This Creamy Garlic Chicken Gnocchi Soup is the ultimate bowl of cozy, comforting goodness, perfect for chilly evenings when all you need is something warm, hearty, and delicious. Loaded with tender gnocchi, shredded chicken, rich cream, vibrant kale, and a medley of bold flavors, this soup feels like a big, warm hug. Whether you’re hosting a casual family dinner or looking for something satisfying after a long day, this soup checks all the boxes.
Growing up, soups were a staple in my home—especially during the colder months. My family believed that a good soup could fix anything from a bad mood to a cold, and I carried that sentiment into my own kitchen. This creamy garlic chicken gnocchi soup has quickly become a favorite. It’s my twist on the classic Olive Garden version, with a homemade touch that makes it even better. It’s creamy, flavorful, and so easy to make—an ideal recipe for busy weeknights or lazy Sundays.
Let me walk you through why you’ll fall in love with this recipe, step-by-step instructions, and all the little tips to make it foolproof.
Why You’ll Love This Recipe
- Comfort in a bowl – Creamy, rich, and satisfying with soft, pillowy gnocchi and tender chicken.
- Quick & easy – Ready in under an hour, perfect for busy nights.
- Family-friendly – Both kids and adults will love this hearty dish.
- Customizable – Swap out ingredients to make it gluten-free, dairy-free, or vegetarian if needed.
- Better than takeout – This soup rivals any restaurant version but with fresh, homemade flavor.
Ingredients You’ll Need
- 2 large chicken breasts, cooked and shredded
- 16 oz gnocchi (store-bought or homemade)
- 4 cups low-sodium chicken broth
- 2 cups heavy cream (sub full-fat coconut milk for dairy-free)
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chopped kale (or spinach)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Optional: Fresh parsley for garnish
How to Make Creamy Garlic Chicken Gnocchi Soup
Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by cooking your chicken breasts. You can bake, grill, or boil them—whichever you prefer. For extra flavor, season them lightly with salt, pepper, and a pinch of garlic powder before cooking. Once fully cooked, shred the chicken using two forks.
Tip: Short on time? Use rotisserie chicken for a quicker option.
Step 2: Sauté the Garlic and Make the Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and stir continuously for another minute to create a roux, which will help thicken the soup.
Step 3: Add the Liquids
Slowly pour in the chicken broth, stirring well to combine and break up any lumps. Let the broth simmer for about 5 minutes, allowing it to thicken slightly. Next, add the heavy cream and continue stirring until the soup takes on a creamy consistency.
Step 4: Add Chicken and Gnocchi
Stir in the shredded chicken, followed by the gnocchi. Let the soup simmer on low-medium heat for about 5-7 minutes, or until the gnocchi are tender and float to the surface.
Step 5: Add Kale and Seasonings
Fold in the chopped kale (or spinach) and season the soup with dried thyme, basil, paprika, salt, and pepper. Allow the soup to simmer for another 3-4 minutes, just until the greens wilt.
Step 6: Finish with Cheese
Finally, stir in the grated Parmesan cheese until melted and the soup is velvety smooth. Taste and adjust the seasoning as needed.
Step 7: Serve and Garnish
Ladle the soup into bowls, top with fresh parsley, and enjoy this cozy, creamy masterpiece! Serve with crusty bread or garlic knots for the perfect pairing.
Helpful Tips
- Don’t overcook the gnocchi: Once the gnocchi float to the surface, they’re done. Overcooking can make them mushy.
- Use leftover chicken: If you have leftover roast chicken or rotisserie chicken, it works perfectly here and saves time.
- Thickening the soup: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the final simmer.
- Add greens last: To keep kale or spinach vibrant and tender, add them toward the end of cooking.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Can be made dairy-free or gluten-free
Notes
- For a vegetarian version, swap the chicken for canned chickpeas or white beans and use vegetable broth.
- Use gluten-free gnocchi and flour for a gluten-free option.
- Coconut cream makes a great dairy-free substitute for heavy cream without compromising texture.
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: ~25g
- Carbohydrates: ~30g
- Fat: ~18g
Exact nutrition will vary based on specific ingredients used.
Frequently Asked Questions
Can I freeze this soup?
Yes, you can freeze this soup! Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. Note that the cream may separate slightly, but stirring will help bring it back together.
Can I use store-bought gnocchi?
Absolutely! Store-bought gnocchi works perfectly in this recipe and saves time. Look for a high-quality brand for the best results.
How do I make this soup dairy-free?
Replace the heavy cream with full-fat coconut milk and use vegan butter and nutritional yeast instead of Parmesan cheese.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop over low heat, stirring occasionally.
- Freeze: Freeze for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting dishes:
Conclusion
This Creamy Garlic Chicken Gnocchi Soup is the ultimate comfort food that combines rich, velvety flavors with simple ingredients. It’s an easy, family-friendly recipe that’s sure to become a staple in your home. Whether you’re making it for a weeknight dinner, a family gathering, or just a cozy night in, this soup will bring everyone to the table with smiles. Give it a try and see why it’s one of my favorites—your taste buds will thank you!
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Creamy Garlic Chicken Gnocchi Soup
Description
This Creamy Garlic Chicken Gnocchi Soup is the ultimate bowl of cozy, comforting goodness, perfect for chilly evenings when all you need is something warm, hearty, and delicious. Loaded with tender gnocchi, shredded chicken, rich cream, vibrant kale, and a medley of bold flavors, this soup feels like a big, warm hug. Whether you’re hosting a casual family dinner or looking for something satisfying after a long day, this soup checks all the boxes.
Growing up, soups were a staple in my home—especially during the colder months. My family believed that a good soup could fix anything from a bad mood to a cold, and I carried that sentiment into my own kitchen. This creamy garlic chicken gnocchi soup has quickly become a favorite. It’s my twist on the classic Olive Garden version, with a homemade touch that makes it even better. It’s creamy, flavorful, and so easy to make—an ideal recipe for busy weeknights or lazy Sundays.
Let me walk you through why you’ll fall in love with this recipe, step-by-step instructions, and all the little tips to make it foolproof.
Ingredients
- 2 large chicken breasts, cooked and shredded
- 16 oz gnocchi (store-bought or homemade)
- 4 cups low-sodium chicken broth
- 2 cups heavy cream (sub full-fat coconut milk for dairy-free)
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chopped kale (or spinach)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Optional: Fresh parsley for garnish
Instructions
Step 1: Prepare the Chicken
Start by cooking your chicken breasts. You can bake, grill, or boil them—whichever you prefer. For extra flavor, season them lightly with salt, pepper, and a pinch of garlic powder before cooking. Once fully cooked, shred the chicken using two forks.
Tip: Short on time? Use rotisserie chicken for a quicker option.
Step 2: Sauté the Garlic and Make the Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and stir continuously for another minute to create a roux, which will help thicken the soup.
Step 3: Add the Liquids
Slowly pour in the chicken broth, stirring well to combine and break up any lumps. Let the broth simmer for about 5 minutes, allowing it to thicken slightly. Next, add the heavy cream and continue stirring until the soup takes on a creamy consistency.
Step 4: Add Chicken and Gnocchi
Stir in the shredded chicken, followed by the gnocchi. Let the soup simmer on low-medium heat for about 5-7 minutes, or until the gnocchi are tender and float to the surface.
Step 5: Add Kale and Seasonings
Fold in the chopped kale (or spinach) and season the soup with dried thyme, basil, paprika, salt, and pepper. Allow the soup to simmer for another 3-4 minutes, just until the greens wilt.
Step 6: Finish with Cheese
Finally, stir in the grated Parmesan cheese until melted and the soup is velvety smooth. Taste and adjust the seasoning as needed.
Step 7: Serve and Garnish
Ladle the soup into bowls, top with fresh parsley, and enjoy this cozy, creamy masterpiece! Serve with crusty bread or garlic knots for the perfect pairing.
Notes
- For a vegetarian version, swap the chicken for canned chickpeas or white beans and use vegetable broth.
- Use gluten-free gnocchi and flour for a gluten-free option.
- Coconut cream makes a great dairy-free substitute for heavy cream without compromising texture.
