This Chicken and Gnocchi Soup is the cozy, creamy bowl I make when I want fuss-free comfort without sacrificing flavor. It marries tender shredded chicken, pillowy potato gnocchi, and a rich, lightly herbed broth for a dinner that feels special any night of the week. If you want a quicker take or a different method, I also like this easy chicken gnocchi soup for busy evenings.
Why Make This Recipe
- Deep, comforting flavor from simmered chicken broth and sautéed aromatics—satisfying on cold nights or after a long day.
- Balanced meal: protein from chicken, carbs from gnocchi, and room to pack in veggies like spinach or carrots.
- Practical and flexible: uses leftover roast or rotisserie chicken for a fast weeknight dinner.
- Hands-off finishing: gnocchi cooks quickly in the simmering broth so the soup comes together fast.
- Personal insight: I love this recipe because the texture contrast—silky broth with pillowy gnocchi—always wins over picky eaters, and it reheats well for lunches. I sometimes riff on it by leaning into mushroom flavors like in this creamy chicken and mushroom soup when mushrooms are on hand.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4–6 bowls
- Difficulty: Easy–Medium (basic sautéing and simmering)
- Cooking method: Sauté aromatics, simmer chicken in stock, finish with cream and gnocchi.
My Experience Making This Recipe
I tested this recipe several times, swapping between store-bought gnocchi and scratch-made to tune cooking times and seasoning. The main discovery was to finish gnocchi in a gentle simmer so they stay pillowy rather than falling apart.
How to Make Chicken and Gnocchi Soup
Start by sautéing onions, carrots, and celery in butter or olive oil over medium heat until softened (about 5–7 minutes) to build flavor. Add garlic, thyme, and deglaze with a splash of white wine or a little broth, then pour in 6 cups of quality chicken stock and bring to a gentle simmer. Stir in shredded cooked chicken, add 1 pound of store-bought gnocchi, simmer until the gnocchi float and are tender (2–4 minutes), then finish with 1 cup heavy cream or milk and adjust seasoning. Expect a silky broth with tender gnocchi and well-distributed chicken in each spoonful.
Expert Tips for Success
- Use a heavy-bottomed Dutch oven or large saucepan for even heat and to prevent scorching when you finish with cream.
- Don’t boil the gnocchi vigorously—keep the pot at a gentle simmer (about 180–190°F / 82–88°C) so they cook through without falling apart.
- Prefer rotisserie or poached chicken? Shred warm for better integration; if using raw chicken, poach in the stock at 165°F (74°C) until internal temp reaches 165°F and then shred.
- For deeper flavor, sweat the vegetables until edges brown lightly; then deglaze the pan to capture fond. If you want a richer finish, try the technique in this tested creamy chicken gnocchi soup to see how cream adjustments change mouthfeel.
- Use an immersion blender for 3–5 seconds on one side of the pot if you like a slightly thicker body without losing texture.
How to Serve Chicken and Gnocchi Soup
- Ladle into warmed bowls and garnish with chopped parsley, a grind of black pepper, and a drizzle of extra-virgin olive oil or melted butter.
- Serve with crusty bread or garlic toast to mop up the broth, and a simple green salad dressed with lemon vinaigrette for brightness—this pairs nicely with heartier sides like those found in this chicken and wild rice soup menu idea.
- For a more elegant presentation, finish each bowl with a few shaved Parmesan curls and microgreens.
Storage and Reheating Guide
Cool soup to room temperature within 1–2 hours and store in airtight containers. Refrigerate up to 3–4 days. For freezing, remove the gnocchi first if possible: freeze the broth and shredded chicken in airtight, freezer-safe containers or bags for up to 3 months; thaw overnight in the fridge before reheating, then add fresh or frozen gnocchi and simmer until tender. Reheat on the stovetop over low heat to 165°F (74°C), stirring occasionally to prevent scorching; microwave in 60–90 second bursts, stirring between intervals, until piping hot.
Recipe Variations
- Gluten-free: swap in gluten-free gnocchi or small gluten-free dumplings and verify broth is gluten-free.
- Dairy-free: replace heavy cream with full-fat canned coconut milk or unsweetened oat cream for a creamy finish.
- Veg-forward: add chopped kale, spinach, or peas in the last 2–3 minutes of simmering for color and nutrition.
- Flavor twist: stir in sun-dried tomatoes and a splash of balsamic for a bright, savory note—this echo of sun-dried flavor is similar to the profile in this one-skillet sun-dried tomato chicken and gnocchi dish.
Nutritional Highlights
- Good source of lean protein from chicken and a comforting carbohydrate from gnocchi to refuel after activity.
- Add vegetables like spinach and carrots to boost fiber, vitamins A and C, and potassium.
- Allergen info: contains dairy (butter/cream) and wheat (regular gnocchi); see variations for dairy-free or gluten-free options. Portion size: about 1.5 to 2 cups per serving depending on appetite.
Troubleshooting Common Issues
- Watery or thin broth: simmer uncovered for 5–10 minutes to reduce and concentrate flavor, then re-season.
- Gnocchi falling apart: avoid high boil; simmer gently and cook only until they float plus another 30–60 seconds.
- Bland flavor: finish with a little acid—1 teaspoon lemon juice or 1 tablespoon white wine vinegar—plus salt to taste to brighten the soup.
Frequently Asked Questions
Q: Can I use raw chicken breast instead of cooked chicken?
A: Yes—poach raw chicken in the simmering stock at a low simmer until the internal temperature reaches 165°F (74°C), about 12–15 minutes depending on piece size. Remove, shred, then return to the pot. Poaching in the stock adds flavor but increases cooking time.
Q: How long do gnocchi take to cook in soup?
A: Store-bought potato gnocchi usually cook in 2–4 minutes once added to simmering liquid; they’re done when they float and feel tender. Fresh homemade gnocchi may cook faster, so watch closely to prevent overcooking.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes—use the sauté function on an Instant Pot to brown aromatics, then pressure-cook shredded chicken with stock for 8–10 minutes before adding gnocchi and finishing with cream on “keep warm.” For a slow cooker, combine ingredients (except gnocchi and cream) and cook on low 4–6 hours; add gnocchi in the last 30 minutes and stir in cream at the end.
Q: Will freezing change the texture of the gnocchi or soup?
A: Freezing can make gnocchi a bit softer after thawing. To preserve texture, freeze the broth and chicken separately and add fresh or frozen gnocchi when reheating. If you must freeze the whole soup, expect a slight change in gnocchi firmness after thawing.