There’s something about a big pot of soup on a chilly day that just feels right. Comforting, hearty, and perfect for feeding a busy family, this homemade chicken gnocchi soup is one of those recipes you’ll find yourself making over and over. The secret? Making your own potato gnocchi! Don’t worry—it’s easier than it sounds, and the flavor is unbeatable.

• Why Gnocchi
• Ingredients
• Gnocchi Instructions
• Soup Instructions
• Cook once, serve twice ebook
• FAQs
• Printable Recipe Card

Time to Heat up the Stove!

The days are getting busier and colder as we speak, which means I’m always on the lookout for a meal that’s both time-efficient and filling. This recipe is perfect for nights when you want a warm, filling meal without relying on pre-packaged gnocchi or store-bought shortcuts. Plus, it doubles as a great leftover-friendly dish, so you can feed the crew at home and the ones on the move.

Why Gnocchi?

Gnocchi are delicious, Italian potato-based dumplings that can be eaten on their own with a variety of pasta sauces or toppings, or added into your favorite soups. These mini dumplings are made of russet potatoes, eggs, flour, and salt – not to be confused with typical soup dumplings, although they are quite delicious too! I love adding gnocchi to our dishes for added flavor and unique texture.

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Homemade Chicken Gnocchi Soup Recipe

Ingredients

For the Gnocchi:

• 2 pounds (about 4 medium) russet potatoes
• 1 egg, lightly beaten
• 1 to 1 ¼ cups all-purpose flour (plus more for dusting)
• 1 tsp salt

For the Soup:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 6 cups chicken broth (homemade or store-bought)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 tsp thyme (dried or fresh)
• 1 tsp Italian seasoning
• Salt + black pepper, to taste
• 2 cups fresh baby spinach, roughly chopped
• 1 cup heavy cream (or half & half)
• 16 oz potato gnocchi (fresh homemade, see recipe below)
• Optional garnish: grated parmesan + fresh parsley

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Step 1: Making Homemade Potato Gnocchi

1. Cook the potatoes: Boil whole, unpeeled russets in salted water until fork-tender (30–40 minutes). Drain, let cool slightly, then peel.
2. Mash until smooth: Use a potato ricer or mash well so there are no lumps. Fluffier potatoes = lighter gnocchi.
3. Make the dough: Spread potatoes on a clean surface, sprinkle with salt and most of the flour, pour the egg over top, and gently mix. Add a little more flour until soft, slightly sticky dough forms. Don’t overwork it.
4. Shape the gnocchi: Divide dough into 4 ropes (~½ inch thick), cut into 1-inch pieces, and roll over a fork for ridges.
5. Cook the gnocchi: Boil salted water, drop gnocchi in batches, and cook until they float (2–3 minutes). Remove with a slotted spoon.

Tips for success:

• Use russet potatoes. Why? They’re starchy and dry, which makes pillowy gnocchi.
• Use only as much flour as you need. Less flour means softer, more tender gnocchi.
• Work gently; you don’t need to knead the dough like you do with bread. With gnocchi, over-kneading leads to dense gnocchi.

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Step 2: Make the Soup

1. Sauté the veggies: Heat butter + olive oil in a large pot. Add onion, carrot, celery; cook until softened (~5 min). Add garlic; cook 1 min.
2. Thicken the base: Sprinkle in flour; cook 1–2 min. Slowly whisk in chicken broth until smooth.
3. Add chicken + seasonings: Stir in shredded chicken, thyme, Italian seasoning, salt, and pepper. Bring to a simmer.
4. Cook gnocchi in soup: Add gnocchi and simmer 2–3 min.
5. Finish with cream + spinach: Stir in cream and spinach; cook until spinach wilts and soup thickens slightly.
6. Serve: Top with parmesan and parsley if desired.

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Why This Cozy Gnocchi Soup Works for Busy Families

This chicken gnocchi soup is flexible and practical:

• Cook once, serve twice—hot at dinner, and leftovers for lunch or to-go meals. For more versatile dishes like this one, check out my “Cook Once, Serve Twice” recipe book, which includes 25 recipes that aren’t posted on the blog!
• Gnocchi can be frozen or cooked fresh. Yes, you can freeze these little dumplings and cook them right from frozen
• Perfect for using leftover roast chicken.

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Questions about Creamy Chicken Gnocchi Soup

Can I make gnocchi soup in my Instant Pot?

Yes! Either sauté the veggies as you would in this recipe or use your Instant Pot’s sauté feature to mix your veggies and flour. Add the chicken and broth and pressure Cook for 6 – 10 minutes. Return to the saute feature to add in the rest of the ingredients and let it simmer.

How should I cook my chicken?

I love the flavor and texture of rotisserie chicken in this soup, but you can also cook your own chicken breasts or tenderloins and toss them in – just make sure to shred them!

What is the best way to reheat this soup?

I’ve been intentionally reheating my food on the stovetop, which is exactly what I recommend for this soup. Stir it on medium heat until it’s warmed and enjoy!

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Printable Recipe Card

Pin for Later!

It’s hearty enough to satisfy big appetites, cozy enough for a chilly evening, and impressive enough to feel like you really made something special—even on a busy weeknight. Use #HeartySolRecipes once you make this Chicken Gnocchi Soup recipe!

More Soup Recipes

• Delicious Minestrone Soup
• Hearty Sausage and Squash Soup
• Gazpacho: A traditional Spanish Soup

Don’t forget to serve with a slice of buttered toast! Classic Sourdough, Whole Wheat Sourdough, and Milled Grain Sourdough are all on rotation in our home!