Go Back

Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with velvety cream broth, pillowy potato gnocchi, and shredded chicken. Built with sautéed onion and garlic, then simmered until the gnocchi floats and finishes with parmesan and nutmeg.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 onion Diced
  • 6 clove garlic Minced
  • 4 cup chicken broth
  • 3 tbsp butter
Soup and seasoning
  • 2 cup heavy cream
  • 1 lb potato gnocchi 16 oz total
  • 3 cup baby spinach
  • 0.5 cup parmesan Grated
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • salt and pepper To taste
  • 1 fresh basil For serving
  • 1 extra parmesan For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and lightly translucent.
  2. Add the minced garlic and Italian seasoning and cook for 2 minutes, stirring, until fragrant and not browned.
Simmer and build the soup
  1. Add the chicken broth and bring to a simmer, then stir in the heavy cream until smooth and combined.
  2. Add the potato gnocchi and cook for 3-4 minutes until the gnocchi float and are cooked through.
Finish with chicken, greens, and cheese
  1. Add the shredded chicken and baby spinach and cook for 2 minutes, stirring, until the spinach wilts.
  2. Stir in the parmesan and nutmeg, then season with salt and pepper to taste until the broth tastes balanced.
Serve
  1. Ladle the soup into bowls and top with extra parmesan and fresh basil for serving.

Notes

For best texture, avoid boiling hard after adding the cream—keep the soup at a gentle simmer so the gnocchi stays tender. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently, adding a splash of broth if it thickens. Freeze is not recommended because cream-based gnocchi soup can break after thawing. Swap option: use half-and-half instead of heavy cream for a lighter result.