30-Minute Chicken Gnocchi Soup: Creamy Comfort in a Bowl

There’s something magical about a bowl of Chicken Gnocchi Soup on a chilly evening. The creamy broth, tender chicken, and pillowy gnocchi make it the ultimate comfort food in our house. My love affair with this soup started years ago at a little Italian restaurant where I first tasted it – I’ve been obsessed ever since! Now, it’s my go-to when I need a quick, satisfying meal that feels like a warm hug. The best part? It comes together in just 30 minutes, but tastes like you’ve been simmering it all day. Trust me, once you try this recipe, you’ll understand why it’s become a family favorite.

Why You’ll Love This Chicken Gnocchi Soup

This soup is a total game-changer, and here’s why:

• Ready in just 30 minutes – perfect for busy nights when you need comfort fast
• That luscious creamy texture (without being overly heavy) feels like restaurant-quality
• The gnocchi turns delightfully pillowy while soaking up all the savory broth
• Balanced flavors – the thyme adds warmth, the spinach gives freshness, and the chicken keeps it hearty

Basically, it’s the cozy bowl of happiness you didn’t know you needed.

Chicken Gnocchi Soup Ingredients

Gathering these simple ingredients is like assembling the dream team for cozy soup perfection. Here’s what you’ll need to make magic happen:

• 1 lb boneless, skinless chicken breast, diced into bite-sized pieces (I like mine about 1/2-inch chunks so they stay juicy)
• 1 package (16 oz) potato gnocchi – those little pillowy clouds of joy (store-bought works great, but homemade is next-level if you’re feeling ambitious)
• 4 cups chicken broth – use the good stuff! I swear by low-sodium so I can control the seasoning
• 1 cup heavy cream – the secret to that velvety texture (half-and-half works in a pinch but won’t be quite as luxurious)
• 1 cup shredded carrots – I grate mine fresh because the pre-shredded ones are too dry
• 1 cup chopped fresh spinach – packed measure (trust me, it wilts down to nothing!)
• 1 small onion, finely diced (yellow or white both work beautifully here)
• 2 cloves garlic, minced (or more if you’re a garlic fiend like me)
• 2 tbsp olive oil – our sautéing superhero
• 1 tsp dried thyme – it’s amazing how this little herb brings such warmth
• 1 tsp salt – start here, then adjust to taste
• 1/2 tsp black pepper – freshly ground if you can

See? Nothing crazy – just good, honest ingredients that come together to create something truly special. Now let’s get cooking!

How to Make Chicken Gnocchi Soup

Okay, let’s dive into making this dreamy soup! I promise it’s so easy, but I’ll walk you through each step because I want yours to turn out as perfect as mine always does. You’ll be amazed how quickly everything comes together.

Cooking the Chicken and Vegetables

First, grab your favorite soup pot (I use my trusty 5-quart Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers – don’t go too hot or the garlic will burn! Toss in your diced chicken and let it cook for about 3 minutes before stirring. This gives it that beautiful golden sear.

Once the chicken’s no longer pink (about 5 minutes total), add your onions, garlic, and carrots. Oh, that sizzle! The smell alone will make your kitchen smell like an Italian trattoria. Stir everything around for about 3 minutes – just until the onions turn translucent. Pro tip: don’t rush this step! Those golden bits at the bottom of the pan? That’s flavor gold we’ll deglaze next.

Adding Broth and Gnocchi

Now, pour in your chicken broth and crank the heat up to bring it to a boil. As it heats, scrape up all those delicious browned bits from the bottom – they’ll make your broth extra flavorful. Once it’s bubbling, add the gnocchi. These little potato dumplings cook fast, so watch them like a hawk!

Here’s my favorite part – the gnocchi will sink at first, then after about 3-4 minutes, they’ll float to the top like little life preservers. That’s your cue they’re perfectly cooked! Don’t let them go longer or they’ll turn mushy. I like to give them a gentle stir halfway through so they don’t stick together.

Finishing with Cream and Spinach

Turn the heat down to low – we don’t want the cream to curdle! Slowly pour in that glorious heavy cream while stirring. Watch how it creates these beautiful swirls in the broth. Now toss in your chopped spinach – it’ll wilt almost instantly from the heat.

Add the thyme, salt, and pepper, then let everything simmer together for about 5 minutes. This is when the magic happens – the flavors marry, the broth thickens slightly, and your whole house smells incredible. Taste it and adjust the seasoning if needed. Sometimes I add an extra pinch of thyme or a squeeze of lemon if it needs brightness.

And that’s it! You’ve just made restaurant-quality chicken gnocchi soup in less time than it takes to watch a sitcom. Now grab your favorite soup bowls – this comfort in a bowl is ready to warm some souls.

Tips for the Best Chicken Gnocchi Soup

After making this soup more times than I can count, I’ve learned a few tricks that take it from good to “wow!” Here are my can’t-live-without tips:

Fresh is best for spinach – I know it’s tempting to grab frozen, but fresh spinach keeps its vibrant color and texture better. Just give it a rough chop so you get little green flecks in every bite.

Watch your gnocchi like a hawk – They cook in just 3-4 minutes! The second they float to the top, they’re done. Overcooked gnocchi turns mushy, and nobody wants that.

Broth too thick? Easy fix – just splash in a little extra chicken broth or water. The gnocchi absorbs liquid as it sits, so leftovers might need thinning out when reheating.

Brown your chicken well – Don’t rush the initial cooking. Those golden bits = flavor town. Your future self will thank you when that rich taste comes through in every spoonful.

Make it yours! This recipe is super flexible. More garlic? Go for it. Prefer kale to spinach? Swap it in. Want some heat? Red pepper flakes are your friend. Cooking should be fun!

Chicken Gnocchi Soup Variations

One of my favorite things about this soup is how easily you can mix it up! Here are some delicious twists I’ve tried over the years that always get rave reviews:

Greens swap: While I adore spinach, kale makes a fantastic substitute if you want something heartier. Just chop it finely and add it a minute earlier since it takes longer to wilt. Swiss chard works beautifully too!

Mushroom magic: Sauté some sliced cremini mushrooms with the onions for an earthy depth. They add such wonderful umami flavor – my mushroom-loving husband insists on this version.

Cheese please: Stir in a handful of grated Parmesan right at the end. It melts into the broth, making it extra rich and savory. Sometimes I’ll even add a Parmesan rind while simmering for bonus flavor.

Vegetarian twist: Skip the chicken and use vegetable broth instead. I’ll often add white beans or extra veggies like zucchini for protein and texture. It’s just as comforting!

The beauty of this soup is how forgiving it is – don’t be afraid to play around and make it your own. Every variation I’ve tried has been delicious in its own way!

Serving Suggestions for Chicken Gnocchi Soup

Oh, how I love dressing up this soup for maximum coziness! A crusty baguette is my must-have – perfect for soaking up every last drop of that creamy broth. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. On really chilly nights, I’ll add garlic bread (because why not?) and maybe even a glass of crisp white wine. Trust me, it’s heaven in a meal!

Storing and Reheating Chicken Gnocchi Soup

Here’s the thing about leftovers—this soup tastes even better the next day! Just store it in an airtight container in the fridge, and it’ll keep for up to 3 days. The flavors really mingle and deepen overnight, which is honestly my favorite part.

Reheating tip: When you’re ready to enjoy it again, warm it gently on the stove over medium-low heat. The gnocchi will have soaked up some broth, so I always keep extra chicken broth handy to thin it out to that perfect creamy consistency. A splash or two usually does the trick!

Now, I’ve got to warn you—freezing this soup is a no-go. Those lovely little gnocchi turn to mush when frozen and thawed. Trust me, I learned this the hard way after a sad, gummy-textured batch. If you must freeze it (maybe you doubled the recipe?), leave out the gnocchi and add them fresh when you reheat.

Pro tip: If you’re meal prepping, cook the chicken and veggies in advance, then just add the broth, gnocchi, and cream when you’re ready to serve. That way everything stays perfectly textured!

Chicken Gnocchi Soup Nutrition

Okay, let’s talk numbers – but don’t worry, this comforting bowl is totally worth every delicious bite! Here’s the nutritional breakdown per serving (about 1.5 cups):

• Calories: 420 (mostly from that glorious cream and gnocchi)
• Fat: 22g (10g saturated – thank you, heavy cream!)
• Protein: 24g (hello, chicken!)
• Carbs: 35g (those pillowy gnocchi do most of the work here)
• Fiber: 3g (thanks to our veggie friends – spinach and carrots)
• Sugar: 4g (mostly natural from the veggies)
• Sodium: 850mg (that’s why I always recommend low-sodium broth)

Now, full disclosure – these numbers can vary depending on your exact ingredients. Did you use full-fat cream or half-and-half? Store-bought gnocchi or homemade? The exact size of your chicken pieces? All these little things can shift the numbers a bit.

But here’s how I look at it – this soup is packed with protein and veggies, making it a pretty balanced meal in one bowl. And let’s be real, sometimes comfort food is worth every calorie! If you’re watching certain nutrients, you can always tweak the recipe (like using milk instead of cream) but personally, I say enjoy it as-is sometimes – life’s too short not to!

Chicken Gnocchi Soup FAQs

I get so many questions about this soup – which makes sense because it’s downright addictive! Here are the answers to the most common ones I hear from friends and readers:

Can I use frozen gnocchi?
Absolutely! Just add them straight from the freezer – no need to thaw. They might take an extra minute to cook, but they’ll float to the top when ready. I actually keep a bag in my freezer for emergency soup cravings!

How to make it dairy-free?
Easy peasy! Swap the heavy cream for full-fat coconut milk (the canned kind) – it gives that same creamy richness. For extra flavor, stir in a tablespoon of nutritional yeast at the end. You won’t miss the dairy at all!

Can I use chicken thighs instead of breasts?
Oh yes, and they’ll be even more flavorful! Just cook them a bit longer since they have more fat. I love thighs because they stay juicy no matter what. Dice them the same size as you would breasts.

Why does my soup get thick overnight?
Those little gnocchi sponges soak up broth like crazy! Just add more chicken broth or water when reheating – start with 1/4 cup and adjust until it’s back to that perfect creamy consistency.

Can I add other vegetables?
Please do! I often toss in diced celery with the onions, or zucchini in the summer. Just keep the pieces small so they cook quickly. Mushrooms are another favorite add-in – sauté them with the chicken for extra umami goodness.

Now that you’re armed with all my best tips and tricks, it’s your turn! Try this recipe and share your results – I can’t wait to hear how your Chicken Gnocchi Soup turns out. Tag me with your soup selfies!

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