Creamy Chicken Gnocchi Soup Recipe Easy Homemade Comfort Food Guide

Let me tell you, the moment the creamy chicken gnocchi soup starts simmering on your stove, the scent alone is enough to make anyone’s mouth water. It’s this cozy, inviting aroma that wraps around you like a warm blanket on a chilly day. The first time I made this soup, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember being knee-high to a grasshopper, watching my grandma stir her big pot of soup, and dreaming about making something just as comforting.

Years ago, on a rainy weekend when I was craving something hearty but easy, I stumbled upon this creamy chicken gnocchi soup recipe. Honestly, I wish I’d discovered it way sooner. My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them). It’s dangerously easy to throw together but tastes like you spent hours in the kitchen. You know what? This soup feels like pure, nostalgic comfort in every bite—perfect for potlucks, a sweet treat for your kids after school, or just brightening up your Pinterest cookie board with something savory for a change.

After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting (yes, soup makes a great gift when you package it right!). If you’re looking for a creamy chicken gnocchi soup recipe that’s both easy and so full of heart, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Cooking this creamy chicken gnocchi soup isn’t just about making dinner—it’s about crafting a little moment of joy that fills your kitchen and your belly. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry and fridge.
• Perfect for Cozy Dinners: This soup warms you right up and makes any evening feel special.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, you’ll want to double the batch!
• Unbelievably Delicious: The tender gnocchi paired with creamy broth and tender chicken makes for next-level comfort food.

What makes this creamy chicken gnocchi soup different from the rest? It’s the silky broth that’s got just the right balance of herbs and creaminess without being too heavy. Plus, blending cottage cheese into the broth adds that ultra-smooth texture that you don’t usually get in typical gnocchi soups. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction you crave. Whether you’re impressing guests without stress or turning a simple meal into something memorable, this recipe’s got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Many of these are pantry staples, and if you don’t have one, there’s usually an easy swap you can make.

• Chicken: 2 cups cooked chicken breast, shredded or diced (leftover rotisserie chicken works wonders here!)
• Potatoes Gnocchi: 1 package (about 16 oz or 450 g) store-bought potato gnocchi (I recommend DeLallo for best texture)
• Unsalted Butter: 3 tablespoons, for a rich base
• Yellow Onion: 1 medium, finely chopped (adds sweetness and depth)
• Garlic: 3 cloves, minced (for that punch of flavor)
• Carrots: 2 medium, peeled and diced (adds subtle sweetness and color)
• Celery Stalks: 2, diced (classic mirepoix flavor)
• All-Purpose Flour: 1/4 cup (30 g), to thicken the soup
• Chicken Broth: 4 cups (960 ml), preferably low sodium
• Heavy Cream: 1 cup (240 ml), for that luscious creamy texture (substitute half-and-half for lighter version)
• Cottage Cheese: 1/2 cup (120 g), small-curd, blended smooth (secret ingredient for creaminess)
• Fresh Spinach: 2 cups (about 60 g), roughly chopped (adds freshness and nutrients)
• Dried Thyme: 1 teaspoon, for earthy warmth
• Dried Rosemary: 1/2 teaspoon, finely crushed
• Salt and Pepper: To taste

Substitution tips: Use almond flour instead of all-purpose if you want a gluten-free option (just note the thickening might vary). Swap out heavy cream with coconut milk for a dairy-free twist. In summer, fresh cherry tomatoes can be tossed in for a bright pop instead of spinach.

Equipment Needed

• Large Soup Pot or Dutch Oven: Something that can handle all the ingredients and simmer the soup evenly. I personally love my 6-quart Dutch oven for soups because it distributes heat so well.
• Wooden Spoon or Silicone Spatula: For stirring without scratching your pot.
• Blender or Immersion Blender: To blend the cottage cheese smooth before adding it to the soup. An immersion blender keeps it simple and saves washing extra dishes.
• Measuring Cups and Spoons: For accuracy—helps keep the balance right, especially with flour and broth.
• Knife and Cutting Board: For chopping veggies and chicken.

If you don’t have an immersion blender, a regular blender works fine—just blend the cottage cheese with a splash of broth separately. For budget-friendly options, any large heavy-bottom pot will do, and a wooden spoon from your kitchen drawer works great.

Preparation Method

1. Prep the Ingredients: Start by finely chopping the onion, carrots, celery, and mincing the garlic. Shred or dice your cooked chicken into bite-sized pieces. Rinse and roughly chop the fresh spinach. Take about 5-7 minutes here.
2. Sauté the Vegetables: In your large soup pot, melt 3 tablespoons of unsalted butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften and the onion becomes translucent—about 6-8 minutes. You’ll know they’re ready when they smell sweet and soften easily under the spoon.
3. Add the Garlic and Herbs: Stir in the minced garlic, 1 teaspoon dried thyme, and 1/2 teaspoon crushed rosemary. Cook for another 1 minute until fragrant. Watch out for burning the garlic—it should just lightly toast.
4. Make the Roux: Sprinkle 1/4 cup (30 g) all-purpose flour over the veggies. Stir constantly for about 2 minutes to cook off the raw flour taste and create a thick paste. This step is key for that creamy soup texture.
5. Pour in the Broth: Slowly whisk in 4 cups (960 ml) of chicken broth. This should loosen the roux into a smooth, thickened soup base. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 10 minutes to thicken further. If the soup looks too thick, add a splash more broth or water.
6. Cook the Gnocchi: Add the package of potato gnocchi directly into the simmering soup. They’ll puff up and float when done, which takes roughly 3-5 minutes. Stir occasionally to prevent sticking.
7. Blend the Cottage Cheese: While the gnocchi cooks, blend 1/2 cup (120 g) small-curd cottage cheese with a few tablespoons of the hot soup broth in a blender or using an immersion blender. This creates a silky smooth addition that boosts creaminess without heaviness.
8. Add Chicken, Cream, and Spinach: Stir the blended cottage cheese, 1 cup (240 ml) heavy cream, shredded chicken, and chopped spinach into the pot. Cook for another 3-5 minutes until the spinach wilts and the chicken heats through. Season with salt and pepper to taste—start with about 1 teaspoon salt and 1/2 teaspoon pepper, adjusting as needed.
9. Final Taste Check: Take a moment to taste the soup. If it needs more brightness, a squeeze of lemon or pinch of crushed red pepper flakes can work wonders here. Remove from heat and serve hot.

Pro tip: If the soup feels too thick after cooling, just stir in a splash of broth or cream before reheating. Also, always season at the end because the broth and cheese can vary in saltiness.

Cooking Tips & Techniques

For the creamiest chicken gnocchi soup, don’t rush the roux stage. Cooking the flour with butter and veggies until it’s golden and smells nutty removes that raw flour taste and creates the perfect silky base. You know you’re doing it right when the mixture thickens nicely before adding broth.

One common mistake is overcooking gnocchi—it goes from pillowy to mushy in minutes. Keep a close eye once they start floating, and don’t let them boil away forever. Stir gently to keep them from sticking to the bottom but avoid vigorous stirring that breaks them apart.

Blending cottage cheese smooth takes this soup up a notch. I’ve tried just tossing it in chunky, and honestly, that texture was a little off-putting. The blender trick adds creaminess without extra heavy cream, making the soup feel a bit lighter but still indulgent.

Multitasking tip: While the soup simmers, prep your garnishes or side salad to save time. This soup pairs beautifully with crusty bread or a fresh green salad.

Variations & Adaptations

• Vegetarian Version: Swap chicken broth for vegetable broth and omit the chicken altogether. Add extra mushrooms or white beans for protein and texture.
• Low-Carb Adaptation: Use cauliflower gnocchi instead of potato gnocchi. It’s a great way to reduce carbs without sacrificing that pillowy comfort.
• Spicy Kick: Add a diced jalapeño with the onions or finish with a few dashes of hot sauce for some heat.
• Dairy-Free: Replace heavy cream with full-fat coconut milk and cottage cheese with blended silken tofu for creaminess. Use dairy-free butter or oil for sautéing.
• Personal Twist: I once tossed in fresh chopped rosemary and a splash of white wine just before adding broth—gave it this lovely, herbaceous brightness that still felt cozy.

Serving & Storage Suggestions

Serve this creamy chicken gnocchi soup hot, garnished with a sprinkle of freshly chopped parsley or grated Parmesan for a touch of elegance. It pairs beautifully with warm, crusty bread or a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally. You might notice the soup thickens as it cools; just add a splash of broth or cream to loosen it back up.

This soup actually tastes even better the next day, letting the flavors marry overnight. Just remember to add fresh spinach or greens right before serving to keep that pop of color and freshness.

Nutritional Information & Benefits

This creamy chicken gnocchi soup is a balanced comfort meal, delivering protein from tender chicken and cottage cheese, plus a good dose of veggies. A typical serving (about 1.5 cups or 350 ml) provides roughly 350-400 calories, with around 20 grams of protein and moderate fat from butter and cream.

Spinach adds iron and vitamins A and C, while gnocchi offers energy-boosting carbohydrates. This recipe can be adapted to gluten-free or dairy-free diets by swapping key ingredients, making it friendly for many dietary needs.

Personally, I love that it strikes a satisfying balance between indulgent and wholesome, making it a go-to when I want comfort food that doesn’t leave me feeling weighed down.

Conclusion

If you’re on the hunt for a creamy chicken gnocchi soup recipe that’s easy, comforting, and downright delicious, this one’s a winner. It’s got just the right mix of tender chicken, pillowy gnocchi, and a creamy broth that feels like a warm hug on a plate. Feel free to tweak the herbs or add your favorite veggies to make it your own.

Honestly, this soup has become one of my family’s favorites, and I’m betting it will be yours too. Don’t be shy—drop a comment below if you try it or add your own spin. Sharing recipes and stories is what makes cooking together so special.

Happy cooking, and stay cozy!

FAQs About Creamy Chicken Gnocchi Soup

Can I use frozen gnocchi for this soup?

Absolutely! Just add a couple of extra minutes to the cooking time since frozen gnocchi takes a bit longer to cook through.

How do I store leftover soup?

Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth if it’s too thick.

Can I make this soup ahead of time?

Yes! It actually tastes better the next day. Just add fresh spinach right before serving to keep it vibrant.

Is there a good substitute for cottage cheese?

You can use cream cheese or mascarpone for richness, or silken tofu for a dairy-free option, but blending cottage cheese gives the best texture.

Can I freeze creamy chicken gnocchi soup?

Freezing is possible, but gnocchi can become mushy after thawing. For best results, freeze soup without gnocchi and add fresh gnocchi when reheating.

Print