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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with pillowy potato gnocchi simmered in a velvety cream broth. Made with sautéed onion and garlic, shredded chicken, spinach, and finished with parmesan and fresh basil.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast Cooked and shredded.
  • 4 cup chicken broth
  • 1 onion Diced.
  • 6 cloves garlic Minced.
  • 3 tbsp butter
  • 1 tsp Italian seasoning
Cream and seasonings
  • 2 cup heavy cream
  • 0.25 tsp nutmeg
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Gnocchi, spinach, and toppings
  • 16 oz potato gnocchi
  • 3 cup baby spinach
  • 0.5 cup parmesan Grated (plus extra for serving).
  • 1 fresh basil For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes until softened and translucent.
  2. Add the minced garlic and Italian seasoning, then cook for 2 minutes, stirring, until fragrant.
Simmer and build the soup
  1. Pour in the chicken broth and bring to a simmer, then stir in the heavy cream until smooth.
  2. Add the potato gnocchi and cook for 3-4 minutes, stirring occasionally, until the gnocchi float and are cooked through.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts.
  2. Stir in the grated parmesan and nutmeg, then season with salt and pepper until the flavor is balanced.
Serve
  1. Ladle into bowls and top with extra parmesan and fresh basil before serving.

Notes

Pro tip: Keep the soup at a gentle simmer after adding the cream so it stays silky; if it thickens too much, loosen with a splash of chicken broth. Refrigerate leftovers for up to 3 days; reheat gently on the stove. Freezing is not recommended because creamy soups and gnocchi can change texture. For a lighter option, use half-and-half instead of heavy cream for a lower-fat version (texture may be slightly less velvety).