Creamy Chicken & Gnocchi Soup Recipe

This soup recipe is the definition of comfort in a bowl. Tender chicken, pillowy gnocchi, and vibrant spinach swim in a luxuriously creamy broth infused with the deep, savory-sweet flavor of sun-dried tomatoes and Italian herbs. It’s a one-pot wonder that feels incredibly indulgent yet is straightforward to make.

A Layered Masterpiece

This isn’t just a soup; this soup recipe is a carefully built tower of flavor where every ingredient plays a specific, strategic role. We’re not just throwing things in a pot—we’re architecting a rich, complex broth that will taste like it simmered for hours.

Here’s the culinary “why” behind each step:

1. The Foundation: Searing the Heavily Seasoned Chicken

We don’t just cook the chicken; we sear it after a liberal spice rub. This isn’t for show. This creates the fond—those dark, crispy bits stuck to the bottom of the pot. That fond is pure, concentrated flavor. By deglazing the pot later with stock, we’re essentially dissolving this flavor bomb back into our soup, giving it a deep, savory base that water or plain broth could never achieve.

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2. The Aromatic Base: Two-Onion Strategy

We use two types of onion with purpose:

• The finely diced yellow onion is sautéed first. Its job is to sweeten, mellow, and provide a robust, savory-sweet foundation that forms the very soul of the broth.
• The sliced green onions (scallions) are added later with the stock. Their role is to provide a fresher, grassier note that infuses the liquid itself, lightening the deep base and adding a layer of complexity that a single onion just can’t provide.

3. The Flavor Bomb: Tomato Paste & Sun-Dried Tomatoes

This is our double-tomato punch in our soup recipe for maximum umami.

• Tomato Paste: We “toast” it in the oil for a minute. This simple step caramelizes its sugars and deepens its flavor exponentially, taking it from a plain tomato flavor to a rich, almost meaty depth.
• Sun-Dried Tomatoes: These are the secret weapon. They provide a powerful, sweet-tangy intensity and a chewy texture that fresh tomatoes can’t. They elevate the entire soup from “tomato-based” to something uniquely robust and sophisticated.

4. The Creamy Finish: A careful, temperature-controlled union.

We add the cream and Parmesan off the heat and avoid a boil. Why? Because boiling can cause the dairy to scorch and curdle, and the cheese to become separated and greasy. By gently warming them through, we create a velvety, luxurious, and perfectly smooth broth that clings to every ingredient.

5. The Finale: Cooking the Gnocchi & Wilting the Spinach In the Soup

We add the gnocchi and spinach at the very end to cook directly in the seasoned broth. This isn’t just for convenience. As the gnocchi cooks, it releases its starches, naturally thickening the soup. The spinach wilts gently, absorbing the surrounding flavors without becoming slimy. This ensures every component, from the pasta to the greens, is perfectly seasoned from the inside out.

By understanding this “why,” you’re not just making a soup—you’re conducting a symphony of ingredients where each one enters at the perfect time to create a harmonious and unforgettable final dish.

Creamy Chicken & Gnocchi Soup

Tender chicken, pillowy gnocchi, and vibrant sundried tomatoes and spinach swim in a luxuriously creamy broth.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course: dinner, One Pot Meals, Soup

Cuisine: Italian, Mediterranean

Calories: 5000

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1.5 lbs boneless skinless chicken breasts
• 2 tsp kosher salt divided
• 1 tsp black pepper
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp dried basil
• ¼ tsp cayenne pepper adjust to your heat preference

For the Soup

• 1 tbsp olive oil
• 1/2 medium yellow onion finely diced (or use a shallot!)
• 4-5 cloves garlic minced or crushed
• 2 tbsp tomato paste
• 1 8.5 oz. jar sun-dried tomatoes drained and roughly chopped (reserve 1 tbsp of the oil)
• 4 cups 32 oz / 1 carton chicken stock low-sodium
• 1 cup heavy cream or see Lower-Fat Swap below
• 1 cup freshly grated Parmesan cheese
• 1 16 oz. package gnocchi shelf-stable or refrigerated
• 3 cups fresh spinach loosely packed
• 2 tbsp cold butter optional, for extra richness

Method

 

Season & Cook the Chicken:

1. Pat the chicken breasts dry. In a small bowl, mix 1 tsp of the salt, black pepper, oregano, thyme, garlic powder, basil, and cayenne. Rub this seasoning blend liberally all over the chicken.
2. In a large, heavy-bottomed pot or Dutch oven, heat the 1 tbsp of olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through. Don’t crowd the pot; cook in batches if needed.
3. Remove chicken to a plate and let it rest.

Build the Flavor Base: 

1. Reduce the heat to medium. To the same pot, add the 1 tbsp of reserved sun-dried tomato oil (or another tbsp of olive oil). Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Push the onions and garlic to the side. Add the tomato paste to the center of the pot and let it cook for 1 minute, stirring, until it darkens slightly.
3. Add the chopped sun-dried tomatoes and stir everything together, cooking for 2 more minutes.
4. Pour in the chicken stock, scraping the bottom of the pot to lift any browned bits. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld.

Finish the Soup: 

1. While the broth simmers, cut the cooked chicken into bite-sized pieces.
2. Reduce the heat to low. Stir in the heavy cream. Slowly stir in the grated Parmesan until it melts and the soup is creamy, about 3 minutes. Do not let it boil.
3. Add the chopped chicken, gnocchi, and spinach. Stir to combine. Cover the pot and let it simmer gently for 5-7 minutes, or until the gnocchi are tender and have floated to the top.
4. Stir in the cold butter (if using) until melted. Taste and adjust seasoning with the remaining 1 tsp of salt, if needed.
5. Ladle the hot soup into bowls and garnish with an extra sprinkle of Parmesan and fresh crushed black pepper.

Notes

Lower-Fat Swap: To drastically reduce the fat in this soup recipe, replace the heavy cream and Parmesan cheese with a creamy, low-fat alternative: 2 cups low-fat half-and-half and 1/2 cup nutritional yeast. The nutritional yeast provides a cheesy, savory flavor (umami) without the fat. Add it along with the half-and-half in Step 4.