If you’re looking for a soup that’s warm, comforting, and downright addictive, this Chicken Gnocchi Soup Recipe is exactly what you need. I absolutely love how this turns out—pillowy gnocchi swimming in a flavorful broth with tender chicken and fresh veggies. It’s perfect for cozy nights or anytime you want a simple, hearty meal that comes together in no time. Stick around and I’ll walk you through every step to make sure your soup is as delicious as mine!
Why You’ll Love This Recipe
- Comforting and Hearty: The gnocchi gives this soup a wonderful, pillowy texture you don’t get with ordinary noodle soups.
- Super Quick to Make: From chopping veggies to ladling soup takes under 30 minutes, perfect for busy weeknights.
- Simple Ingredients: No fancy pantry items here—just wholesome stuff you probably already have on hand.
- Customizable: Easy to tweak with different herbs or veggies to match your tastes or what’s in your fridge.
Ingredients You’ll Need
These ingredients blend beautifully to create a rich, savory broth with tender chicken and those soft gnocchi dumplings. When I shop for this soup, I like to pick fresh thyme and parsley—they really brighten up the bowl.
- Extra-virgin olive oil: Adds a subtle fruity base to sauté your veggies without overpowering the soup.
- Yellow onion: Provides sweetness and depth—don’t skip this foundational flavor.
- Carrots: Cut diagonally for a nice crunch and natural sweetness.
- Celery ribs: Balances the carrots with slight bitterness, giving the soup complexity.
- Garlic cloves: Minced finely so it disperses flavor evenly throughout the broth.
- Bay leaves: Infuse an aromatic earthiness—remember to remove them before serving!
- Fresh thyme sprigs: One of my favorite herbs for soup, it pairs perfectly with chicken and veggies.
- Chicken broth: Use a good quality or homemade broth for a richer taste.
- DeLallo Mini Potato Gnocchi: These little pillows are the star here; make sure not to overcook to keep their tender texture.
- Shredded cooked chicken: Great use for leftovers, or rotisserie chicken works beautifully.
- Kosher salt and fresh ground black pepper: Essential for seasoning and balancing flavors.
- Fresh flat-leaf parsley: Finely chopped, it adds a fresh, herbal sparkle at the end.
Variations
I love giving this Chicken Gnocchi Soup Recipe a little personal twist depending on the season or what I have on hand. Don’t be afraid to get creative—you’ll find it’s pretty forgiving and easy to make your own.
- Add greens: Toss in a handful of spinach or kale near the end for extra nutrients and color—I do this all the time when I want a boost of greens.
- Spice it up: Sprinkle in some crushed red pepper flakes or a dash of smoked paprika if you want a warm kick; my family enjoys the mild heat.
- Dairy-free option: Swap olive oil with coconut oil and omit parsley or use a sprinkle of nutritional yeast for a savory touch.
- Make it vegetarian: Replace chicken broth with vegetable broth and omit the chicken—add mushrooms or white beans for protein instead.
How to Make Chicken Gnocchi Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating your olive oil in a large soup pot over medium heat. Once shimmering, add the chopped onion, carrots, and celery. Cook these until they start to get tender—about 5 minutes. You’ll notice the kitchen smells amazing as the veggies soften and sweeten. Then stir in the minced garlic, bay leaves, and fresh thyme sprigs. Let these cook for another two minutes to awaken all those herbal aromas.
Step 2: Simmer the Broth and Gnocchi
Pour in the chicken broth and crank up the heat to bring everything to a boil. Once boiling, add your mini potato gnocchi. I learned early on that gnocchi cooks quickly—just 5 minutes until they’re tender and puffed up, so keep an eye on them to avoid mushiness. The soft gnocchi soaking up that savory broth really takes this soup to the next level.
Step 3: Add Chicken and Season
Slowly stir in your shredded cooked chicken and keep the soup simmering for a couple more minutes just to heat the meat through. Season generously with kosher salt and freshly ground black pepper. I always taste as I go here—because everyone’s preference for saltiness varies, and you want to highlight all those fresh flavors perfectly. Finally, sprinkle in the finely chopped parsley to add a burst of color and brightness.
Pro Tips for Making Chicken Gnocchi Soup Recipe
- Don’t Overcook the Gnocchi: It only takes a few minutes, so watch closely to keep its tender texture without turning mushy.
- Use Rotisserie Chicken: Saves time and adds extra flavor—I do this when I want dinner on the table fast.
- Fresh Herbs Rock: Adding thyme early and parsley at the end creates layers of fresh, bright flavor.
- Bay Leaves Are Essential: Remove before serving to avoid any bitter bites but don’t skip them—their aroma is subtle but makes a big difference.
How to Serve Chicken Gnocchi Soup Recipe
Garnishes
I love topping each bowl with a little extra chopped parsley because it adds a pop of freshness and a lovely green color. Sometimes I’ll grate a little Parmesan on top too—that subtle cheesy note is just wonderful with the gnocchi. A swirl of extra-virgin olive oil on the surface is my secret to adding a silky finish.
Side Dishes
This soup is hearty enough to stand alone, but I often serve it with crusty bread or garlic toast to soak up every drop. A simple side salad with a tangy vinaigrette works well too, adding some crunch and brightness to contrast the creamy soup.
Creative Ways to Present
For special occasions, I like serving this soup in small ramekins as an elegant starter. Adding a tiny fresh thyme sprig or edible flower on top turns it into a beautiful presentation that impresses guests without fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 3 days. When doing so, I like to remove any bay leaves so they don’t overpower leftovers. The gnocchi can absorb broth over time, so it thickens the soup a bit, which I actually kind of enjoy.
Freezing
I found freezing chicken gnocchi soup tricky because gnocchi changes texture when frozen and thawed—it can get a bit mushy. If you want to freeze, I recommend freezing the soup without the gnocchi, then add fresh gnocchi during reheating.
Reheating
Reheat this soup gently on the stove over medium-low heat to avoid overcooking the gnocchi. Stir frequently, and add a splash of broth or water if it seems too thick. I’ve found microwaving makes the gnocchi a bit rubbery, so the stove is really best.
FAQs
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Can I use homemade gnocchi in this Chicken Gnocchi Soup Recipe?
Absolutely! Homemade gnocchi makes this soup extra special. Just be mindful to cook fresh gnocchi until they float (which means they’re done), usually about 2-3 minutes, and add them at the simmering stage like the mini gnocchi.
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What can I substitute if I don’t have fresh herbs?
If fresh thyme or parsley isn’t available, dried herbs can work—use about one-third the amount since dried herbs are more concentrated. Add dried thyme early when you sauté veggies, and sprinkle dried parsley at the end to mimic fresh flavor.
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Can I make this soup gluten-free?
Yes! Swap regular gnocchi for gluten-free gnocchi varieties that you can find in many grocery stores. Just be sure to check the broth and other ingredients are gluten-free too.
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How do I prevent the soup from becoming too thick after chilling?
Because gnocchi absorbs broth, your soup may thicken when refrigerated. Before reheating, stir in a bit of extra broth or water to loosen it back up to your preferred consistency.
Final Thoughts
This Chicken Gnocchi Soup Recipe holds a special place in my heart because it’s the kind of meal that comforts you instantly yet feels a little fancy thanks to those pillowy gnocchi. It’s a reliable go-to when I want something fast but still show some kitchen love. If you want a soothing bowl that brings warmth and smiles, give this recipe a try—I promise it’ll soon become a favorite in your home too.
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
This comforting Chicken Gnocchi Soup combines tender chicken, pillowy gnocchi, and a medley of vegetables simmered in a flavorful chicken broth. Perfect for a cozy meal on a chilly day, this easy-to-make soup delivers satisfying warmth with minimal effort.
Ingredients
Main Ingredients
- 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
- 1 lb. DeLallo Mini Potato Gnocchi
- 2 cups shredded cooked chicken
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
- Sauté Vegetables: Place a soup pot over medium heat and coat it with the olive oil. Add the chopped onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, approximately 5 minutes. Add the minced garlic, bay leaves, and thyme sprigs, cooking for an additional 2 minutes to release their flavors.
- Add Broth and Gnocchi: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the mini potato gnocchi and reduce the heat to a simmer. Cook for about 5 minutes until the gnocchi are tender and cooked through.
- Incorporate Chicken and Season: Stir in the shredded cooked chicken and continue simmering for another 2 minutes to heat the chicken thoroughly. Season the soup with kosher salt and freshly ground black pepper to taste. Remove bay leaves and thyme sprigs if desired.
- Garnish and Serve: Sprinkle the soup with freshly chopped flat-leaf parsley. Ladle the hot soup into bowls and serve immediately for a comforting meal.
Notes
- If you enjoy chicken noodle soup, this chicken gnocchi soup is a delightful variation with soft gnocchi replacing noodles.
- This soup is perfect for warming up on chilly days and is easy enough for a quick weeknight dinner.
- For a richer flavor, consider adding a splash of cream or grated Parmesan cheese when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
