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A bowl of creamy chicken gnocchi soup with carrots and spinach.
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4.92 from 12 votes

Creamy Chicken Gnocchi Soup


  • 4 TBS butter
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 cup diced yellow onion
  • 1 TBS minced garlic
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 TBS Italian seasoning
  • 1 tsp salt (to taste)
  • 1/2 tsp pepper (to taste)
  • 16 oz mini gnocchi (found in the pasta aisle)
  • 2 cups shredded or diced cooked chicken
  • 1 1/2 cups spinach (roughly chopped)


  • In a large pot melt your butter over medium high heat.
  • Add in the carrots, celery, onion and garlic and cook for about 5 minutes until the onion starts to get translucent and the vegetables all start to get tender.
  • Add in the flour and stir together to create a roux (a thickener), cook for about 1-2 minutes.
  • Slowly pour in the chicken broth, while stirring. Add in the milk, and heavy cream the same way.
  • Allow to come to a boil, and lower temperature to medium or medium low and cook until thickened, for about 8-10 minutes.
  • Add in the Italian seasonings, salt, pepper, gnocchi, and chicken and cook for about 4 to 5 minutes, or until the gnocchi is cooked through (according to package directions).
  • Add in the chopped spinach and cook for another 2 minutes, until wilted.
  • Serve immediately.