Creamy Garlic Chicken Gnocchi Soup Recipe
There’s something magical about a bowl of Creamy Garlic Chicken Gnocchi Soup. It’s the kind of dish that wraps you up in a cozy hug, with pillowy gnocchi, tender chicken, and a luxuriously silky broth infused with garlic and Parmesan. Whether you’re seeking comfort on a chilly evening or need a crowd-pleaser for family dinner, this soup promises warmth, satisfaction, and a taste of Italian-inspired comfort food heaven.
Ingredients You’ll Need
This Creamy Garlic Chicken Gnocchi Soup comes together with simple, everyday ingredients that each play a crucial role. Every item brings flavor, texture, or a burst of color, ensuring you get a spoonful of goodness in every bite.
- Olive oil: Use this for sautéing; it adds richness and helps everything cook evenly.
- Boneless skinless chicken breast: Cut into bite-sized pieces, it cooks quickly and stays juicy in the soup.
- Onion: Diced for sweetness and depth, it forms the aromatic backbone of the broth.
- Garlic: Four cloves minced brings bold, unmistakable flavor that makes this soup sing.
- Carrots: Diced for a hint of sweetness and a pop of orange color.
- Celery: Diced for a subtle crunch and earthy undertone.
- Italian seasoning: This blend ties all the flavors together with herbs like oregano and basil.
- Salt: Helps every ingredient shine by enhancing natural flavors.
- Black pepper: Just enough to add a gentle kick without overpowering the soup.
- Chicken broth: The savory, comforting base for the soup—use a good quality broth for best results.
- Heavy cream: The star of the show for that dreamy, creamy consistency.
- Potato gnocchi: Soft, pillowy dumplings that soak up the broth and make every spoonful hearty.
- Fresh spinach: Stirred in at the end for vibrant color and a healthy green lift.
- Grated Parmesan cheese: Melts into the soup for salty, nutty depth and a velvety finish.
- Fresh parsley: Chopped for a final hit of freshness and color when serving.
How to Make Creamy Garlic Chicken Gnocchi Soup
Step 1: Sauté the Chicken
Start by heating olive oil in a large pot over medium-high heat. Add the chicken pieces and cook them until they’re golden and cooked through, about 5 to 6 minutes. This step locks in moisture and gives the chicken a head start on flavor. Once done, remove the chicken from the pot and set it aside—you’ll add it back in later for maximum tenderness.
Step 2: Sauté the Aromatics
In the same pot, toss in your diced onion, minced garlic, carrots, and celery. Sauté this mixture for 4 to 5 minutes until everything is softened and fragrant. This is where the magic begins, as the garlic and onion infuse the oil and create a fragrant base for your Creamy Garlic Chicken Gnocchi Soup.
Step 3: Add Seasonings
Sprinkle in the Italian seasoning, salt, and black pepper. Stir well to coat the vegetables and let those spices bloom in the heat for a minute or two. This step ensures every bite of the soup is herby, balanced, and deeply flavorful.
Step 4: Pour in Broth and Simmer
Pour in the chicken broth and bring the mixture to a gentle simmer. This transforms the sautéed vegetables into a proper soup base, drawing out all their flavors. Let it bubble away while you prepare the next ingredients.
Step 5: Add Cream and Gnocchi
Now, stir in the heavy cream, followed by the potato gnocchi. Let everything cook together for 4 to 5 minutes, just until the gnocchi float to the surface and turn tender. At this point, the soup will already look irresistible and creamy.
Step 6: Return Chicken and Add Spinach
Slide the cooked chicken back into the pot, then add the fresh spinach. Stir until the spinach just wilts—this takes less than a minute and keeps it bright and fresh. The chicken reabsorbs some of the broth, making it extra juicy and flavorful.
Step 7: Finish with Parmesan
Remove the pot from heat and stir in the grated Parmesan cheese. The cheese melts into the hot soup, thickening it slightly and adding a beautiful, nutty finish. Give it a taste and adjust seasoning if needed. Garnish with plenty of freshly chopped parsley before serving.
How to Serve Creamy Garlic Chicken Gnocchi Soup
Garnishes
A sprinkle of fresh parsley and a generous dusting of Parmesan cheese make every bowl of Creamy Garlic Chicken Gnocchi Soup look and taste restaurant-worthy. If you like, add a grind of black pepper or a drizzle of good olive oil just before serving for an extra flourish.
Side Dishes
Serve this soup with crusty bread or warm garlic knots to soak up every drop of the creamy broth. A crisp green salad with a light vinaigrette is also a lovely contrast, balancing the richness of the soup and adding a burst of freshness to your meal.
Creative Ways to Present
For a memorable presentation, ladle Creamy Garlic Chicken Gnocchi Soup into wide, shallow bowls and top with microgreens or lemon zest. You can also serve it in a hollowed-out bread bowl for an extra-cozy touch, or set up a DIY soup bar with toppings like crumbled bacon, roasted garlic, or sautéed mushrooms for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Garlic Chicken Gnocchi Soup stores beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to meld, making each bowl even tastier the next day. Just remember—gnocchi will continue to absorb liquid, so the soup may thicken as it sits.
Freezing
While you can freeze this soup, the texture of the gnocchi and cream may change slightly upon thawing. If you plan to freeze, consider leaving out the gnocchi until reheating; add fresh gnocchi while warming the soup for the best texture. Store in freezer-safe containers for up to two months.
Reheating
To reheat, gently warm the soup in a saucepan over low heat, stirring frequently. Add a splash of chicken broth or cream to loosen the consistency if needed. If reheating from frozen, thaw overnight in the refrigerator first, then reheat on the stove until hot and steamy.
FAQs
Can I use rotisserie chicken in Creamy Garlic Chicken Gnocchi Soup?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut. Just add it in place of the raw chicken after the gnocchi has cooked, and let it warm through before serving.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with canned coconut milk or a dairy-free creamer and use a vegan Parmesan-style cheese. The soup will still be creamy and comforting, though the flavor will be slightly different.
What kind of gnocchi works best?
Shelf-stable potato gnocchi is perfect for this recipe, but you can also use refrigerated or homemade gnocchi if you have time. Just be sure to adjust cooking time, as fresh gnocchi cook faster.
Can I add more vegetables?
Definitely! Feel free to toss in mushrooms, peas, or diced zucchini for extra color and nutrition. Just add them with the carrots and celery so they cook evenly.
How do I keep the soup from getting too thick?
Since gnocchi absorb liquid as they sit, simply add extra chicken broth or a splash of cream when reheating to return the soup to your desired consistency.
Final Thoughts
If you’re looking for a soul-soothing meal that’s hearty, flavorful, and easy enough for any night of the week, you have to try this Creamy Garlic Chicken Gnocchi Soup. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds—so don’t be surprised if it becomes a new favorite at your table!
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Creamy Garlic Chicken Gnocchi Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy garlic chicken gnocchi soup is a comforting Italian-American dish featuring tender chicken, pillowy potato gnocchi, and fresh spinach simmered in a rich garlic cream broth with Parmesan cheese. It’s perfect for a cozy meal that warms you from the inside out.
Ingredients
Chicken and Broth
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 4 cups chicken broth
Vegetables and Aromatics
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach
Seasonings and Dairy
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Pasta
- 1 pound potato gnocchi
Instructions
- Cook Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 4 to 5 minutes until the vegetables become soft and fragrant.
- Season: Stir in Italian seasoning, salt, and black pepper to evenly coat the sautéed vegetables and develop the flavors.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer, allowing the flavors to meld for a few minutes.
- Add Cream and Gnocchi: Stir in the heavy cream and add the potato gnocchi. Cook for 4 to 5 minutes until the gnocchi float to the surface and are tender.
- Combine Chicken and Spinach: Return the cooked chicken to the pot and stir in the fresh spinach, cooking until the spinach is just wilted.
- Finish with Cheese and Garnish: Remove the pot from heat and stir in the grated Parmesan cheese until melted and combined. Garnish the soup with chopped fresh parsley before serving.
Notes
- For extra depth of flavor, add a splash of white wine to the pot when sautéing the vegetables and allow it to reduce before adding broth.
- Leftovers tend to thicken upon standing. When reheating, stir in additional chicken broth or cream to restore desired soup consistency.
- You can swap heavy cream for half-and-half for a lighter version, though the soup will be less rich.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 430
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 105 mg
