Name: Italian Chicken Gnocchi Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound boneless, skinless chicken breast, diced; 1 small yellow onion, diced; 2 medium carrots, sliced; 2 stalks celery, chopped; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup half-and-half or heavy cream; 16 ounces potato gnocchi; 2 cups baby spinach; 1 teaspoon dried Italian herbs; Salt and black pepper to taste

Let Me Tell You About This Italian Chicken Gnocchi Soup

Okay, confession time—my first attempt at Italian Chicken Gnocchi Soup involved about three pots, a lot of panicked stirring, and maybe (probably) a bit of yelling when I realized too late I’d run out of garlic. If you’d been in my kitchen, you’d have heard a few “oh, for crying out loud” moments. These days, though, I whip this soup up whenever we need a hug in a bowl, and my little crew always finds excuses to wander by the stove for “taste tests”—which really just means lots of double-dipping. Anyway, this one’s the sort of creamy, dreamy comfort dish that makes you want to dive right in—preferably with a chunk of crusty bread in one hand. Oh, and if you’re wondering, yes, the leftovers do somehow taste even better (don’t ask me, it’s just soup sorcery, I guess).

Why You’ll Love This Silly Good Soup

I make this when I can’t be bothered with fancy dinners but still want something that makes it look like I tried. My family goes absolutely bananas for it—especially on those what-do-we-even-want kind of nights. Seriously, my picky eater (the one who thinks peas are a threat) asked for seconds. And honestly, if you forget to add a green or two—no one ever notices. Plus, after tinkering with the recipe a bunch, I found out the soup forgives pretty much any little mistake you throw at it (and I definitely have!).

What You’ll Need (and My Many Cheaty Substitutes)

2 Chicken breasts, cooked and shredded (Or you can use store-bought rotisserie Chicken when you’re pressed for time. Or leftover roast chicken, which tastes extra cozy!)
1 tablespoon olive oil (I’ve use butter in a pinch, honestly)
1 small onion, diced (Red onions work too—my sister swears by them, but I dunno … up to you)
2-3 garlic cloves, minced (If you run out, a tiny pinch of garlic powder does the trick—don’t @ me!)
2 celery ribs, chopped (or more, who’s counting?)
2 carrots, diced (I chop these teeny-tiny so no one gets suspicious)
4 cups chicken broth (Homemade is lovely, but honestly, I go with boxed most days)
1 teaspoon Italian seasoning (Italian Granny would probably use fresh—dry works fine here)
Salt & pepper, to taste
1 cup half-and-half (or whole milk for a lighter version; heavy cream if you’re feeling wild)
1/2 cup grated Parmesan cheese (Any old parmesan is good—my kids won’t eat the fancy stuff anyway)
500g (about 1 pound) potato gnocchi (Homemade is dreamy, but the vacuum-packed stuff from the store is just dandy for us mortals)
2 big handfuls fresh spinach (Chopped kale in winter, if that’s all I’ve got—don’t overthink it)

Easy-ish Directions (You Got This)

Sauté Your Veggies: Heat the olive oil over medium in a big pot (mine’s slightly battered with a funny lid, it just adds character). Toss in the onion, celery, and carrots, and cook till they’re softening, about 5-6 minutes. Garlic goes in next—right at the end—so it doesn’t turn bitter. I often get distracted here and have to scrape one or two bits off the bottom. It’s fine. Stir in the Italian seasoning; inhale deeply. (This is where I sneak a spoonful just to check the vibe.)
Add the Broth & Chicken: Pour in the chicken broth, bring to a sorta-lively simmer, and add your shredded chicken. Stir it up. Salt and pepper to taste—but go easy, you can always add more.
Time For the Creamy Comfort: Pour in the half-and-half and the parmesan cheese. Give it a good stir till everything looks creamy and inviting, but don’t let it boil or the dairy might get weird. (If it does split, just pretend it’s “rustic style.”)
Gnocchi In: Add the gnocchi—straight form the package if you’re as impatient as me. It takes about 3-4 minutes for the gnocchi to float. That’s when you know it’s ready (and yes, I always eat one straight out of the pot because, well, quality control!)
Last Step — Greens & Serve: Toss in your spinach or kale, and stir until it wilts down. Taste once more (I mean, proper chefs do that… right?) and adjust salt or pepper if it needs it. Now, serve it up before someone “tastes” the whole pot.

What I Figured Out, The Hard Way

If you use pre-cooked chicken, don’t add it too early or it’ll get kind of chewy. Not a disaster, but… not fab either.
One time, I dumped in the gnocchi and forgot about it. They turned to mush. Tastes great, but becomes more of a chowder. If you like that, keep going. I don’t judge.
Honestly, this soup is pretty hard to ruin. Even “mistakes” usually taste good. But do yourself a favor and don’t skip the cheese. Learned that the soggy way.

Wild Variations I’ve Tried (and Not All Were Genius)

Add Mushrooms: Sauté them with the veggies. Turns out earthy and rich—good on rainy days.
Switch It Up With Turkey: Works great after a big holiday meal when you just can’t deal with more sandwiches. (Turkey gnocchi soup? Why not!)
Lemon Zest: Once I got fancy and added a little lemon zest at the very end. Actually, I think it made the soup extra bright. Not everyone loved it, though—the kids made faces. Maybe not for everyone.
Bacon Bits: Sprinkled some cooked crispy bacon on top one time—big hit with the adults, not so much with the health nut in the family (sorry, Dad).
Tried making it with gluten-free gnocchi once; it went sort of gluey. Tasted ok but the texture was a bit… off. Eat it fast if you go that route!

Stuff You Need (but Don’t Panic If You Don’t Have It)

Large pot or Dutch oven (If you don’t have either, two medium saucepans will do; you’ll just dirty more dishes. Worth it, though)
A sharp knife for all that veggie action
Decent ladle for serving—unless, like me, you just use your favorite mug and call it a day

How To Store This Soup (If It Lasts That Long!)

Just bung leftovers into a container and stash it in the fridge for up to 3 days. The flavors actually get better, but the gnocchi do soak up some broth—so sometimes I add a splash more stock when reheating. You can freeze it, but (warning!) the texture of the gnocchi can be, let’s just say, “quirky” after thawing. Honestly, in my house it never lasts more than a day!

If You’re Wondering How to Serve

I like to ladle this soup into big bowls, sprinkle with more parmesan (never too much, right?) and serve with ugly hunks of sourdough bread. Sometimes we add a drizzle of olive oil on top, or if I’m feeling proper, a crack of black pepper. On Sundays we eat it in front of the TV with fuzzy socks on. Family tradition, if you can call it that.

Humble Lessons Learned (Pro Tips… Kind Of)

I once tried rushing the gnocchi step and basically ended up with potato pudding. Let them float—they know when they’re done!
Don’t boil like mad after adding the dairy. It splits, looks funky—though, honestly, still tastes fine but not instagram-pretty.
Actually, I find stirring the spinach in at the very end keeps it vibrant—otherwise, it goes army green, which is… less charming.

Soup FAQs (Because People Actually Ask!)

Can I use frozen gnocchi? Yep! Drop them straight in—the time is roughly the same. No need to thaw (I always forget anyway).
What if I want it vegetarian? Swap the chicken for more veggies—think mushrooms or white beans, and switch in veggie stock. Tastes different but still super comforting.
Is there a way to make it dairy-free? You could try coconut milk instead of cream—it’s not quite the same vibe, but maybe you’ll dig it! Or just use more broth and a hit of nutritional yeast (my vegan cousin’s trick, not mine).
Why is my soup getting too thick? Sometimes the gnocchi do their thirsty thing—just add more broth or milk when reheating, give it a good stir, and all’s well.
Can I make it ahead? Oh, you bet. Actually, I think it tastes better the next day. Just be ready for the gnocchi to soak stuff up—add more liquid as needed.
Do I really need parmesan? Well, it’s kinda the secret handshake in this recipe, but if you’re all out, any sharp cheese will do in a pinch. (I won’t tell.)
Is homemade gnocchi worth it? Everyone says yes, but honestly? On a weeknight? I just grab the store stuff. Works just fine and saves me from a flour-covered meltdown.