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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with pillowy potato gnocchi and a velvety parmesan cream broth. Made in one pot with sautéed onion and garlic, then simmered until the gnocchi float and the spinach wilts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cooked and shredded
Gnocchi and greens
  • 16 oz potato gnocchi
  • 3 cup baby spinach
Aromatics
  • 1 onion Diced
  • 6 clove garlic Minced
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
Broth and cream
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
Cheese and serving
  • 0.5 cup parmesan Grated; plus extra for serving
  • 1 fresh basil For serving
  • 1 salt To taste
  • 1 black pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and translucent. Stir in the minced garlic and Italian seasoning and cook 2 minutes until fragrant.
Make the creamy broth
  1. Add the chicken broth and bring to a simmer, then stir in the heavy cream until smooth. Keep it at a gentle simmer so the soup stays silky.
Cook the gnocchi
  1. Add the potato gnocchi and cook 3-4 minutes until they float and are cooked through, stirring occasionally to prevent sticking. Keep the liquid at a steady simmer during cooking.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach and cook 2 minutes until the spinach wilts. Keep stirring just until the spinach is tender and bright green.
Season and serve
  1. Stir in the grated parmesan and nutmeg, then season with salt and black pepper to taste. Serve hot with extra parmesan and fresh basil on top.

Notes

Pro tip: if the soup thickens as it sits, loosen it with a splash of chicken broth when reheating. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently, stirring often, to keep the cream smooth. Freezing is not recommended because cream-based soups can separate after thawing. For a lighter version, use half-and-half instead of heavy cream and add the parmesan off-heat to prevent graininess.