There’s nothing quite like a bowl of hearty soup to warm you up on a chilly day, and this gnocchi chicken soup has been my go-to for years. It’s the kind of dish that feels like a hug in a bowl—comforting, creamy, and packed with flavor. The tender gnocchi and juicy chicken swim in a rich broth that’s just the right balance of savory and satisfying. What I love most is how simple it is to make, even on busy weeknights. Trust me, after one spoonful, this soup will become a staple in your kitchen too.
Why You’ll Love This Gnocchi Chicken Soup
This gnocchi chicken soup is the ultimate comfort food, and here’s why you’ll fall for it:
- Quick and easy: Ready in just 35 minutes—perfect for busy nights when you need something hearty fast.
- Creamy and rich: The combination of chicken broth and heavy cream creates a velvety base that’s downright addictive.
- Flavor-packed: Fresh veggies, herbs, and tender chicken come together for a bowl that’s bursting with savory goodness.
- Family-friendly: Even the pickiest eaters will love the soft gnocchi and juicy chicken bites.
- Comfort in every bite: It’s warm, filling, and the kind of soup that makes everything feel right in the world.
Trust me, this soup is a winner for everyone at the table!
Ingredients for Gnocchi Chicken Soup
Here’s everything you’ll need to make this cozy, comforting soup—trust me, it’s worth every single ingredient! I always use fresh veggies and good-quality chicken broth—it makes all the difference.
- 1 lb chicken breast, diced into bite-sized pieces (boneless, skinless works best)
- 16 oz potato gnocchi (store-bought is fine—no shame in shortcuts!)
- 4 cups chicken broth (homemade if you’ve got it, but boxed works great too)
- 1 cup heavy cream (or half-and-half if you want it lighter)
- 1 onion, chopped (yellow or white—whatever’s in your pantry)
- 2 carrots, sliced into coins (peeled, of course)
- 2 celery stalks, chopped (leaves and all—they add flavor!)
- 3 garlic cloves, minced (fresh is best—none of that jarred stuff)
- 1 tsp dried thyme (or fresh if you’re feeling fancy)
- 1 tsp dried rosemary (crush it between your fingers to wake up the flavor)
- 2 tbsp olive oil (for sautéing—extra virgin gives the best taste)
- Salt and pepper to taste (don’t skimp—season as you go!)
- Fresh parsley, chopped (for that pretty green finish)
That’s it! Simple, right? Now let’s get cooking.
How to Make Gnocchi Chicken Soup
Okay, let’s dive into making this cozy soup—it’s easier than you think! Just follow these simple steps, and you’ll have a bubbling pot of comfort in no time.
Cooking the Vegetables and Chicken
First things first—grab your biggest pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your chopped onions, carrots, and celery—they’re your flavor base! Sauté them until they start to soften, about 5 minutes. You’ll know they’re ready when the onions turn translucent and smell sweet.
Now, push those veggies to the side and add your minced garlic, thyme, and rosemary. Ohhh, the aroma! Let it sizzle for just 30 seconds—don’t let the garlic burn! Then, add your diced chicken and cook it until it’s no longer pink, about 5-7 minutes. You want it lightly browned but still tender—this builds flavor!
Simmering the Broth and Gnocchi
Time for the magic! Pour in your chicken broth and crank up the heat until it boils. Once it’s bubbling, reduce it to a gentle simmer—this is key. Now, add your gnocchi—just plop them right in. They’ll sink at first, but don’t panic! In 3-4 minutes, they’ll float to the top like cute little pillows. That’s your cue they’re perfectly cooked.
Pro tip: Keep it at a low simmer—no rapid boiling! Gnocchi turn mushy if you’re too rough with them.
Finishing with Cream and Seasoning
Almost there! Turn off the heat and stir in your heavy cream—watch how it transforms the broth into silky perfection. Now, taste it (careful, it’s hot!) and season with salt and pepper. Need more thyme? Go for it! Finally, sprinkle that fresh parsley on top—it adds a pop of color and freshness.
And voilà! Ladle it into bowls, grab some crusty bread, and dig into the coziest soup ever.
Tips for Perfect Gnocchi Chicken Soup
Want to nail this soup every time? Here are my tried-and-true tips for making it absolutely perfect:
- Don’t overboil the gnocchi: Keep the broth at a gentle simmer once you add them. Boiling too hard can make them mushy—no one wants that!
- Swap heavy cream: If you want a lighter version, use half-and-half or even whole milk. It’ll still be creamy, just not as rich.
- Add greens: Toss in a handful of spinach or kale during the last few minutes of cooking. It’s an easy way to sneak in some extra nutrients.
- Season as you go: Taste and adjust the salt and pepper at each step. It makes a huge difference in the final flavor.
Follow these tips, and you’ll have a soup that’s cozy, balanced, and absolutely delicious!
Variations of Gnocchi Chicken Soup
One of the best things about this soup? You can tweak it to fit whatever you’re craving or have on hand! Here are my favorite easy swaps:
- Greens boost: Stir in a couple handfuls of fresh spinach or kale right at the end—they’ll wilt perfectly into the hot broth.
- Protein swap: Out of chicken? Leftover turkey or even Italian sausage work beautifully here (just brown it first!).
- Gluten-free: Use your favorite GF gnocchi—they cook just as quick and taste just as pillowy.
That’s the beauty of this soup—it’s endlessly adaptable to whatever your kitchen (or mood) calls for!
Serving Suggestions
This gnocchi chicken soup is glorious all on its own, but oh, the magic that happens when you pair it right! I always serve it with a big hunk of crusty bread—perfect for soaking up every last drop of that creamy broth. A simple side salad with lemon vinaigrette adds a fresh contrast. And if you’re feeling fancy? A crisp white wine like Pinot Grigio makes it feel downright restaurant-worthy. Trust me, it’s the little things that turn dinner into an occasion!
Storing and Reheating Gnocchi Chicken Soup
Leftovers? Lucky you! This soup keeps beautifully—just pop it in an airtight container and refrigerate for up to 3 days. When reheating, go low and slow—gentle heat on the stove prevents the gnocchi from turning gummy. If it thickens too much, splash in a little extra broth or water to loosen it up. No microwave blasting—trust me, patience keeps those pillowy gnocchi perfect!
Gnocchi Chicken Soup Nutritional Information
Here’s the scoop on the nutrition for this cozy soup—per serving, you’re looking at about 450 calories, 20g of fat (10g saturated), 35g of carbs, 3g of fiber, and 30g of protein. It’s hearty but balanced! Keep in mind, these numbers can vary depending on swaps like heavy cream vs. half-and-half or adding extra veggies. Either way, it’s a bowl of comfort that keeps you satisfied without feeling heavy. Enjoy every bite guilt-free!
Frequently Asked Questions
Got questions about this gnocchi chicken soup? I’ve got answers! Here are the most common ones I hear from fellow soup lovers:
- Can I freeze this soup? Honestly? I wouldn’t. The gnocchi turns gummy when thawed—like little flavorless sponges. It’s best fresh or stored in the fridge for up to 3 days.
- Can I use pre-cooked chicken? Absolutely! Just add it when you stir in the gnocchi so it warms through without drying out. Rotisserie chicken works like a charm here.
- How can I thicken the soup if it’s too thin? Simmer it a bit longer to reduce, or make a quick slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in. But trust me—the cream usually gives it perfect body!
Still curious? Just ask—I’m happy to help troubleshoot your soup adventures!
Share Your Gnocchi Chicken Soup Experience
Did you try this soup? I’d love to hear how it turned out! Leave a comment, rate the recipe, or share a photo of your cozy bowl. Your feedback makes my day—happy cooking! You can find more delicious recipes on Pinterest.
35-Minute Gnocchi Chicken Soup: Irresistible Creamy Comfort
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting soup featuring tender gnocchi and juicy chicken in a flavorful broth.
Ingredients
- 1 lb chicken breast, diced
- 16 oz potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Add diced chicken and cook until no longer pink, about 5-7 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to a simmer and add gnocchi. Cook for 3-4 minutes until gnocchi floats.
- Stir in heavy cream and season with salt and pepper.
- Simmer for 2-3 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- Use store-bought gnocchi for convenience.
- For a lighter version, replace heavy cream with half-and-half.
- Add spinach or kale for extra greens.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
