There are some dishes that just feel like a warm hug in a bowl, and for me, chicken gnocchi soup is absolutely one of them. It’s the kind of comfort food that instantly transports me back to cozy evenings, perhaps after a long day or on a chilly autumn afternoon. My mom used to make a version of this when I was a kid, and the smell alone would have us kids practically glued to the kitchen door, eagerly awaiting our bowls. This recipe has evolved over the years, a little tweak here, a little addition there, until I landed on what I think is the absolute best chicken gnocchi soup. It’s creamy, packed with tender chicken, pillowy gnocchi, and just the right amount of savory goodness. It’s honestly a lifesaver on busy weeknights when you want something satisfying and homemade without spending hours in the kitchen. If you’re a fan of creamy soups, you’re going to fall head over heels for this one. It’s seriously leagues beyond anything you can get from a can, and the flavors are just so much richer.
What is chicken gnocchi soup?
So, what exactly *is* chicken gnocchi soup? Well, think of it as the ultimate cozy comfort soup, elevated. It’s a creamy, broth-based soup that features tender pieces of shredded or diced chicken, along with the star of the show: gnocchi. Gnocchi, for those who might not be super familiar, are these delightful little dumplings, usually made from potato, flour, and egg. They’re soft, pillowy, and have this wonderful chewiness that soaks up all the delicious flavors of the soup. In this recipe, we’re taking it a step further by creating an incredibly rich and flavorful broth, often with a creamy base that makes it feel truly indulgent. It’s not just Chicken Noodle Soup; it’s an experience! It’s hearty enough to be a full meal but light enough that you don’t feel weighed down. It’s essentially the perfect marriage of a classic creamy chicken soup and the irresistible charm of Italian gnocchi.
Why you’ll love this recipe?
Honestly, there are so many reasons why this chicken gnocchi soup has become a staple in my kitchen, and I just know you’re going to love it too. First and foremost, the flavor is just out of this world. We’re building layers of deliciousness here, starting with sautéed aromatics, good quality chicken broth, and then that luscious, creamy finish. It’s savory, comforting, and has a depth of flavor that you just can’t replicate with a store-bought version. And speaking of comfort, it’s incredibly easy to make! I know sometimes “creamy soup” can sound intimidating, but trust me, this is surprisingly straightforward. Most of the magic happens while it simmers away. Plus, it’s wonderfully budget-friendly. The ingredients are all pretty common pantry staples, making it an economical choice for feeding a family or even just for a satisfying solo meal. What I love most about this chicken gnocchi soup, though, is its versatility. It’s fantastic on a cold evening, but it’s also surprisingly perfect for a light lunch with a side salad, or even a comforting meal after a long day of errands. If you enjoy other creamy soups like my Creamy Tomato Soup. or a classic Broccoli Cheddar Soup: What is your favorite recipe for Broccoli Cheddar Soup?, I promise this will be right up your alley. It stands out because of that wonderful texture the gnocchi brings, making every spoonful an adventure.
How to Make Chicken Gnocchi Soup
Quick Overview
Making this delicious chicken gnocchi soup is a breeze. We’ll start by building a flavorful base with sautéed veggies and chicken, then simmer it in broth until the chicken is tender. After shredding the chicken, we’ll make it all creamy and finish by adding the gnocchi right at the end so they cook perfectly. It’s a simple process that yields incredibly satisfying results, proving that homemade comfort food doesn’t have to be complicated at all. You’ll be amazed at how quickly this comes together, making it a go-to for those nights you need something wonderful without a fuss.
Ingredients
For the Main Soup Base:
This is where all the foundational flavor comes from! I always use good quality chicken broth – it makes a noticeable difference. For the chicken, I often use boneless, skinless chicken breasts or thighs, whichever I have on hand. Make sure they’re cooked through before shredding or cubing. Some shredded carrots and celery add a lovely sweetness and texture, and sautéed garlic and onion are non-negotiable for that aromatic kick. A touch of heavy cream at the end is what makes it gloriously creamy, but I’ll share some alternatives in the tips section if you’re looking for something a bit lighter.
For the Gnocchi:
You can absolutely use store-bought potato gnocchi; they work beautifully and are a fantastic time-saver. Just look for the shelf-stable kind in the pasta aisle. If you’re feeling ambitious, making your own is a fun project, but I usually opt for the store-bought for this recipe because I want to get this Delicious Soup on the table quickly! Make sure to add them towards the end of cooking so they don’t turn to mush.
For Flavor and Garnish:
Fresh herbs like parsley or chives are wonderful for a pop of freshness and color right before serving. Sometimes I’ll even add a pinch of red pepper flakes if I’m feeling like a little warmth. Salt and freshly ground Black Pepper are essential for bringing all the flavors together. Don’t be shy with the seasoning!
Step-by-Step Instructions
Step 1: Sauté Aromatics and Chicken
First things first, get a large pot or Dutch oven nice and warm over medium heat. Add a swirl of olive oil or butter – I like a mix for the best flavor! Toss in your chopped onion and celery, and maybe some diced carrots if you’re using them. Sauté them until they start to soften and become fragrant, about 5-7 minutes. Then, add in your minced garlic and cook for another minute until it smells amazing. If you’re cooking raw chicken breasts or thighs for this soup, this is a good time to add them in and brown them slightly on all sides. If you’re using pre-cooked chicken, you’ll add that later.
Step 2: Simmer the Broth
Once your aromatics are softened and your chicken is lightly browned (if using raw), pour in your chicken broth. Make sure you’re using a good quality one, it really makes a difference! Bring the mixture to a gentle simmer. If you used raw chicken, cover the pot, reduce the heat to low, and let it simmer until the chicken is cooked through and tender. This usually takes about 15-20 minutes for chicken breasts and a bit longer for thighs. If you’re using pre-cooked chicken, you can skip this longer simmering time for the chicken itself.
Step 3: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the pot and place it on a cutting board. Let it cool just enough so you can handle it. Then, using two forks, shred the chicken into bite-sized pieces. Alternatively, you can dice it if you prefer. Once shredded or diced, add the chicken back into the simmering broth. If you’re using pre-cooked chicken (like rotisserie chicken), you’ll add it at this stage.
Step 4: Make it Creamy
Now for the magic! In a small bowl, whisk together your heavy cream with a tablespoon or two of flour. This little trick helps to thicken the soup and make it wonderfully creamy without getting lumpy. Slowly pour this mixture into the simmering soup, stirring constantly. Let it simmer gently for a few more minutes until the soup has thickened to your desired consistency. Taste and season with salt and freshly ground black pepper. This is where you adjust it to perfection!
Step 5: Add the Gnocchi
This is the final step before serving! Bring the soup back up to a gentle simmer. Carefully add in your potato gnocchi. They only need about 3-5 minutes to cook. You’ll know they’re done when they float to the surface. Be careful not to overcook them, as they can become mushy. Stir gently to make sure they don’t stick together. This is also a good time to add any fresh herbs like chopped parsley.
Step 6: Serve and Enjoy!
Ladle the hot chicken gnocchi soup into bowls. Garnish with a little extra fresh parsley or chives if you like. Serve immediately and savor every comforting spoonful! This soup is best enjoyed fresh, but I’ll share my tips for storing and reheating it below.
What to Serve It With
This chicken gnocchi soup is so wonderfully satisfying that it truly shines on its own. However, if you’re looking to round out a meal, there are some fantastic pairings that I absolutely love. For a light lunch, a simple side salad with a tangy vinaigrette is perfect. The freshness of the greens cuts through the richness of the soup beautifully. If you’re craving something a bit more substantial, crusty bread is an absolute must. It’s perfect for dipping up every last drop of that creamy broth. My kids also love it with some simple grilled cheese sandwiches – talk about ultimate comfort food! For a heartier dinner, you could serve it alongside some roasted vegetables like broccoli or asparagus. It’s just so versatile and always a crowd-pleaser. We often have this on a cold evening, and it feels so complete and nourishing.
Top Tips for Perfecting Your Chicken Gnocchi Soup
After making this chicken gnocchi soup countless times, I’ve picked up a few tricks that I think really make it shine. First, when it comes to sautéing your vegetables, don’t rush it! Letting them soften and release their flavors builds a better foundation for the soup. For the chicken, I often use rotisserie chicken if I’m really short on time. It’s already cooked and seasoned, and it adds a great flavor without the extra step. When you’re adding the cream, make sure your soup isn’t boiling rapidly; a gentle simmer is best. This prevents the cream from curdling. I’ve also experimented with different liquids for the creamy base. Sometimes, I’ll use half-and-half instead of heavy cream for a slightly lighter version, or even unsweetened almond milk mixed with a little cornstarch slurry – it makes it surprisingly creamy! If you find your soup isn’t thick enough, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in and simmered for a minute or two will do the trick. For the gnocchi, don’t overcook them! They cook really fast, and nobody wants mushy gnocchi. Just a few minutes after they float is usually perfect. Seasoning is key; taste and adjust salt and pepper as you go. I also love adding a bay leaf while the soup simmers for an extra layer of flavor, just remember to remove it before serving!
Storing and Reheating Tips
One of the best things about chicken gnocchi soup is how well it stores and reheats! If you have any leftovers, which is rare in my house, I usually let the soup cool down to room temperature first. Then, I transfer it into an airtight container and store it in the refrigerator. It generally stays fresh and delicious for about 3-4 days. When you’re ready to reheat it, you can do it on the stovetop over low heat, stirring occasionally, or even in the microwave. If the soup seems a bit thicker after refrigeration, you can add a splash of chicken broth or milk to loosen it up. I wouldn’t recommend freezing this soup with the gnocchi in it, as they can get a bit soft and gummy when thawed. However, if you plan to freeze it, I would suggest cooking the gnocchi separately and adding them when you reheat the soup. That way, you’ll have perfect gnocchi every time! If you’re making this ahead and know you want to freeze portions, just cook everything *except* the gnocchi, let it cool, freeze it, and then add the gnocchi when you reheat. It works like a charm!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chicken gnocchi soup recipe! It’s a dish that’s incredibly comforting, surprisingly easy to whip up, and always a hit with my family. The combination of tender chicken, pillowy gnocchi, and that rich, creamy broth is just pure magic. It’s the kind of meal that makes you feel good from the inside out. If you give this a try, please let me know what you think! I’d love to hear your thoughts in the comments below, and if you have any special family twists you add, I’m always eager to learn them. Don’t forget to share your creations with me – seeing your culinary adventures brightens my day! Happy cooking, and I hope you enjoy this delicious bowl of comfort as much as we do!
Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 cup Chopped onion
- 2 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 cup Gnocchi
- 1 cup Heavy cream
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- teaspoon Salt To taste
- teaspoon Black pepper To taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in chicken broth and bring to a simmer. Add the cooked chicken back to the pot and cook until chicken is cooked through, about 10-15 minutes. Remove chicken and shred with two forks.
- Add gnocchi to the soup and cook according to package directions until gnocchi are tender.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Add the shredded chicken back to the soup. Garnish with fresh parsley and serve.
