It started with lIt started with leftover rotisserie chicken and a half-box of mushrooms, nothing fancy. But that night, I tossed them into a pot with gnocchi, cream, and a few pantry staples, and something magic happened. Shaym here, and this Chicken & Mushroom Gnocchi Soup became an instant classic in my house. It’s rich, filling, and feels like a warm blanket after a long day.
Perfect for fall evenings or slow Sundays, this soup brings serious comfort without the heavy lifting. The gnocchi soaks up all that umami-packed broth, while mushrooms add depth and the chicken brings satisfying protein. Let’s get cozy.
Ingredients
- 1 tbsp butter or olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tsp dried thyme
- Salt & pepper to taste
- 4 cups chicken broth
- 1 package (16 oz) potato gnocchi
- 1 cup baby spinach (optional)
- 1 cup heavy cream or half-and-half
- ½ cup grated parmesan cheese
Instructions
- Sauté the base. In a large pot over medium heat, melt butter. Add onion and cook until soft, then stir in garlic and mushrooms. Cook 5–6 minutes until mushrooms release their liquid and start browning.
- Add chicken and broth. Stir in the shredded chicken, thyme, salt, and pepper. Pour in broth and bring to a simmer.
- Add gnocchi. Toss in gnocchi and cook until they float, about 4–5 minutes.
- Cream it up. Stir in heavy cream and parmesan. Let everything warm through for another 5 minutes, then add spinach if using.
- Serve hot. Taste and adjust seasoning. Ladle into bowls and top with extra cheese or herbs if desired.
Shaym’s Tips
- Swap in rotisserie chicken to save time and add depth of flavor.
- For extra richness, stir in a tablespoon of cream cheese along with the heavy cream.
- Add diced carrots and celery in step 1 for a veggie-forward version.
- This soup makes excellent leftovers. Store it in an airtight container for up to 3 days. Just reheat slowly and add a splash of broth to loosen it.
- Pair it with Air Fryer Carrots for a sweet, crispy contrast.
What to Serve With It
While this gnocchi soup is hearty enough on its own, it’s lovely with a side of crusty bread or a crisp salad. If you’re going for full-on cozy, make a batch of Chicken Cutlets to turn this into a two-course comfort dinner. The combination of juicy chicken cutlets with creamy mushroom soup is honestly unbeatable.
If you’re meal prepping or feeding a crew, double the batch and freeze half. Gnocchi soups freeze well if you undercook the gnocchi slightly and stir in the cream after thawing.
Related Recipes You’ll Love
If this soup warmed your soul, check out our Chicken Cutlets Recipe for another comfort classic. Looking for protein-rich, hands-off options? Browse our Crockpot Recipes High Protein lineup for slow-cooked favorites that work with your schedule.
From weeknight quick fixes to lazy weekend bowls, this Chicken & Mushroom Gnocchi Soup delivers every time. It’s creamy, savory, and one you’ll crave again and again.