Chicken Gnocchi Soup

5 from 1 vote

This creamy Chicken Gnocchi Soup takes just 45 minutes to make and is packed with tender chicken, pillowy gnocchi, sun-dried tomatoes, and a rich Parmesan cream broth. It’s a cozy, one-pot meal perfect for weeknight dinners or anytime you crave comfort in a bowl.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Chicken Gnocchi Soup

Servings:

Calories: 657kcal

Author: Ryan Allen

Equipment

6-quart Enameled Dutch Oven

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.

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