Creamy Chicken Gnocchi

Creamy Chicken Gnocchi is one of those dinners that feels like a warm hug in a bowl. Tender chicken, pillowy potato gnocchi, fresh vegetables, and a rich, creamy broth come together in one pot for an easy meal that’s ready in about 40 minutes.

I started making this recipe as a way to use whatever vegetables I had left before grocery day, and it’s been in our dinner rotation ever since. It’s simple, flexible, and one of those cozy meals everyone always goes back for seconds.

• One pot, easy cleanup. Everything cooks together for a simple weeknight meal.
• Ready in about 40 minutes. Comfort food without spending hours in the kitchen.
• Easy to customize. Swap vegetables based on what you have in your refrigerator.
• Rich and creamy. A silky broth, tender chicken, and pillowy gnocchi make every bite comforting.
• Perfect for leftovers. The flavors get even better the next day.

• Butter – Creates a rich, flavorful base.
• Chicken breast – Tender and juicy. Rotisserie chicken is a great shortcut.
• Yellow onion – Adds sweetness and depth.
• Celery – Adds classic soup flavor.
• Garlic – Fresh garlic gives the broth incredible flavor.
• Dino kale – Holds up beautifully in the creamy broth. Spinach or curly kale also work well.
• Fresh rosemary – Adds earthy flavor.
• Fresh thyme – Brightens the broth.
• Kosher salt & black pepper – Season the soup.
• Carrots – Add sweetness and color.
• Corn – Adds little bursts of sweetness.
• Green beans or peas – Either works perfectly.
• Chicken stock – The flavorful base of the soup.
• Heavy cream – Creates the creamy broth.
• Potato gnocchi – Soft, pillowy, and hearty.
• Fresh parsley – Adds a fresh finish.

• Use rotisserie chicken when you’re short on time. Just stir it in with the gnocchi since it’s already cooked.
• Don’t overcook the gnocchi. Once they float and become tender, they’re ready.
• This is a great clean-out-the-fridge recipe. I’ve made it with zucchini, yellow squash, sweet potatoes, regular potatoes, Swiss chard, mushrooms, spinach, and green beans. Use what you have.
• Cut vegetables into similar-sized pieces so they cook evenly.
• Keep the soup at a gentle simmer after adding the heavy cream to prevent it from separating.
• Add a splash of chicken stock when reheating if the gnocchi has absorbed some of the broth.

• Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium-low heat. Add the chicken and cook until lightly browned and cooked through. If you’re using rotisserie chicken, there’s no need to add it yet. You’ll stir it in with the gnocchi toward the end so it stays tender.
• Add the onion and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic, kale, rosemary, thyme, salt, and pepper, letting everything cook together for another minute until fragrant.
• Pour in the chicken stock, then stir in the carrots, corn, and green beans or peas. Bring the soup to a gentle simmer and cook for about 5 minutes. The vegetables should begin to soften while the broth takes on all those fresh herb flavors.
• Reduce the heat slightly and stir in the heavy cream and potato gnocchi. If you’re using rotisserie chicken, add it now. Cover and cook until the gnocchi are tender and begin floating to the top, about 4 to 5 minutes.
• Taste the broth and adjust the seasoning if needed. Finish with fresh parsley and serve warm with crusty bread or a simple green salad.

This recipe is easy to customize with whatever vegetables and ingredients you already have on hand.

• Swap the greens. Baby spinach, curly kale, or Swiss chard all work beautifully.
• Use different vegetables. Mushrooms, zucchini, yellow squash, broccoli, asparagus, or peas are all great additions depending on the season.
• Use leftover turkey. This recipe is a great way to use leftover holiday turkey instead of chicken.
• Add Parmesan. Stir in freshly grated Parmesan at the end for an even richer broth.
• Make it a little spicy. A pinch of crushed red pepper flakes adds gentle heat without overpowering the creamy broth.

This creamy chicken gnocchi is hearty enough to be a meal on its own, but it’s even better with warm bread for dipping or a fresh salad on the side.

• Homemade crusty bread
• Garlic bread
• Caesar salad
• Simple green salad
• Roasted Brussels sprouts
• Parmesan cheese
• Fresh cracked pepper

• Storage: Allow the creamy chicken gnocchi to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. As the soup sits, the gnocchi will continue absorbing some of the broth, making it thicker. When reheating, simply stir in a splash of chicken stock or milk until it reaches your desired consistency.
• Freezing: For the best texture, freeze the soup before adding the heavy cream and gnocchi if possible. Once cooled, transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat on the stovetop, then stir in the cream and gnocchi just before serving. If freezing the fully prepared soup, the broth may separate slightly and the gnocchi will be softer after thawing, but it will still be delicious.