This creamy Chicken Gnocchi Soup takes comfort food to the next level with its rich flavor and velvety texture. It's warm, cozy, and perfect for chilly nights.
The first time I made this chicken and gnocchi soup, my family couldn't stop raving about it, and now it's a regular request. With tender chicken, soft gnocchi, and sun-dried tomatoes in a parmesan cream broth, it's the perfect mix of hearty and indulgent. And since it all comes together in one pot, cleanup is quick and easy, giving you more time to enjoy the evening.
Can't get enough cozy soup recipes? Don't miss our chicken noodle soup, corn chowder, and creamy tortellini soup with spinach.
Why You'll Love This Recipe
- Easy One-Pot Meal: This easy chicken gnocchi soup cooks in a single pot, so prep and cleanup are quick and hassle-free. For another one-pot favorite, try our beef and broccoli recipe.
- Comforting and Flavorful: Tender chicken, soft gnocchi, and a creamy parmesan broth make for a creamy soup full of rich flavor.
- Family Friendly: Everyone will love this homemade chicken gnocchi soup, even picky eaters, making dinner stress-free.
- Quick and Simple: Ready in just 45 minutes, this recipe for chicken gnocchi soup is perfect for busy weeknights or when you want a cozy meal fast.
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Ingredients
- Chicken Breast: Use boneless, skinless chicken breasts for tender, even cooking. Cut them into similar-sized pieces so they cook uniformly.
- Potato Gnocchi: For the best texture, use fresh or refrigerated gnocchi from the grocery store. If you love gnocchi, be sure to try our creamy chicken and gnocchi recipe for another delicious option.
- Sun-Dried Tomatoes: Look for sun-dried tomatoes packed in oil for extra flavor and tenderness. Chop them finely so they distribute evenly throughout the soup.
- Vegetables: Onion, carrots, and celery form the flavor base of the soup. Dice them evenly and sauté until softened to bring out their natural sweetness. Fresh spinach is added at the end for color, freshness, and a boost of nutrients.
- Heavy Cream and Parmesan Cheese: Heavy cream adds richness and a velvety texture, while Parmesan brings a savory, umami flavor. Grate fresh Parmesan if possible, for the best melt and taste.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Swap the chicken for extra vegetables like mushrooms, zucchini, or bell peppers, and use vegetable broth instead of chicken broth to make a hearty vegetarian version.
- Spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce while simmering to give the soup a gentle, warming kick.
- Italian Sausage: Swap the chicken for sliced Italian sausage for a heartier, slightly spiced version that adds extra depth of flavor. For more Italian sausage inspiration, check out our baked rigatoni and sausage recipe.
- Garlic Lovers: Increase the garlic or add roasted garlic cloves for a bolder, aromatic punch that complements the creamy broth.
- Lighter Version: Use half-and-half or whole milk instead of heavy cream, and skip the cheese to make a lighter yet still creamy and comforting soup.
How to Make Chicken Gnocchi Soup
Making this creamy chicken gnocchi soup recipe is easier than you think. With a bit of prep, you'll have a creamy, comforting soup ready in just 45 minutes.
- Step 1: Cook the Chicken. Season the chicken breasts with black pepper, paprika, and Italian seasoning. Heat a skillet with olive oil and cook the chicken until golden and cooked through, then set it aside.
- Step 2: Sauté the Vegetables. In the same pot, melt the butter and add the onion, carrots, and celery. Cook until softened, then stir in garlic, sun-dried tomatoes, and thyme for extra flavor.
- Step 3: Build the Soup. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Chop the cooked chicken into bite-sized pieces and add it back in. Let everything simmer so the flavors meld together.
- Step 4: Add Cream, Cheese, and Gnocchi. Stir in the heavy cream and Parmesan until melted and smooth. Add the gnocchi and chopped baby spinach, cooking until the gnocchi float and the soup thickens. Serve warm with some freshly baked fluffy dinner rolls
Expert Tips
- Season the Chicken Well: Pat the chicken dry before seasoning it with pepper, paprika, and Italian herbs to ensure it browns nicely and stays juicy.
- Don't Overcook the Gnocchi: Add the gnocchi at the end and cook just until they float to avoid a mushy texture.
- Sauté Vegetables Properly: Cook onions, carrots, and celery until softened but not browned for the best base flavor.
- Make Ahead: You can prepare the soup up to the simmering stage, then cool and refrigerate for up to 2 days. Add cream, cheese, gnocchi, and spinach just before reheating and serving.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
Serving Suggestions
- Enjoy a bowl of this creamy soup for a cozy weeknight dinner and serve it with some homemade biscuits for dipping.
- Bring it to a potluck or casual gathering alongside ham and cheese crescent rolls for a crowd-pleasing combo; it's easy to serve and sure to impress.
- Leftovers are great for lunch the next day with a simple side salad or a slice of Dutch oven bread, to make a quick and satisfying meal.
Recipe FAQs
Add the gnocchi at the very end of cooking and cook just until they float to the top; overcooking will make them soft and mushy.
Yes, you can freeze the soup, though the dairy may be slightly grainy after thawing, and the gnocchi may soften. After thawing, reheat on the stove over medium-low heat and stir with a whisk to restore some of the consistency. Even if it still has some extra texture, it will still taste great.
Reheat the soup gently on the stove over medium-low heat, stirring occasionally. Add a splash of chicken broth or cream if needed to keep it creamy and prevent the gnocchi from overcooking.
More Delicious Soup Recipes
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Chicken Gnocchi Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cute into bite-sized pieces
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons butter
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 ribs celery diced
- 3 teaspoons garlic minced
- ½ cup sundried tomatoes in oil drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 2 cup heavy cream
- ½ cup parmesan cheese grated
- 16 ounces potato gnocchi
- 2 cups baby spinach chopped
Instructions
- Cut chicken breasts in half lengthwise and season both sides with black pepper, paprika, and Italian seasoning.
- Heat olive oil in a large pot over medium-high heat. Sear chicken 2-3 minutes on each side. Remove and set aside.
- Add butter and melt. Then add onion, carrots, and celery. Cook until softened, about 5 minutes. Then add garlic, sun-dried tomatoes, tomato paste, and thyme to the pot. Cook for 1 minute.
- Pour in chicken broth, scraping up any browned bits. Chop chicken into bite-sized pieces and add to the pot. Reduce the heat to medium and simmer for 10-12 minutes.
- Add heavy cream and parmesan cheese. Stir occasionally until fully incorporated and the cheese is melted. Then add the gnocchi and baby spinach, cook 3-5 minutes, or until they float to the surface and the soup thickens.
- Serve while hot and enjoy.
Notes
- Pat the chicken dry before seasoning to help it brown evenly and stay juicy.
- Dice vegetables uniformly and sauté until softened to build a flavorful base.
- Add gnocchi at the very end and cook just until they float to avoid a mushy texture.
- Stir in cream and Parmesan gradually to create a smooth, rich broth.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
The flavor is so good and it know one of my new favorite comfort foods.