Recipe

Bright Chicken Gnocchi Soup

A cozy chicken gnocchi soup that tastes fresh, herby, and lemony, with tender chicken, pillowy gnocchi, and deeply softened veggies in a light creamy broth.

By Matt Campbell

•

4.8

A bowl of bright chicken gnocchi soup with gnocchi, shredded chicken, spinach, and fresh herbs on top on a wooden table with a spoon nearby

Jump to Recipe

This is chicken gnocchi soup for people who want comfort and a little sparkle. It is cozy in the way a good sweater is cozy, but it also has a bright lemon finish, lots of herbs, and a broth that tastes like you actually meant it. Think: tender chicken, soft gnocchi, green flecks of spinach, and a creamy base that stays light enough to go back for “just one more bowl.”

I keep the ingredients simple and grocery-store friendly, then rely on a few small moves to make it pop: letting the aromatics pick up a little color, adding lemon at the end, and finishing with fresh herbs so the soup smells incredible and tastes alive. If you can stir a pot and resist eating the gnocchi straight from the package, you are in business.

A pot of chicken gnocchi soup simmering on the stove with steam rising and a wooden spoon stirring

Why It Works

Bright, not heavy: A small amount of cream adds silkiness, while lemon zest and juice added at the end keep the flavor lively.
Weeknight-friendly texture: Shelf-stable or refrigerated potato gnocchi cook fast and turn the soup into a real meal.
Layered herb flavor: A mix of thyme and parsley, with basil if you want, gives that fresh, “I know what I am doing” confidence.
Flexible: Use rotisserie chicken, leftover roast chicken, or gently simmer breasts right in the broth.

Pairs Well With

Crusty garlic bread
Simple arugula salad with lemon vinaigrette
Roasted broccoli with parmesan
Parmesan crisps or crackers

A crusty slice of garlic bread on a small plate beside a bowl of chicken gnocchi soup

Storage Tips

Heads up: Gnocchi keep drinking broth as they sit, so leftovers will thicken overnight. Not a problem, just the way it goes.

Refrigerator

Cool soup fast, then store in an airtight container for up to 3 days.
Reheat gently on the stove over medium-low, stirring often. Add a splash of broth or water to loosen.

Freezer

For best texture, freeze the soup before adding gnocchi (and ideally before adding cream). Freeze up to 2 months.
To serve, thaw overnight in the fridge, warm on the stove, then add gnocchi and simmer until tender. Finish with cream, then lemon and herbs off the heat.

Make-ahead tip

If you are planning lunches, cook gnocchi separately and add to each bowl as you reheat. It stays pillowy instead of extra-soft.

Common Questions

Can I use rotisserie chicken?

Absolutely. It is the easiest route. Stir in about 2 to 3 cups shredded rotisserie chicken near the end, just long enough to warm through. If your chicken is on the lighter side, aim closer to 3 cups.

What kind of gnocchi should I buy?

Regular potato gnocchi (shelf-stable or refrigerated) works great. Avoid “mini” gnocchi if you want that plush, hearty bite, but it will still taste good. Start checking at 2 minutes, since brands vary.

How do I keep the soup from getting too thick?

Cook gnocchi only until tender and stop. Then serve. For leftovers, add broth when reheating. If you want extra insurance, cook gnocchi separately and add to each bowl.

Can I make it dairy-free?

Yes. Swap butter for olive oil and use full-fat coconut milk or an unsweetened dairy-free creamer. Finish with lemon and herbs so it still tastes bright.

Can I add more veggies?

Go for it. Zucchini, peas, or chopped green beans are easy adds. Just keep the simmer gentle so the soup stays fresh tasting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot
Cutting board and sharp knife
Wooden spoon or silicone spatula
Microplane or fine grater (for lemon zest)
Ladle

I love a creamy soup moment, but I do not love the part where it tastes like it needs a nap afterward. This version happened on a night when I wanted comfort food, but my brain was yelling, “Make it brighter.” So I grabbed lemon, went heavy on the herbs, and kept the cream modest. The result is the kind of bowl you can eat standing at the stove, “taste-testing” five times, and then still sit down and happily finish. It is cozy, but it has a pulse.

Bright Chicken Gnocchi Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 to 35 minutes

Total Time 40 to 55 minutes

Servings 6

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
1 tablespoon tomato paste (optional, for depth)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
6 cups low-sodium chicken broth
2 to 3 cups cooked shredded chicken (or 1 pound boneless skinless chicken breast or thighs)
1 pound potato gnocchi
3 to 4 cups baby spinach
1/2 cup heavy cream (or half-and-half)
1 lemon, zested and juiced
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh basil (optional, but great)
1/3 cup finely grated Parmesan, plus more for serving
Optional: pinch of red pepper flakes

Fresh ingredients for chicken gnocchi soup on a counter including carrots, celery, onion, garlic, lemon, spinach, gnocchi, and herbs

Instructions

Soften and lightly brown the veggies. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 8 to 10 minutes, stirring occasionally, until softened and glossy with a few golden edges starting to show.
Add garlic and build flavor. Stir in garlic (and red pepper flakes if using) for 30 seconds. Add tomato paste and cook 1 minute, stirring, until it darkens slightly.
Season and add broth. Add salt, pepper, and thyme. Pour in chicken broth and bring to a gentle simmer.
Cook the chicken (if needed). If using raw chicken breasts or thighs, add them now. Simmer gently 12 to 18 minutes, or until the thickest part reaches 165°F/74°C. Remove to a plate, shred, and return to the pot.
If using already-cooked chicken, add it now and let it warm in the broth for 2 to 3 minutes.
Cook the gnocchi. Add gnocchi and simmer according to package directions, usually 2 to 4 minutes, until they float and are tender. Stir gently so they do not stick. Do not overcook, since gnocchi can turn gummy and thicken the soup fast.
Add greens. Stir in spinach and cook 1 to 2 minutes until just wilted.
Make it creamy. Reduce heat to low. Stir in heavy cream and Parmesan until smooth. (Tip: finely grated Parmesan melts best. Pre-shredded can clump.)
Finish bright, off the heat. Turn off the heat. Stir in lemon zest, then add lemon juice a little at a time, tasting as you go. This keeps the soup silky and avoids any chance of curdling. The goal is cozy with a sparkle, not lemon soup.
Finish with herbs and serve. Stir in parsley and basil. Taste again and adjust salt and pepper. Ladle into bowls and top with extra Parmesan and a little black pepper. If you want crisp energy, add a tiny drizzle of olive oil on top.

Nutrition information is estimated.

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