Deliciously Creamy Chicken Gnocchi Soup You’ll Love
Creamy Chicken Gnocchi Soup is my simple answer to those nights when you want something cozy, fast, and ridiculously satisfying. Maybe you just walked in after a long day, or maybe you need a meal that makes everyone at the table sigh with relief after the first spoonful. This is that kind of soup. It’s rich but not heavy, full of tender chicken, soft gnocchi, and a creamy broth that feels like a hug. And trust me, you don’t need chef skills to pull it off. I’ll walk you through it, with plenty of shortcuts and make-ahead tips so dinner actually feels easy. 
HOW DO YOU MAKE GNOCCHI?
Let’s keep it real. You can absolutely make gnocchi from scratch, or you can grab a package at the store and be totally proud of yourself for getting dinner done. Both taste fantastic in this soup. If you’re going homemade, it’s easier than it sounds. If you’re going store-bought, I’m right there with you most weeknights.
Quick Homemade Gnocchi, No Fuss
If you’ve never tried making gnocchi, here’s the simple version. You want fluffy, not gummy. The trick is to use as little flour as you can while still forming a dough, and not to overwork it. Think gentle. Then a quick simmer until they float and you’re done.
- Steam or bake two medium potatoes until tender. Let them cool slightly and mash well.
- Mix with 1 lightly beaten egg, 1 teaspoon salt, and about 1 cup all-purpose flour, adding more only if the dough is sticky.
- Roll into ropes, cut into bite-size pillows, and simmer in salted water until they float, about 2 minutes. Scoop them out and set aside.
Store-Bought Gnocchi Shortcuts
Refrigerated or shelf-stable gnocchi works perfectly. I drop them straight into the simmering soup for 3 to 4 minutes at the end. They plump up and turn soft without falling apart. So easy.
However you choose to make them, gnocchi are the heart of this bowl. When you pair them with creamy broth, shredded chicken, and a handful of greens, you’ve got the kind of meal people ask for again and again. It’s exactly what I promise with my favorite pot of Deliciously Creamy Chicken Gnocchi Soup You’ll Love.
WHAT KIND OF PRE-COOKED CHICKEN SHOULD I USE?
Use what you have. That’s my motto. Rotisserie chicken is the obvious winner for speed and flavor, but leftover grilled chicken or simple poached chicken works too. The key is shredding it into small, tender pieces so every bite blends into the broth.
Here are my go-to options and a quick note on each:
Rotisserie chicken: Juicy, well-seasoned, and ready to use. This is the fastest route. I like a mix of dark and white meat for extra richness.
Poached chicken breasts or thighs: Simmer in salted water with a bay leaf and a chunk of onion for 12 to 15 minutes, then shred. Mild and tender.
Leftover roast chicken: Perfect if you have it. Add it near the end so it doesn’t dry out.
Canned chicken: A totally fine shortcut in a pinch. Rinse and drain, then stir in with the cream.
For food safety, make sure your chicken was cooked to 165°F and stored in the fridge within two hours of cooking. If you’re using leftovers, try to use them within 3 to 4 days. If they smell off, skip it. We want dinner to be delicious and safe.
“I made this on a Tuesday with a rotisserie chicken and my picky kid asked for seconds. It tasted like a cozy restaurant soup without the fuss.”
By the way, small upgrades make a big difference. Stir in a spoon of lemon juice right at the end, or sprinkle on fresh parsley for brightness. Toss in a knob of butter when you sauté the veggies for a silkier finish. All of this nudges your pot closer to that truly Deliciously Creamy Chicken Gnocchi Soup You’ll Love.
CAN I MAKE THIS IN A SLOW COOKER?
Yes, and it’s a life saver on busy days. You’ll get all the flavor with very little hands-on time. The main tip is to add the creamy stuff and the gnocchi at the end so nothing breaks or turns mushy.
Stovetop vs Slow Cooker
On the stovetop, this soup can be on the table in about 35 minutes. In the slow cooker, you’ll set it and forget it for a few hours, then finish it off quickly before serving. Both are great. Choose what fits your day.
Here’s an easy slow cooker plan:
1. Add onion, carrot, celery, garlic, Italian seasoning, salt, pepper, and a splash of olive oil to the slow cooker. Pour in chicken broth and stir.
2. Cook on Low for 4 to 5 hours or on High for 2 to 3 hours until the veggies are tender.
3. Stir in shredded pre-cooked chicken and a handful of baby spinach. Add heavy cream and a little grated Parmesan.
4. Add gnocchi last and cook for 20 to 30 minutes on High, just until they float and are tender.
5. Taste and adjust salt, then finish with a squeeze of lemon and chopped parsley.
This approach gives you that same cozy, restaurant-style finish. It’s still the Deliciously Creamy Chicken Gnocchi Soup You’ll Love, only with even less effort.
Why Youll Love Creamy Chicken Gnocchi Soup:
- Comfort in a bowl: It’s creamy and warm without feeling heavy, thanks to broth and a small pour of cream.
- Weeknight friendly: Rotisserie chicken and store-bought gnocchi make it super quick.
- Kid approved: Mild flavors with a touch of garlic and herbs. Easy to customize.
- Budget smart: Feels special but uses humble ingredients like carrots, celery, and onion.
- Flexible: Swap spinach for kale, add mushrooms, or use leftover turkey.
To build a bowl that truly shines, focus on a few small moves. Sweat your veggies gently so they turn sweet instead of browned. Season in layers, not all at once. Use a mix of chicken broth and cream for a lighter, balanced body. And finish with acid, like a squeeze of lemon, to keep it bright. These are the kind of small steps that make a big difference.
Also, a tip for texture: if your soup gets thicker than you want from the gnocchi starch, thin it with extra warm broth. If you want it richer, whisk a teaspoon of cornstarch into the cream before adding to the pot and simmer gently for a minute. Never let it boil hard once the dairy is in. You’ll keep everything silky and smooth.
When all is said and done, this is the Deliciously Creamy Chicken Gnocchi Soup You’ll Love that tastes like you worked way harder than you did. It’s the definition of maximum cozy with minimum stress.
Make Ahead & Storage Tips
Smart Prep
You can chop your onion, carrot, and celery the night before and stash them in the fridge. Shred your chicken ahead too. If you want to make the full soup in advance, go for it, but hold back the gnocchi and cream until you reheat. That way, the texture stays perfect.
Fridge: Store the soup in an airtight container for 3 to 4 days. Reheat gently on the stove over low heat, stirring often. If it thickens, splash in more broth.
Freezer: Dairy and gnocchi don’t freeze beautifully together. If you plan to freeze, make the broth with veggies and chicken only. Freeze up to 3 months. When reheating, add fresh gnocchi and cream.
Reheating tips: Keep it low and slow. High heat can split the cream. If that happens, whisk in a tablespoon of cream or a knob of butter to bring it back together.
Food safety: Chill leftovers within two hours. Use clean utensils when serving to keep the soup fresher, longer.
Make-ahead soups are my secret weapon, especially this one. When a container of it waits in my fridge, dinner is basically done. Heat, stir, and you’re minutes from a bowl of Deliciously Creamy Chicken Gnocchi Soup You’ll Love.
Common Questions
Can I use milk instead of cream? Yes. Use whole milk and add a tablespoon of butter for richness. It won’t be quite as silky, but it’s still great.
What veggies can I add? Mushrooms, peas, diced zucchini, or chopped kale all work. Add sturdy veggies earlier and tender ones at the end.
How do I avoid mushy gnocchi? Add them at the end and simmer just until they float, then serve. Don’t let the soup boil hard after that.
Can I make it gluten free? Yes. Use gluten free gnocchi and check that your broth and seasonings are GF. The rest is naturally friendly.
What if my soup is too thick? Stir in warm broth or a splash of milk a bit at a time until it loosens to your liking.
A Cozy Bowl You’ll Make On Repeat
If you love easy comfort meals, this one’s going into your weekly rotation fast. It’s simple to cook, flexible with what’s in the fridge, and tastes like a warm hug after a long day. Pick your chicken, choose your gnocchi, and let the pot do the work. I can’t wait for you to try this Deliciously Creamy Chicken Gnocchi Soup You’ll Love and make it your own. 
Creamy Chicken Gnocchi Soup
Ingredients
Method
- Chop the onion, carrots, and celery. Mince the garlic.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic, sauté until softened.
- Add the Italian seasoning, salt, and pepper. Stir to combine.
- Pour in the chicken broth and bring to a simmer.
- Cook the vegetables in the broth until tender, about 10-15 minutes.
- Stir in the shredded chicken and baby spinach, allowing the spinach to wilt.
- Pour in the heavy cream and mix well.
- Add the gnocchi last and cook until they float, about 3-4 minutes.
- Taste and adjust the seasoning as needed before serving.