30-Minute Creamy Chicken & Gnocchi Soup
When the air turns crisp and your favorite sweater finally makes its debut, this Creamy Chicken & Gnocchi Soup is exactly what you’ll want simmering on the stove. It’s rich, velvety, and filled with all the cozy, craveable flavors that make fall dinners feel special.
This recipe brings together tender chunks of chicken, pillowy gnocchi, and a creamy herb broth that feels like a hug in a bowl. It’s inspired by classic Italian comfort food (copycat from Olive Garden) but made simple enough for a busy weeknight, no restaurant run required.
The best part? It’s a one-pot wonder that comes together in under 30 minutes, making it perfect for chilly nights when you just want something nourishing and easy.
Tips For The Perfect Soup
- Use rotisserie chicken to save even more time.
- Make it dairy-free: use coconut milk or cashew cream for a plant-based twist.
- Add a cozy upgrade: stir in roasted garlic or a pinch of nutmeg for extra warmth.
- Storage tip: This soup thickens as it cools, just add a splash of broth or cream when reheating.
Favorite Tools & Ingredients
- Dutch oven – perfect for slow simmering and cozy soups
- Ladle – gentle on cookware and ideal for creamy dishes
- Bistro soup bowl – for that elevated, cozy presentation
There’s something about a big pot of soup that makes the whole house feel warm and calm and this one delivers every time. Whether you’re making it for a slow Sunday dinner or meal prepping for the week, it’s guaranteed to bring a little extra comfort to your table.
If you make this recipe, tag me and share your bowl on Instagram! You can find me over at @most.hearted for more easy, delicious recipes.
Gina
Creamy Chicken & Gnocchi Soup
Ingredients
- 2 – 3 boneless skinless chicken breasts cooked and diced or shredded
- 2 stalks celery chopped
- 1 small white onion diced
- 2 tsp garlic minced
- ½ cup shredded carrots
- 3 Tbsp olive oil
- 4 cups low sodium chicken broth
- Salt and pepper to taste
- 2 tsp thyme dried
- 16 oz potato gnocchi
- 2 cups half and half or 1 cup milk + 1 cup heavy cream
- 1 cup fresh spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add celery, onion, and carrots. Cook for 3–4 minutes, stirring often, until fragrant and softened then add the garlic until fragrant about 1-2 minutes.
- Pour in chicken broth, thyme, salt, and pepper. Stir and bring to a boil
- Stir in the cooked, diced chicken and gnocchi and let boil for 3-4 minutes then reduce to a simmer for 10 more minutes so the flavors deepen.
- Stir in the half and half and spinach. Let the soup gently simmer for another 3–4 minutes.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top with cracked black pepper, a sprinkle of Parmesan, or a drizzle of olive oil. Serve with warm, crusty bread.
