If you’re craving a warm bowl of comfort that feels like a cozy hug on a chilly day, you’ve got to try this Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe. It’s rich, hearty, and ridiculously easy to whip up—even on a busy weeknight. I absolutely love how this soup captures all those velvet-smooth, comforting flavors with tender chicken, pillowy gnocchi, and fresh spinach, all simmered in a fragrant thyme-infused broth. Trust me, once you try this, it’ll become your go-to soup for any season!
Why You’ll Love This Recipe
- Comforting & Creamy: The perfect balance of rich creaminess and savory chicken that warms you inside out.
- Quick & Simple: Ready in about 30 minutes, making it ideal for nights you want homemade vibes without fuss.
- Versatile Ingredients: Uses easy-to-find grocery staples like gnocchi and fresh spinach, no fancy pantry needed.
- Crowd-Pleaser: My family goes crazy for this soup—perfect for feeding friends and loved ones!
Ingredients You’ll Need
Let’s talk ingredients—they’re straightforward but work beautifully to build layers of flavor. Using fresh thyme and mustard powder adds a subtle, unique twist you might not expect in a creamy soup, but trust me, it works perfectly. I recommend fresh spinach for that bright pop and store-bought potato gnocchi to save time without sacrificing comfort.
- Butter: Use unsalted to control your salt levels; it adds a silky richness to the base.
- Yellow Onion: Provides a sweet and savory foundation when sautéed just right.
- Celery: Adds mild crunch and that classic soup flavor you expect.
- Carrots: Julienned carrots melt into the broth, giving subtle sweetness and color.
- Garlic: Minced fresh garlic boosts that cozy, savory aroma and depth.
- All-Purpose Flour: Essential for a smooth roux that thickens the soup perfectly.
- Half-and-Half: The key to that luscious creaminess without being too heavy.
- Chicken Broth: Use low-sodium if possible to better control seasoning.
- Thyme: Fresh if you can—nothing beats that earthy, fragrant flavor in this soup.
- Mustard Powder: A secret weapon that gives subtle tang and complexity.
- Chicken Breasts: Boneless, skinless is easiest to work with; leftover roasted chicken works incredibly well, too.
- Salt and Pepper: Always taste as you go for the perfect balance.
- Potato Gnocchi: Store-bought is a time-saver and adds that wonderfully soft bite.
- Fresh Spinach: Roughly chopped for freshness and color plus a boost of nutrients.
- Red Pepper Flakes (optional): Just a pinch elevates the flavor with a little heat, if you like.
Variations
I love how customizable this Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe is. I often tweak it depending on what’s in my fridge or dietary needs, and each version turns out just as comforting. You should definitely play around with it too!
- Use Rotisserie Chicken: When in a pinch, shredded rotisserie chicken works beautifully and saves time.
- Dairy-Free Version: Try substituting the half-and-half with coconut milk or cashew cream for a creamy, dairy-free twist.
- Add Mushrooms: I’ve tossed in sautéed mushrooms before for an earthy depth that’s just next-level delicious.
- Spicy Kick: Add extra red pepper flakes or a dash of hot sauce if you like things with some heat.
How to Make Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by melting that butter in a large pot over medium heat. Once it’s shimmering, add diced onion, celery, and julienned carrots. Stir occasionally and cook for about 5-7 minutes until the veggies soften and the onion turns translucent—that’s the base of your soup, packed with sweetness and savory goodness. Don’t rush this step; it really brings out the flavors.
Step 2: Garlic and Flour – The Roux Magic
Next, toss in the minced garlic and cook for about 30 seconds until fragrant—don’t let it brown or it’ll get bitter. Then sprinkle your flour evenly over the veggies and stir constantly for 1-2 minutes. This step is crucial because it cooks out the raw flour taste and will thicken your soup to that lovely creamy consistency.
Step 3: Add Liquids and Aromatics
Slowly whisk in the half-and-half and chicken broth, mixing well to avoid lumps. Add fresh thyme (really, fresh makes such a difference here) and mustard powder for that subtle zing. Bring everything to a gentle simmer, stirring often as the soup starts to thicken—this is where all those flavors meld together. Season with salt and pepper, but keep it light—you’ll adjust again after the gnocchi cooks.
Step 4: Cooking Chicken and Gnocchi
If you’re using raw chicken breasts, dice them into bite-sized pieces and add them now. They’ll cook in about 8-10 minutes in the simmering broth. If you have pre-cooked or leftover chicken, add it when you add the gnocchi to warm through gently. Now, add the gnocchi—it cooks quickly, usually about 3-5 minutes, and you’ll know it’s done when it floats to the top. Stir gently to prevent sticking.
Step 5: Finish with Fresh Spinach and Optional Heat
Finally, toss in the chopped fresh spinach and a pinch of red pepper flakes if you’re feeling adventurous. Stir just until the spinach wilts—it takes no time at all. Give the soup one last taste and adjust seasoning if needed. That’s it—ladle it into bowls and enjoy!
Pro Tips for Making Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe
- Use Fresh Thyme: Fresh herbs brighten the soup, and drying can dull the flavor; if you must use dried, reduce the quantity slightly.
- Don’t Overcook Gnocchi: Gnocchi cooks very fast—once it floats, it’s done to avoid getting mushy.
- Make Roux Carefully: Stir constantly when adding flour to avoid lumps and get that silky soup texture.
- Adjust Seasoning Last: Always taste towards the end after additions like spinach and gnocchi, since they can dilute flavors.
How to Serve Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe
Garnishes
I usually sprinkle a bit of freshly grated Parmesan cheese on top for a salty, nutty finish. A little cracked black pepper and some chopped fresh parsley or extra thyme leaves add a fresh pop that makes the soup feel restaurant-worthy. If you like a bit of heat, a tiny drizzle of chili oil works wonders too!
Side Dishes
Crusty bread or warm garlic breadsticks are my go-to accompaniments—you’ll want something to dip and soak up all that creamy goodness. A simple green salad on the side balances the richness nicely, especially if you’ve added a touch of spice to the soup.
Creative Ways to Present
For a special dinner, I like serving this soup in mini bread bowls—kids and adults alike think it’s so fun! You can also garnish each bowl with a fresh thyme sprig and a swirl of cream to impress guests without a lot of extra work.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the refrigerator for up to 3 days. The soup thickens as it chills, so before reheating, add a splash of broth or water and stir well to bring it back to the perfect creamy consistency.
Freezing
Freezing is possible but I recommend leaving out the gnocchi if you plan to freeze, as it tends to get mushy. Freeze the soup base with chicken and veggies, then add freshly cooked gnocchi when reheating for best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently. If it gets too thick, just whisk in a little extra broth or half-and-half. This keeps it creamy and delicious, just like the first time you made it.
FAQs
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Can I use frozen gnocchi for this soup?
Absolutely! Frozen gnocchi works well; just add it directly into the simmering soup and cook until they float to the top, which usually takes a few extra minutes compared to fresh. No need to thaw beforehand.
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Is there a way to make this soup lighter or lower in fat?
Yes! You can substitute half-and-half with low-fat milk or a mixture of milk and broth, though the soup won’t be quite as rich. You can also reduce the butter amount or swap for olive oil to cut down on saturated fat.
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Can I make this recipe in a slow cooker?
Definitely! You can sauté the veggies first, then add all ingredients except gnocchi and spinach to your slow cooker. Cook on low for 4-6 hours. Add gnocchi and spinach during the last 30 minutes to avoid overcooking them.
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What can I substitute if I don’t have mustard powder?
If you don’t have mustard powder, a tiny bit of Dijon mustard or prepared mustard works as a great substitute to provide that gentle tang and complexity. Start with a small amount so it doesn’t overpower.
Final Thoughts
This Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe holds a special place in my heart—and in my family’s dinner rotation. It’s one of those recipes that feels fancy enough to serve guests, yet simple enough to make on a random Tuesday. I hope you’ll try making it soon and enjoy that cozy, creamy goodness just as much as I do. Once you do, I bet you’ll have a new favorite comfort soup you’ll want to make again and again!
Print
Creamy Chicken Gnocchi Soup with Spinach and Thyme Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Description
This creamy Chicken Gnocchi Soup is a hearty and comforting dish that captures the rich flavors of the popular Olive Garden favorite. Made with tender chicken, soft potato gnocchi, fresh vegetables, and a luscious creamy broth infused with garlic, thyme, and mustard powder, it’s quick and easy to prepare on the stovetop. Perfect for a cozy dinner, this soup combines rustic charm and a velvety texture that will satisfy your cravings for a warm and delicious meal.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- Salt and pepper to taste
- 1 pinch red pepper flakes (optional)
Protein and Add-ins
- 1 lb. boneless skinless chicken breasts (or 2 cups diced cooked chicken)
- 16 oz. potato gnocchi
- 1 cup fresh spinach, roughly chopped
Instructions
- Prepare the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, celery, and julienned carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Add Garlic and Flour: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 2 minutes to create a roux that will thicken the soup.
- Add Liquids and Spices: Slowly whisk in the half-and-half and chicken broth to ensure the roux dissolves without lumps. Add thyme, mustard powder, salt, pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer, stirring frequently.
- Cook the Chicken: Add the whole chicken breasts to the simmering soup. Cover and cook for about 15 minutes until the chicken is fully cooked through, or if using pre-cooked chicken, add the diced chicken at this point to heat through.
- Shred or Dice Chicken: Remove the chicken breasts from the pot and shred them with two forks, then return the shredded chicken to the soup. If using pre-cooked chicken, this step is not necessary.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and chopped spinach. Continue to simmer for 3-5 minutes until the gnocchi floats to the top and is tender, and the spinach is wilted.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra black pepper or Parmesan cheese if desired.
Notes
- This soup tastes great with either freshly cooked chicken breasts or leftover cooked chicken.
- You can prepare this recipe on the stove top or use a slow cooker for a hands-off option.
- For a lighter version, substitute half-and-half with whole milk or a milk alternative.
- Potato gnocchi can be found in the pasta aisle of most grocery stores.
- Optional red pepper flakes add a subtle heat to balance the creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 2 g
- Sodium: 1236 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 118 mg
