Ultimate Chicken and Gnocchi Cream Soup

  • Author: The Kitchen Whisperer

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  • 3 Tbl butter, unsalted
  • 1 1/4 cups yellow onions, diced small
  • 1 cup celery, small diced
  • 1 heaping Tbl garlic, minced
  • 1/3 cup plus 2 Tbl lour
  • 2 cups milk *See note
  • 2 cups heavy cream *See note
  • 3 cups chicken broth
  • 1 1/2 cup carrots, shredded
  • 3 cups fresh spinach, loosely packed
  • 1/4 tsp dried thyme
  • 1 Tbl dried parsley
  • 1/4 tsp nutmeg
  • 2 cups chicken, cooked and diced
  • 1 pound gnocchi
  • 2 tsp kosher salt
  • 12 tsp ground black pepper
  • 1/2 cup parmesan cheese, grated


  1. In a large pot over medium heat, melt the butter.
  2. Add in the onion and celery and cook for about 8-10 minutes or until the onion is translucent and lightly browned around the edges. Be sure to stir occasionally to prevent it from sticking.
  3. Add the garlic and cook for 1 minute stirring to prevent burning.
  4. While this is cooking combine the milk and cream in a bowl.
  5. Sprinkle in the flour and whisk to combine.
  6. Cook for 1-2 minutes whisking constantly to prevent lumps and to cook the flour.
  7. Slowly whisk in the milk/cream mixture and simmer until thickened, about 6-10 minutes.
  8. Whisk in the chicken broth and simmer until thickened again, about 6-8 minutes.
  9. Add the carrots, spinach, nutmeg, thyme, parsley, 1 tsp salt, 1 tsp pepper, chicken, and gnocchi and stir to combine.
  10. Cook for 10 minutes or until the gnocchi is softened and the spinach is wilted.
  11. Taste and adjust to add the remaining salt and pepper if needed.


You can use 4 cups Half and Half in place of the milk and cream

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