Chicken and Gnocchi Soup

Why You’ll Love This Recipe

I love how easy this soup is to make, yet it feels like something I could serve at a dinner party. The chicken adds protein, the gnocchi gives it that cozy, carby goodness, and the broth is creamy without being too heavy. It’s a complete meal in one pot, and I can adjust it to fit whatever I have in the fridge. Plus, it comes together in just over 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Protein and Base

• 1 lb boneless chicken breast, cut into bite-sized pieces

• 4 cups chicken broth

• 1 cup heavy cream

• 1 package (about 16 oz) potato gnocchi (preferably fresh or refrigerated)

Vegetables and Aromatics

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

Herbs and Seasonings

• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

• 2 tablespoons fresh parsley, chopped

• Salt, to taste

• Black pepper, to taste

Fats for Sautéing

• 1 tablespoon butter

• 1 tablespoon olive oil

Directions

1. Sauté the Aromatics: I heat the butter and olive oil in a large pot over medium heat. Once hot, I add the chopped onion, garlic, carrots, and celery. I sauté everything for about 5 minutes until the vegetables are softened and fragrant.

2. Cook the Chicken: I add the chicken pieces to the pot and cook them until they’re lightly browned on all sides. This seals in the juices and builds flavor.

3. Simmer the Broth: I pour in the chicken broth and stir in the thyme, salt, and pepper. I bring it all to a gentle boil, then reduce the heat and let it simmer for about 15 minutes so the flavors can develop and the chicken cooks through.

4. Add the Gnocchi and Cream: I stir in the potato gnocchi and heavy cream, letting everything simmer for another 3–5 minutes. I stir occasionally to keep the gnocchi from sticking and cook just until they’re soft and tender.

5. Finish with Herbs: I remove the pot from heat, stir in the chopped parsley, and taste to adjust the salt and pepper. Then I serve it hot, straight from the pot.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Use Chicken Thighs: When I want a richer flavor, I use boneless, skinless thighs instead of chicken breast.

• Make it Lighter: I swap the heavy cream for half-and-half or whole milk if I want a lighter soup.

• Add Greens: A handful of baby spinach or chopped kale stirred in at the end adds extra color and nutrients.

• Make it Gluten-Free: I double-check that the gnocchi and broth I use are gluten-free, which makes this recipe completely gluten-friendly.

• Add Heat: I stir in a pinch of red pepper flakes for a little kick—it’s subtle but adds great depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Gnocchi can continue to absorb liquid, so I sometimes add a splash of broth or cream when reheating. I reheat gently on the stovetop or in the microwave, stirring occasionally to keep the cream from separating.

FAQs

Can I use store-bought gnocchi?

Yes, I usually use fresh or refrigerated gnocchi for the best texture. I avoid frozen gnocchi for this soup since it can become too soft or gummy.

Can I make this soup ahead of time?

Yes, I make the soup base (without the gnocchi) ahead of time and store it in the fridge. Then I add the gnocchi and cream when reheating, just before serving.

How can I thicken the soup?

If I want a thicker consistency, I let it simmer uncovered for a few extra minutes or mash a few gnocchi pieces gently with a spoon to release starch.

Can I freeze this soup?

I don’t usually freeze it with the gnocchi and cream included, as they don’t hold up well. If I plan to freeze, I leave those out and add them fresh after thawing and reheating the base.

What can I serve with chicken and gnocchi soup?

I like serving it with crusty bread or garlic toast on the side. A simple salad also pairs well to balance the richness of the soup.

Conclusion

This Chicken and Gnocchi Soup is one of those one-pot wonders I keep in my regular rotation. It’s cozy, creamy, and packed with flavor, yet simple enough for a weeknight dinner. Whether I’m serving it on a chilly evening or just want something comforting and homemade, this soup never disappoints. It’s the kind of meal that warms me from the inside out.