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This super simple Creamy Gnocchi Chicken Soup is that bowl of winter comfort we’re all craving most right now. A mix of vegetables simmered with Italian seasonings, chicken, spinach, sun-dried tomatoes, and potato gnocchi. Finish each bowl off with a nice sprinkling of parmesan, then serve with crusty bread. It’s full of yumminess and great for just about any night of the week. Truly one of those all-in-one dinners that everyone at the table will love.
When it snows all week in December it’s hard not to crave the most comforting foods. For me, that means roasted vegetables, chicken and rice, slow-simmered short ribs, and soup. Lots of soup. My favorite is probably a good broccoli cheddar, but chicken gnocchi soup is high on my list.
I made my very first gnocchi soup recipe two years ago around this time. I’ve made it multiple times since, we love the recipe! It’s a very creamy, white Italian-style gnocchi soup.
So today, I’m sharing a very creamy red version with chicken for protein. This has similar flavors to a really great sun-dried tomato chicken pasta, but in soup!
It’s full of yumminess!
Here are the steps
In a dutch oven or large pot, start out by cooking up that onion, then add the veggies, chicken, herbs, and spices. Cooking the spices before adding in the liquid will help to intensify the flavors.
Once that’s all cooked up, stir in a pat of butter and some flour. I wanted to create a creamy soup, and the butter-flour roux helped to achieve that. In the end, you get a gnocchi soup that’s incredibly creamy. It’s fit for some of the coldest nights of the year.
Next, stir in a little chicken broth and simmer everything together to allow the chicken to cook and the flavors to mend together.
At this point, simply finish the soup with a splash of creamy milk and parmesan cheese. Then add the gnocchi and simmer for a few minutes until the gnocchi is soft.
Easy, EASY. Indulgent, but just right for this time of year, and so delicious.
As with most soups, I always recommend serving with a side of crusty bread for dipping into that creamy broth. Then add a nice side salad for color and you’ll have the perfect easy dinner.
If you’re planning to enjoy this soup leftover, be sure to first remove the gnocchi from the broth before placing in the refrigerator. That way the gnocchi won’t soak up all the broth. Then just add the gnocchi back in before serving.
I think that’s really about it. A simple recipe for these busier short and sweet December days!
Looking for other easy winter night dinners?? Here are my favorites:
Cozy Wild Rice and Orzo Chicken Soup
Creamy French Onion and Mushroom Soup
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
One Pot Chicken and Sage Dumplings
Lastly, if you make this Creamy Gnocchi Chicken Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Gnocchi Chicken Soup
Servings: 6
Calories Per Serving: 483 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 3/4 pound boneless skinless chicken breasts or thighs
- 2-4 cloves garlic, chopped
- 1 tablespoon Italian seasoning (see note)
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 pinch chili flakes
- 1 pinch each kosher salt and black pepper
- 4-6 cups low sodium vegetable broth
- 1/2 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
Instructions
- 1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through. 3. Pull the chicken out and shred using 2 forks. Add back to the soup. 4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth. 5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
This post was originally published on December 8, 2022
Made this last night and it was a hit! The flavors were singing in our mouths… added umami and some truffle zest. Served with plenty of french bread for dipping. This is definitely a keeper recipe. Thank you so much!
Hey Daylen,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)
Absolutely delicious! I love the flavors together and it is so easy! Definitely adding to the winter soup list.
Thanks so much Madeline!! So glad to hear that this recipe was a hit, thanks so much for making it! xT
This was delicious! Hit the spot. May try tortellini next time like you suggested just to change it up. 10/10. PS – you handled the haters beautifully.
Hey Marie,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! Thanks so much for your kind message:) Let me know if you give the tortellini a try! xT
I absolutely the this soup and so did my entire housemates. This was such a hit that I will enjoy looking up all the soups that use gnocchi! I purchase this but sometimes, when I have time I make a batch and it’s wonderful to have a fresh batch to use. I will do this with the next time so I can make a double recipe. Thanks for your imagination in the kitchen.
Hey Kate,
Amazing!! Thanks so much for making this dish and your kind message! I love to hear that it was enjoyed! Happy Friday! xx
Hello Tieghan,
Love your recipes! Can you tell me if this one can be done in a slow cooker?
Lisa
Hey Lisa,
So sorry, I don’t have the exact instructions written for the slow cooker, but I bet it would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Is there a resource for the fresh gnocchi—Is this something we can purchase, or is this something that we make ? I have heard a lot about gnocchi but have yet to try it. Thanks for the beautiful accompanying photos !
Hi Shannon — if you don’t want to make fresh gnocchi I have used the Rana brand in grocery stores that are “fresher” than the shelf ones. I think they would work well for this recipe! Just an idea from a non professional.
Hey Shannon,
Your local grocery store should carry fresh gnocchi:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
Lol can everyone relax with the comments. This is FOOD we’re talking about. I’d hate to see what you’re commenting on actual problems in the world.
What an amazing and unique soup! The combination of chicken, pasta and sun dried tomatoes really hits home. Thank you so much for all your original and creative inspiration, and for never running out of great ideas. It’s very appreciated, especially all these great seasonal dishes. Keep ’em coming!
Hey Anders,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Gnocchi is one of my favorites and if it’s on the menu at a restaurant I always order (unless it’s with seafood, not my fave lol). Sun dried tomatoes are another favorite ingredient to cook with to. Yum! I’ll be making this asap! Keep these delicious recipes coming!
Thanks so much for your kind message Molly! Let me know if you give this recipe a try, I hope you love it! xx
Looks yummy! Could you make this without the chicken? Any suggestion of other changes if so?
Hey Emily,
Sure, I would add in some other veggies like cauliflower in place of the chicken. Please let me know if you have any other questions! xT
This my fav soup at Olive Garden. I would love to make it tonight. Can you share how to do it in the crockpot please?
Hey Samantha,
So sorry, I don’t have the crockpot instructions for this recipe. Please let me know if you give the recipe a try, I hope you love it! xx
I totally agree with you Brooke!!!! There are many other sites to get recipes if you are not happy with all of these!!!!
Can you swap the gnocchi for a different pasta? Gnocchi tend to be a bit heavy for me
I have made a different chicken Gnocchi recipe and switched the gnocchi for cauliflower and it was very good!!
Thanks for sharing Pam!!
Hi Sallietta,
Sure, but for cook time, you will want to make sure you are using a fresh pasta. Tortellini would be a great option! Please let me know if you have any other questions! I hope you love this recipe:) xx
This was fantastic!!!! My picky teenage boy gobbled up two bowls. I made a few changes mostly due to time constraints. I bought a rotisserie chicken and added it shredded. I found MINI gnocchi at my grocery store and they were absolutely perfect for the soup! I used fresh herbs for the Italian mix but only because I had them on hand. It was amazing. Thank you so much.
P S. Shame on all you negative people out there. It’s your choice to be here and no need to be so rude.
Hey Joy,
Love it!! So glad everyone enjoyed this soup, thanks for giving it a try! Love the idea of using mini gnocchi! Happy Friday! xT
How boring! Please do something different. Not trying to be rude but do something like Jamie Oliver or something….I mean like…like…some of your recipes are seriously nice BUT we get a lot of these recipes on repeat. I feel like I have enough chicken soup and tacos recipes to sink a battleship.
To be fair, this is actually true… there is a few recipes which could be changed. Perhaps you could try a different cuisine. Or perhaps it might be best if you add less recipes so you can get more inspiration.
I cannot imagine what you would say if you were trying to be rude. I love her recipes and I am thrilled to have access to them.
Hey Sebastian,
Thanks for your comment! There’s over 3,000 free recipes on my blog:) Feel free to use the search engine to search by cuisine, ingredients, diet specific, etc. I sure hope this helps! Please let me know if you have any other questions! Happy Holidays! xT
Your a jerk. There is no reason for a comment like this. If you feel you want something “More Exciting” then look at one of her other AMAZING and fun recipes! For those of us who like soups and such it’s nice to have variation! Keep your rude comments to yourself and look at a different blog if you can’t!
I agree. Social media is not the platform for inconsiderate comments. Be an example.
Anita, you are absolutely right—in theory—social media should not be the platform for inconsiderate comments—but it seems in practice that social media seems to be THE platform for small-minded, nasty people to attempt to get attention. These very same people probably don’t go to the trouble of writing a letter and mailing it to the publisher when they come across recipes they don’t like in a cookbook. Yet when a talented and giving soul has the courage to put herself out there and share her gifts with the rest of us, the bullies in the world will come out of the woodwork to publicly criticize her—just out of spite and envy.
Yup. Exactly this. 👏
*you’re
This is the rudest comment I have ever seen.
If you don’t like it, then go to a different blog.
THIS is the rudest comment you have EVER seen? Yikes. You need to get out more, but I guess it fits with this blog’s demographic tbh
Also – Junot, I’m sorry the Teigan defense team can’t follow their own advice and be nice (nice double standards people, hypocrites much?), bc you’re definitely not wrong. But I guess redoing your own old recipes is a good way not to get accused of misappropriation or plagiarism lol
No hypocrisy here. Trolling the site to drop petty insults is just rude and immature. Calling out abusive people and denouncing the behavior is absolutely warranted, and not remotely the same. It’s typical narcissistic gaslighting to act wounded when your own horrific behavior is challenged. It’s also ridiculously transparent and doesn’t work at all. Nobody’s buying it.
HBH supporters have every right to defend the site since everyone is really sick and tired of this nonsense. Tieghan is too nice, (and also bound by the fact that she’s running a business) to fire back and be straightforward with these cretins…but the rest of us aren’t held to those same obligations. Many people enjoy coming here to exchange ideas, discuss cooking and share a common interest. Concerted efforts to destroy the environment here will undoubtedly be met with 100% justified resistance. Get used to it.
Fun fact: there’s no such thing as “plagiarism” and “appropriation” in food. False outrage at its finest.
You said this yesterday, dude.
You and your other screen names are allowed to go elsewhere, you know. Millions of people love this blog and are happy with the content, and also enjoy the sense of positivity and community that define HBH. Rather than troll bomb the site every single day with the same repetitive (often poorly written) comments, why don’t you find another site that is more to your liking? Nobody is forcing you to check in here every day, trying to find things to complain about. This is is a recipe blog – why would you even WANT to spread hate here? It seems an odd choice when there are countless tabloid sites out there, as well as divisive political ones, and the putrid Reddit which is perfect for negativity and snark.
Most importantly, Tieghan is allowed to post nothing BUT chicken and tacos every day 10 times a day if she wants to. It’s her site. I, for one, wouldn’t mind. I’m happy with the content.
Tieghan, a lot of other users have suggested that you require a verified email address linked to every screen name, and for the user to be logged in to post comments. Additionally, comments must be approved to be posted. Several other sites have this, and it really improves the caliber of the site, and makes abusive saboteurs less able to do their thing. Even Instagram is cracking down on anonymous profiles. I think it’s time. This would really improve the HBH experience for everyone who is a legitimate supporter.
I suppose it takes at least some level of intelligence to pick up on the irony of you posting the same drivel two days in a row, while accusing someone else of being boring and unoriginal.
Hey Junot,
This is now the second day in a row that you have made this comment. So sorry you feel this way about my recipes, but just a reminder that no one is forcing you to be here:) If you find them to be so boring, then simply don’t make them. Hope you have a great weekend and Happy Holidays! xT
You must be an extraordinarily talented and successful food entrepreneur if you are able to call this blog boring. Impressive! Please share your website/blog/socials/bestseller booklist.
Can’t wait to check it out.
Tieghan is not Jamie Oliver (and how would doing Jamie Oliver make her different?!!), she is Tieghan. Sometimes I agree her recipes are a bit repetitive, but that’s her unique style. There are other bloggers who tweak and improve their own recipes to perfection, and post them over and over again, until they get it right.
Nothing wrong with that, right? 😊 I definitely wouldn’t call it repetitive, but she does different twists on much loved themes, and that’s a good thing. I feel sorry for anyone that doesn’t love tacos, in any form, for instance. Plus, working families appreciate this. We can’t all do unique gourmet every night. Tieghan’s twists keep it fun for my family, and I appreciate that. My kids do too. They love her.
She does what she likes, what she is familiar with, what her family loves, and that’s as it should be. It’s wonderful that she shares this with the world, and we are all free to pick and choose what we want to follow or try. All these nasties dropping in to criticize would do better to go elsewhere and find their own path.
The sad irony is that if she was to do a Jamie Oliver style recipe, the “pitchfork and torches” mob would crucify her for “stealing” from Jamie Oliver. Ya can’t win. 😂
That said, if she’s attracting this much vitriol, then she’s officially succeeded. I couldn’t be more happy for her. She’s earned it.
I just made a triple batch of the gnocchi soup from your cookbook, but I can’t wait to give this a try! I love the addition of spinach + sun dried tomatoes, the dream combo. Whenever I make your gnocchi soup my husband says it could win awards!
Caroline, I’m new to her recipes. Can you share the other one you’re talking about?
Thanks so much!
Awe thanks so much for your kind message Caroline! So glad to hear you enjoyed the recipe, let me know how this one turns out:) xT