Chicken and Gnocchi Spring Soup Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Chicken and Gnocchi Spring Soup. I am telling you, this is the one. The soup of all soups! If you’re looking for more easy and delicious dinner ideas, you’re in the right place.

It’s creamy, it’s hearty, and it’s packed with those fluffy little potato gnocchi pillows. Every single spoonful is a hug from the inside. Come to Mama!

This isn’t just any soup. It’s my absolute favorite restaurant copycat, and I’ve cracked the code. We’re making it at home, and it’s going to blow your mind. Get ready for the coziest, most satisfying bowl of your life.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Soup
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 hearty bowls

Do You Love This Recipe Too?

I have a confession. I used to order this soup every single time I saw it on a menu. I was obsessed! But my wallet was not happy with me.

So, I made it my mission to create the perfect version in my own kitchen. After many, many (delicious) tries, I nailed it. This recipe is my pride and joy. It tastes even better than the restaurant version, I swear!

My Shopping List for This Recipe

This soup comes together with simple, beautiful ingredients. Fresh spinach, tender chicken, and those dreamy gnocchi are the stars. Here’s what you need to grab.

Let’s Get Your Ingredients Ready

Okay, team! Let’s line everything up. This “mise en place” makes the cooking so fast and easy. No stress, just fun!

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into small bite-sized pieces
• 1 medium yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 (16-ounce) package shelf-stable potato gnocchi
• 4 cups fresh baby spinach
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Bringing This Recipe to Life (Step-by-Step)

Are you ready? Put on some good music and let’s do this! Follow these steps and you’ll have a perfect, creamy soup in no time. If you love creamy, cheesy flavors, you have to try my Creamy Queso Blanco Chicken & Shrimp Taco Soup next.

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with a big pinch of salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken to a plate and set it aside.
2. In the same pot, add the onion, carrots, and celery. Cook, stirring often, until they start to soften, about 5 minutes. Add the garlic and cook for one more minute until it smells amazing.
3. Sprinkle the flour over the veggies. Stir constantly for about 2 minutes. This cooks the flour taste out and is the secret to our thick, luscious cream sauce!
4. Slowly pour in the chicken broth while whisking constantly. This prevents any lumps! Bring the mixture to a gentle simmer and let it thicken slightly for 3-4 minutes.
5. Stir in the heavy cream, dried thyme, and rosemary. Bring it back to a very low simmer. Do not let it boil hard once the cream is in.
6. Gently stir in the potato gnocchi. Let them cook according to the package directions, usually about 3-4 minutes. They will float to the top when they’re done!
7. Add the cooked chicken back to the pot. Stir in the fresh spinach and let it wilt in the hot soup, about 1 minute. Taste and season with more salt and pepper if needed. This is the moment!
8. Ladle the soup into bowls and top with a mountain of freshly grated Parmesan cheese. Serve immediately and prepare for happy sighs.

Fun Variations to Try Next Time

Once you master the base, get creative! Here are a few of my favorite twists.

Swap the chicken for Italian sausage. Brown it up for a deeper, spicier flavor. It’s incredible!

Add a cup of sliced mushrooms when you cook the carrots and celery. They add such a wonderful earthy taste.

For a richer flavor, stir in a tablespoon of sun-dried tomato paste with the garlic. It gives the soup a beautiful color and a little tang.

How to Store, Freeze, and Reheat

This soup makes fantastic leftovers! Here’s how to keep it tasting fresh.

Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days.

You can freeze it for up to 3 months! The gnocchi may become a little softer when thawed, but it’s still delicious. Thaw overnight in the fridge.

Reheat gently on the stovetop over low heat, stirring often. Add a small splash of broth or cream if it seems too thick.

NUTRITION INFORMATION

• Calories: ~450 kcal
• Carbohydrates: 35g
• Protein: 25g
• Fat: 24g
• Saturated Fat: 11g
• Fiber: 3g
• Sugar: 4g

A Quick Q&A on This Recipe

Can I use frozen gnocchi?

You absolutely can! Just add them straight from the freezer. They might need an extra minute or two to cook through. No need to thaw first.

My soup got too thick! Help!

No worries, this happens! Simply thin it out with a little extra chicken broth or even some milk when you reheat it. Easy fix!

Can I make this soup ahead of time?

Yes, but with one pro tip: wait to add the gnocchi and spinach until you’re ready to serve. Cook the soup base, store it, and then add and cook the gnocchi and spinach fresh. This keeps the gnocchi perfectly tender and the spinach bright green.

There you have it! My ultimate, soul-warming, better-than-restaurant soup. It’s the perfect meal for a chilly spring evening or anytime you need a big bowl of comfort. For another fantastic set-it-and-forget-it option, my Creamy Ranch Chicken Taco Soup made in the slow cooker is always a crowd-pleaser.

I am so excited for you to try this. Making it at home is a game-changer. Your whole family is going to beg you to make it again and again!

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!