Easy Gnocchi Chicken Soup

You know those days? The ones where the sky looks a little grey, your shoulders feel a little slumped, and all you really want is a big, warm hug? For me, that hug comes in the form of a steaming bowl of gnocchi chicken soup. It’s not just soup; it’s a whole darn experience. My grandma used to make a chicken noodle soup that was legendary, and while I loved that dearly, this gnocchi version? It’s got this comforting richness, these little pillowy bites of pure joy, and it just feels… special. It’s the kind of meal that whispers, “Everything’s going to be okay,” and honestly, who doesn’t need to hear that sometimes? I first stumbled upon a gnocchi chicken soup recipe years ago when I was feeling particularly overwhelmed, and it quickly became my secret weapon for turning a tough day around. It’s surprising how something so simple can bring so much comfort, but this gnocchi chicken soup does just that. Forget those fancy, complicated recipes; this one is pure, unadulterated comfort food that tastes like love.

What Is Gnocchi Chicken Soup?

So, what exactly *is* gnocchi chicken soup, you ask? Think of it as your classic, heartwarming chicken soup, but with a delightful twist. Instead of noodles, we’re tossing in those tender, little potato gnocchi that just melt in your mouth. It’s like the ultimate comfort food mashup. The broth is usually a rich, savory chicken stock, brimming with tender shredded chicken and all the classic soup vegetables – carrots, celery, onions, maybe a bit of garlic for that extra punch of flavor. But the real star, besides the chicken, are those gnocchi. They soak up all the delicious broth, becoming impossibly soft and chewy, adding a whole new dimension of texture and satisfaction. It’s essentially a hug in a bowl, made even better by those delightful dumplings. It’s not overly complicated, just pure, soul-soothing goodness that makes you feel instantly better.

Why you

Oh, where do I even begin with why this gnocchi chicken soup is an absolute winner? First off, the FLAVOR. It’s deeply savory, rich, and so wonderfully comforting. The chicken and vegetables create this amazing base, and then those tender gnocchi just soak it all up – it’s pure bliss. What I also adore about this recipe is its SIMPLICITY. Seriously, you don’t need to be a gourmet chef to whip this up. It’s surprisingly straightforward, making it a lifesaver on busy weeknights when you crave something hearty and satisfying but don’t have hours to spend in the kitchen. It’s also incredibly COST-EFFECTIVE. You’re using pantry staples and common ingredients, so you get maximum flavor for your buck, which is always a bonus, right? And let’s talk VERSATILITY. This soup is fantastic on its own, but it’s also wonderful with a side of crusty bread for dipping. My kids, who can be notoriously picky, devour this gnocchi chicken soup like there’s no tomorrow. They actually ask for it! That’s the ultimate seal of approval in my book. Honestly, if you’re looking for a recipe that’s easy, delicious, budget-friendly, and guaranteed to please, this gnocchi chicken soup is it. It’s the kind of meal that makes you feel good from the inside out.

How to Make Gnocchi Chicken Soup

Quick Overview

Making this gnocchi chicken soup is a breeze, honestly! We’ll start by sautéing our aromatics, then add chicken and broth to simmer until the chicken is cooked through. Shred that chicken, toss in your veggies, and finally, add the star of the show – the gnocchi! It’s a straightforward process that yields incredibly delicious results. You don’t need fancy equipment, just a good pot and a willingness to create some magic. This method ensures all the flavors meld together beautifully, creating a soup that’s both comforting and incredibly satisfying. Trust me, it’s easier than you think!

Ingredients

For the Soup Base:
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 medium carrots, peeled and diced
3 celery stalks, diced
2 cloves garlic, minced
8 cups low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1.5 lbs total)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste

For the Gnocchi & Finish:
1 package (16-18 oz) store-bought potato gnocchi
1/2 cup fresh parsley, chopped (for garnish)
Optional: A squeeze of fresh lemon juice for brightness

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Grab a large pot or Dutch oven – my favorite is my trusty cast iron one. Heat the olive oil over medium heat. Add your chopped onion, carrots, and celery. We want to cook these down until they’re nice and tender, about 8-10 minutes. This is where all that good flavor starts to build. You’re looking for them to be softened and the onion to be translucent, not browned. Stir occasionally so they don’t stick. Once they’re looking good, toss in your minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic – it can turn bitter quickly!

Step 2: Simmer the Chicken

Pour in your chicken broth. Add the whole chicken breasts to the pot. Sprinkle in the dried thyme and rosemary. Season generously with salt and pepper. Bring the broth to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). This slow simmer ensures the chicken stays moist and tender.

Step 3: Shred the Chicken

Once the chicken is cooked, carefully remove the chicken breasts from the pot and place them on a cutting board. You can use two forks to shred the chicken into bite-sized pieces. I like to get it into smaller, manageable shreds so it distributes nicely throughout the soup. Return the shredded chicken back into the pot with the broth and vegetables. Give it a good stir.

Step 4: Add the Gnocchi

Now for the fun part! Bring the soup back to a gentle simmer. Add your store-bought gnocchi directly to the pot. Cook according to the package directions, which usually takes about 3-5 minutes. You’ll know they’re done when they float to the surface. Be careful not to overcook them, or they can become a bit mushy. Stir gently to prevent them from sticking to the bottom of the pot.

Step 5: Taste and Adjust

Once the gnocchi are cooked, give the soup a final taste. This is crucial! Adjust the salt and pepper as needed. Sometimes the broth needs a little more oomph, and that’s perfectly fine. If you like a little brightness, a small squeeze of fresh lemon juice at this stage can really make all the flavors pop. It’s a little trick I learned that makes a big difference.

Step 6: Garnish and Serve

Ladle the hot gnocchi chicken soup into bowls. Sprinkle generously with fresh chopped parsley. This adds a burst of freshness and a lovely green color that makes the soup look as good as it tastes. Serve immediately and watch it disappear!

What to Serve It With

This gnocchi chicken soup is practically a meal in itself, but it also plays really nicely with a few friends! For a simple, comforting BREAKFAST, I love having a small bowl with a piece of lightly toasted sourdough bread. It’s surprisingly satisfying and feels so much more wholesome than cereal. For a more leisurely BRUNCH, I’ll serve it in a slightly deeper bowl, maybe with a dollop of sour cream or a sprinkle of chives. Alongside a light green salad with a vinaigrette, it feels elegant yet still wonderfully cozy. As a light DESSERT, you might think it’s odd, but a tiny sip of this soup after a richer meal can be surprisingly palate-cleansing, especially if you add that touch of lemon. But honestly, my favorite way to enjoy it is as a COZY SNACK, especially on a chilly evening. I’ll curl up on the couch with a big mug of this soup and a good book. Sometimes, I’ll even add a few extra fluffy dumplings just for fun. It’s the ultimate comfort companion.

Top Tips for Perfecting Your Gnocchi Chicken Soup

I’ve made this gnocchi chicken soup more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. When it comes to the vegetables, I always dice my carrots and celery into roughly the same size pieces. This ensures they cook evenly. If you’re in a rush, you can absolutely use pre-minced garlic, but fresh garlic just has a superior flavor, so I always try to go for that if I can. For the chicken, I’ve found that using thighs instead of breasts can add even more richness and moisture to the soup, though breasts are perfectly fine too! Don’t be afraid to really season the broth when the chicken is simmering; that’s where a lot of the foundational flavor comes from. I’ve also experimented with different kinds of gnocchi. While store-bought potato gnocchi are fantastic and super convenient, if you’re feeling ambitious, homemade gnocchi are absolutely divine, though they do take a bit more time. My biggest piece of advice is to *taste and adjust* at the end. Broth can vary in saltiness, and your personal preference is key. A touch of acidity, like lemon juice or even a tiny splash of white wine vinegar, can really elevate the entire dish by cutting through the richness. And for the parsley garnish, make sure it’s fresh – it truly makes a difference in both appearance and taste. Trust me, these little tweaks can take your soup from great to absolutely unforgettable!

Storing and Reheating Tips

This gnocchi chicken soup is wonderful for making ahead, and it actually tastes even better the next day as the flavors have more time to meld. If you’re storing it at ROOM TEMPERATURE, I would only leave it out for about two hours before refrigerating. For REFRIGERATOR STORAGE, let the soup cool completely before transferring it to an airtight container. It should stay fresh and delicious in the fridge for about 3-4 days. When you’re ready to reheat, you can do so gently on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave. If the soup seems a bit thick after refrigerating, just add a splash more chicken broth or water to loosen it up. I usually avoid FREEZER INSTRUCTIONS for this soup because the gnocchi can get a bit gummy after thawing. However, if you absolutely need to freeze it, I’d recommend cooking the gnocchi separately and adding them when you reheat the soup. If you do freeze the broth and chicken mixture (without the gnocchi), it will keep well for about 2-3 months. Just thaw overnight in the refrigerator and then reheat on the stovetop, adding freshly cooked gnocchi at the end. As for the glaze advice – well, this soup doesn’t typically have a glaze, but if you were to add one, I’d wait until just before serving to ensure it stays fresh and doesn’t get soggy!

Frequently Asked Questions

Final Thoughts

There you have it – my go-to recipe for the most comforting, soul-warming gnocchi chicken soup. It’s the kind of dish that makes you feel so taken care of, like a warm hug from the inside out. I truly believe that everyone needs a recipe like this in their repertoire, something that’s reliable, delicious, and brings a little bit of joy to your table. Whether you’re looking for a cure for a chilly evening, a little pick-me-up after a long day, or just a truly satisfying meal, this gnocchi chicken soup delivers. It’s a reminder that the simplest ingredients, prepared with a little love, can create something truly magical. I can’t wait for you to try it and experience the comfort for yourself. Let me know in the comments below how yours turns out, or if you have any special twists you like to add! Happy cooking, and I hope this soup brings as much warmth to your home as it does to mine.

Chicken Gnocchi Soup

Creamy chicken gnocchi soup made with tender chicken breast, pillowy gnocchi, and a rich, flavorful broth.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Soup Base

• 0.25 cup half and half
• 1 cup cold water (divided)
• 5 cups reduced sodium chicken broth
• 1 large shallot diced
• 6 cloves garlic minced
• 2 teaspoons tomato paste
• 0.5 teaspoon dried Italian seasoning

Chicken and Gnocchi

• 1 pound boneless skinless chicken breast
• 16 ounce package gnocchi (or gluten-free gnocchi)

Add-ins and Garnish

• 3 tablespoons all purpose flour (or gluten-free flour mix)
• 7 ounces sweet Italian chicken sausage removed from casings
• 0.333 cup sundried tomatoes in oil drained and chopped
• 4 cups fresh baby spinach leaves rough chopped
• 0.25 cup parmesan cheese grated
• 1 parmesan cheese rind
• 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 the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.
• Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.
• Pour the remaining 0.5 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.
• Remove the chicken and set aside, shred with 2 forks.
• Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.
• Add the gnocchi, spinach, parmesan cheese, and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind, and serve.

Notes

This creamy chicken gnocchi soup is perfect for a comforting meal on a chilly evening. It comes together relatively quickly and is a crowd-pleaser.