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Creamy One-Pot Chicken Gnocchi Soup Easy Recipe with Spinach Parmesan

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A quick and comforting creamy one-pot chicken gnocchi soup with spinach and parmesan, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth (950 ml)
  • 1 cup heavy cream (240 ml)
  • 1 package (16 oz/450 g) potato gnocchi
  • 3 cups fresh baby spinach (90 g), loosely packed
  • 1 cup freshly grated parmesan cheese (100 g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried thyme (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. When shimmering, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the veggies soften and the onion turns translucent.
  2. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
  3. Add the chicken pieces and sprinkle with salt, pepper, and dried thyme. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
  4. Pour in the chicken broth and bring the mixture to a gentle boil, scraping up any browned bits from the pot bottom.
  5. Add the gnocchi directly into the simmering broth. Cook for 3-4 minutes until they puff up, stirring gently to prevent sticking.
  6. Reduce heat to low and slowly stir in the heavy cream and grated parmesan cheese. Stir continuously to prevent curdling and allow the soup to thicken.
  7. Fold in the fresh spinach and cook for 1-2 minutes until wilted.
  8. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. Let the soup rest off the heat for 2-3 minutes before serving.

Notes

If the soup is too thick, add a splash of broth or cream to loosen it. Serve immediately after cooking gnocchi to avoid mushiness. Use freshly grated parmesan for best flavor and melt. Adding cream and cheese off direct heat prevents curdling. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth or cream. Freezing is not recommended after adding cream and gnocchi.

Nutrition

Keywords: chicken gnocchi soup, creamy soup, one-pot meal, spinach soup, parmesan soup, quick dinner, comfort food

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