Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup

Kristin 7

"This is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 416 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
  2. Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.


  • Cook's Note:
  • Rotisserie chicken gives the best flavor, but any cooked chicken will do. You can leave some of the veggies out to make it more of a comfort food, and then put them in a side salad instead.



Ohhhhh....... this soup is wonderful!! I was looking for a way to use up a rotisserie chicken, and hit on this recipe. The only changes I made were to add mushrooms, because you can never have ...

I thought this was absolutely wonderful. The roasted chicken really made a difference. My husband in really not into veggies so I was able to hide most of then by using an emersion blender on ...

If you want to get a good meal on the table with minimal time, effort and dishes, this is a great choice. Doing your prep work ahead of time makes it even easier. This is rich and satisfying, ...

This is better than the gnocchi and chicken soup at a major restaurant chain known for it's 'garden' if you get my drift. This is the best recipe I have tried on this site so far and considering...

This was excellent! Even better than Olive Garden if you ask me. I added mushrooms since we love them. Seasoned it to our taste because it tasted a little bland following the recipe. Everything ...

4.5 Used squash gnocchi, 1 pint of half and half, one cup of water. Otherwise, recipe as presented.

Oh my - YUM! Made as recipe as stated - except used 1.5 cups of half-n-half and 1.5 cups of fat free milk and added sliced mushrooms. After tasting, added more black pepper, thyme, nutmeg and a...

This is 5* restaurant quality soup! I'm addicted to it....can't stop eating it!!! The only change I will make next time is to roast the red peppers! ENJOY

It was delicious. I did this pretty close to how the recipe was written except I did not have any red bell peppers. I also did not use fat free half and half, I just used half and half and whole...