I love this Easy Chicken Gnocchi Soup because it’s creamy, cozy, and comes together faster than you’d think — perfect for weeknights or a chilly weekend. I’ve tested this version several times, tweaking the sautéing and simmer times to get a velvety broth and tender gnocchi every time. If you like ultra-creamy takes, you might also enjoy this creamy chicken gnocchi recipe for a slightly richer alternative.
Why Make This Recipe
- Warm, comforting bowl with a silky broth and pillowy gnocchi that kids and adults both love.
- Balanced: protein from chicken, veggies for fiber, and gnocchi for satisfying carbs.
- Quick and convenient — ready in about 30 minutes using pantry basics and rotisserie chicken.
- Versatile for leftovers and easily adapted for dietary needs.
- Personal note: I make this when I need something both soothing and fast — the gnocchi gives it a restaurant feel with minimal effort.
Recipe Overview
- Prep time: 10 minutes (chopping and measuring).
- Cook time: 20 minutes.
- Total time: 30 minutes.
- Servings: 4 generous bowls.
- Difficulty: Easy.
- Method: Sauté aromatics in a heavy pot, simmer with stock and cream, add cooked chicken and store-bought gnocchi, finish with herbs and lemon. (For a slow-cooker version, try this easy crockpot chicken noodle recipe for ideas on low-and-slow chicken.)
My Experience Making This Recipe
I tested this recipe multiple times, changing the order of adding dairy and gnocchi to avoid curdling or gummy texture. The breakthrough was finishing the soup at a gentle simmer and adding gnocchi only at the end so they stay light and soft.
How to Make Easy Chicken Gnocchi Soup
Start by heating 1 tablespoon olive oil and 2 tablespoons butter in a large Dutch oven over medium heat. Sauté 1 cup diced onion, 2 carrots (diced), and 2 celery stalks (diced) about 6–8 minutes until softened, then add 3 cloves minced garlic for 30 seconds. Stir in 3 tablespoons flour and cook 1–2 minutes to remove the raw taste, then slowly whisk in 4 cups low-sodium chicken broth and 1 cup whole milk plus 1/2 cup heavy cream; bring to a gentle simmer. Add 2 cups shredded cooked chicken, 1 teaspoon each of dried thyme and Italian seasoning, a bay leaf, and salt and pepper; simmer on medium-low for 10 minutes to meld flavors. Stir in a 16-ounce package of store-bought gnocchi and simmer until they float and are tender, about 2–3 minutes. Finish with 2 tablespoons chopped parsley and a squeeze of lemon; check chicken reaches 165°F if you’re using raw-cooked pieces.
Expert Tips for Success
- Use a heavy-bottomed pot or Dutch oven to maintain even heat and avoid hot spots that scorch the milk. A 5–7 quart Dutch oven works well.
- Cook the flour for at least 1 minute to make a light roux — it removes the raw flour flavor and stabilizes the cream.
- Add gnocchi last and don’t overcook; they’re done when they float and feel pillowy — usually 2–3 minutes.
- If using raw chicken, poach to 165°F and shred with two forks; for time savings, use rotisserie chicken. For help cooking chicken perfectly in a slow cooker, see this guide on the best crockpot chicken breast.
- If the soup needs thickening later, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in over simmering broth.
How to Serve Easy Chicken Gnocchi Soup
- Serve with crusty bread or garlic toasts to mop up the creamy broth.
- Add a light green salad (arugula with lemon vinaigrette) for contrast and brightness.
- Garnish with grated Parmesan and a few microgreens or chopped chives for an attractive finish.
- Great for casual family dinners, meal prep for lunch, or a potluck comfort-food option.
Storage and Reheating Guide
- Refrigerate in airtight containers for up to 3–4 days. Use shallow containers to cool quickly.
- Freeze: I recommend freezing the soup base without gnocchi for up to 3 months; freeze in freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge before reheating and add fresh gnocchi when reheating to preserve texture.
- Reheat gently on the stovetop over medium-low, stirring occasionally until hot (165°F internal). If reheating in the microwave, cover and heat in 60–90 second intervals, stirring between cycles.
Recipe Variations
- Gluten-free: Use gluten-free gnocchi and swap the flour roux for 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Dairy-free: Replace milk and cream with full-fat coconut milk (for creaminess) or use a cashew cream and a pat of plant-based butter.
- Vegetarian: Omit chicken and add sautéed mushrooms, white beans, or roasted cauliflower; use vegetable stock. For an anti-inflammatory twist, check ideas here: turmeric chicken soup inspiration.
- Slow-cooker adaptation: Sauté aromatics, then transfer to a slow cooker with stock and chicken; add gnocchi at the end and simmer on high 30–60 minutes. See the crockpot noodle reference for timing ideas.
Nutritional Highlights
- Good source of lean protein from chicken and energy from potato gnocchi.
- Vegetables add fiber and vitamin A from carrots and vitamin C from celery/onions.
- Allergen note: Contains dairy and gluten (unless adapted). For portion guidance, this recipe yields 4 hearty bowls — about 1 1/2 to 2 cups per serving.
Troubleshooting Common Issues
- Soup is too thin: Whisk 1 tablespoon cornstarch with cold water and add to simmering soup, or simmer uncovered 5–10 minutes to reduce.
- Gnocchi turned gummy: That usually means they were overcooked or added too early; cook them only 2–3 minutes until they float and add at the very end.
- Cream curdles: Avoid high heat after adding milk/cream — keep the pot at a gentle simmer and temper by whisking a ladle of hot broth into cold dairy before adding.
Frequently Asked Questions
Q: Can I use frozen gnocchi?
A: Yes — frozen gnocchi works fine. Add them directly to simmering soup and cook until they float and are heated through, usually 3–5 minutes. Watch carefully to avoid overcooking.
Q: Can I make this dairy-free but still creamy?
A: Absolutely. Use canned full-fat coconut milk or a blended cashew cream (soak 3/4 cup cashews and blend with 1/2 cup water until smooth). Add slowly and heat gently to avoid separation.
Q: How can I make this ahead for a crowd?
A: Prepare the soup base (without gnocchi) up to 2 days ahead and refrigerate. Reheat on the stove, bring to a gentle simmer, then add gnocchi and finish. This prevents texture loss in large batches.
Q: Is it safe to use raw chicken in the same pot as dairy?
A: Yes, but cook the chicken fully to 165°F before serving. If starting with raw chicken, poach it in the broth until the internal temperature reaches 165°F, remove to shred, then return shredded meat to the pot and finish with dairy on low heat.
Conclusion
If you want another trusted version to compare techniques or flavor profiles, check this detailed take on Olive Garden Chicken Gnocchi Soup for additional inspiration.
Easy Chicken Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option, Dairy-free option
Description
A creamy, cozy chicken gnocchi soup that comes together in just 30 minutes, perfect for weeknights or chilly weekends.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup diced onion
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves minced garlic
- 3 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded cooked chicken
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 16-ounce package of store-bought gnocchi
- 2 tablespoons chopped parsley
- Squeeze of lemon
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Sauté diced onion, carrots, and celery for 6–8 minutes until softened, then add minced garlic and stir for 30 seconds.
- Stir in flour and cook for 1–2 minutes.
- Slowly whisk in chicken broth, whole milk, and heavy cream; bring to a gentle simmer.
- Add shredded cooked chicken, thyme, Italian seasoning, bay leaf, salt, and pepper; simmer for 10 minutes.
- Stir in gnocchi and simmer until they float and are tender, about 2–3 minutes.
- Finish with chopped parsley and a squeeze of lemon.
Notes
Serve with crusty bread or garlic toasts. Suitable for leftovers and easily adaptable for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg