You know those nights? The ones where the wind howls outside, the kids are bouncing off the walls with energy, and you just need something comforting, something that feels like a warm hug in a bowl? This Chicken Gnocchi Soup is my absolute go-to for precisely those moments. It’s surprisingly simple to whip up, even on a chaotic weeknight, and the smell alone is enough to make everyone in the house gravitate towards the kitchen. I honestly think it rivals that fancy Italian restaurant’s version, but with the added bonus of being made right in my own cozy kitchen. It’s become such a staple that my little ones actually ask for it by name now, which is high praise in my book! If you’re looking for a soul-soothing meal that’s both satisfying and incredibly flavorful, you’ve found your match.
Thank you for reading this post, don't forget to subscribe!What is chicken gnocchi soup?
So, what exactly is this magical concoction? At its heart, Chicken Gnocchi Soup is a creamy, dreamy, comforting soup that brings together tender pieces of chicken, pillowy soft potato gnocchi, and a medley of vegetables in a rich, savory broth. Think of it as a hug from your favorite Italian Nonna, but in soup form. It’s not just a broth with some chicken and pasta thrown in; it’s a full-bodied, flavorful experience. The “gnocchi” part is what really sets it apart. Instead of a regular pasta shape, we’re using those delightful little dumplings that soak up all that wonderful soup goodness and add a wonderfully chewy texture. It’s essentially a hearty, creamy chicken noodle soup’s more sophisticated, yet equally approachable, cousin.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this Chicken Gnocchi Soup, and I’m convinced you will too. First and foremost, the flavor is just out of this world. It’s savory from the chicken and broth, a touch creamy from the milk and Parmesan, and there’s this subtle richness that just makes you want another spoonful. It’s the kind of soup that tastes like it simmered all day, but you can get it on the table in about 45 minutes, which is a lifesaver on busy nights. And let’s talk about the cost-effectiveness – chicken, a few veggies, some pantry staples, and a pack of gnocchi? It’s remarkably budget-friendly for how incredibly satisfying it is. It’s also super versatile. I’ll often toss in whatever stray vegetables I have in the fridge – a little spinach, some extra carrots, maybe some peas. And the gnocchi themselves are just pure joy; they’re tender and chewy and soak up the broth beautifully. What I love most, though, is the pure comfort it brings. It’s the kind of meal that just makes everything feel right in the world, and seeing my family’s happy faces as they dig in makes all the effort completely worthwhile. If you enjoy hearty, creamy soups, you might also love my Creamy Tomato Basil Soup or my Loaded Baked Potato Soup; they all bring that same comforting vibe!
How do I make chicken gnocchi soup?
Quick Overview
Making this soup is a breeze! We’ll start by sautéing some aromatics and chicken, then add in our broth and veggies. The gnocchi get cooked right in the soup, soaking up all that delicious flavor. A touch of cream and Parmesan at the end makes it wonderfully rich. The whole process is pretty straightforward, and the result is a restaurant-worthy soup that’s surprisingly easy to achieve right at home. Don’t be intimidated; it’s designed to be fuss-free!
Ingredients
For the Base:
1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil. 1 tablespoon olive oil.
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup chopped yellow onion (about 1 medium onion)
2 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
1 teaspoon dried Italian seasoning (or a mix of dried thyme, oregano, and basil)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
For the Creaminess & Gnocchi:
1 cup chopped carrots (about 2 medium carrots)
1 cup chopped celery (about 2 stalks)
1/2 cup heavy cream (or half-and-half for a lighter version)
1/4 cup grated Parmesan cheese
1 (16-ounce) package potato gnocchi (store-bought is totally fine!)
1-2 cups fresh spinach, roughly chopped (optional, but I love it!)
“Made the Chicken Gnocchi Soup tonight and wow — perfect weeknight dinner. Will definitely make again!”
For the Garnish (Optional):
Fresh parsley, chopped
Extra Parmesan cheese
Step-by-Step Instructions
Step 1: Sauté Chicken and Aromatics
Get a large pot or Dutch oven nice and hot over medium-high heat. Add the olive oil. Once it’s shimmering, toss in your bite-sized chicken pieces. We want to get a nice little sear on them, not cook them all the way through, just about 2-3 minutes per side. This step adds so much depth of flavor! Remove the chicken from the pot and set it aside on a plate. Now, lower the heat to medium and add your chopped onion to the pot. Let it soften and become translucent, stirring occasionally, about 5-7 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic – it gets bitter fast!
Step 2: Build the Broth
Pour in the chicken broth and water. Give everything a good scrape on the bottom of the pot to loosen up any browned bits – that’s where all the flavor is hiding! Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Step 3: Add the Veggies and Chicken
Now, add your chopped carrots and celery to the pot. Stir them in, then return the partially cooked chicken to the pot, along with any juices that have collected on the plate. Let this simmer gently for about 10-15 minutes, or until the carrots are tender-crisp and the chicken is cooked through.
Step 4: Introduce the Gnocchi
Here comes the fun part! Add the potato gnocchi directly into the simmering soup. Give them a gentle stir. They only take a few minutes to cook – you’ll know they’re ready when they start to float to the surface. This usually takes about 3-5 minutes. Don’t overcook them, or they can get a bit mushy!
Step 5: Creamy Goodness and Greens
Once the gnocchi are floating, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Let it warm through, but don’t let it boil vigorously after adding the cream. If you’re adding spinach, stir it in now. It will wilt down beautifully in the hot soup. Taste the soup and adjust the salt and pepper as needed. Sometimes I add a little more Parmesan if I’m feeling extra decadent!
Step 6: Serve and Enjoy!
Ladle the piping hot soup into bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese if you like. This is the moment of truth – dig in and savor every comforting spoonful!
“I don’t know if I’ve ever eaten a better Chicken Gnocchi Soup. The rub alone is wonderful, but the sauce??? Over the top!”
What to Serve It With
This Chicken Gnocchi Soup is practically a meal in itself, but it also plays really nicely with a few sides! For a cozy breakfast (yes, I’ve totally had this for breakfast on lazy Sundays!), a slice of toasted crusty bread for dipping is divine. You can even whisk an egg into a bowl of the hot soup for an extra protein boost – it sounds a little unusual, but trust me, it’s delicious! For a more elegant brunch, I love serving it alongside a light, crisp green salad with a lemon vinaigrette. It offers a nice contrast to the richness of the soup. As a dessert, it doesn’t really need anything, but if you’re craving something sweet after, a light fruit salad or a small scoop of sorbet is perfect. For cozy snacks, it’s fantastic all on its own, maybe with a few extra gnocchi nestled on top. My kids always ask for this when they have friends over; it’s a guaranteed crowd-pleaser for any casual gathering.
Top Tips for Perfecting Your Chicken Gnocchi Soup
Over the years, I’ve picked up a few tricks that I think really elevate this Chicken Gnocchi Soup from good to absolutely unforgettable. First, for the chicken: don’t be tempted to cook it all the way through in the first step. Searing it gives it a much better texture and locks in flavor. Taking it out and adding it back later ensures it stays tender. When you’re sautéing your onions and garlic, make sure you’re scraping up all those delicious browned bits from the bottom of the pot – that’s pure flavor gold! For the veggies, chopping them into roughly uniform, bite-sized pieces ensures they cook evenly. I’ve found that using good quality chicken broth makes a noticeable difference, but if you only have low-sodium, just be sure to season generously. When it comes to the gnocchi, don’t overcook them! They cook super fast, and keeping an eye on them so they float to the top and then scooping them out quickly is key to that perfect pillowy texture. If you’re making this ahead or find your soup is a bit too thick, you can always stir in a splash more broth or water before serving. A little trick I learned after one too many rushed mornings: if you’re short on time and don’t want to chop fresh veggies, frozen mirepoix (onion, carrot, celery mix) works in a pinch. It’s not quite the same, but it’s a decent shortcut! Also, don’t be afraid to taste and adjust seasoning throughout the process. Salt and pepper are your friends!
Storing and Reheating Tips
This soup is fantastic for meal prep, and I often make a double batch because leftovers are just as delicious, if not more so, as the flavors meld together. If you’re storing it in the refrigerator, make sure it cools down a bit first before transferring it to an airtight container. It should stay good in the fridge for about 3-4 days. When you’re ready to reheat, the best way is on the stovetop over medium-low heat. Stir it occasionally to prevent sticking and ensure it heats evenly. You might need to add a splash of chicken broth or water to loosen it up a bit, especially if it’s thickened overnight. I generally avoid the microwave because it can sometimes make the gnocchi a little rubbery, but if that’s your only option, heat in short bursts, stirring in between. If you want to freeze this soup, it’s best to do so without the cream added, or with it added only minimally. The dairy can sometimes separate or get a grainy texture after freezing and thawing. So, I’ll freeze the soup base (chicken, veggies, broth, and gnocchi) in a good quality freezer-safe container or bag for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stovetop, add the cream and Parmesan, and wilt in fresh spinach if you have it. This way, you get that fresh, creamy texture every time!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite Chicken Gnocchi Soup recipe. It’s the kind of dish that embodies comfort and warmth, and honestly, it’s so much more rewarding (and often tastier!) than ordering takeout. I truly hope you give this a try the next time you’re craving something special, or just need a little culinary hug. It’s simple enough for a weeknight but special enough for company. If you love hearty, comforting meals, be sure to check out my other soup recipes, like my Creamy Broccoli Cheddar Soup or my hearty Lentil Shepherd’s Pie. They all share that same soul-warming quality. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turned out, or share any delicious variations you come up with. Happy cooking, and enjoy every spoonful!
Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups heavy cream
- 16 ounces gnocchi store-bought
- 1 cup fresh spinach loosely packed
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer. Reduce heat and let it cook for 10 minutes to allow flavors to meld.
- Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil.
- Add the gnocchi and cook according to package directions, usually 3-5 minutes, until they float to the surface.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot.
