When you hear “chicken and gnocchi soup,” it’s easy to roll your eyes. Another creamy, carb-loaded recipe promising comfort, right? But hear me out: this one actually lives up to the hype. I used to think it was just another trendy Pinterest recipe until I made it on a rainy Sunday and realized I’d stumbled onto something special. It’s not just creamy and cozy—it’s the kind of soup that makes you forget about takeout. If you’re tired of boring weeknight meals and want something that feels indulgent but comes together fast, this is your moment. Let’s dive into why this soup is worth every bite.
Why Chicken and Gnocchi Soup Wins Every Time
Let’s be real—there are a million soup recipes out there. So what makes chicken and gnocchi soup stand out? Well, for starters, it’s the perfect combo of flavor, texture, and ease. The tender chicken, soft gnocchi, and creamy broth hit all the right notes. Plus, it’s one of those meals that feels fancy but is actually super simple to make.
The Magic of Gnocchi
Gnocchi is one of those ingredients that can instantly elevate a dish. These little potato dumplings soak up flavors like a sponge, making every bite extra satisfying. And the best part? You can use store-bought gnocchi (no shame!) or make your own if you’re feeling adventurous. Either way, the result is a soup that’s rich, creamy, and oh-so-comforting.
Chicken: The Star of the Show
Chicken brings protein, flavor, and that classic comfort-food vibe. I love using boneless, skinless chicken breasts or thighs because they cook quickly and stay tender. Plus, they pair perfectly with the creamy broth and soft gnocchi. It’s like a flavor party in your mouth.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious chicken and gnocchi soup. Don’t worry—everything is easy to find, and I’ll throw in a few tips to make sure your soup turns out amazing.
Main Ingredients
- Boneless, skinless chicken breasts or thighs (about 1 lb)
- Gnocchi (12 oz, fresh or shelf-stable)
- Chicken broth (4 cups, low-sodium if you prefer)
- Heavy cream (1 cup, or half-and-half for a lighter option)
- Olive oil or butter (2 tbsp)
- Garlic (3 cloves, minced)
- Onion (1 medium, diced)
- Carrots (2 medium, diced)
- Celery (2 stalks, diced)
- Fresh spinach or kale (2 cups, chopped)
- Parmesan cheese (1/2 cup, grated)
- Salt and pepper (to taste)
- Italian seasoning (1 tsp, or a mix of oregano, basil, and thyme)
Optional Add-Ins
- Lemon zest (for a bright, fresh kick)
- Red pepper flakes (if you like a little heat)
- Fresh parsley (for garnish)
Step-by-Step Instructions
Alright, let’s get cooking! This recipe is super straightforward, and I’ll walk you through each step so you can make it with confidence.
1. Prep Your Ingredients
Start by dicing the onion, carrots, and celery. Mince the garlic. Chop the spinach or kale if you’re using it. If you’re using fresh gnocchi, give it a quick rinse. If you’re using shelf-stable gnocchi, no prep needed. Easy, right?
2. Sauté the Aromatics
Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes, until the veggies start to soften. Add the garlic and cook for another minute, until fragrant. This step builds the flavor base for your soup, so don’t skip it!
3. Cook the Chicken
Add the chicken to the pot and season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink, about 6–8 minutes. You can cut the chicken into bite-sized pieces before adding it to the pot, or shred it after cooking—your call.
4. Add the Broth and Simmer
Pour in the chicken broth and bring the soup to a gentle boil. Let it simmer for about 10 minutes, so all the flavors can meld together. This is the perfect time to taste and adjust the seasoning. Want more salt? Go for it. Craving a little more pepper? Add it in.
5. Stir in the Cream and Gnocchi
Reduce the heat to low. Stir in the heavy cream (or half-and-half) and the gnocchi. Let everything simmer for another 5–7 minutes, until the gnocchi is tender and the soup is creamy. Don’t walk away during this step—gnocchi can overcook quickly, and you want them soft but not mushy.
6. Add Greens and Cheese
Stir in the spinach or kale and let it wilt into the soup. Add the grated Parmesan cheese and stir until it’s melted and creamy. Taste one more time and adjust the seasoning if needed.
7. Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley or a sprinkle of Parmesan, and dig in. This soup is best served hot, but it also reheats well if you want leftovers. Trust me, you’ll want leftovers.
Why This Soup is a Weeknight Hero
Let’s face it—weeknights can be hectic. Between work, errands, and life in general, the last thing you want to do is spend hours in the kitchen. That’s where this chicken and gnocchi soup comes in. It’s quick, easy, and uses ingredients you probably already have on hand. Plus, it’s the kind of meal that feels special but doesn’t require a ton of effort. It’s like a shortcut to comfort food heaven.
It’s Family-Friendly
This soup is a hit with kids and adults alike. The creamy broth and soft gnocchi are kid-approved, and the chicken makes it filling and nutritious. It’s also a great way to sneak in some veggies, so everyone wins.
It’s Make-Ahead Friendly
If you want to get ahead on dinner prep, this soup reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it on the stove or in the microwave. Easy peasy.
It’s Budget-Friendly
Most of the ingredients are pantry staples, and you can use whatever gnocchi you have on hand. Plus, it’s a one-pot meal, so cleanup is a breeze. It’s comfort food that won’t break the bank.
FAQs About Chicken and Gnocchi Soup
Got questions? I’ve got answers. Here are some common ones I get about this recipe.
Can I use frozen gnocchi?
Yes! Just thaw the gnocchi before adding them to the soup to avoid a soggy texture.
Can I make this soup in a slow cooker?
Absolutely. Brown the chicken and sauté the veggies first, then add everything to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours. Add the gnocchi and cream in the last 30 minutes.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Can I freeze this soup?
Yes, but keep in mind that the gnocchi may get a little mushy when thawed. If you want to freeze it, leave out the gnocchi and add them when you reheat the soup.
Final Thoughts: Why This Soup is a Must-Try
So there you have it—a chicken and gnocchi soup recipe that’s creamy, comforting, and totally doable on even the busiest nights. It’s the kind of soup that makes you want to curl up on the couch with a blanket and a good movie. Plus, it’s easy to customize, so you can make it your own. Whether you’re cooking for one or feeding a crowd, this soup is a winner.
Easy Chicken and Gnocchi Soup for Instant Cozy Vibes
Course: Dinner, SoupsCuisine: ItalianDifficulty: Easy4
servings10
minutes25
minutes420
kcal35
minutesCreamy, comforting, and ready in under 35 minutes, this chicken and gnocchi soup brings together tender chicken, pillowy gnocchi, and a rich, herby broth. It’s the ultimate one-pot meal for busy weeknights or cozy nights in—no fancy skills required!
Ingredients
1 lb (450g) boneless, skinless chicken breasts or thighs, diced
12 oz (340g) gnocchi (fresh or shelf-stable)
4 cups (950ml) chicken broth (low-sodium if preferred)
1 cup (240ml) heavy cream (or half-and-half for a lighter version)
2 tbsp olive oil or butter
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 cups (60g) fresh spinach or kale, chopped
½ cup (50g) Parmesan cheese, grated
1 tsp Italian seasoning (oregano, basil, thyme blend)
Salt and pepper to taste
Optional: lemon zest, red pepper flakes, fresh parsley for garnish
Directions
- Prep: Dice onion, carrots, celery, and garlic. Chop spinach or kale if using. Rinse gnocchi if fresh.
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5 minutes until softened. Stir in garlic and cook 1 minute more.
- Cook Chicken: Add diced chicken, salt, pepper, and Italian seasoning. Cook 6–8 minutes until chicken is no longer pink.
- Simmer Broth: Pour in chicken broth. Bring to a gentle boil, then simmer 10 minutes.
- Add Cream & Gnocchi: Reduce heat to low. Stir in cream and gnocchi. Simmer 5–7 minutes until gnocchi are tender.
- Finish: Stir in spinach or kale until wilted. Add Parmesan and stir until melted. Taste and adjust seasoning.
- Serve: Ladle into bowls, garnish with extra Parmesan and parsley. Enjoy hot.
Notes
- Notes
Use fresh or shelf-stable gnocchi—no need to thaw if using frozen (just add directly).
For a lighter soup, swap heavy cream for half-and-half or whole milk.
Leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid overcooking gnocchi.
Add lemon zest or a squeeze of lemon juice at the end for a bright finish. - Nutrition (per serving)
Calories
Protein
Carbs
Fat
Fiber
420 kcal
28g
32g
22g
3g
