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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with a velvety cream broth, tender potato gnocchi, and shredded chicken. Sautéed onion and garlic build a savory base, then simmered broth is enriched with heavy cream and finished with parmesan and nutmeg for a smooth, comforting texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cooked and shredded.
Gnocchi and greens
  • 16 oz potato gnocchi
  • 3 cup baby spinach
Aromatics
  • 1 onion Diced.
  • 6 garlic Minced.
Broth and dairy
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
Cheese and seasoning
  • 0.5 cup parmesan Grated.
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 fresh basil For serving.
  • 0.25 extra parmesan For serving.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Melt butter in a large pot, then sauté the diced onion for about 4 minutes until softened and slightly translucent, stirring as needed.
  2. Add the minced garlic and Italian seasoning and cook for 2 minutes, until fragrant and lightly toasted-looking.
Simmer and add cream
  1. Pour in the chicken broth and bring to a simmer, then stir in the heavy cream until the broth looks uniformly creamy.
Cook gnocchi
  1. Add potato gnocchi to the simmering broth and cook for 3 to 4 minutes, until the gnocchi float and look plump and tender.
Finish with chicken and spinach
  1. Stir in the shredded chicken and baby spinach and cook for 2 minutes, until the spinach wilts and the chicken is heated through.
Season and serve
  1. Stir in the grated parmesan and nutmeg, then season with salt and pepper to taste until the soup looks smooth and well blended.
  2. Serve hot with extra parmesan and fresh basil, finishing with a visible sprinkle on top.

Notes

Pro tip: keep the soup at a gentle simmer once the cream goes in to avoid grainy texture. Store leftovers in the refrigerator up to 3 days; reheat over low heat with a splash of broth or cream if needed. Freezing is not recommended because gnocchi texture can change after thawing. For a lighter option, use half-and-half in place of heavy cream, but simmer gently and add parmesan at the end.