I make this creamy chicken gnocchi soup every October when everyone in my house suddenly decides it’s soup season. It’s rich, cozy, and full of fall flavors but still easy enough to throw together on a weeknight.

creamy gnocchi soup in a white dutch oven. this recipe

Quick Summary 🥣 Time: 40 minutes 👨‍👩‍👧‍👦 Serves: 6 🍲 Method: One Pot. Creamy, cozy, and loaded with fall veggies. This chicken gnocchi soup is made with butternut squash, kale, and tender chicken. Think cozy Olive Garden version, but only fresher, lighter, and made completely from scratch.

Jump to:

By the time dinner rolls around, I need something that feels homemade but doesn’t take all night, and this soup checks every box. This creamy chicken gnocchi soup is my cozy, from-scratch take on the Olive Garden favorite, but with a little seasonal twist.

It’s become our go-to soup every October, when the weather cools and everyone in my house starts craving something cozy. If time allows, I love making it early in the afternoon so it’s ready to reheat when dinner rolls around.

We’re talking sweet butternut squash, hearty kale, and tender chicken thighs, all simmered together in one pot until perfectly creamy and comforting. No shortcuts, no canned soup, just simple, real ingredients that make every bite taste homemade. It tastes even better with jalapeno cheese biscuits.

Why You’ll Love This Creamy Chicken Gnocchi Soup

  • Creamy and cozy: Everything you want in a fall soup. Rich, velvety broth with soft gnocchi and tender chicken in every bite.
  • Family-approved: My kids love it for the gnocchi. I love it because it’s loaded with veggies!
  • From scratch (but easy): No canned soups or shortcuts, just simple, real ingredients that come together in under an hour.
  • Perfect for leftovers: It reheats really nicely, making lunch the next day a breeze.

Before You Start: Dice all your veggies first and have everything ready to go. Once the soup starts simmering, things move fast.

Ingredients for Creamy Chicken and Gnocchi Soup

See the recipe card for full information on ingredients and quantities.

ingredients for gnocchi soup.
  • Chicken thighs: I love using boneless, skinless thighs because they stay juicy and tender, even after simmering. 
  • Butternut squash: Adds a touch of sweetness and that gorgeous fall color. In summer, try zucchini or yellow squash. Mushrooms also work if you want something earthier.
  • Kale: Gives the soup a hearty texture and a pop of green. It holds up better than spinach and adds a subtle bitterness that balances the creamy broth.
  • Gnocchi: Gluten-free gnocchi works just as well if you need it.
  • Half-and-half: It’s what makes this soup so rich without feeling heavy. You can swap it with coconut milk or cashew cream for a dairy-free option, or use whole milk for something lighter. Just keep in mind that the consistency will not be as creamy.
  • Parmesan cheese: A little goes a long way here. Freshly grated will melt better, so if possible, grate your own cheese.
  • Herbs and spices: Dried thyme, bay leaf, and a pinch of nutmeg. Don’t skip the nutmeg, it’s subtle but adds just the right amount of warmth.

How to Make Chicken & Gnocchi Creamy Soup

Recipe Snapshot: Everything cooks in one pot. Sauté your veggies, simmer the chicken until tender, then stir in the gnocchi, kale, and cream. In about 40 minutes, you’ve got a rich, cozy bowl of homemade comfort that tastes like fall in every bite.

vegetables and spices in a pot.

Step 1: Sauté the onions, carrots, celery, and butternut squash until softened. Stir in garlic.

flour sprinkled over cooked vegetables.

Step 2: Sprinkle in the flour to thicken the base.

chicken with butternut squash and stock in a pot.

Step 3: Add the chicken thighs, broth, bay leaf, thyme, and nutmeg. Bring to a simmer and cook until the chicken is tender.

shredded chicken on a cutting board.

Step 4: Remove the chicken, shred it, and return it to the pot.

gnocchi and kale in a pot with vegetables.

Step 5: Stir in gnocchi and cook until soft. Add the kale and half-and-half. Simmer gently until creamy and thickened.

parmesan cheese sprinkled over the soup.

Step 6: Stir in Parmesan cheese. Taste, season with salt and pepper.

⏰ Time-Saving Swaps

  • Use rotisserie chicken: Use shredded rotisserie chicken instead of cooking thighs from scratch. Cuts total time to about 25 minutes without sacrificing flavor.
  • Pre-chopped veggies: Grab a pre-chopped mirepoix mix (onion, carrot, celery) and pre-cubed butternut squash from the produce section. Saves 10–15 minutes of prep.
  • Frozen gnocchi: Add frozen gnocchi straight from the bag. No need to thaw first. Let it cook directly in the broth to help naturally thicken the soup.
  • Pre-chopped greens: Substitute in bagged baby spinach or chopped baby kale to skip washing and destemming.
  • Use a pressure cooker: Make the base in an Instant Pot on sauté mode, then pressure cook for 8 minutes before adding gnocchi and cream. Dinner’s done in under 30.

Serving Creamy Gnocchi Chicken Soup

  • Crusty bread or garlic bread: Perfect for soaking up that creamy broth. Try our garlic sourdough bread or cheese popovers.
  • Crisp green salad: A light, fresh contrast to balance all the cozy flavors, such as our chopped wedge salad.
  • Parmesan on top: Always finish with a little sprinkle before serving. It’s

Make It a Meal: I usually serve it with a loaf of bread and call it dinner. Everyone’s happy, and cleanup is a breeze.

Storage & Reheating Tips for Creamy Chicken Gnocchi Soup Recipe

  • Storing leftovers: Keep any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing tips: If you’d like to freeze it, do so before adding the gnocchi and dairy. Gnocchi tends to get mushy, and cream can separate once thawed. Just add them fresh when you reheat.
  • Reheating: Warm the soup gently on the stovetop over medium-low heat. Add a splash of extra broth or half-and-half as it warms up since the gnocchi will continue to soak up liquid in the fridge.
  • Preventing soggy gnocchi: The trick is to avoid overcooking it the first time. If you’re making the soup ahead, consider cooking and adding fresh gnocchi when reheating for the best texture.
close up of gnocchi and butternut squash soup.

Recipe FAQs 

How do I prevent gnocchi from getting mushy in a creamy soup?

Don’t overcook it! Add the gnocchi near the end and simmer just until tender. If you’re making the soup ahead, add fresh gnocchi when reheating.

What’s the best way to freeze creamy chicken gnocchi soup while preserving texture?

Freeze the soup before adding the gnocchi and half-and-half. Then add them fresh when you reheat for that same creamy, pillowy texture.

Can I swap kale for another green without changing the cooking time?

Yes! Spinach, Swiss chard, or even baby kale work great. Just stir them in at the end until wilted. No need to adjust the cook time.

From My Kitchen: I make this soup at least twice every fall, usually while the kids are carving pumpkins or doing homework. It’s the coziest dinner that’s always gone too fast.

You May Also Like…

Chicken Stew with Butternut Squash

Butternut Squash Chili Recipe

Roasted Fall Vegetables

Chicken Pot Pie Without Crust

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy gnocchi soup in a white dutch oven.

Creamy Chicken and Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
Print Recipe

Description

This Creamy Chicken Gnocchi Soup is cozy, comforting, and made completely from scratch. It’s packed with butternut squash, kale, and tender chicken thighs, all simmered together in a rich, creamy broth. We love this soup so much and make it every fall!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups diced butternut squash
  • 1 pound boneless, skinless, chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2–3 sprigs fresh)
  • ½ teaspoon ground nutmeg
  • 1 package (12 oz.) potato gnocchi (fresh or frozen), if frozen, no need to thaw
  • 2 packed cups chopped kale, stems removed
  • 1 cup half-and-half
  • ¼ cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1.  Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until softened. Stir in garlic and cook another 30 seconds until fragrant. Stir in flour and cook for 1-2 minutes.
  2. Add butternut squash and chicken thighs to the pot. Pour in broth, add bay leaf, thyme, and nutmeg. Season with salt and pepper. Bring to a boil, then reduce the heat, partially cover, and simmer 20 minutes, until the chicken is tender and cooked through.
  3. Remove thighs to a cutting board and shred with two forks. Discard bay leaf and return chicken to the pot.
  4. Reduce the heat slightly, and stir in gnocchi, kale, and half and half. Bring to a simmer and cook for 5 minutes. Do not let the soup come to a rolling boil. The soup should slightly thicken. Stir in Parmesan. Taste and if needed, season with salt and pepper. Serve with fresh parsley and extra Parmesan.

Notes

  • Butternut Squash: For faster prep, use pre-cubed squash from the store.

  • Creaminess: Half-and-half makes the soup rich but not heavy. For a lighter version, use whole milk or for dairy-free, try coconut milk or cashew cream. Just keep in mind that the consistency will change with these swaps, and the soup will not be as creamy.

  • Make Ahead: The soup base (without gnocchi or half and half) freezes nicely for up to 2 months. Add fresh gnocchi and cream when reheating.

  • Storage: Store leftovers in the fridge for up to 3-4 days. Reheat gently with a splash of broth or cream since the gnocchi absorbs liquid.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 415
  • Sugar: 4 g
  • Sodium: 780 mg
  • Fat: 21 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 29 g
  • Cholesterol: 115 mg