Creamy Chicken Gnocchi Soup

Let me tell you – this soup is what comfort food dreams are made of. Pillowy gnocchi swimming in a rich, velvety broth alongside tender chunks of chicken and colorful veggies? It’s basically a warm hug in a bowl. And the best part? It comes together in under an hour, making it perfect for those nights when you need something soul-warming without spending hours in the kitchen.

What makes this soup special is the beautiful balance of flavors and textures. The sun-dried tomatoes add little bursts of intense sweetness, while the Italian herbs infuse the broth with aromatic depth. The gnocchi – those magical little potato dumplings – absorb just enough broth to become flavor bombs while still maintaining their delightful chew. Trust me, this is the kind of soup that’ll have everyone at the table tilting their bowls to get every last drop.

Ingredients

For the soup base:

• 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

For finishing the soup:

• 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, plus more for serving
• 1 pound fresh potato gnocchi

Steps

1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook for 5 minutes, until fragrant and translucent at the edges. Add the carrots and celery. Cook for another 3 minutes until they begin to soften slightly. Watch for the vegetables to become glossy but not browned – this builds your flavor base.
2. Stir in the butter and allow it to melt completely, then sprinkle the flour over the vegetables and stir constantly for 1 minute. This creates a roux that will thicken your soup – make sure to keep stirring to prevent any flour from burning or clumping. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss everything to coat the chicken and vegetables in the spices, allowing the aromatics to bloom for about 30 seconds. Pour in 4 cups broth and stir well to dissolve the flour mixture. Simmer over medium heat for 20 minutes, until the chicken is cooked through (internal temperature should reach 165°F (74°C)).
3. Using tongs, carefully pull the chicken out and transfer to a cutting board. Shred the meat using 2 forks, pulling in opposite directions for even pieces. Return the shredded chicken back to the soup pot and stir to distribute evenly.
4. Stir in the spinach (it will look like a lot but will wilt down quickly), sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Reduce heat to medium-low and cook until warmed throughout, about 5 minutes. The gnocchi will float to the top when they’re done. If the soup appears too thick, add additional broth 1/2 cup at a time until you reach your desired consistency. Taste and adjust seasoning if needed.
5. Ladle the hot soup into bowls and serve topped with additional grated parmesan. For the full experience, enjoy warm with a crusty piece of bread for dipping. The soup will continue to thicken as it cools, so you may need to thin leftovers with a splash of broth when reheating.

Smart Swaps

• Use rotisserie chicken instead of raw chicken to cut cooking time in half
• Swap in gluten-free gnocchi (or cauliflower gnocchi) for a wheat-free version
• Try kale instead of spinach for a heartier green that holds up longer in leftovers
• Use 2 tablespoons cornstarch mixed with 2 tablespoons cold water instead of flour for a gluten-free thickener

Make It Diabetes-Friendly

• Replace regular gnocchi with cauliflower gnocchi to reduce carbs by approximately 15g per serving
• Use unsweetened almond milk instead of heavy cream to lower the fat content while maintaining creaminess
• Increase the protein-to-carb ratio by adding an extra 1/4 pound of chicken
• Serve in smaller portions (1 cup) alongside a large green salad to reduce the glycemic impact

Pro Tips

• For meal prep, make the soup base through step 3, then refrigerate. When ready to eat, reheat and add the gnocchi and dairy just before serving for the freshest texture
• The soup will thicken considerably when stored overnight – thin with broth when reheating
• For extra flavor, use the oil from the sun-dried tomato jar instead of regular olive oil
• Freeze individual portions in airtight containers for up to 3 months (though the gnocchi texture may change slightly)