A super savory, comforting broth with fresh shredded chicken, fresh vegetables, and soft potato gnocchi simmered to a creamy perfection to create the most perfect stock pot full of soup to exist. Chicken Gnocchi Soup is one of my favorite recipes to date. We make it way more than I would like to admit in this household and I am totally okay with that!
The perfect warm, comfort food. This soup is perfect to enjoy on a chilly day while wrapped up under a blanket. We love to make this soup as an easy weeknight meal and it is also a very kid friendly recipe that is packed with nutrients. This hearty soup is the ultimate comfort soup.
You guys had to know that a gnocchi recipe would find its way to the blog at some point! I mean it is not only what my blog is named after, but I am absolutely obsessed with it. This soup is easily one of my all time favorite dinner recipes. I have made it so many times at this point that it is just second nature for me. Nate never complains when this soup hits the table either.
I think one of the best parts about this soup for Nate and I is that it makes 6 servings. That means we have at least one or two more nights of dinner made for that week! When you are always on the go, sometimes it is nice to know that dinner is going to be low maintenance. I mean I LOVE cooking and sometimes I even feel like I need a night off from cooking! Nothing wrong with that!
This has become a go to recipe for family dinners when Nate and I are hosting. My Grandma actually started requesting that I make her full batches for her to freeze and heat up later. It has easily been a huge hit! It is also very filling so one bowl will easily fill you for the night!
Ingredients:
- chicken breasts
- salted butter
- olive oil
- garlic cloves
- onion
- matchstick carrots
- all purpose flour
- chicken broth
- chicken stock
- milk (we use fat free)
- spinach
- gnocchi
Kitchen Appliances:
The Steps:
First you want to boil the chicken. Yes, I said boil! I boil my chicken any time I am shredding it for a recipe. I find that it is way easier to shred when it is boiled. It also cooks a lot faster which is always nice. I am also the queen of forgetting to defrost meats during the day and it is so easy to boil chicken even when it is frozen!
When the chicken is done, set it aside to cool before shredding. It should take 30-45 minutes to boil and you can always cut the breast in half to check doneness! Chop up the onion and mince the garlic. Melt butter and add olive oil into the stock pot. Add in the onion, garlic and carrots. Cook until onions are translucent and garlic is fragrant. Add in the flour, stir quickly to create a roux. Let the roux cook for 1-2 minutes.
Add in the chicken broth and chicken stock while stirring the roux in. Bring the soup to a simmer and allow it to simmer on medium for 15 minutes. Boil the gnocchi by following the directions on the package. Add in the milk and bring the soup to a boil. Reduce the heat. Add in shredded chicken, spinach and gnocchi. Let the soup cook on low for 5 minutes before serving!
Frequently Asked Questions:
Can I replace gnocchi with cauliflower gnocchi?
You can, but I have not personally tried this. I have found that when cauliflower gnocchi is cooked in hot liquids, it gets rubbery. If you are going to use cauliflower gnocchi, I would either pan fry it or air fry it before adding it into the soup! If you boil it, you will definitely get that rubbery texture.
Why do you add both chicken stock and chicken broth?
I found that adding the chicken stock adds another level of flavor that the soup was missing. Chicken stock is a little saltier, so this replaces my need to add salt and adds more delicious savory flavoring.
What can I replace flour with to thicken it if I don't want to use flour?
If you don't want to use flour, or are looking for a gluten free alternative, you can use a mixture of cornstarch and water or arrowroot powder and water. Just mix 1 tablespoon cornstarch or arrowroot powder with 2 tablespoon of water. Make sure you mix until the cornstarch or arrowroot powder is completely dissolved! Add this in right after adding the broth so that the soup thickens as it simmers.
If you love this recipe, you might also like:
- Slow Cooker Beef Stew
- BBQ Grilled Chicken
- Chipotle Lime Chicken Burgers
- French Onion Provolone Grilled Cheese
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Chicken Gnocchi Soup
Equipment
- Stock Pot
- Sauce Pan
- Strainer
Ingredients
- 2 chicken breasts shredded
- 4 tablespoon butter salted
- 2 tablespoon olive oil
- 1 cup matchstick carrots
- 1 onion chopped
- 2 garlic cloves minced
- ½ cup all purpose flour
- 6 cups chicken broth
- ½ cup chicken stock
- 2 cups milk I use fat free
- 1 ¼ cup spinach chopped
- 1 package gnocchi
Instructions
- Boil the chicken for about 30-45 minutes. Check doneness by cutting into chicken breast. Set aside to cool and once cool, shred chicken.
- Chop up onion and mince garlic.
- In the stock pot, melt butter and add in olive oil. Add in onion, garlic and carrots.
- Cook until onions are translucent and garlic is fragrant.
- Add in flour, stir into butter and olive oil immediately to create a roux. Let the roux cook 1-2 minutes.
- Add in chicken broth and chicken stock, stirring the roux into the liquid as it pours.
- Bring the soup to a simmer and simmer on medium for 15 minutes so the soup can thicken.
- Boil gnocchi following the directions on the package.
- Add in milk and bring to a boil.
- Reduce heat to low and add in spinach, chicken and gnocchi.
- Let cook for about 5 minutes before serving.
Notes
Nutrition
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