This creamy chicken gnocchi soup is everything you want in a hearty comfort meal. It’s rich, velvety, full of tender chicken, pillowy potato gnocchi, and plenty of vegetables and herbs. Best of all, it comes together in less than 1 hour for an easy dinner.
For other chicken soup recipes, try this chicken vegetable soup and slow cooker chicken tortilla soup, or browse our full collection of Soup, Stew, and Chili Recipes.
Table of Contents
Before You Get Started
- Use cooked shredded chicken for quick prep. Rotisserie works great and adds extra flavor.
- Dice veggies small so they cook evenly and melt into the broth for a rich, savory base.
- Have extra broth ready. The soup will thicken as it sits, so you can thin it to your perfect consistency.
How to Make Chicken Gnocchi Soup
Step 1: Cook the Bacon and Build Flavor
Start by frying chopped bacon in a Dutch oven until it’s nice and crisp. Scoop it out and leave just a teaspoon of drippings in the pot. That little bit gives the soup a subtle smoky richness that feels extra cozy.
Set the bacon aside so you can sprinkle it on top later.
Step 2: Sauté the Vegetables
Add your onion, celery, and carrots right into the warm drippings. Let them soften slowly so they sweeten and create the base of your broth.
Once the onions turn translucent, stir in garlic and your herbs. Let everything warm just long enough to smell incredible.
Step 3: Add Butter and Flour
Melt in the butter, then sprinkle the flour all over the vegetables. Cook this mixture for about a minute.
** Pro Tip: Don’t rush this step because cooking the flour removes that raw taste and keeps the broth smooth and creamy later.
Step 4: Add Broth, Chicken, and Gnocchi
Whisk in the chicken broth a little at a time so the base stays lump free. Bring it to a gentle simmer. Add the shredded chicken and the gnocchi.
Let the pot bubble softly until the gnocchi turns tender.
** Pro Tip: The gnocchi will float and plump up when they’re ready.
Step 5: Stir in Cream, Spinach, and Parmesan
Turn the heat down and add the half and half, spinach, and Parmesan. Stir until the spinach wilts and the cheese melts into the broth.
Taste and adjust with salt and pepper. The soup should be rich, savory, and full of depth.
Step 6: Serve Warm with Bacon and Herbs
Ladle into bowls while hot and sprinkle the bacon on top. Add a little extra Parmesan or thyme if you like. This soup is pure comfort!
** Pro Tip: Let the soup rest for 5 minutes before serving. The flavors meld and the gnocchi absorb just enough broth to become extra tender.
Serving Suggestions
This soup pairs nicely with a simple green salad dressed in red wine vinegar salad dressing or balsamic vinaigrette.
Don’t forget the bread basket with some fresh homemade focaccia or this easy garlic bread.
This was delicious! Both my parents and I ate every bit. have *loved* using your recipes…
– laura
Variations
- Swap spinach for kale if you want a sturdier green.
- Add mushrooms for even more savory flavor.
- Lighten the soup with whole milk instead of cream.
- Make it spicy with red pepper flakes or a splash of hot sauce.
- Leave out the bacon for a simpler flavor profile.
Storage, Freezing & Make Ahead
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat gently over low heat.
- If you want to make it ahead, cook the base without the gnocchi or cream. Add the gnocchi and cream when reheating for the freshest texture.
- Freezing is possible but not ideal since dairy and gnocchi can separate. If frozen, reheat slowly and stir in a splash of cream or broth to refresh the texture.
Frequently Asked Questions
How do I keep the soup from getting too thick?
Add extra chicken broth as needed. Gnocchi soak up liquid as they sit.
Can I use frozen or homemade gnocchi?
Yes, both work well. Frozen gnocchi may need a minute or two longer to cook.
Can I make this without cream?
Use half and half or whole milk for a lighter broth. The soup will still be creamy.
How do I reheat leftovers without the dairy separating?
Warm the soup slowly over low heat and avoid boiling. A splash of broth helps smooth it out.
Can I make this with leftover turkey?
Absolutely. It’s a great way to use holiday leftovers.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Chicken Gnocchi Soup
Equipment
Ingredients
- 4 slices thick-cut bacon, chopped
- 1 small onion, finely diced (about 1 cup)
- 1 medium stalk celery, finely diced
- 1 medium carrot, peeled and finely diced
- 1 clove garlic, minced (about 1 teaspoon)
- 1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary)
- 1 tablespoon chopped fresh thyme (or ½ teaspoon dried thyme)
- 1 tablespoon fresh basil (or ½ teaspoon dried basil)
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth, plus extra 1-2 cups if needed to thin
- 3 cups cooked and shredded chicken
- 1 (16-ounce) package potato gnocchi
- 2 cups half-and-half or heavy cream
- Kosher salt and ground black pepper, to taste
- 1 cup chopped fresh spinach (or more to taste)
- ½ cup freshly-grated Parmesan cheese
- Optional garnish: additional chopped fresh herbs
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave about 1 teaspoon of bacon grease in the pot; drain off the rest.
- Add the onion, celery, and carrot to the pot. Cook, stirring regularly, until the onion is translucent, about 6-8 minutes.
- Add the garlic, rosemary, thyme and basil; cook, stirring constantly, for 1 more minute.
- Stir in the butter until it melts.
- Sprinkle flour over all, and continue cooking and stirring for 1 more minute.
- Gradually add 4 cups of chicken broth and bring to a boil. Reduce the heat to low so that the soup is at a gentle simmer. Stir in the chicken and gnocchi and continue simmering for about 5-10 more minutes, or until the gnocchi is tender.
- Stir in the cream, spinach and Parmesan. Continue cooking and stirring over low heat just until the spinach wilts and the soup is warmed through. Thin with additional broth, if necessary. Taste and season with salt and pepper.
- Ladle into bowls and garnish with reserved bacon and additional fresh herbs, if desired.
Notes
- Rotisserie chicken is the quickest option, but any cooked shredded chicken works.
- Use shelf stable or refrigerated potato gnocchi. Both soften beautifully in the broth.
- Dice vegetables small so they cook quickly and melt into the soup.
- Fresh herbs give the soup bright flavor, but dried herbs work in a pinch.
- Heavy cream creates the richest texture, though half and half makes a lighter version.
- Add extra broth to thin the soup. It naturally thickens as the gnocchi absorb liquid.
- Parmesan melts best when freshly grated rather than pre shredded.
- Add spinach at the end so it stays bright green and tender.
- If preparing in advance, cook the base without gnocchi and add them when reheating.
- Leftovers reheat well over low heat. Avoid boiling to keep the cream from separating.
Nutrition
Originally published in February, 2021, this post was updated in November, 2025.
This was delicious! Both my parents and I ate every bit. have *loved* using your recipes.
Quick and minor question— why did you specify using chopped bacon at the beginning of this recipe? I found it easier to use four whole slices— easier to take out of the cooked slices than tiny pieces, and easy to crumble it all into the soup.
Hi, Laura! I’m so glad that you enjoyed it. Thanks for taking the time to leave a note!
I almost always chop the bacon in advance, but you can certainly use the whole slices and chop or crumble them later. Whatever works for you! 🙂
We are diet conscious, can you use whole milk instead of 1/2 n 1/2?
Looks good
Hi, Jolene! Yes, that will work fine!
Tried this for supper tonight. I had all my onions, celery and carrots chopped up and went to get the bacon and OOPS….I had no bacon! So I didn’t have any bacon grease so I just used olive oil and I used broccoli florets in place of spinach as my husband won’t eat anything with spinach but followed everything else the same. Still turned out really good! We will have this one again! Thanks much for the recipe!
We’re so glad you were able to make it work, Lisa! Thank you for trying it out and taking the time to leave a review.