Chicken Gnocchi Soup is a creamy and rich soup that will warm you up! This soup is full of tender potato gnocchi and chicken and seasoned with simple flavors that are amazingly delicious!
This soup makes a pot full! About 3 quarts which is about 12 cups! It is perfect for family gatherings and potlucks!
Gnocchi for Chicken Gnocchi Soup
I love Gnocchi! If you are not familiar with what Gnocchi is, then you are missing out! Gnocchi is a type of pasta that is made from potatoes (usually). The size and shape can vary but they are soft, tender and so delicious in pasta dishes or soups!
There are so many recipes that look easy to make it from scratch, but I have yet to try it myself! So I buy my Gnocchi. It is soft, tender and every bit as good as what you can get in a restaurant! I find my Gnocchi on the pasta aisle, but it can be hard to find! Sometimes they have it, sometimes they don’t. So I always buy a few and stock up when I see it! Amazon also carries it (what don’t they have?!). Check out the blog post below. You can click on the image and get it delivered to your door if you prefer!
You do not need to cook your gnocchi ahead of time. It cooks in minutes. Once you add it to your soup, it will cook perfectly and be ready by the time you are dishing up this soup!
Other things to add to the Chicken Gnocchi Soup
The soup itself is made with chicken broth, half and half (milk works too), and some simple but delicious seasonings. All you need is some minced garlic, dried basil leaves, salt and pepper! So simple but so yummy!
Besides the gnocchi, you will add some cooked chicken, shredded carrots, chopped onion, parmesan cheese and some fresh chopped spinach. The flavors blend so well together! It is a creamy and smooth soup with perfectly balanced flavors and delicious ingredients!
Making the Chicken Gnocchi Soup
I always prep everything ahead of time! The recipe calls for cooked and chopped chicken, so make sure to do this before starting. You can also chop your onions, shred your carrots, chop your spinach and mince your garlic (I use bottled minced garlic) ahead of time.
Don’t forget your other seasonings and ingredients! Having everything chopped and ready to go makes making this soup so easy!
You will add some butter to a large soup or stock pot and then add your minced garlic, chopped onions and shredded carrots.
Let them cook for a few minutes over medium heat. The onions should start to look a little translucent.
Add your flour, mixing it into the veggies the best your can! Let it cook for a minute or two, stirring it constantly so the butter and flour doesn’t burn and stick to the bottom of the pot.
Next, you will add your chicken broth, half and half and mix it well. If your carrots and onions stuck together a bit with the flour, make sure they are separated and stirred in well.
Turn the heat down to medium-low and stir/whisk the soup occasionally. It should start to thicken a bit, but it may take up to 30 minutes (sometimes longer).
If it doesn’t thicken, or you want it thicker, don’t worry- there is an easy solution that I will cover!
Once the soup has started to thicken, add your seasonings.
Next, add in your uncooked gnocchi and give it a good stir, making sure they are separated and not stuck together.
Add your cooked chicken and last, your grated parmesan cheese. Taste the soup and adjust the seasonings as needed. It may need a touch more salt!
Last, add your chopped spinach. This is totally optional and can be left out, or each person can add it to their own bowl if desired!
If the soup doesn’t thicken to your liking, simply make a cornstarch slurry and add it in to your bubbling soup! See recipe below for cornstarch slurry details!
Here are some products I used to make this recipe!
“As an Amazon Associate I earn on qualifying purchases.”
- Creamy Chicken Bacon Pasta
- Chicken Taquitos (Rolled Tacos)
- Fast and Easy French Bread Pizza
- Easy Butter Cracker Chicken
- Homemade Chocolate Sauce
- Baked Taco Dip
Chicken Gnocchi Soup
- 1 lb. chicken, cooked and chopped
- 16 oz. potato gnocchi, uncooked
- 1 cup shredded carrots
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, minced or 1 tsp. bottled minced garlic
- 6 tbsp butter
- 1/3 cup flour
- 3 cans (14.5 oz. each) chicken broth
- 3 cups half and half or whole milk *2% works too, not skim
- 1/4 tsp dried basil leaves
- 1 tsp salt *more to taste as needed
- pepper to taste
- 3/4 cup parmesan cheese, shredded *I prefer grating fresh cheese, not bottled – it melts better
- 1 cup fresh spinach, chopped small (optional) *added at the very end- you can add more if desired
- In a large pot, melt your butter over medium heat. Add your minced garlic, chopped onions and shredded carrots. Let them the cook for a few minutes until the onion is starting to look translucent.
- Add your flour to the cooking veggies and stir it around. Let the flour and veggies cook for about 2 minutes, stirring it the entire time so the flour and butter doesn't stick and burn to the pot.
- Pour in your chicken broth and half and half (or milk). Stir or whisk it in making sure the veggies are mixed well and not lumped together from the flour.
- Reduce your heat to medium-low. Stir the soup occasionally as it thickens. Once it starts to thicken add in your basil, salt and pepper. Mix well. (It can take up to 30 minutes or longer for the soup to thicken).
- Add your uncooked gnocchi, seperating them if they are stuck together in the package. Stir them in the soup.
- Add your chicken and parmesan cheese. Mix well. Taste and adjust the seasonings to your liking.
- If the soup isn't as thick as you would like it, add 1 tbsp. cornstarch to 2 tbsp. COLD water in a small dish and mix it well. Add this cornstarch slurry to your bubbling soup. If it still isn't as thick as you like it, make and add more cornstarch slurry again.