Creamy Chicken Gnocchi Soup Recipe -
Creamy Chicken Gnocchi Soup Recipe
  • READY IN 1 hr

Creamy Chicken Gnocchi Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
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  • 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.

Reviews More Reviews

Oct 11, 2013

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 too many mushrooms in anything. The other change I made was that I use the product called "Better than Bouillon" instead of canned chicken broth, and I added some extra to make the soup a bit chicken-y-er; I thought it tasted a bit flour-y. Oh yes, and I used skim milk in place of the ff half and half. Wonderful soup! I served it with the bread called "steakhouse bread" from this site--warm from the bread machine. A perfect meal!!!!

Oct 07, 2013

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 everything but the chicken and the gnocchi (left out the red pepper and the spinach..that would be hard to hide, and put that in my half). Snuck the rest right by him and he really liked it too. Thanks Kristin for getting veggies into my husband!

Oct 02, 2014

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, but still nutritious given all the good meat and vegetables - even more so if you skip the flour, which I did. I’s not necessary. I added mushrooms to the mix which was a good and compatible addition. Loved the zucchini in this for substance, but loved the addition of the red bell pepper even more – it gave the soup a great boost of flavor. I used full fat half-and-half, and chose to use a little more chicken broth than the equal parts broth and half-and-half called for. We like very simple, fresh flavors, so omitting the nutmeg and thyme was a good choice for our taste preference.

Jan 31, 2014

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

Aug 05, 2014

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 else I kept the same! My husband isn't a big soup lover and he had 2 bowls ;)

May 15, 2014

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 I have tried approximately two hundred, this is saying a lot! I don't buy rotisserie chicken but I own an electric pressure cooker that takes fifteen minutes to cook several leg quarters to fall off the bone tenderness so I used that instead. I also reduced the half & half by one cup and used milk instead. The only other change I made was to omit the red bell pepper since I don't like it. This was the perfect way to use gnocchi in a different vehicle than just covering it in sauce. It is my favorite pasta and I love it cooked past the point of just done and more on the 'fluffy' end so allowing it to cook in this savory mixture created the perfect texture to my taste. My family raved about this soup and the recipe is going in my rotation to be made regularly. Thanks Kristin for sharing this awesome recipe!

Nov 04, 2014

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 added some rosemary and grated parmesan cheese. It got pretty thick, so added 1 cup of water to thin it out a bit. Really delicious. Will make again and will also try with leftover holiday turkey!

Oct 19, 2014

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


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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 784 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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