Creamy Gnocchi Chicken Soup Recipe

Introduction

This Creamy Gnocchi Chicken Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, soft gnocchi, and a rich, creamy broth, it’s an easy meal that feels special without much effort.

Ingredients

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 large Onion (diced)
• 6 large Carrots (peeled and sliced)
• 2 Celery Ribs (chopped)
• 4 cups Chicken Broth
• 1 1/2 lbs. Chicken Breast or Thighs
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Tarragon or Rosemary (optional)
• 1 teaspoon Dried Red Pepper Flakes
• 16 ounces Gnocchi
• 2 cups Half-n-Half or Heavy Cream
• 1 cup Parmesan Cheese

Instructions

1. Step 1: Heat a large pot over medium heat and add the olive oil. Stir in the diced onions, sliced carrots, and chopped celery. Cook for 10-15 minutes until the vegetables begin to soften.
2. Step 2: Add the chicken broth and whole chicken breasts or thighs to the pot. Stir in salt, pepper, garlic powder, dried thyme, optional dried tarragon or rosemary, and red pepper flakes. Cover the pot, lower the heat to low, and simmer for 15-20 minutes until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup pot.
4. Step 4: Add the gnocchi to the pot and cook for about 3 minutes until they float to the surface and are tender. Stir in the half-n-half or heavy cream and the parmesan cheese. Taste the soup and adjust seasonings with more salt and pepper if needed.

Tips & Variations

• Use leftover cooked chicken to save time, adding it in at the end just to warm through.
• For a gluten-free version, substitute regular gnocchi with gluten-free gnocchi or small rice noodles.
• Add fresh spinach or kale in the last few minutes for added greens and nutrients.
• Adjust the heat by varying the amount of red pepper flakes or substituting with fresh chopped jalapeño.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. This soup does not freeze well because of the dairy and gnocchi texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken instead of cooking raw chicken?

Yes, using rotisserie chicken saves time. Simply shred it and add to the soup during the last few minutes of cooking to warm through.

What can I substitute for half-n-half if I want a lighter soup?

You can use whole milk or evaporated milk for a lighter version, though the soup will be less creamy. Another option is to use plain Greek yogurt stirred in just before serving for creaminess with less fat.

Creamy Gnocchi Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This creamy gnocchi chicken soup is a comforting and hearty dish perfect for chilly days. Featuring tender chicken, soft gnocchi, and a rich, creamy broth infused with aromatic herbs and spices, this soup is both satisfying and flavorful. The easy stovetop method brings all the ingredients together in a single pot, making it a perfect weeknight meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 large Onion (diced)
• 6 large Carrots (peeled and sliced)
• 2 Celery Ribs (chopped)

Chicken and Broth

• 4 cups Chicken Broth
• 1 1/2 lbs. Chicken Breast or Thighs
• 1–2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Tarragon or Rosemary (optional)
• 1 teaspoon Dried Red Pepper Flakes

Main Additions

• 16 ounces Gnocchi
• 2 cups Half-n-Half or Heavy Cream
• 1 cup Parmesan Cheese

Instructions

1. Sauté Vegetables: Heat a large pot over medium heat and add the olive oil. Stir in diced onions, sliced carrots, and chopped celery. Cook the vegetables for 10-15 minutes until they begin to soften and release their aroma.
2. Add Broth and Chicken: Pour in the chicken broth and add the chicken breasts or thighs. Season with salt, pepper, garlic powder, dried thyme, dried tarragon or rosemary (if using), and dried red pepper flakes. Cover the pot, reduce the heat to low, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
3. Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the broth and vegetables.
4. Cook Gnocchi and Finish Soup: Add the gnocchi to the pot and cook for about 3 minutes until they float and are tender. Stir in the half-n-half or heavy cream along with the Parmesan cheese. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes

• For a thicker soup, you can reduce the amount of broth or add a slurry of cornstarch and water towards the end of cooking.
• Using chicken thighs will give a richer flavor, but chicken breast works well for a leaner option.
• If you prefer a spicier soup, increase the amount of dried red pepper flakes.
• Gnocchi cook quickly; keep an eye on them to prevent overcooking and becoming mushy.
• Substitute Parmesan with Pecorino Romano or other hard cheeses for different flavor profiles.
• Leftovers can be stored in the refrigerator for 3-4 days and reheated gently to avoid curdling the cream.

Keywords: creamy gnocchi chicken soup, chicken gnocchi soup, creamy chicken soup, easy stovetop soup, Italian chicken soup, comforting chicken soup