This Chicken Gnocchi Soup is warm, hearty, and so comforting! Packed with tender chicken, fluffy gnocchi, and veggies in a creamy broth, it’s like a hug in a bowl.
If you’re feeling under the weather or just need a cozy meal, this soup might be your new best friend! I often whip it up when I want something quick and filling—plus, who doesn’t love gnocchi?
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts or thighs. For a quicker option, rotisserie chicken works great – just shred it and add it directly to the soup!
Gnocchi: Potato gnocchi adds a lovely texture, but if you can’t find it, you can use pasta like ditalini or small shells instead. Just cook them separately and add to the soup.
Broth: Chicken broth is the main base here. If you’re vegetarian or need a lighter option, vegetable broth will work well too. Just keep an eye on the seasoning!
Cream: Heavy cream gives a rich taste, but you can use half-and-half or even coconut milk for a lighter or dairy-free option. The flavor may change slightly, but it’ll still be delicious.
How Do I Achieve the Perfect Texture for My Soup?
Achieving a creamy, well-balanced texture in chicken gnocchi soup is key. Here’s how to get it just right:
- Cook the veggies first: Sauté the onions, carrots, and celery until soft to build a good flavor base.
- Simmer the chicken just long enough: Don’t overcook the chicken. It should be tender but not dry, so check it around the 15-minute mark.
- Add gnocchi last: This helps avoid overcooking. Once they float, they’re done!
- Stir in the cream and cheese gently: This ensures a smooth, creamy texture—too much stirring can break the gnocchi apart.
These tips will help you make a wonderful Chicken Gnocchi Soup that’s creamy and comforting! Enjoy it with a side of crusty bread for that ultimate cozy meal.
Chicken Gnocchi Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 package (16 oz/450g) potato gnocchi
- 4 cups fresh baby spinach
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese, plus extra for garnish
- Optional: pinch of red pepper flakes for heat
- Fresh herbs (parsley, rosemary, thyme) for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This delicious Chicken Gnocchi Soup takes about 10 minutes of prep time and around 30 minutes to cook. In total, you’re looking at about 40 minutes to bring this cozy comfort food to the table!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables until they are softened, about 5-7 minutes. This step builds a lovely base flavor for your soup!
2. Add Garlic and Chicken:
Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the whole chicken breasts or thighs to the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink.
3. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and shred it finely using two forks. Set the shredded chicken aside.
4. Cook the Gnocchi:
Bring the broth in the pot back to a gentle simmer. Add the potato gnocchi and cook according to the package instructions, usually about 2-3 minutes, until they float to the surface and are tender. This is the moment your soup starts coming together!
5. Combine Ingredients:
Lower the heat and stir in the heavy cream, the shredded chicken, dried thyme, dried rosemary, and fresh spinach. Stir gently to combine and let the spinach wilt for about 2 minutes.
6. Add Parmesan:
Now stir in the grated Parmesan cheese until it’s melted and the soup is creamy. If you like a bit of heat, sprinkle in some red pepper flakes and season with extra salt and pepper to taste.
7. Serve:
Remove the pot from heat and ladle the warm soup into bowls. Garnish with fresh herbs and additional Parmesan cheese. Serve hot with some crusty bread on the side for the perfect finishing touch!
Enjoy this cozy Chicken Gnocchi Soup that’s creamy, flavorful, and filled with delightful gnocchi and chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way to do this is to do so overnight in the fridge. If you’re in a hurry, you can also place the sealed chicken in cold water until thawed.
What Can I Substitute for Gnocchi?
If you can’t find gnocchi, you can use small pasta shapes like ditalini or even mini tortellini instead. Just cook them separately according to package instructions and add them to the soup before serving.
How Do I Store Leftovers?
Leftover Chicken Gnocchi Soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave. You may need to add a splash of broth or cream if the soup thickens too much.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the gnocchi. Just store the shredded chicken, broth, and vegetable mixture separately in the fridge, then add the gnocchi and cream when you’re ready to eat!
