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Creamy Chicken Gnocchi Soup

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A ridiculously luscious chicken soup with chopped baby spinach and pillowy potato gnocchi dumplings. Overall this soup is pretty effortless and I love to use leftover chicken, which makes whipping up this soup a cinch. A hearty soul-warming soup on your table in no time.
Course Soups, Stews & Chilis
Cuisine American, Italian
Keyword chicken, gnocchi, soup, spinach
Prep Time 10 mins
Cook Time 45 mins
Additional Time 5 mins
Total Time 1 hr
Servings 8 (1 cup) servings
Calories 441
Author Laurie McNamara


  • 16 ounces potato gnocchi
  • 4 cups half & half see notes
  • 4 cups low-sodium chicken broth
  • 4 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup diced yellow onion
  • 1 medium carrot or 1/2 cup, sliced into half-moons
  • 2 ribs celery or 1/2 cup, sliced
  • 2 cloves garlic minced
  • 1 teaspoon chopped fresh thyme leaves
  • 6 tablespoons unbleached all purpose flour
  • 2 generous handfuls baby spinach coarsely chopped
  • 2 cups chopped leftover cooked chicken
  • 1½ to 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • grated Parmesan cheese for serving
  • 1 tablespoon minced parsley


  • Bring a large pot of salted water to a boil. Cook gnocchi 3 to 4 minutes or until they float to the top of the water. Drain and arrange on a parchment lined sheet pan so they don't stick together.
  • NOTE: I've since skipped the above step completely and add the (uncooked) gnocchi to the pot after adding the warm broth and half & half.
  • Pour half & half and broth in a separate saucepan and heat over low heat.
  • In a heavy bottom pot or Dutch oven, melt the butter in with the oil over medium to medium-low heat. Add in the onions, carrots and celery with a pinch of salt. Cover and cook, stirring occasionally, until tender.
  • Add in the garlic and thyme, cook for 1 to 2 minutes.
  • Stir in the flour and cook for 1 to 2 minutes. Continue to stir, while pouring in the warm broth and half & half. Then grate in 1/8 to 1/4 teaspoon of freshly grated nutmeg.
  • Increase the heat and bring to a simmer, then reduce to low and continue to simmer uncovered, stirring occasionally until thick.
  • Lastly, stir in the spinach, chicken, (cooked) gnocchi, salt and pepper. Cover and heat until the spinach has wilted.
  • Ladle piping hot soup into bowls and top with chopped fresh parsley and Parmesan cheese.


*2 cups half & half may be substituted with 1 cup heavy cream and 1 cup milk.


Serving: 1cup | Calories: 441kcal | Carbohydrates: 34g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 755mg | Potassium: 429mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2015IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 3mg