. Ladle into bowls while hot, and don’t be shy with that grated Parmesan on top if you’re using it. Your Creamy Chicken Gnocchi Soup with Garlic is ready to steal the show!
How to Serve Creamy Chicken Gnocchi Soup with Garlic
Garnishes
The finishing touches make all the difference! Try a big sprinkle of grated Parmesan, a dash of black pepper, and maybe a scattering of fresh chopped parsley for extra color. Feel free to drizzle a little good olive oil or add a few crispy croutons to take your Creamy Chicken Gnocchi Soup with Garlic over the top.
Side Dishes
A warm, crusty baguette or some garlic bread is classic—each dip soaks up that decadent broth. You can also pair the soup with a crisp green salad to balance all the creamy richness. For heartier appetites, a simple panini or a handful of roasted veggies turns it into a full meal.
Creative Ways to Present
Serve the soup in rustic soup bowls for that down-home charm or ladled into mugs for easy and cozy sipping by the fireplace. For an extra-special touch, hollow out small sourdough boules and use them as edible bread bowls—no one will forget this twist on Creamy Chicken Gnocchi Soup with Garlic!
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully! Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making your next bowl of Creamy Chicken Gnocchi Soup with Garlic even cozier and more satisfying.
Freezing
You can freeze this soup, though the texture may change slightly due to the dairy and gnocchi. For best results, freeze the soup without the spinach and gnocchi, then add them fresh when reheating. Store in freezer-safe containers for up to 2 months.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk if the soup looks too thick. Microwave reheating also works for individual servings—just cover and stir midway for even heating. Enjoy your Creamy Chicken Gnocchi Soup with Garlic all over again, just as creamy and delicious as before!
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! Homemade gnocchi add a personal, rustic touch—just make sure they’re fresh and lightly floured before adding, as they cook quickly in the soup.
How can I make Creamy Chicken Gnocchi Soup with Garlic lighter?
Swap heavy cream for half-and-half or even all whole milk if you want to cut down on richness. You can also use less oil or butter, and increase the veggies for a lighter take without losing flavor.
What’s the best chicken to use?
Rotisserie chicken is wonderfully convenient and flavorful, but any shredded cooked chicken (including leftover roast chicken or poached breasts) will do the trick for Creamy Chicken Gnocchi Soup with Garlic.
Can I add other vegetables?
Of course! Mushrooms, zucchini, peas, or chopped kale all make fabulous additions. Just sauté firmer veggies with the onion and carrots, and add more delicate greens like kale or peas at the end with the spinach.
Is this soup gluten-free?
You can easily make it gluten-free by using a gluten-free all-purpose flour blend for the roux and choosing gluten-free potato gnocchi. Double-check your chicken broth, just in case.
Final Thoughts
There’s just something magical about a homemade pot of Creamy Chicken Gnocchi Soup with Garlic. It delivers cozy, crowd-pleasing comfort with every spoonful, and I hope it becomes a go-to favorite in your kitchen. Gather your loved ones, make a big batch, and savor every creamy, garlicky bite!
Print
Creamy Chicken Gnocchi Soup with Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the comforting and creamy goodness of this Chicken Gnocchi Soup with Garlic. Loaded with tender chicken, pillowy gnocchi, and fresh spinach, this soup is a perfect meal for chilly days.
Ingredients
For the Soup:
- 2 tablespoons olive oil or butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Additional Ingredients:
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 (16 oz) package potato gnocchi
- 2 cups baby spinach
- Salt and black pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until the vegetables are soft and fragrant. Stir in thyme, basil, and red pepper flakes if using. Sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually pour in the chicken broth while stirring to avoid lumps. Add the milk and heavy cream, then bring the mixture to a gentle simmer.
- Add the shredded chicken and gnocchi. Simmer for 5–7 minutes until the gnocchi float and are tender.
- Stir in the baby spinach and cook for another 1–2 minutes until wilted. Season with salt and black pepper to taste.
- Serve hot with grated Parmesan if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add mushrooms or chopped zucchini for extra veggies.
- This soup reheats well—just add a splash of broth or milk when warming.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
