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Creamy Chicken Gnocchi Soup

This creamy chicken gnocchi soup has a chicken broth and cream base that makes for a delicious savory soup. Filled with onions, carrots, celery and spinach it's hearty and so filling.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Keyword: carrots, celery, chicken, gnocchi, soup
Author: Tara Moore


  • 1 lb chicken cooked (cook to your preference, see section in blog about preparing the chicken) and shredded
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 3 small carrots chopped
  • 2 celery stalks chopped
  • 2 garlic cloves minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 6 cups chicken broth
  • 16 oz potato gnocchi
  • 1/2 c frozen spinach
  • 1/3 c + 2 tbsp heavy cream
  • 1 tsp salt + more to taste


  • Heat a soup pot over medium/low heat
  • Add 1 tbsp olive oil
  • Add the chopped onion and a pinch of salt
  • Sauté for 5 minutes
  • Add the, chopped carrots, chopped celery and minced garlic
  • Cook an additional 5 minutes
  • Add 2 tbsp of butter, stir
  • Add 2 tbsp of flour, mixing constantly for 2 minutes
  • Pour in the chicken broth
  • Bring this to a boil
  • Add the shredded chicken, frozen spinach, gnocchi and 1 tsp salt
  • Continue to boil until the gnocchi float to the top, about 3-4 minutes
  • Turn heat down to low
  • Add the cream and salt
  • Cook this on low, covered, 5 minutes
  • Serve


*you can cook the chicken in the oven for 20 minutes or in the instant pot on the poultry setting (1 c water for traditional instant pot 2 cups of water for the 8 qt)