This cozy Chicken Gnocchi Soup is a warm hug in a bowl! It’s packed with tender chicken, fluffy gnocchi, and fresh veggies immersed in a creamy broth that’s simply irresistible.
I love how quick it is to whip up on chilly nights. Plus, leftovers taste even better the next day—if there are any left! 🍲😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup, but thighs can add more flavor. If you’re short on time, rotisserie chicken is a fantastic shortcut!
Olive Oil or Butter: I like to use olive oil for a lighter option, but butter gives a rich flavor. You can also use vegetable oil if that’s what you have on hand.
Vegetables: Carrots, onions, and celery are the classic trio for a flavorful base. You can swap in diced bell peppers or mushrooms if you prefer. Just keep the proportions similar.
Gnocchi: Store-bought gnocchi is quick and convenient, but homemade is a fun project if you have the time! If you’re gluten-free, look for gluten-free gnocchi options.
Heavy Cream: This adds richness, but you can substitute half-and-half or whole milk for a lighter version. Cashew cream is a nice non-dairy alternative for a vegan option.
How Do I Shred Chicken Easily?
Shredding chicken might seem tricky, but there’s a simple trick! After cooking, let the chicken cool slightly before handling it. Use two forks to pull the meat apart—just like pulling apart soft bread!
- Place the cooked chicken on a cutting board.
- Use one fork to hold the chicken in place and the other fork to scrape and pull the meat apart.
- Shred it to your desired texture, whether chunky or fine.
Trust me, this method is quick and effective!
What’s the Best Technique for Cooking Gnocchi?
Gnocchi cook quickly, so keep an eye on them. The key is to wait until they float to know they’re done! You’ll want to:
- Bring a pot of water to a gentle boil.
- Add the gnocchi and stir gently to prevent sticking.
- As soon as they float, they’re ready—usually about 3-5 minutes!
- Using a slotted spoon, transfer them straight into the soup. This keeps them pillowy and soft.
This method guarantees perfectly cooked gnocchi every time!
How to Make Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth (preferably low sodium)
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- 1 package (16 oz) potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 2 tbsp all-purpose flour (optional, for thickening if desired)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This hearty Chicken Gnocchi Soup takes about 15-20 minutes to prepare and another 20-25 minutes to cook. So, in total, you’re looking at about 40-45 minutes before you get to enjoy a warm bowl of soup. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Start Cooking the Chicken:
In a large pot or Dutch oven, heat your olive oil or butter over medium heat until it shimmers. Add in the diced onion, carrots, and celery. Sauté those veggies until they’re softened, which should take about 5-7 minutes. Keep stirring gently!
2. Add Garlic and Chicken:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. Then, add the chicken breasts or thighs right into the pot and pour in the chicken broth. Sprinkle in the dried thyme, dried basil, and season with salt and pepper to your liking.
3. Simmer:
Bring the mixture to a boil, and then reduce the heat to low. Let it simmer uncovered until the chicken is cooked through, which should be about 15-20 minutes. You’ll know it’s done when the chicken is no longer pink inside.
4. Shred the Chicken:
Once cooked, remove the chicken from the pot and set it aside. Using two forks, shred it into bite-sized pieces. It’s easier than it sounds!
5. Add Gnocchi:
Now, if you want a thicker soup, mix the flour into the heavy cream in a small bowl until smooth. Add the gnocchi and the shredded chicken back into the pot. If you’re using the cream-flour mixture, stir it in now.
6. Cook Until Gnocchi is Tender:
Continue to cook the soup on medium heat, stirring gently. Watch for the gnocchi to float to the top—this means they’re done and tender, which should take about 3-5 minutes.
7. Add Spinach:
Gently stir in the chopped spinach and cook until it wilts, which takes just 1-2 minutes. Give it a taste and adjust your seasoning if needed. A little more salt or pepper can make a difference!
8. Serve:
Now it’s time to ladle the soup into bowls. Garnish with fresh parsley for a burst of color and flavor. Serve warm with crusty bread on the side for dipping!
Enjoy your creamy, comforting Chicken Gnocchi Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw it completely before cooking. Thaw it overnight in the fridge or place it in a sealed plastic bag and submerge in cold water for a quicker option. Pat it dry before adding to the pot to avoid extra moisture.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! For a vegetarian version, replace the chicken with hearty vegetables like zucchini or mushrooms, and use vegetable broth instead of chicken broth. To make it vegan, swap the heavy cream for coconut milk or cashew cream, and omit the chicken.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to refresh the soup texture if needed.
What’s the Best Way to Thicken This Soup?
If you prefer a thicker consistency, whisking in a bit of flour with the heavy cream (as mentioned in Step 7) is great. You can also add some cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the cooking process to thicken it further!
