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5 from 3 votes

Creamy Chicken Gnocchi Soup

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Servings: 8 servings


  • 5 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and shredded
  • 1/3 cup all-purpose flour
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
  • 4 cups chicken stock or low sodium broth
  • 2 cups half-and-half, or whole milk
  • 1 pound package prepared gnocchi
  • 3 to 4 cups cooked, diced chicken breast (about 3 small breasts)
  • 3 cups packed, sliced fresh baby spinach leaves
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground black pepper


  • Melt the butter in a heavy bottom Dutch oven or soup pot, over medium heat. Add the onion and celery and sauté until the vegetables are slightly soft, about 5 minutes. Add the carrots, flour and thyme leaves and stir until all vegetables are covered in the flour. Continue cooking and stirring the vegetable/flour mixture for 2-3 minutes. Stirring constantly, gradually add the chicken broth. Bring the soup to a simmer then reduce the heat to low, cover the pot and simmer (stirring occasionally) until the vegetables are tender, about 15 minutes.
  • Remove the lid and add the half-and-half, gnocchi, chicken and spinach. Cook gently (do not boil) until the gnocchi rises to the top and the chicken is warmed through, about 5 minutes. Taste and season with salt and plenty of black pepper, as needed. Serve immediately with crust bread for dipping.


You can find gnocchi in the dried pasta section of most grocery stores. Look for a vacuum sealed package.