Why You’ll Love Chicken Gnocchi Soup Recipe
This soup is rich, creamy, and satisfying without being complicated. The chicken makes it filling, the gnocchi adds a soft and comforting texture, and the vegetables bring classic homemade soup flavor.
It’s also a great make-ahead meal because the leftovers reheat well. Serve it with crusty bread for an easy dinner that tastes warm, hearty, and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
2 lbs chicken breast
3 tsp dried thyme, divided
1 and 1/2 tsp salt
1/4 tsp pepper
3 tbsp salted butter
3 stalks celery, diced
4 large carrots, diced
1/2 large yellow onion, diced
2 medium cloves garlic, minced
1/4 tsp Italian seasoning
2 tbsp all-purpose flour
5 to 6 cups chicken broth or vegetable broth
1 16-ounce package shelf-stable gnocchi
1 and 1/2 cups half and half or milk
1 cup fresh spinach, optional
Directions
Heat the olive oil in a large Dutch oven or soup pot. Season the chicken breasts with salt, pepper, and 1 teaspoon of dried thyme. Cook the chicken, flipping occasionally, until fully cooked and no longer pink in the center. Transfer the chicken to a plate and let it rest.
In the same pot, melt the butter. Add the celery, carrots, onion, garlic, remaining 2 teaspoons thyme, Italian seasoning, and a small extra pinch of salt and pepper. Cook over medium-high heat, stirring often, for about 12 minutes, until the vegetables begin to soften.
Sprinkle in the flour and stir well to coat the vegetables. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 10 to 15 minutes, or until the carrots and celery are tender.
Cut the cooked chicken into chunks and add it back to the pot. Stir in the uncooked gnocchi and simmer for 2 to 3 minutes, just until the gnocchi is tender.
Reduce the heat to low and slowly stir in the half and half. Add the spinach, if using, and stir until wilted. Taste and adjust seasoning if needed.
Serve warm with crusty bread.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
Use shredded rotisserie chicken for a quicker version. Add it after the vegetables have simmered and let it warm through before adding the gnocchi.
Swap spinach for kale if you prefer a heartier green. You can also add mushrooms, peas, or extra carrots for more vegetables.
For a lighter soup, use milk instead of half and half. For a richer soup, use heavy cream in place of part of the half and half.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 1 week. The soup will thicken as it chills, but it will smooth out again when reheated.
Reheat gently on the stove over low to medium heat, stirring often. You can also microwave individual portions in short intervals, stirring between each one.
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen gnocchi?
Yes, but shelf-stable gnocchi works best for this recipe. If using frozen gnocchi, add it directly to the soup and cook just until tender.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a great shortcut. Add shredded chicken near the end of cooking so it does not dry out.
Can I use milk instead of half and half?
Yes. Milk will make the soup lighter, while half and half makes it creamier.
How do I keep the soup from splitting?
Lower the heat before adding the half and half. Add it slowly and stir gently. Avoid boiling the soup after the dairy is added.
What should I do if the soup separates?
Turn the heat to low, add an ice cube, and whisk until the soup comes back together. Repeat once if needed.
Can I make this soup thicker?
Yes. Mix 1 tablespoon of flour or cornstarch with a few tablespoons of warm soup until smooth, then stir it back into the pot and simmer briefly.
Can I make this soup ahead of time?
Yes. It reheats well, though the gnocchi may soften more as it sits.
What can I serve with Chicken Gnocchi Soup?
Crusty bread, garlic bread, biscuits, or a simple green salad all pair well with this soup.
Can I leave out the spinach?
Yes. The spinach is optional and can be skipped without changing the rest of the recipe.
How long does Chicken Gnocchi Soup last?
It lasts up to 1 week in the refrigerator or up to 2 months in the freezer.
Conclusion
Chicken Gnocchi Soup is creamy, filling, and full of comforting flavor. With tender chicken, soft gnocchi, vegetables, herbs, and a smooth broth, it’s a cozy meal that works perfectly for weeknight dinners, leftovers, or make-ahead lunches.
