Dinner

Creamy Garlic Chicken Gnocchi Soup Recipe

Bylina Carter December 29, 2025December 29, 2025

Introduction

This Creamy Garlic Chicken Gnocchi Soup is a comforting bowl of rich flavors and tender textures. Packed with shredded chicken, fresh kale, and soft gnocchi, it’s perfect for cozy evenings or anytime you crave a hearty, homemade meal.

A close-up of a creamy soup in a brown bowl, filled with chunky white potato pieces, small bright orange carrot slices, and dark green spinach leaves mixed throughout the thick, light beige broth. A small sprig of fresh green basil sits in the center on top. The bowl rests on a black and white striped cloth over a white marbled surface, with two shiny silver spoons on the side and a white bowl with light-colored crackers partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz.) package potato gnocchi, homemade or store-bought
2 cups cooked and shredded organic chicken breasts

2 tablespoons unsalted butter
6-8 garlic cloves, minced

4 fresh thyme sprigs
1 teaspoon sea salt

1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano

1 teaspoon dried parsley
1 teaspoon dried basil
4 tablespoons organic all-purpose flour

5 cups organic chicken stock or broth
1 ½ cups organic heavy cream
2 cups organic kale, de-stemmed and chopped

1 cup freshly grated parmesan cheese

Instructions

Step 1: In a medium-sized Dutch oven over medium-high heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Step 2: Stir in the flour, sea salt, black pepper, garlic powder, oregano, parsley, and basil until well combined.

Step 3: Gradually pour in the chicken stock while stirring constantly to avoid lumps. Continue to cook until the mixture thickens slightly.
Step 4: Add the heavy cream, chopped kale, fresh thyme sprigs, shredded chicken, and gnocchi. Stir to combine.
Step 5: Let the soup simmer for 10-12 minutes, until the gnocchi floats to the top and is tender.

Step 6: Stir in the grated parmesan cheese until melted and the soup turns creamy. Simmer for another 1-2 minutes.
Step 7: Remove from heat, discard the thyme sprigs, and serve immediately. Enjoy warm, optionally with bread or a fresh salad.

Tips & Variations

Use homemade gnocchi for an extra fresh taste, or substitute with your favorite store-bought brand.

For a dairy-free version, replace heavy cream with coconut cream and omit parmesan cheese.
Add a pinch of red pepper flakes for a subtle spicy kick.
Substitute kale with spinach or Swiss chard if preferred.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to maintain creaminess. The gnocchi may absorb some broth, so you can add a splash of chicken stock or water when reheating if needed.

How to Serve

A bowl filled with creamy white chicken and vegetable soup, showing thick chunks of white chicken, soft light yellow potato pieces, and small orange carrot slices mixed with dark green spinach leaves, all in a smooth, pale creamy broth. The soup is garnished with fresh bright green basil leaves placed in the center on top. The bowl is white and sits on a black-and-white striped cloth with two shiny silver spoons resting beside it on a white marbled surface, with a small white bowl of crackers and slices of light brown bread blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze this soup, but the texture of the gnocchi may change slightly after thawing. It’s best to freeze without the gnocchi and add it fresh when reheating.