This is a creamy one-pot soup with shredded chicken, soft gnocchi, and a simple mix of onion, carrot, and celery. The chicken is cooked first, so it stays tender and shreds easily. From start to finish, it takes about 45 minutes.
📷 Recipe Snapshot
🍽️ Recipe: Creamy Chicken Gnocchi Vegetable Soup
⏲️ Ready In: 45 minutes
👥 Serves: 4 servings
🌏 Cuisine: Italian-American
💪 Difficulty: Easy
📌 Recipe Type: Main Course / Soup
🌟 Ingredient Highlights: chicken breast, gnocchi, onion, carrots, celery, garlic, chicken stock, cream, spinach
❤️ Why You'll Love It: A creamy one-pot soup with tender shredded chicken, soft gnocchi, and vegetables in a herby broth, ready in about 40 minutes.
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If you like this soup recipe, my 30-minute creamy chicken soup with lemon and egg is a good weeknight alternative when you want something lighter instead of creamy. For another gnocchi dinner, easy pesto gnocchi with peas and basil is ready in half the time.
This soup sits comfortably next to my creamy roasted vegetable soup and creamy potato soup with garlic and yogurt if you're building out a soup rotation for the colder months. And if shredded chicken in a creamy sauce is more your thing than soup, my creamy chicken and mushroom stew uses a similar method.
💗 Why You'll Love This Recipe
- One pot, start to finish - the chicken cooks first, then comes out while you build the soup in the same pot
- Shredding the chicken separately means it stays tender instead of turning stringy
- Ready in under 45 minutes, including resting time for the chicken
- Freezes well if you leave the cream out and add it fresh when reheating
🍲 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Gnocchi: Use fresh, shelf-stable gnocchi (vacuum-packed, not frozen) if you can find it - it holds its shape better in broth and cooks in just 2-3 minutes. Frozen works too, but add it a minute or two earlier since it takes longer to soften.
- Double cream: Just half a cup is enough to round out the broth without making it heavy. Half-and-half or whole milk works if you want it lighter, but the broth won't be quite as rich.
- Chicken: Breast keeps things lean, but thighs work well too and are more forgiving if you cook them a minute or two longer than planned.
- Chicken stock: Use a low-sodium stock so you can control the seasoning yourself, especially since the gnocchi will absorb some salt as it cooks.
- Tomato paste: Just a tablespoon - it's there for depth, not to make the broth taste like tomato soup.
- Spinach: Added at the very end so it just wilts. Kale or Swiss chard works as a substitute, but add it a minute or two earlier since it takes longer to soften.
♻️ Substitutes & Variations
- Want it dairy-free: swap the cream for full-fat coconut milk - it'll taste different, but still creamy
- Swap the chicken for ground turkey: brown it with the vegetables in step 3 instead of cooking it separately, since turkey doesn't need the same resting time
- Make it vegetarian: skip the chicken, use vegetable stock, and stir in a can of drained white beans with the gnocchi for protein
- Want more vegetables in it: mushrooms or diced zucchini added with the onion and carrots work well without changing the timing
👩🍳 How To Make Creamy Chicken Gnocchi Vegetable Soup
Step 1: Cook the chicken, then chop the vegetables
Season the chicken and cook it in a soup pot for a few minutes per side. Remove and set aside to rest, then dice the onion, carrots, and celery while it cools.
Step 2: Sauté the vegetables
In the same pot, add the remaining oil. Add the onion, carrots, and celery and cook for 5-7 minutes, until softened. Stir in the garlic and tomato paste.
Step 3: Add the chicken stock
Pour in the chicken stock and water as needed. Stir in the cream, Italian herbs, oregano, salt, and pepper. Simmer for a couple of minutes.
Step 4: Add the shredded chicken
Stir in the shredded chicken (cooked and shredded separately beforehand) and let it warm through in the broth.
Step 5: Add the gnocchi
Add the gnocchi and spinach. Simmer for about 4 minutes, until the gnocchi is soft and the spinach has wilted.
Step 6: The final dish
Ladle into bowls and top with parsley and grated Parmesan, if using. Serve warm.
*See the recipe card for detailed instructions.
Claudia's top Tips
- Shred the chicken while it's still warm - it comes apart much more easily than once it's cooled
- Taste the broth before adding the gnocchi, since gnocchi soaks up salt as it cooks
- Keep a close eye once the gnocchi goes in - 4 minutes is usually enough, and it turns mushy fast if left longer
Common Mistakes
- Simmering raw chicken directly in the broth (it turns dry and stringy - cook and shred it separately instead)
- Adding gnocchi too early and letting it overcook
- Boiling hard once the cream goes in, which can cause it to split
For more recipes and inspiration, visit the Life's Good Kitchen: Home Cooks' Way
❓ Recipe FAQs
Yes, if it sits in the broth. Cook the soup up through the vegetables and broth, then add the gnocchi fresh when you reheat - it only needs a few minutes to soften.
Not well on its own. Freeze the base without the cream and gnocchi, then stir both in fresh once it's reheated, since dairy-based broths tend to separate after freezing.
Usually it just needs a few more minutes uncovered before the chicken and gnocchi go in, or an extra splash of cream at the end.
Yes - skip the chicken-cooking step and stir in about 2 cups of shredded rotisserie chicken in step 5 instead. If you'd rather roast your own, my perfect roast chicken recipe shreds easily and works well here.
Up to 3 days in an airtight container.
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📖 Recipe
Creamy Chicken Gnocchi Vegetable Soup
Video
Ingredients
- 2 tablespoon olive oil divided
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 4 cups chicken stock
- ½ cup double cream (or heavy cream)
- 2 chicken breasts about 12-14 oz
- 1 teaspoon dried Italian herbs
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ½ gnocchi pack about 8 oz
- 2 handfuls fresh spinach
- Chopped parsley to garnish
- Grated Parmesan to serve (optional)
Instructions
- Season the chicken with salt, pepper, and a little olive oil. Cook it in a soup pot or deep pot over medium heat for a few minutes per side, until cooked through (internal temperature of 165°F/74°C). Remove and set aside to rest, then dice the onion, carrots, and celery while it cools.2 tbsp olive oil, 1 onion, 2 carrots, 2 chicken breasts, Salt and black pepper, 2 celery stalks
- Shred the chicken with two forks once cooled enough to handle.
- In the same pot, add the remaining olive oil and heat over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Stir in the garlic and tomato paste. Pour in the chicken stock, plus water if needed to top up the pot. Add the cream, Italian herbs, oregano, salt, and pepper. Stir well and let it simmer for a couple of minutes.4 garlic cloves, 1 tbsp tomato paste, 4 cups chicken stock, ½ cup double cream (or heavy cream), 1 tsp dried Italian herbs, 1 tsp dried oregano
- Add the shredded chicken, gnocchi, and spinach. Simmer for about 4 minutes, until the gnocchi is soft and the spinach has wilted.½ gnocchi pack, 2 handfuls fresh spinach
- Garnish with parsley and Parmesan if using, and serve.Chopped parsley, Grated Parmesan
Ramona says
Who doesn't appreciate a hearty and comforting chicken soup just like this one! I am definitely going to be making this recipe soon, thank you for sharing!
Claudia-Cristina Ciorteanu says
Cozy, warm soups are the absolute best part of this season! I hope it hits the spot when you prepare it, Ramona!
Lathiya says
I made this soup for dinner..the flavor is so hearty and comforting. Thanks for sharing.
Claudia-Cristina Ciorteanu says
Hearing that this brought a little extra comfort to your dinner table means the world to me. Thanks for taking the time to share, Lathiya!
Jane says
Thank you for another great recipe. Made the soup for dinner last night using cauliflower gnocchi from the store, and it was a winner with everybody.
Claudia-Cristina Ciorteanu says
Cauliflower gnocchi is such a clever swap! I'm so happy to hear that simple twist was a crowd-pleaser for everyone at home, Jane.
Jacqueline. says
Love this chicken and gnocchi soup. So easy to make and so tasty! Great recipe.
Claudia-Cristina Ciorteanu says
Keeping things quick and flavorful on busy weeknights is always the goal! Appreciate you stopping by to leave a note, Jacqueline.
Alexa says
My hubby and I absolutely love this soup. Perfect for these chilly nights we've been having lately.
Claudia-Cristina Ciorteanu says
Chilly evenings practically demand a rich, steaming bowl of soup! So glad you and your husband enjoyed this recipe, Alexa.
Liza says
This was perfect for dinner on a cool night last week! So comforting and delicious!!!
Claudia-Cristina Ciorteanu says
A hot bowl of this on a cool evening sounds like perfection! Thank you so much for giving it a try last week, Liza.
Swathi says
Chicken gnocchi vegetable soup is delicious I am going ot make it again perfect filling one.
Claudia-Cristina Ciorteanu says
It really is a complete, satisfying meal all in one pot! Thrilled to hear you are already planning to make it again, Swathi.
Pina says
This was so creamy and satisfying, and the gnocchi made it extra comforting. I loved how tender the chicken stayed. WHole family enjoyed it!
Claudia-Cristina Ciorteanu says
Cooking the chicken first really makes all the difference in keeping it nice and juicy! Having the whole family enjoy dinner together is the ultimate compliment, Pina.
Julie says
Just finished it for lunch! Delicious and so easy to make, and I could noy believe it but my fussy niece finihsed the whole bowlful too! Great recipe, family-friendly!
Claudia-Cristina Ciorteanu says
Winning over a fussy eater is a huge victory in any kitchen! Thanks for sharing that story, Julie—it totally made me smile.
Naomi says
One of my all time favorite soups. The broth is so flavorful and creamy and the texture of the gnocchi is perfect!
Claudia-Cristina Ciorteanu says
Gnocchi adds such a wonderful, pillowy texture to a rich broth! Thanks a ton for the kind words about this favorite recipe, Naomi.
Georgia says
I made this creamy chicken gnocchi vegetable soup on a chilly evening, and it was exactly the kind of comforting meal I was craving.
Claudia-Cristina Ciorteanu says
Craving a comforting meal and having it turn out just right is the best feeling! So happy this warmed up your chilly evening, Georgia.
Catherine says
I absolutely loved this creamy chicken gnocchi vegetable soup! It was hearty, comforting, and surprisingly easy to make in one pot.
Claudia-Cristina Ciorteanu says
One-pot meals that save on cleanup are my absolute favorite to create! Thank you so much for the lovely review, Catherine.
Gina says
This was so creamy and satisfying, and the gnocchi made it feel extra comforting. I loved how tender the shredded chicken stayed.
Claudia-Cristina Ciorteanu says
Shredding the chicken separately takes an extra minute, but that tender texture is so worth it! Happy to hear you loved every bit of it, Gina.
Lara says
Tasty and very filling. We made this for a large group of people with differing dietary requirements and preferences, so your substitute suggestions were great! Overall, everybody loved it, and i can see us making it often now that the weather is turning cooler.
Claudia-Cristina Ciorteanu says
Feeding a big crowd with different dietary needs can be tricky, so I am delighted the substitution ideas came in handy! Thanks for hosting with this recipe, Lara!