Cozy Chicken Gnocchi Soup Recipe

There’s nothing quite like coming home after a long day and having the aroma of something warm and comforting filling the house. For me, that’s exactly what this Chicken Gnocchi Soup does—it’s like a big, cozy hug in a bowl. I always do this when I need a meal that’s both easy and satisfying; my kids ask for this all the time, especially on those chilly fall nights. The first time I made it, I was surprised how much flavor could come from simple ingredients—chicken, potatoes, and fluffy gnocchi—yet it feels so gourmet. Plus, it’s surprisingly quick to pull together, which is a lifesaver on busy weeknights. Honestly, the smell alone makes everyone gather in the kitchen, eager to dive in. If you’re craving something warm, creamy, and just a little bit indulgent, this Chicken Gnocchi Soup will become your go-to comfort meal too. Trust me, once you try it, your family will be asking for it every week—no joke!

What is chicken gnocchi soup?

Think of Chicken Gnocchi Soup as a hearty, velvety bowl of goodness, packed with tender bits of chicken, soft gnocchi, and a flavorful broth that’s rich with herbs and vegetables. Sometimes called a “crème of chicken soup” with a twist, it’s essentially a cross between a comforting chicken stew and a creamy pasta—only here, the star is those pillowy gnocchi that soak up all the delicious flavors. The name pretty much says it all: chicken for protein, gnocchi for that melt-in-your-mouth texture, and soup because it’s, well, literally soup. It’s a dish that originated in Italy but has become a beloved comfort food in many homes, especially in colder months. The best part? It’s super easy to make from scratch, meaning you can customize it to your taste and what’s in your pantry. It’s wholesome, satisfying, and perfect for cozy nights around the table.

How do I make chicken gnocchi soup?

Quick Overview

This Chicken Gnocchi Soup is a one-pot wonder that comes together with minimal fuss. You start by simmering chicken breasts or thighs in a savory broth infused with garlic and herbs. Meanwhile, you prepare your vegetables—think carrots, celery, and onions—and cook them until tender. When the chicken is cooked through, I shred it right in the pot to soak up all those flavors. Then, I toss in store-bought or homemade gnocchi—my favorite little fluffy pillows—and let everything simmer until the gnocchi are soft and the soup is thickened just right. A splash of cream at the end adds that luxurious touch, but you can leave it out or swap for milk if you prefer. It’s so simple yet flavorful enough to serve as a main course. Plus, the soup can be made ahead and tastes even better the next day! Trust me on this—once it’s ready, you’ll be scraping the bowl and dreaming about the next batch.

Ingredients

For the Soup Base:

• 2 tablespoons olive oil or butter
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth (preferably low sodium)
• 2 boneless, skinless chicken breasts or thighs
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Gnocchi:

• 1 (16 oz) package of potato gnocchi (store-bought or homemade)

For the Finish:

• 1/2 cup heavy cream or whole milk (for a lighter version, use milk)
• Fresh parsley, chopped (for garnish)
• Optional: grated Parmesan cheese for serving

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your large soup pot over medium heat and add the olive oil or butter. Once melted and shimmering, toss in the diced onions, carrots, and celery. Cook, stirring occasionally, until they soften and the onions turn translucent—about 5-7 minutes. This builds the flavor base that makes your soup taste like it’s been simmering for hours, even if it’s just 30 minutes.

Step 2: Mix Dry Ingredients

Nothing fancy here—just ensure your salt, pepper, and thyme are ready to go. These seasonings are essential to layering the flavor, so don’t skimp. I always do this when I build my soup—it’s a little step that makes a big difference!

Step 3: Mix Wet Ingredients

Not much to do here, just have your chicken broth nearby. When the veggies are tender, pour in the broth and add the chicken breasts. This is when the magic happens—bubbling away, filling the kitchen with that tempting savory smell. Remember, I like to bring the broth to a gentle simmer, not a raging boil, to keep the chicken tender and moist.

Step 4: Combine

Let everything simmer for about 20 minutes, until the chicken is cooked through. Then, remove the chicken and shred it into bite-sized pieces. While that’s happening, I turn down the heat to low—overcooking the chicken can make it dry. Stir the shredded chicken back into the pot, tasting and adjusting seasoning as needed.

Step 5: Prepare Filling

Now, carefully add the gnocchi—these little clouds cook quickly, so keep an eye on them. You’ll notice them puff up and float to the surface when ready, about 2-3 minutes. If you want more veggies, now’s also a good time to throw in some chopped spinach or kale for extra color and nutrients.

Step 6: Layer & Swirl

Once the gnocchi are tender, stir in your heavy cream or milk for that velvety richness. I like to swirl it in gently so it doesn’t break the delicate gnocchi. For a pretty swirl, I sometimes do a quick zigzag pattern with a spoon—because who doesn’t eat with their eyes?

Step 7: Bake

Actually, no baking needed here—just simmer for a few more minutes to let everything meld together. Keep the heat low to avoid curdling the cream and to keep those gnocchi extra soft. If you find the soup is too thick, just add a splash more broth. If it’s too thin, let it simmer uncovered a few more minutes until slightly reduced.

Step 8: Cool & Glaze

This soup is best served hot, right out of the stove. However, if you need to make it ahead, let it cool completely and store in an airtight container. Reheat gently on the stove, adding a splash of broth if it thickens too much. The creamy finish tastes just as good reheated, though I do recommend adding the cream just before serving for the best texture and flavor.

Step 9: Slice & Serve

Ladle into bowls, sprinkle with chopped parsley, and offer a sprinkle of Parmesan if you like. It’s perfect with crusty bread or a simple side salad. I love serving it with a hearty glass of white wine or a sparkling water with lemon—just my little treat.

What to Serve It With

This soup is already pretty filling on its own, but here are some ideas to complement it perfectly:

• For Breakfast: Serve alongside a warm baguette and a soft-boiled egg, or even with a slice of avocado toast for a brunch vibe.
• For Brunch: Pair with a light green salad, some crusty bread, and a mimosa or fresh orange juice. It’s like breakfast meets comfort food!
• As Dessert: Okay, maybe not dessert, but if you’d like to lighten things up after the soup, fresh fruit and a dollop of Greek yogurt are lovely, or a simple biscotti on the side.
• For Cozy Snacks: Just serve bowls of this with some extra breadsticks or warm rolls—they disappear in minutes at my house!

This soup is versatile enough to fit any occasion, and I’ve definitely found myself making a double batch just to have leftovers for the next day’s lunch. It’s become a staple, especially when the weather turns crisp. My kids love it, and honestly, I do, too—there’s just something about curling up with a steaming bowl of this that makes everything better.

Top Tips for Perfecting Your Chicken Gnocchi Soup

After making this countless times, I’ve picked up a few tricks that make the process smoother and the soup even tastier:

• Zucchini Prep: Sometimes I toss in shredded zucchini for extra veggies—just be sure to drain out excess moisture by squeezing out water with a paper towel before adding. It adds moisture without diluting the flavor.
• Mixing Advice: Overmixing the gnocchi during cooking can make them dense instead of fluffy, so gently stir once they float to the top. The same applies to the soup—stir gently to keep everything tender.
• Swirl Customization: Play with your garnishes—try a drizzle of olive oil, a dash of chili flakes, or even a sprinkle of lemon zest for a fresh twist.
• Ingredient Swaps: Swap heavy cream for coconut milk for a dairy-free version that’s just as creamy. Or, use leftover roasted chicken instead of raw—you’ll save even more time.
• Baking Tips: If you prefer a slightly thicker soup, simmer uncovered for an extra 5-10 minutes. If it thickens too much, just add a splash of broth or water.
• Glaze Variations: For a touch of sweetness, I sometimes add a teaspoon of honey or maple syrup. A little sprinkle of Parmesan cheese on top just before serving adds umami, trust me.

Over the years, I’ve learned that adjusting the seasoning at the end makes all the difference. Taste as you go, and don’t be afraid to add your own flair. Some of my favorite variations include adding a bit of smoked paprika for depth or tossing in some roasted garlic for extra richness. The key is to make it your own and have fun experimenting!

Storing and Reheating Tips

This soup re-heats beautifully, which makes it perfect for leftovers or meal prep. I usually store it in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove over medium-low heat—avoid boiling, or the gnocchi can turn rubbery. If it thickens too much, add a splash of broth or milk to loosen it up.

If you want to freeze leftovers, I recommend freezing the soup without the gnocchi—add those fresh when you reheat. Wrap it tightly in an airtight container or freezer bag, and it’ll keep for up to 3 months. Thaw overnight in the fridge, then rewarm gently on the stove. The gnocchi tend to absorb the broth and get a little softer after freezing, so adding fresh gnocchi when reheating keeps it fresh-tasting.

The perfect finishing touch? Add the cream right before serving for that creamy, luscious texture. That little step makes all the difference in keeping the soup luxurious from bowl to bowl.

Frequently Asked Questions

Final Thoughts

This Chicken Gnocchi Soup has truly become a staple in my home—it’s one of those recipes that feels like a warm, familiar blanket when the weather turns chilly. The combination of tender chicken, soft gnocchi, and that rich, creamy broth is just unbeatable. I love how forgiving it is—tweaking ingredients here and there or adding whatever veggies I have on hand. It’s also a crowd-pleaser, so I keep a batch in the fridge for those days I don’t feel like cooking from scratch. Honestly, once you make this once or twice, it’ll feel like your little secret recipe, and everyone will be asking you for it. If you’re ever in need of a comforting, easy-to-make meal that tastes like you fussed all day, I can’t recommend this enough. Happy baking! I’d love to hear how yours turns out—drop a comment or share your own twists. Enjoy every comforting bite!

Chicken Gnocchi Soup

A creamy, hearty chicken gnocchi soup with spinach and sun-dried tomatoes.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 tablespoons all purpose flour
• 0.25 cup half and half
• 1 cup cold water divided
• 7 ounces sweet Italian chicken sausage removed from casings
• 1 tablespoon olive oil spray
• 5 cups reduced sodium chicken broth
• 1 large shallot diced
• 6 cloves garlic minced
• 2 teaspoons tomato paste
• 1 pound boneless skinless chicken breast
• 1 rind parmesan cheese rind
• 0.33 cup sundried tomatoes in oil, drained and chopped
• 0.5 teaspoon dried Italian seasoning
• 16 ounces gnocchi or gluten-free gnocchi
• 4 cups fresh baby spinach rough chopped
• 0.25 cup parmesan cheese grated
• 2 tablespoons fresh basil optional for garnish

Instructions

 

Preparation Steps

• Create a slurry by combining 0.5 cup of the cold water, half and half, and flour in a small bowl and whisk until well blended. Set aside.
• Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook until no longer pink and slightly browned, breaking it apart with a spoon.
• Add the shallots and garlic, cooking until soft, about 3 minutes. Incorporate the tomato paste and chicken breast.
• Pour the remaining 0.5 cup water and chicken broth, add the parmesan rind, sundried tomatoes, and Italian seasoning. Bring to a boil, then reduce heat, cover partially, and simmer for about 25 minutes.
• Remove the chicken, shred with two forks, and return to the pot.
• Slowly stir in the slurry, stirring well, and bring to a boil again.
• Add gnocchi, spinach, Parmesan cheese, and basil. Cook until gnocchi float and soup thickens, about 5 minutes. Adjust salt and pepper, discard the Parmesan rind, and serve.

Notes

Can substitute with gluten-free gnocchi for a gluten-free version.