If you’re craving something cozy, creamy, and just a little bit special, I’ve got you covered with this fan-freaking-tastic Chicken Gnocchi Soup Recipe. It’s one of those soups that’s easy enough for a weeknight but impressive enough when you want to treat yourself. When I first tried this, I was hooked—there’s something about those soft gnocchi pillows swimming in savory chicken broth that just hits the spot every time.
Why You’ll Love This Recipe
- Comforting & Cozy: It’s the perfect hug-in-a-bowl for chilly days or when you need a little kitchen therapy.
- Quick & Easy: You can have it ready in under 30 minutes — ideal for busy weeknights.
- Packed with Flavor: Fresh herbs and tender veggies give it a rich, homemade taste without fuss.
- Versatile & Family-Friendly: Everyone from picky eaters to soup lovers will go crazy for this one.
Ingredients You’ll Need
The beauty of this Chicken Gnocchi Soup Recipe is how a handful of simple ingredients come together to create such a warm and satisfying dish. Plus, most of these ingredients are staples, so you probably have many of them in your pantry or fridge already.
- Extra-virgin olive oil: Use a good quality olive oil—this is the flavor base for your sautéed veggies.
- Yellow onion: Chopped finely, it adds a natural sweetness—don’t skip it!
- Carrots: Cut on the diagonal for extra visual appeal and even cooking.
- Celery: Adds that classic subtle crunch and earthy flavor that balances the soup.
- Garlic cloves: Freshly minced garlic wakes up the broth with its aromatic punch.
- Bay leaves: Small but mighty, they infuse a delicate herbal note during simmering.
- Fresh thyme sprigs: Nothing beats fresh herbs for that bright, authentic flavor.
- Chicken broth: Use a rich, homemade or good-quality store-bought broth for best results.
- Mini potato gnocchi: The star ingredient—soft, pillowy, and so comforting (I love DeLallo brand for convenience).
- Shredded cooked chicken: Great way to use up leftover chicken or rotisserie chicken for quick prep.
- Kosher salt & freshly ground black pepper: Essential for seasoning to taste.
- Fresh flat-leaf parsley: Finely chopped and sprinkled on top for a fresh, herbal finish.
Variations
I love how flexible this Chicken Gnocchi Soup Recipe is—there’s plenty of room to make it your own. Whether you need a gluten-free version or want to add an extra veggie boost, it adapts well without losing its comforting charm.
- Gluten-Free Variation: Swap store-bought gnocchi for gluten-free gnocchi, or even cooked rice or quinoa if gnocchi isn’t an option for you.
- Veggie Boost: Adding small handfuls of spinach or kale at the end amps up the nutrition and color—plus, my family doesn’t even notice it’s hidden in there.
- Spicy Kick: If you like a little heat, toss in a pinch of red pepper flakes when sautéing the garlic—it gives the soup a lovely warmth without overpowering the flavors.
- Protein Swap: You can easily replace the shredded chicken with turkey or even cooked sausage slices for a different twist.
How to Make Chicken Gnocchi Soup Recipe
Step 1: Sauté the veggies till tender and fragrant
Start by heating the olive oil in a large soup pot over medium heat. Once warm, add the chopped onion, sliced carrots, and celery. I like to cook them until they’re just tender—this usually takes about 5 minutes. You want them soft enough to cozy up well in the soup but still with a little texture. Then, toss in the minced garlic, bay leaves, and fresh thyme sprigs. Cook everything together for another 2 minutes until your kitchen smells amazing and the herbs have started to release their flavors.
Step 2: Build your flavorful broth and cook gnocchi
Next, pour in the chicken broth and crank up the heat just enough to bring it to a gentle boil. This is where everything comes to life. Add your mini potato gnocchi right into the bubbling broth and let them cook for about 5 minutes. You’ll know they’re done when they float to the top and are tender to the bite—a sure sign of perfect gnocchi texture. Stir occasionally so they don’t stick together or to the bottom of the pot.
Step 3: Add chicken, season, and finish with parsley
Once your gnocchi are tender, stir in the shredded cooked chicken. Let everything simmer together for another 2 to 3 minutes just to heat the chicken through. This keeps the chicken juicy and integrates those lovely flavors. Before serving, taste your soup and season with kosher salt and freshly ground black pepper as you like. Finally, sprinkle chopped fresh parsley over each bowl for a pop of color and freshness that brightens every spoonful.
Pro Tips for Making Chicken Gnocchi Soup Recipe
- Don’t Overcook the Gnocchi: They cook quickly—once they float, take them off heat to avoid turning mushy.
- Use Rotisserie Chicken: I often grab a rotisserie chicken to save time and add great flavor without fuss.
- Fresh Herbs Matter: Thyme and parsley freshen the soup unlike dried herbs; if you only have dried, add half the amount and add earlier.
- Avoid Watery Soup: If your broth tastes diluted, simmer uncovered for a few minutes to let it concentrate before adding chicken.
How to Serve Chicken Gnocchi Soup Recipe
Garnishes
I never skip the fresh parsley on this soup—it adds just the right brightness that wakes up the whole bowl. Sometimes, I’ll sprinkle a little grated Parmesan for an extra savory touch. A crack of fresh black pepper on top is always a winner, too. Feel free to add a drizzle of good olive oil if you want to be fancy or a squeeze of lemon juice to brighten it even more.
Side Dishes
A warm crusty bread or soft garlic rolls make the perfect company for this soup—you want something to soak up every last drop. My family also loves a simple green salad tossed with vinaigrette alongside to balance the richness.
Creative Ways to Present
For special occasions or when hosting friends, I like serving this soup in small bowls with a side mini baguette topped with melted cheese or fresh herbs. You could also ladle it over a bed of baby spinach for a pretty green base, making the presentation feel a bit more elevated without extra effort.
Make Ahead and Storage
Storing Leftovers
After cooling, I transfer leftovers to an airtight container and store in the fridge. It keeps well for up to 3 days, and flavors actually deepen, making the soup taste even better the next day.
Freezing
I’m a bit cautious about freezing this soup because gnocchi can change texture—it sometimes gets softer after thawing. If you do freeze it, consider freezing the broth and veggies and cooking fresh gnocchi and adding them when reheating for best texture.
Reheating
To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water can help loosen it if it thickened up. Avoid reheating in the microwave for large portions to keep the gnocchi tender instead of rubbery.
FAQs
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Can I make this Chicken Gnocchi Soup Recipe vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and leave out the chicken or add your favorite plant-based protein like tofu or mushrooms. The gnocchi and veggies still create a rich, comforting soup.
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What’s the best way to cook store-bought gnocchi for this soup?
In this recipe, you add the gnocchi directly to the boiling soup broth and simmer for about 5 minutes until they float to the top. This is a foolproof method that keeps them tender and prevents sticking.
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Can I use frozen gnocchi?
Yes, frozen gnocchi works well here. Just add a couple of extra minutes to the simmering time so they cook through properly.
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How do I store leftovers without the gnocchi getting soggy?
If you plan to store leftovers, it helps to keep the soup and gnocchi separate if possible. Reheat the soup and add freshly cooked gnocchi before serving to maintain the best texture.
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Can I make this soup in a slow cooker?
You can, but add the gnocchi and fresh herbs near the end of cooking to prevent them from overcooking or getting mushy. Cooking the veggies and broth first on low works well, then finish with gnocchi and chicken in the last 20 minutes.
Final Thoughts
This Chicken Gnocchi Soup Recipe has become one of my absolute favorites for a reason—it’s simple, rich in flavor, and so comforting that my whole family goes crazy for it. Whether you’re new to cooking or a seasoned soup lover, you’ll enjoy how easy it is to make and how cozy it feels to dig into a warm bowl on any day. Honestly, once you try it, it might just become your go-to for chilly evenings or anytime you need a little soulful comfort food. I can’t recommend it enough—give it a try, and let me know how you like yours!
Print
Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Chicken Gnocchi Soup made with tender gnocchi, shredded chicken, and fresh vegetables simmered in a flavorful chicken broth. This easy-to-make soup is perfect for chilly days, delivering cozy warmth and satisfying taste in every bowl.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise and cut into 1/2-inch-thick slices
- 3 garlic cloves, minced
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 quarts chicken broth
Main Ingredients
- 1 lb DeLallo Mini Potato Gnocchi
- 2 cups shredded cooked chicken
Seasoning & Garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
- Sauté the Vegetables: Place a soup pot over medium heat and add the olive oil. Add the chopped onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the minced garlic, bay leaves, and fresh thyme sprigs; cook for another 2 minutes to release their aromas.
- Add Broth and Gnocchi: Pour in the 2 quarts of chicken broth and bring the mixture to a boil. Once boiling, add the mini potato gnocchi. Reduce heat to a simmer and cook for 5 minutes, or until the gnocchi are tender and cooked through.
- Incorporate Chicken and Season: Stir in the shredded cooked chicken, allowing it to warm through for about 2 minutes. Season the soup with kosher salt and freshly ground black pepper to your taste. Remove the bay leaves and thyme sprigs before serving.
- Garnish and Serve: Sprinkle the finely chopped fresh flat-leaf parsley over the soup. Ladle the hot soup into bowls and serve warm for a comforting meal.
Notes
- If you like chicken noodle soup, you will love this easy chicken gnocchi soup!
- Perfect for a chilly day to warm up and satisfy your hunger.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
