I remember the first time I made this chicken gnocchi soup after a long day of work. I needed something cozy, creamy, and quick—about 30 minutes from start to finish. This recipe quickly became my go-to comfort bowl because it’s simple, joyful to cook, and always feels like a warm hug after a busy day.
This chicken gnocchi soup is foolproof, making it perfect for busy days when you want something delicious without the stress. You can easily customize it with your favorite veggies or protein swaps. Plus, I’ll share troubleshooting tips so your soup always turns out restaurant-quality. It’s creamy, satisfying, and just the right kind of cozy for any night.
Table of Contents
What is Chicken Gnocchi Soup?
Chicken gnocchi soup is a creamy, hearty soup featuring tender chicken, soft potato gnocchi, and fresh vegetables in a savory broth. It’s a beloved Italian-American comfort food often found on restaurant menus, prized for its rich texture and satisfying ingredients that bring warmth in every spoonful.
Ingredients You’ll Need
Don’t worry, this recipe uses simple, everyday ingredients that come together for incredible flavor:
- 3-4 boneless skinless chicken breasts (cooked and diced)
- 1 stalk of celery (chopped)
- ½ white onion (diced)
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper (to taste)
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach (roughly chopped)
Ingredient Deep Dive: Choosing Your Gnocchi & Chicken
When it comes to gnocchi, you have three main options: fresh, shelf-stable, or frozen potato gnocchi. Fresh gnocchi cooks fastest and feels pillow-soft, shelf-stable varieties last longer on the pantry shelf but may need a little longer cooking time, and frozen gnocchi usually needs thawing before cooking. For chicken, pre-cooked diced chicken is a huge time-saver, but if you prefer cooking raw chicken breasts for other dishes, just cook them thoroughly before dicing and adding to the soup. This flexibility makes the recipe adaptable to your schedule and taste.
Step-by-Step Cooking Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent. Look for the onions to turn clear for the perfect start.
- Simmer the Base: Add chicken, chicken broth, salt, pepper, and thyme. Bring to a boil, then gently stir in the gnocchi. Boil for 3-4 minutes longer before reducing the heat to a simmer and cooking for 10 minutes. Keep the heat moderate to avoid overcooking the gnocchi.
- Finish with Cream and Greens: Stir in half and half and spinach. Cook for another 1-2 minutes until the spinach is tender. Taste and adjust salt and pepper as needed. Serve warm and enjoy.
Expert Tips for Building a Flavorful Soup Base
To get the best flavor, don’t just toss everything in. Brown your veggies just enough to bring out their sweetness and deglaze your pot if needed to capture those caramelized bits. Season gradually as you cook, so the layers of flavor build nicely. This is how you create depth in a cozy chicken gnocchi soup.
Substitutions and Customization Ideas
| Category | Original Ingredient | Substitution/Variation | Notes |
|---|---|---|---|
| For a Creamier, Richer Soup | Half & Half | Coconut milk (full-fat canned) | Use coconut milk for a dairy-free version; expect a subtle coconut flavor. |
| For a Hearty Soup | Chicken | Sausage, Ground Turkey, Lentils (vegetarian) | Add protein variety or vegetarian-friendly options. |
| For More Veggies | — | Kale, zucchini, red bell pepper, mushrooms | Adds color, fiber, and nutrition; add root veggies early and leafy greens near the end. |
| For a Tangy Kick | None (or dash of red pepper) | Mustard powder, a squeeze of lemon juice | Mustard powder enhances savoriness; lemon adds brightness without overwhelming flavors. |
| Gluten-Free Option | Potato gnocchi | Gluten-free gnocchi or cannellini beans | Ensure gnocchi is certified gluten-free; beans add creaminess and texture. |
Alternative Method: Slow Cooker Adaption
To adapt this soup for the slow cooker method, combine celery, onions, garlic, carrots, chicken broth, chicken, salt, pepper, and thyme in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the gnocchi about 30 minutes before serving to avoid mushiness. Stir in half and half and spinach during the last 10 minutes of cooking to prevent curdling or overly wilted greens.
Meal Prep and Planning
Maximize time by prepping in advance: Cook and dice chicken ahead or use leftover chicken. Even the chicken broth and spices can be measured out in advance. When dinnertime comes, you’ll just combine and cook—fast, easy, and fuss-free.
Troubleshooting Your Soup
- Soup too thin or thick? Adjust by simmering longer to thicken or adding a cornstarch slurry for thickness. Add broth or half and half if too thick.
- Prevent curdling when adding dairy: Make sure your soup isn’t boiling when you add half and half. Stir to temper the dairy gradually.
- Mushy gnocchi? Don’t overcook; boil gently and add gnocchi towards the end. Use fresh gnocchi for best texture.
- Tough or dry chicken? Use cooked chicken added later in the process or poach chicken gently in broth before dicing.
- Soup tastes bland? Add salt gradually and consider a pinch of mustard powder or a dash of hot sauce for depth.
What to Serve with Chicken Gnocchi Soup
Serve this comforting soup with more than just breadsticks. Try garlic knots, bruschetta with fresh tomatoes and basil, or a crisp green salad with a bright vinaigrette to accent the creamy soup. It also works great as a standalone meal—filling, nourishing, and utterly comforting.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the gnocchi texture, adding splash of chicken broth if needed. Avoid freezing dairy-based soups; the texture of half and half can separate. If freezing, omit half and half and stir it in fresh when reheating.
Frequently Asked Questions (FAQ)
What kind of gnocchi is best for soup?
Fresh potato gnocchi cooks quickest and stays tender. Shelf-stable and frozen gnocchi work, but watch cooking times to avoid mushiness.
How do I prevent my gnocchi from getting mushy?
Add gnocchi near the end of cooking and boil gently; avoid overcooking by simmering once added.
How do I prevent my gnocchi from getting mushy?
Add gnocchi near the end of cooking and boil gently; avoid overcooking by simmering once added.
Can I use raw chicken in this stovetop method?
You can, but cook it fully before dicing and adding to the soup to prevent toughness and dryness.
What if I don’t have mustard powder?
It’s optional; you can omit it or try a tiny pinch of turmeric or a splash of lemon juice for brightness.
Can this recipe be doubled or halved?
Absolutely! Just adjust cooking time slightly and keep an eye on seasoning.
Final Thoughts
Thanks for cooking along with me! This chicken gnocchi soup is all about comfort and confidence in your kitchen, especially on busy days. I’d love to hear how you customize it or tackle any tweaks. Drop a comment below to share your experience or ask me anything. Don’t forget to subscribe to the Aisha recipes newsletter for more simple, flavorful dishes made just for you. Happy cooking!
chicken gnocchi soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot, then add celery, onions, garlic, and carrots, sautéing for 2-3 minutes until the onions are translucent.
- Stir in the cooked chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then add gnocchi and boil for 3-4 minutes. Reduce heat to a simmer and cook for 10 minutes.
- Add half and half and spinach, cooking for 1-2 minutes until spinach is tender. Season to taste and serve immediately.
