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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with pillowy potato gnocchi simmered in a velvety cream broth. Sautéed onion and garlic create a savory base, then chicken and spinach cook until just tender.
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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 breast, cooked and shredded
  • 1.5 lb chicken breast, cooked and shredded
potato gnocchi
  • 16 oz potato gnocchi
baby spinach
  • 3 cups baby spinach
onion
  • 1 onion diced
garlic
  • 6 garlic minced
chicken broth
  • 4 cups chicken broth
heavy cream
  • 2 cups heavy cream
butter
  • 3 tablespoons butter
parmesan, grated
  • 0.5 cup parmesan, grated
Italian seasoning
  • 1 tsp Italian seasoning
nutmeg
  • 0.25 tsp nutmeg
fresh basil
  • 1 fresh basil for serving
salt and pepper
  • 1 salt and pepper to taste
extra parmesan
  • 1 extra parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the flavor base
  1. Melt the butter in a large pot over medium heat, then let it foam slightly. Add the diced onion and sauté for 4 minutes until softened and translucent.
  2. Add the minced garlic, along with the Italian seasoning, and cook for 2 minutes while stirring frequently. Cook until fragrant and just lightly golden.
Build the creamy broth
  1. Pour in the chicken broth and bring the mixture to a simmer, then stir in the heavy cream. Keep it at a gentle simmer to prevent curdling.
Cook gnocchi and finish
  1. Add the potato gnocchi to the pot and cook for 3-4 minutes. The soup is ready when the gnocchi float and are cooked through.
  2. Stir in the shredded chicken and baby spinach, then cook for 2 minutes. Cook until the spinach wilts and the chicken is warmed through.
  3. Stir in the grated parmesan and nutmeg, then season with salt and pepper to taste. Continue stirring until the soup looks smooth and creamy, with no grainy parmesan streaks.
  4. Serve the soup hot with extra parmesan and fresh basil on top. Add a few extra turns of black pepper if desired for brightness.

Notes

Pro tip: keep the soup at a gentle simmer after adding cream so it stays silky. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because cream-based soups can separate and gnocchi texture may change. Dietary swap: use half-and-half or light cream for a lighter version (sauce may be slightly less rich).