Creamy Chicken & Gnocchi Soup with Spinach
Creamy Chicken & Gnocchi Soup with Spinach is one of those comforting dishes that wraps you in warmth with every spoonful. The delightful blend of tender chicken, pillowy gnocchi, and vibrant spinach mixed in a creamy, savory broth can easily evoke feelings of home and coziness. Each bite is not just filling but also bursting with flavor, making it perfect for chilly evenings or any day you need a hug in a bowl. This soup stands out with its rich, luscious texture while being incredibly quick and easy to whip up—all the way from prep to serving in about 30 minutes!
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What makes this Creamy Chicken & Gnocchi Soup with Spinach really shine is the balance of simplicity and heartiness. It’s perfect for busy weeknights or for impressing friends at dinner gatherings. Plus, who doesn’t love a dish where both adults and kids can equally enjoy? This recipe is not only budget-friendly but also a total crowd-pleaser. Whether you’re dealing with leftovers or freshly cooked ingredients, this soup caters to what you have on hand, allowing for delicious experimentation. Try it soon; I’m confident it will become a favorite!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 20 minutes of cooking, you’ll have a satisfying meal in about half an hour.
- Irresistible Flavor: The combination of herbs and creamy cheese makes every spoonful a taste sensation that’s hard to beat.
- Eye-Catching Appeal: The vibrant colors of the spinach and carrots
add a beautiful touch to your dinner table.
- Flexible Serving: Enjoy it as a cozy weeknight dinner or serve it as a show-stopping dish at gatherings.
- Diet-Friendly Options: Easily adapted for gluten-free or dairy-free needs by substituting gnocchi and using plant-based milk.
Ingredients You’ll Need
- 2 tablespoons butter or olive oil: This fat adds a rich flavor and helps in sautéing the vegetables. Choose olive oil for a lighter taste.
- 1 large yellow onion, diced (about 1.5 cups): Onion provides sweetness and depth to the base of the soup.
- 2 large carrots, diced (about 1.5 cups): Carrots not only add color but also contribute a pleasant sweetness.
- 2 ribs celery plus leaves if available, diced (about 1.5 cups): Celery gives a nice crunch and enhances the overall flavor profile.
- 1 teaspoon dried thyme or 1 tablespoon fresh: Thyme brings an aromatic quality that’s quintessential to Italian cuisine.
- 1 teaspoon dried oregano or 1 tablespoon fresh: Oregano adds a fragrant warmth, elevating the dish with a Mediterranean touch.
- 2 cloves garlic, minced: Garlic provides a flavor punch; it’s a must for that fragrant aroma.
- 1/4 cup all-purpose flour: This helps thicken the soup for a creamy consistency.
- 4 cups chicken stock/broth, preferably low-sodium: Good-quality broth adds a solid flavor base; low-sodium keeps it healthier.
- 16 oz. potato gnocchi: Gnocchi lends a unique texture and heartiness; feel free to use store-bought or homemade.
- 2 cups cooked shredded or chopped chicken: Leftover rotisserie or homemade chicken works wonders for quick meals.
- 2 cups roughly chopped fresh spinach (about 5 oz.): Fresh spinach not only brightens the soup but also packs it with nutrients.
- 1 cup half and half or whole milk, or heavy cream: This enhances the creaminess; choose according to your preference.
- 1 cup grated parmesan cheese (about 3 oz.): Parmesan adds a savory depth; fresh cheese will melt beautifully.
- Kosher salt and black pepper to taste: Essential for rounding out the flavors and seasoning to your liking.
How to Make Creamy Chicken & Gnocchi Soup with Spinach

Sauté the Vegetables: In a large heavy pot or Dutch oven, melt 2 tablespoons of butter (or olive oil) over medium-high heat. Add 1 large diced onion, 2 large diced carrots, 2 diced ribs of celery, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Stir to coat the vegetables in the butter and sauté until softened and lightly browned—about 5 minutes should do.
Add Garlic: Toss in 2 minced cloves of garlic, stirring them in to sauté until fragrant, which will take around 15 to 30 seconds.
Thicken the Base: Sprinkle in 1/4 cup of all-purpose flour, ensuring all the veggies are coated. Cook for around 1 minute, stirring frequently to avoid burning.
Add Broth: Gradually pour in 4 cups of chicken stock or broth, stirring to deglaze the pot and dissolve the flour. Bring the mixture to a gentle boil.
Cook the Gnocchi: Add in 16 oz. of gnocchi and allow it to simmer uncovered for about 3 minutes or until the gnocchi begins to float to the surface.
Stir in Main Ingredients: Incorporate 2 cups of shredded or chopped cooked chicken and 2 cups of roughly chopped fresh spinach into the pot. Follow with 1 cup of half and half or whole milk (or heavy cream), and 1 cup of grated parmesan cheese. Continue to heat, stirring often, until the spinach wilts, the cheese melts, and everything is warmed through—this should take about 3 minutes.
Season and Serve: Taste your soup and season with kosher salt and black pepper according to your preference. Ladle into bowls and enjoy!
Storing & Reheating
If you have leftovers of this creamy delight, you can let it cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 4 days. For long-term preservation, you can freeze the soup for up to 3 months; just make sure to portion it out. When you’re ready to eat, reheat on the stove over medium heat until bubbling, stirring occasionally. Keep in mind that the texture may thicken during storage; if it’s too thick, add a little broth or water to reach your desired consistency.
Chef’s Helpful Tips
- Avoid Overcooking the Gnocchi: They’re perfect when they float, so keep an eye on the cooking time to maintain that lovely texture.
- Make it Dairy-Free: Use coconut milk in place of cream and nutritional yeast for cheesiness if you’re avoiding dairy.
- Preparation is Key: Dice and measure your veggies ahead of time so that cooking goes as smooth as possible.
- Enhance Flavor: For an extra burst of flavor, add a splash of fresh lemon juice when serving; it brightens up the creamy soup beautifully.
- Make Ahead: You can prep everything except for the spinach and cream a day in advance to expedite cooking time on busy nights.
This soup doesn’t just satisfy; it invites you to experiment with flavors and textures. Perfect for a weeknight dinner or special gathering, it adapts beautifully to whatever ingredients you may have on hand. Give this creamy, savory dish a try, and I assure you, every spoonful will bring warmth and comfort to your table. Don’t hesitate to toss in any veggies you love or think might add a delightful twist! Enjoy this creamy chicken & gnocchi soup with spinach as your next go-to meal!

Recipe FAQs
Can I use frozen gnocchi in this recipe?
Yes, you can absolutely use frozen gnocchi. Just add them directly into the soup without thawing, and cook them for a few extra minutes until they are tender and floating.
How can I make this soup gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch. Additionally, be sure to use gluten-free gnocchi, which are commonly found in many stores.
Can I add other vegetables?
Definitely! Feel free to add vegetables like bell peppers, mushrooms, or even peas. Just be aware that some vegetables may require longer cooking times, so adjust accordingly.
Is this soup good for meal prep?
Absolutely! This soup keeps well in the refrigerator for a few days, and it can be frozen for later. Just make sure to store it in portions for easy reheating.
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📖 Recipe Card

Creamy Chicken & Gnocchi Soup with Spinach
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Servings: 8
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Chicken & Gnocchi Soup with Spinach is a delightful combination of tender chicken, soft gnocchi, and fresh spinach. Perfect for a quick dinner or a comforting meal, it brings together flavorful ingredients and simple preparation to create a dish that is surely satisfying.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large yellow onion diced (about 1.5 cups)
- 2 large carrots diced (about 1.5 cups)
- 2 ribs celery plus leaves if available, diced (about 1.5 cups)
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock/broth preferably low-sodium
- 16 oz. potato gnocchi store-bought or homemade
- 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
- 2 cups roughly chopped fresh spinach (about 5 oz.)
- 1 cup half and half or whole milk, or heavy cream
- 1 cup grated parmesan cheese (about 3 oz.)
- kosher salt and black pepper to taste
Instructions
- Melt the butter or olive oil in a large heavy pot over medium-high heat.
- Add the diced onion, carrots, celery, thyme, and oregano. Stir to coat in the butter and sauté until vegetables soften and brown, about 5 minutes.
- Add the minced garlic and sauté until fragrant, about 15-30 seconds.
- Stir in the flour until the vegetables are coated. Cook for about 1 minute, stirring frequently.
- Pour in the chicken broth and stir to dissolve the flour, scraping up any bits stuck to the bottom. Bring to a gentle boil.
- Add the gnocchi and simmer uncovered for about 3 minutes, until they are cooked and floating.
- Stir in the cooked chicken, chopped spinach, half and half, and grated parmesan. Heat while stirring until the spinach wilts and cheese melts, about 3 minutes.
- Season with kosher salt and black pepper to taste and serve.
Notes
For added flavor, consider using fresh herbs if available.
Rotisserie chicken works well for quick prep, but you can use any cooked chicken.
Feel free to adjust the consistency by adding more or less half-and-half.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 53mg





