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Creamy chicken gnocchi soup with tender chicken, soft potato gnocchi, spinach, carrots, celery, and herbs in a rich, comforting broth.

Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup with tender potato gnocchi, shredded chicken, spinach, and a velvety half-and-half broth. One-pot Olive Garden–style comfort made easily at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 5
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 stalks celery chopped
  • 1 medium onion chopped
  • 2 medium carrots grated
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 1 package 16 oz potato gnocchi
  • 2 cups fresh spinach roughly chopped
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté celery, onion, carrots, and garlic until softened, 4–5 minutes.
  2. Add chicken breasts and chicken broth. Bring to a gentle boil, then simmer until chicken is cooked through, 15–20 minutes.
  3. Remove chicken, shred with two forks, and set aside.
  4. Stir in half-and-half and thyme; warm until silky (do not boil hard).
  5. Add gnocchi and cook until they float and are pillowy, 3–4 minutes.
  6. Return shredded chicken and stir in spinach until wilted. Season with salt and pepper. Serve warm.

Notes

Keep the soup at a gentle simmer after adding half-and-half. Cook gnocchi only until they float. Spinach goes in at the end. Excellent with crusty bread. Leftovers thicken—add a splash of broth when reheating. Pure one-pot comfort.