Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup

Kristin 6

"This is a favorite for cool weather sports nights when we all eat at different times. After adding the chicken and gnocchi, throw it in a slow cooker on the lowest setting so it is ready when you are. Serve with pesto bread sticks."

Ingredients 1 h {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
  2. Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.
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  • Cook's Note:
  • Rotisserie chicken gives the best flavor, but any cooked chicken will do. You can leave some of the veggies out to make it more of a comfort food, and then put them in a side salad instead.
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Reviews 29

  1. 38 Ratings


Ohhhhh....... this soup is wonderful!! I was looking for a way to use up a rotisserie chicken, and hit on this recipe. The only changes I made were to add mushrooms, because you can never have too many mushrooms in anything. The other change I made was that I use the product called "Better than Bouillon" instead of canned chicken broth, and I added some extra to make the soup a bit chicken-y-er; I thought it tasted a bit flour-y. Oh yes, and I used skim milk in place of the ff half and half. Wonderful soup! I served it with the bread called "steakhouse bread" from this site--warm from the bread machine. A perfect meal!!!!

Billie Dillon

I thought this was absolutely wonderful. The roasted chicken really made a difference. My husband in really not into veggies so I was able to hide most of then by using an emersion blender on everything but the chicken and the gnocchi (left out the red pepper and the spinach..that would be hard to hide, and put that in my half). Snuck the rest right by him and he really liked it too. Thanks Kristin for getting veggies into my husband!


If you want to get a good meal on the table with minimal time, effort and dishes, this is a great choice. Doing your prep work ahead of time makes it even easier. This is rich and satisfying, but still nutritious given all the good meat and vegetables - even more so if you skip the flour, which I did. I’s not necessary. I added mushrooms to the mix which was a good and compatible addition. Loved the zucchini in this for substance, but loved the addition of the red bell pepper even more – it gave the soup a great boost of flavor. I used full fat half-and-half, and chose to use a little more chicken broth than the equal parts broth and half-and-half called for. We like very simple, fresh flavors, so omitting the nutmeg and thyme was a good choice for our taste preference.