A pot of chicken gnocchi soup feels generous without asking you to cook gnocchi separately. The dumplings soften right in the broth, while a little flour and half-and-half give the soup a light creamy body. Carrots, celery and spinach keep each bowl colorful. The order matters: cook the chicken safely, build the vegetable broth, then add gnocchi and dairy near the end.
RECIPE CARD
Creamy Chicken Gnocchi Soup with Spinach (One Pot)
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pound shelf-stable potato gnocchi
- 1 cup half-and-half
- 2 packed cups baby spinach
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Prep the chicken and vegetables: Dice the onion, carrots and celery into small, similar-size pieces and mince the garlic. Cut the chicken into roughly 3/4-inch pieces on a separate…
- Cook the chicken: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer, season it with a…
- Soften the vegetables and flour: Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Cook the onion, carrots and celery for about 5 minutes, stirring,…
- Add broth and return chicken: Pour in the 4 cups chicken broth gradually while stirring and scraping any browned bits from the pot. Add the dried thyme, remaining measured…
- Simmer the gnocchi: Add the 1 pound potato gnocchi directly to the simmering soup. Stir once to separate the pieces, then cook for about 3 to 4…
- Add half-and-half and spinach: Lower the heat. Stir in the 1 cup half-and-half, then add the 2 packed cups baby spinach. Warm gently for 1 to 2 minutes,…
At a glance: Prep takes about 20 minutes, cooking about 30 minutes, and total time about 50 minutes. One pot makes 6 generous bowls. Use a large Dutch oven or other heavy-bottomed 5- to 6-quart pot.
Why this soup works
Cooking the chicken first builds browned flavor in the same pot used for the soup. The vegetables soften in that pot, and the flour coats them before liquid is added, which avoids dry lumps. Gnocchi cook in the seasoned broth and contribute a little starch of their own. Half-and-half and spinach go in last, so the greens stay vivid and the dairy is warmed gently instead of boiled hard.
Ingredients
Ingredients at a glance
- 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pound shelf-stable potato gnocchi
- 1 cup half-and-half
- 2 packed cups baby spinach
Ingredient notes: Shelf-stable potato gnocchi is easy to keep on hand, but refrigerated gnocchi also works if you follow its package cooking time. Low-sodium broth lets you adjust the final salt. Half-and-half gives a lighter creamy finish than heavy cream; it is not added until the gnocchi are tender. Use fresh baby spinach, not frozen spinach, for the pictured texture.
Equipment and timing
Use a large Dutch oven, spoon, clean plate for cooked chicken and instant-read thermometer. Prep the vegetables and raw chicken separately before turning on the heat. The chicken needs roughly 6 to 8 minutes, vegetables and flour about 6 to 7 minutes, broth about 5 minutes, gnocchi about 3 to 4 minutes, and the dairy finish 1 to 2 minutes. Heating the broth and small pauses bring the total cook time to about 30 minutes; always use the doneness checks instead of timing alone.
Step-by-step instructions
Step 1: Prep the chicken and vegetables
Dice the onion, carrots and celery into small, similar-size pieces and mince the garlic. Cut the chicken into roughly 3/4-inch pieces on a separate board or surface. Keep raw chicken and its juices away from the ready-to-eat vegetables; wash the knife, board and hands after handling it. Measure the broth, flour, thyme, half-and-half, gnocchi and spinach so they are ready when the pot is hot.
Step 2: Cook the chicken
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer, season it with a little of the measured salt and pepper, and cook for about 6 to 8 minutes, turning once or twice, until lightly browned and an instant-read thermometer in the thickest piece reaches 165°F (74°C). Transfer the chicken to a clean plate; do not put it back on the raw-chicken plate.
Step 3: Soften the vegetables and flour
Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Cook the onion, carrots and celery for about 5 minutes, stirring, until the onion softens. Add the minced garlic and stir for 30 seconds. Sprinkle in the 2 tablespoons flour and stir for about 1 minute, coating the vegetables so no dry flour remains. The mixture will look lightly pasty before the broth goes in.
Step 4: Add broth and return chicken
Pour in the 4 cups chicken broth gradually while stirring and scraping any browned bits from the pot. Add the dried thyme, remaining measured salt and pepper, then return the cooked chicken and any juices from its clean plate. Bring to a gentle simmer and cook for about 5 minutes, until the carrots are nearly tender and the broth has thickened slightly.
Step 5: Simmer the gnocchi
Add the 1 pound potato gnocchi directly to the simmering soup. Stir once to separate the pieces, then cook for about 3 to 4 minutes or according to the package, until the gnocchi are tender and float or rise near the surface. Keep the heat at a gentle simmer so the dumplings remain intact.
Step 6: Add half-and-half and spinach
Lower the heat. Stir in the 1 cup half-and-half, then add the 2 packed cups baby spinach. Warm gently for 1 to 2 minutes, just until the spinach wilts and the soup is hot throughout; do not boil it hard after adding the dairy. Taste and add more salt if needed. Ladle into 6 bowls while the gnocchi are tender.
Make-ahead tips
Dice the onion, carrots and celery up to a day ahead and refrigerate them in a covered container. Keep the cut raw chicken in a separate sealed container in the refrigerator; cook it the next day. For a head start on the soup itself, cook through the broth-and-chicken stage, cool and refrigerate promptly, then bring the base to a simmer and add the gnocchi, half-and-half and spinach just before serving. Gnocchi left in soup overnight absorbs broth and becomes softer, so this staged option keeps the best texture.
Storage and reheating
Divide leftovers into shallow covered containers and refrigerate within 2 hours. Use refrigerated soup within 3 to 4 days. The gnocchi will absorb liquid as it sits; add a splash of broth or water when reheating. Warm on the stove, stirring, until the soup reaches a full boil and the leftovers are at least 165°F (74°C) throughout, then serve. Freezing the finished creamy soup can change the gnocchi and dairy texture; for freezing, stop after the broth-and-chicken stage and add gnocchi, dairy and spinach after thawing and reheating the base.
Troubleshooting
- Soup is too thick: Gnocchi absorbs broth, especially after storage. Stir in a little warm broth until the soup is spoonable again.
- Soup is too thin: Let the gnocchi finish cooking and rest the pot for a few minutes; avoid adding extra flour to hot liquid, which can clump.
- Gnocchi is mushy: Keep the simmer gentle and follow the package time. Do not add gnocchi early if the soup will wait before serving.
- Dairy looks grainy: Lower the heat before adding half-and-half and avoid a hard boil afterward.
More cozy soups
If you like a comforting chicken bowl, try our creamy Turkish chicken soup. For a potato-forward option, see this loaded baked potato soup.
Frequently asked questions
Can I use refrigerated gnocchi?
Yes. Add it at the same late stage, and follow the package time rather than forcing the shelf-stable timing.
Can I use cooked chicken instead?
Yes, if it is already safely cooked. Skip the raw-chicken browning step, soften the vegetables in the oil, and stir the cooked chicken into the broth to heat through. The flavor will be a little different without the browned pot juices.
Why add spinach at the end?
Baby spinach wilts in only a minute or two. A late addition keeps its color and prevents it from becoming overly soft.
