This Chicken Gnocchi Soup is creamy, cozy, and packed with pillowy gnocchi, tender vegetables, and fresh spinach. The broth thickens just enough to feel rich without being heavy, and every spoonful is full of flavor. It is simple, satisfying, and made with ingredients you probably already have on hand.

Two bowls of creamy chicken gnocchi soup with spinach and veggies, beside sliced bread, black pepper, and herbs on white surface.

Why You Need To Make This Chicken Soup with Gnocchi

Filling enough on its own: You do not need sides, extra protein, or anything complicated to round this out. The gnocchi makes it hearty, so you can ladle it into bowls and call it done.
Simple grocery store ingredients: No specialty items and no last-minute store runs. Everything in this chicken and gnocchi soup is easy to find and budget-friendly.
Creamy without being heavy: A lot of cream-based soup recipes feel overly rich. This one thickens just enough to feel comforting while still being balanced and easy to eat.

I love easy recipes that turn leftover rotisserie chicken into something creamy and comforting, just like my Chicken Bacon Ranch Casserole and my White Chicken Chili. The combination of soft chicken with creamy flavors always screams comfort food to me, and this easy chicken soup hits that same note.

A wooden spoon lifts chicken and gnocchi soup with carrots, spinach, and pepper from a pot.

Ingredients and Substitutions

Avocado oil – You can substitute with olive oil or more butter if that is what you have on hand.
Yellow onion – White onion works well too. No substitutions beyond that for the best flavor base.
Celery – No substitutions. It adds classic soup flavor and subtle texture.
Carrots – You can use diced fresh carrots instead of shredded. No other substitutions recommended.
Garlic – Fresh garlic is best. Garlic powder can work in a pinch but fresh gives better flavor.
Unsalted butter – Salted butter works, just reduce the added salt slightly.
All-purpose flour – This thickens the soup. You can substitute with a 1-to-1 gluten-free flour blend.
Low-sodium chicken broth – Regular chicken broth works, just reduce the added salt slightly.
Half-and-half – You can substitute with equal parts milk and heavy cream. Whole milk alone will make it thinner.
Italian seasoning – You can use a mix of dried basil, oregano, and thyme if needed.
Salt and ground black pepper – No substitutions. Adjust to taste at the end.
Cooked chicken – Diced or shredded rotisserie chicken works great. No substitutions.
Shelf-stable gnocchi – Refrigerated or frozen gnocchi works as well, just adjust cooking time accordingly.
Baby spinach – You can substitute with chopped kale, just allow extra time to soften.

Complete ingredient quantities and recipe instructions can be found in the recipe card at the bottom of this post.

Wooden board with gnocchi, shredded chicken, spinach, vegetables, flour, butter, oil, milk, broth, and seasonings.

Mandy’s Top Tip

If you like a thinner soup, add a little more broth until it reaches the consistency you want. If you prefer it thicker, start with only 3 cups of broth since the soup will continue to thicken as it sits.

Tips for Success

Whisk the flour well – Stir the flour fully into the melted butter before adding any liquid. This helps prevent lumps and gives you a smooth, creamy base.
Add broth slowly – Pour the broth in gradually while whisking so it blends evenly with the roux and stays silky.
Watch the gnocchi closely – Once the gnocchi float and feel tender, they are done. Overcooking can make them too soft.
Add spinach at the end – Stir it in during the last few minutes since it wilts quickly and keeps its color best this way.

Olive Garden chicken gnocchi soup with spinach and carrots in a bowl, spoon inside, bread slices in the background.

How to Make Chicken Gnocchi Soup with Spinach

This Chicken Gnocchi Soup comes together in a few simple steps. You start by sautéing the vegetables, then build a creamy base with butter and flour, then slowly add the broth and half-and-half. The gnocchi simmer right in the soup, and the spinach gets stirred in at the end until just wilted.

White pot with sautéed chopped onions, celery, and carrots on a light gray surface.

Sauté the vegetables.

Creamy soup with carrots and green vegetables in a white pot, seen from above on a light surface.

Slowly stir in the broth.

White pot with creamy soup, herbs, carrots, and greens, resting on a light gray surface.

Simmer.

Chopped onions, celery, and carrots sauté in a white pot on a light surface.

Cook down the flour.

White pot filled with gnocchi, shredded chicken, herbs, broth, and cream sits on a light-colored surface.

Add remaining ingredients except spinach.

White pot of creamy soup with spinach and shredded vegetables on a light gray surface.

Wilt the spinach.

White pot of gnocchi chicken soup with spinach and carrots, surrounded by sliced bread, salt, pepper, and parsley.

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More Cozy Soup Recipes

If you love comforting soups like this one, here are more cozy options to try next.

Lemon Orzo Chicken Soup
Creamy Cottage Pie Soup

Did you love this chicken soup with gnocchi? Let me know how it turned out by leaving a comment and ⭐ rating below!

Creamy chicken gnocchi soup with spinach, and herbs in a bowl, spoon inside; sliced bread seen behind.

Chicken Gnocchi Soup Recipe

Author Mandy

This creamy chicken gnocchi soup is loaded with tender chicken, soft gnocchi, vegetables, and fresh spinach in a rich broth. It thickens beautifully as it simmers and gets even better as it sits.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size Servings

Ingredients

2 tablespoons avocado oil
1 medium yellow onion diced
2 celery stalks sliced
1 cup shredded carrots
3 cloves garlic minced
2 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups low-sodium chicken broth 1 (32-ounce container)
2 cups half and half
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups cooked chicken diced or shredded
1 pound shelf-stable gnocchi
3 cups baby spinach packed

Instructions

Heat the avocado oil in a large pot over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 to 7 minutes.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the butter to the pot and let it melt. Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a roux.
Slowly pour in the chicken broth while whisking to keep the mixture smooth.
Stir in the half-and-half, Italian seasoning, salt, and pepper. Bring the soup to a gentle simmer.
Add the cooked chicken and gnocchi. Simmer for 5 to 8 minutes or until the gnocchi are tender and begin to float.
Stir in the spinach and cook just until wilted.
Taste and adjust seasoning if needed. Add more broth to thin the soup, if desired. Serve warm.

Notes

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits.
Freeze: Freeze in an airtight container for up to 3 months. Keep in mind the texture of the gnocchi may soften slightly after thawing.
Reheat: Gently reheat on the stovetop over medium-low heat, stirring often. Add a splash of broth or milk to loosen the soup if it has thickened.
The soup will continue to thicken as it cools. Adjust with additional broth when reheating to reach your desired consistency.

Nutriton

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

Chicken Gnocchi Soup

Why You Need To Make This Chicken Soup with Gnocchi