Creamy Chicken and Gnocchi Soup Recipe

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

• 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)
• 1/2 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
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

👨‍🍳 Instructions

1. 1Heat 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. 2Add 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. 3Remove thighs to a cutting board and shred with two forks. Discard bay leaf and return chicken to the pot.
4. 4Reduce 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.