This one pot chicken gnocchi soup is creamy, hearty, and made in a single pot in about 50 minutes. Tender shredded chicken, soft potato gnocchi, wilted spinach, and a splash of heavy cream simmer together in a savory broth. It tastes like a restaurant bowl, but it is easy enough for a regular weeknight.
Because everything cooks in the same pot, cleanup is minimal and the flavors build in layers. Onion, carrot, and garlic form the base, the chicken simmers right in the broth, and the gnocchi cooks in just a few minutes at the end. A shower of fresh Parmesan on top makes it feel like a special dinner.
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Why This Works
Simmering the chicken breast directly in the broth keeps the meat moist and flavors the soup at the same time. Once it reaches a safe temperature, you pull it out, shred it, and add it back at the end, so it does not overcook while the gnocchi finishes.
Gnocchi cooks quickly. Shelf-stable potato gnocchi is ready in a few minutes, when the pieces float to the top and feel tender. Their starch also gives the broth a little body, so the soup feels thick and satisfying without any flour.
The cream and spinach go in last over gentle heat. That keeps the broth smooth, prevents curdling, and leaves the spinach bright green.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 package (16 ounces) shelf-stable potato gnocchi
- 1 cup heavy cream
- 2 cups fresh baby spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 1/4 cup freshly grated Parmesan cheese, for serving
- Salt and pepper, to taste
How to Make One Pot Chicken Gnocchi Soup
1. Soften the vegetables.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for about 5 minutes, until softened. Add the garlic and stir for 30 seconds, until fragrant.
2. Simmer the chicken.
Pour in the chicken broth, add the chicken breast and the Italian seasoning, and bring the pot to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15 to 20 minutes, until the chicken reaches 165 degrees F in the thickest part.
3. Shred the chicken.
Move the chicken to a cutting board and shred it with two forks. Keep the broth simmering in the pot.
4. Cook the gnocchi.
Add the gnocchi to the simmering broth and cook for 3 to 5 minutes, stirring now and then, until the pieces float to the top and feel tender.
5. Add the cream, spinach, and chicken.
Lower the heat. Stir in the heavy cream, spinach, and shredded chicken, and heat gently for 2 to 3 minutes, until the spinach wilts. Do not let the soup boil hard once the cream is in.
6. Season and serve.
Taste the soup and season with salt and pepper. Ladle it into bowls and sprinkle each one with Parmesan.
How to Serve
This soup is a full meal, but a few simple sides make it even better. Warm easy garlic bread is perfect for dipping, and a crisp chicken Caesar salad with homemade croutons keeps dinner balanced. If you love cozy soup night, pair a smaller bowl with creamy chicken noodle soup with spinach or loaded potato soup with bacon.
How to Store and Reheat
Cool the soup and refrigerate it within two hours of cooking. Because it contains cream, plan to finish it within 2 days. The gnocchi will keep absorbing broth and the soup will thicken, so reheat it gently on the stove with a splash of chicken broth or milk until it is hot all the way through. Freezing is not recommended, since the gnocchi can turn mushy.
If you know you will have leftovers, cook only as much gnocchi as you need for the first meal and add the rest to individual bowls later.
Tips and Variations
For safe storage of cream-based soups, follow the guidance from the University of Minnesota Extension soup recipe, which recommends chilling soup within two hours and using it up within two days.
You can use rotisserie chicken to save time. Skip the simmering step, use the shredded meat, and add it at the end with the cream. Boneless thighs also work and stay more tender than breast meat.
For a thicker soup, mash a few pieces of gnocchi against the side of the pot, or simmer a few minutes longer. For more vegetables, add diced celery with the onion. A pinch of red pepper flakes or a squeeze of lemon at the end adds a little extra life.
FAQ
Can I use fresh or frozen gnocchi?
Yes. Fresh gnocchi cooks in just a couple of minutes, while frozen gnocchi can go right into the pot and may need a minute or two longer than shelf-stable. Watch for the pieces to float and feel tender.
How do I keep the cream from curdling?
Add it after the soup has stopped boiling and keep the heat low. Heavy cream is more stable than milk, and gentle heat keeps the broth smooth.
Why is my soup so thick?
Gnocchi releases starch and absorbs broth, especially as the soup sits. Stir in extra chicken broth or milk until it reaches the thickness you like.
Can I make this soup ahead of time?
You can make the soup base with the chicken and vegetables ahead of time, then add the gnocchi, cream, and spinach just before serving. This gives the best texture.
Can I make it dairy free?
Use full-fat coconut milk or a plant-based cream in place of the heavy cream, and leave out the Parmesan or use a dairy-free alternative. The flavor will change a little, but the soup still turns out creamy.
One Pot Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast
- 1 tbsp olive oil
- 1 small onion diced
- 1 carrot peeled and diced
- 2 cloves garlic minced
- 4 cup low sodium chicken broth
- 1 package (16 oz) shelf-stable potato gnocchi
- 1 cup heavy cream
- 2 cup fresh baby spinach roughly chopped
- 1 tsp Italian seasoning
- ¼ cup freshly grated Parmesan cheese for serving
- salt and pepper to taste
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion and carrot for about 5 minutes until softened, then add the garlic for 30 seconds.
- Add the broth, chicken, and Italian seasoning. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes until the chicken reaches 165 degrees F.
- Move the chicken to a board and shred it with two forks.
- Add the gnocchi to the simmering broth and cook for 3 to 5 minutes until the pieces float and feel tender.
- Lower the heat and stir in the cream, spinach, and shredded chicken. Heat gently for 2 to 3 minutes until the spinach wilts.
- Season with salt and pepper and serve topped with Parmesan.
