This cozy, creamy chicken gnocchi soup is packed with chicken, pillowy gnocchi, veggies, chickpeas and fresh baby spinach. A splash of optional cream, fresh lemon and dill give it the perfect finish. Even better, it comes together in about 30 minutes!
Gnocchi soup is flexible, too. You can leave out the cream and parm for a dairy-free dish, or replace the cream with coconut milk (will give it a different flavor, but great if you like coconut milk) or another dairy-free milk.
For an extra creamy texture, blend a little of the beans, vegetables and broth before adding the gnocchi. The blending is optional, but it’s an easy way to make the soup extra creamy without adding more heavy cream. This soup is also flexible: use any beans or greens you have, and leave out the cream and Parmesan to make it dairy-free.
Why You’ll Love This Chicken Gnocchi Soup
- It’s creamy and cozy but on the lighter side, with just ¼ cup of heavy cream and a quick blending trick
- Rotisserie chicken or leftover cooked chicken makes it an easy weeknight dinner, ready in about 30 minutes
- Fresh lemon and dill make it taste bright (and you can swap out the dill for any fresh herbs you have on hand)
- It’s flexible. Swap in any beans or greens you have, or make it dairy-free
Chicken Gnocchi Soup Ingredients
- Extra virgin olive oil
- Carrots and celery
- Garlic
- Chicken stock
- Garbanzo beans (aka chickpeas, or any white beans)
- A Parmesan rind (optional)
- Potato gnocchi (1 package)
- Heavy cream (optional)
- Fresh lemon
- Cooked chicken
- Baby spinach (or any greens you have)
- Fresh dill (or any herbs you have on hand)
- Kosher salt and black pepper
Ingredient Notes
Gnocchi
Use a 12- to 16-ounce package of shelf-stable or refrigerated potato gnocchi. They cook in just 2 to 3 minutes, so add them at the very end. Frozen gnocchi work too; cook them according to the package. I used the De Cecco brand.
Chicken
I often make this with leftover cooked chicken. Rotisserie chicken is another good option that makes this soup especially easy. Use leftover baked chicken breasts or thighs, or my crockpot shredded chicken if you need to cook the chicken. You’ll need about 2 cups.
Chickpeas
Garbanzo beans add protein and fiber, and blending a few of them is what makes the soup naturally creamy. White beans like cannellini work just as well.
Parmesan Rind
If you have a Parmesan rind, toss it in while the soup simmers for a rich, savory depth. Remove it before blending or serving. I keep mine in a bag in the freezer just for soups. A Parmesan rind gives any soup an extra layer of umami flavor at almost no extra cost as it’s just leftover from a hunk of parm.
Chicken Stock
Start with 4 cups for a thicker, creamier soup, or use 6 cups for a brothier soup (or if you plan to store it overnight as the gnocchi will keep soaking it up). My homemade chicken stock is wonderful here, and a good store-bought stock works, too.
Greens
I like to add a few big handfuls of fresh baby spinach to boost the nutrition of soups like this. You can use any greens you have—baby kale or Swiss chard would also be nice here! Or, leave out the greens if you prefer.
How to Make Chicken Gnocchi Soup
- Sauté the vegetables: Cook the carrots and celery in olive oil for 5 to 7 minutes, then add the garlic for 30 to 60 seconds.
- Simmer: Add the chicken stock, chickpeas and Parmesan rind and simmer for 15 minutes, until the vegetables are tender.
- Blend (optional): Without the parm rind and blend about 2 ladlefuls of the soup until smooth, then stir it back into the pot.
- Cook the gnocchi: Add the gnocchi to the simmering soup and cook for 2 to 3 minutes, until tender.
- Finish: Remove the pot from the heat and stir in the heavy cream and lemon juice. Season with salt and pepper. Remove the parmesan rind. Stir in the chicken and spinach, then return to low heat and warm gently for about 5 minutes, until the chicken is heated through and the spinach has wilted. Avoid boiling. Ladle into bowls and top with plenty of fresh dill and more black pepper. Top with fresh dill or herbs of your choice and enjoy!
See the full recipe and tips in the printable recipe card below.
Tips for the Best Creamy Chicken Gnocchi Soup
- Blend before the gnocchi goes in: Blended gnocchi turns gummy, so always blend the beans and vegetables first.
- Don’t overcook the gnocchi: Pull the pot off the heat as soon as they’re tender. They’ll keep softening in the hot soup.
- Add the cream off the heat: Stir in the cream and lemon with the pot off the burner, then warm gently. Boiling can make it separate.
- Be generous with the dill! I love this soup with fresh dill and a squeeze of lemon. If you don’t like dill or don’t have any parsley, chives, or any of your favorite fresh herbs work here.
Ideas to Serve with Chicken Gnocchi Soup
- Crusty bread (like a baguette) or toasted fresh bread (French bread or a ciabatta would be nice!) for dipping
- A sprinkle of grated Parmesan on top (skip it for dairy-free)
- A simple green salad on the side
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The gnocchi keep absorbing broth as they sit, so add a splash of chicken stock or water when you reheat if needed. Warm gently over medium-low heat.
- I don’t recommend freezing this soup, because the gnocchi and cream can turn mushy once thawed.
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Creamy Chicken Gnocchi Soup with Lemon & Dill
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
This creamy chicken gnocchi soup is packed with chicken, tender potato gnocchi, carrots, celery, chickpeas and baby spinach, finished with a splash of cream, fresh lemon and dill. Blending a little of the soup before adding the gnocchi makes it extra creamy without more cream. This recipe makes 4 to 6 servings and comes together in about 30 minutes if your chicken is already cooked.
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 medium carrots, diced
- 1 large celery stalk, diced
- 2 garlic cloves, minced or pressed
- 4 to 6 cups chicken stock
- 1 (14-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 Parmesan rind (optional)
- 1 (12- to 16-ounce) package potato gnocchi
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- 2 cups cooked chicken, shredded or diced
- 3 large handfuls fresh baby spinach
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Fresh dill, for serving
Instructions
- Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat. Add the carrots and celery and sauté for 5 to 7 minutes, until beginning to soften. Add the garlic and cook for another 30 to 60 seconds, until fragrant.
- Simmer the soup: Add the chicken stock, chickpeas and the Parmesan rind (if using). Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Make it creamy (blending option): Carefully transfer about 2 ladlefuls of the soup, including some beans, carrots, celery, and broth (do NOT add the parmesan rind) to a blender. Blend until smooth and creamy, then pour it back into the pot.
- Cook the gnocchi: Bring the soup back to a gentle simmer. Add the gnocchi and cook for 2 to 3 minutes, or according to the package instructions, until tender.
- Finish & Serve: Remove the pot from the heat and stir in the heavy cream and lemon juice. Season with salt and pepper; add salt to taste depending on your stock. Remove the parmesan rind. Stir in the chicken and spinach, then return to low heat and warm gently for about 5 minutes, until the chicken is heated through and the spinach has wilted. Avoid boiling. Ladle into bowls and top with plenty of fresh dill and more black pepper.
Notes
Chicken: Rotisserie chicken works perfectly here and makes this recipe especially easy for a weeknight dinner. You can also use leftover cooked chicken breasts or thighs.
Chicken stock: Start with 4 cups for a thicker, creamier soup. Add more stock as needed to reach your desired consistency. The gnocchi will continue to absorb liquid as the soup sits.
Optional blending step: Blending a small portion of the beans, vegetables and broth makes the soup naturally creamier. Be sure to do this before adding the gnocchi. Blending the gnocchi can make the soup gummy.
Parmesan rind: If you have one, toss it in while the soup simmers. It adds a delicious savory depth. Just remember to remove it before blending or serving.
Dairy-free: Leave out the cream and the Parmesan rind.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some of the broth as it sits, so add a splash of chicken stock when reheating. Warm gently over medium-low heat.
Chicken Gnocchi Soup FAQs
Can I make chicken gnocchi soup without heavy cream?
Yes. Blending a couple of ladlefuls of the beans, vegetables and broth makes it creamy on its own. Leave out the cream and the Parmesan rind for a dairy-free soup.
Can I use rotisserie chicken?
Yes, it’s my favorite shortcut. Shred or dice about 2 cups and stir it in at the end so it stays tender.
Do you cook gnocchi before adding them to soup?
No. Add them straight to the simmering soup and they’ll cook in 2 to 3 minutes.
How is this different from Olive Garden’s chicken gnocchi soup?
The restaurant version is thick with cream. This one uses just ¼ cup of cream, gets its creaminess from blended beans and vegetables, and adds lemon and dill for a brighter flavor. In my opinion, my version is much healthier and tastier! 🙂
How do I keep the gnocchi from getting mushy?
Add them last, cook them just until tender, and serve the soup right away. Leftover gnocchi will soften as they absorb the broth.
Love a cozy bowl of soup? Try my Lemon Chicken Orzo Soup and Homemade Chicken Noodle Soup, or browse all of my healthy soup recipes.
If you make this chicken gnocchi soup, let me know how you liked it and leave a star rating in the comments!
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