Creamy Chicken & Gnocchi Soup

My utmost favorite go-to soup recipe. It’s thick, creamy, filling, with that straight from the restaurant taste.

Why I love it, and you will too!

Ultra comforting & cozy — creamy, hearty, and soothing
One-pot magic — simple ingredients, minimal cleanup
Perfect for chilly days — or whenever you crave comfort
Cottagecore-approved — rustic, wholesome, and timeless

Frequently Asked Questions

1. Can I use uncooked chicken instead of pre-cooked?

Yes! Simply dice raw chicken and sauté it in the pot after the vegetables until fully cooked through. Then continue with the recipe as written. The flavor deepens, as if simmered by a seasoned castle chef.

2. Can I substitute the heavy cream or half-and-half?

You may! Whole milk, evaporated milk, or a mixture of milk and a little butter can mimic the richness, though the potion may be slightly less thick. For dairy-free magic, use coconut milk or a creamy oat milk.

4. Can I make this soup ahead of time?

Yes, but the gnocchi tends to absorb broth as it rests. If preparing for later, cook everything except the gnocchi, then add them fresh when reheating.

5. How do I store leftovers?

Store in an airtight container in the ice caves (refrigerator) for up to 3–4 days. Reheat gently on the stovetop, adding extra broth or milk if it thickens too much.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days
Reheat: Warm gently on the stove, adding a splash of broth or milk if needed
Freezing: Not recommended—the gnocchi can become too soft

Chicken & Gnocchi Soup

YEILDS: 6 SERVINGS PREP: 10 MINUTES
COOK: 20 MINUTES TOTAL: 30 MINUTES

Thick, creamy, filling, with that straight from the restaurant taste.

Ingredients

1 lb pre-cooked chicken, cubed
1 tbsp olive oil
1 stalk celery, chopped
1 large carrot, chopped
½ onion, diced
½ tbsp minced garlic
2 cups chicken broth
16 oz potato gnocchi
16 oz heavy cream
16 oz half-and-half
1 tbsp dried thyme
2 cups fresh spinach
Salt and pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, and garlic. Cook until softened and fragrant, about 3–4 minutes.
Pour in chicken broth, add cubed chicken, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
Stir in the heavy cream and half-and-half. Let it simmer a few minutes, then bring to a gentle boil.
Add gnocchi and spinach. Cook, stirring often, until gnocchi is tender and the soup thickens slightly.
Taste, adjust seasoning, and serve warm.

Notes: