This creamy chicken gnocchi soup is one of our family’s favorite soups of all time! A new, streamlined recipe makes it easier than ever!

We have long loved classic chicken gnocchi soup. It is thick and creamy. Hearty and delicious.

And not a single soul complains when it appears for dinner. Over the years, I’ve tweaked our recipe to be even easier (and yummier!).

Top down view of creamy chicken gnocchi soup in white bowl with spoon.

How to Make Chicken Gnocchi Soup

This soup starts like many other soups.

  • saute carrots, onions, garlic and a few seasonings until they start to soften
  • add broth and simmer until veggies are tender

But instead of dirtying another pot or complicating the recipe by making a roux (flour + butter) to thicken the soup, milk and flour are blended together and added to the simmering soup.

This thickens the soup perfectly!

Cooking carrots and onions in pot, adding milk and flour to pot to thicken soup.

What is Gnocchi?

Gnocchi is a dumpling-type pasta usually made from potatoes (and also eggs and flour). It is pillowy soft once cooked, and it cooks fast!

Widely available at most grocery stores in the pasta aisle, it is usually in vacuum-sealed type packages.

After the gnocchi are added to the soup and they cook for a few minutes, the soup thickens even more. Not to sludge-level, just to perfect-for-a-bread-bowl level.

Adding gnocchi to pot of soup.

After the gnocchi cook, fresh spinach and cooked chicken are added to the soup.

This bulks up an already delicious soup with a pop of color, nutrition, and heartiness! At this point, the soup just needs to simmer until the spinach is wilted and everything is heated through.

Spinach and cooked chicken in blue pot with chicken gnocchi soup ingredients.

Thick and Creamy Soup

This creamy chicken gnocchi soup is thick and hearty. And the flavor is out of this world delicious.

The flour + milk mixture and the gnocchi help thicken the soup perfectly. It will continue to thicken as it cools, as well. Often, I’ll make it, take it off the stove and let it cool for 10-15 minutes before we eat for maximum thick-creaminess.

It also keeps very well in a slow cooker if you need to make it ahead and keep it warm (I haven’t made it in the slow cooker, just used it as a keep-warm device).

Ladle with scoop of creamy chicken gnocchi soup in blue pot.

If you’ve never ventured into the world of gnocchi and particularly: gnocchi soups, this recipe will hopefully push you over the edge to try!

This is one of my most oft-made soups for company and also when I need to take dinner to someone during soup season.

It’s hard to resist those tender little dumplings bobbing around in the creamy soup. Such a favorite, this one.

Spoon scooping out bite of creamy chicken gnocchi soup in white bowl.

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ladle scooping out portion of creamy chicken gnocchi soup in blue pot

Chicken Gnocchi Soup {New and Improved}

4.95 stars (54 ratings)


  • 1 tablespoon olive oil
  • 1 cup diced carrots, about 3 medium carrots
  • ½ cup diced onion, about 1 small onion
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (I use coarsely ground, use less for finely ground)
  • 3 cloves garlic, finely minced, or 1 teaspoon garlic powder
  • 2 cups chicken broth (I use low-sodium)
  • 3 cups milk
  • ¼ cup all-purpose flour
  • 16-ounce package gnocchi (see note)
  • 2 cups cooked, chopped chicken
  • 2 cups coarsely chopped fresh spinach


  • In a large pot, heat the olive oil over medium heat until rippling and hot. Add the carrots, onion, thyme, garlic, salt and pepper, and cook until the onions start to turn translucent, 3-4 minutes, stirring often.
  • Add the broth. Bring the soup to a simmer, and cook for 10-15 minutes until the vegetables are soft (but not mushy).
  • Whisk or blend the milk and flour together until smooth. Add to the soup, and simmer over medium or medium-low heat until the soup is slightly thickened, 4-5 minutes (it will thicken more in the next step).
  • Add the gnocchi, and bring the soup to a simmer. Cook for 5-6 minutes until the gnocchi are tender and the soup has thickened a bit more.
  • Stir in the chicken and spinach and heat through, 4-5 minutes. Add additional salt and pepper, to taste, if needed.
  • Serve immediately or keep warm in a slow cooker to serve later. The soup will thicken more as it cools.


Gnocchi: I use dried gnocchi for this recipe (usually found in the pasta aisle in vacuum-sealed packages). I’ve tried lots of brands and haven’t had an issue with any, but DeLallo or Trader Joe’s is probably my favorite. 
Serving: 1 serving, Calories: 188kcal, Carbohydrates: 15g, Protein: 20g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 46mg, Sodium: 626mg, Fiber: 1g, Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe