Creamy chicken gnocchi soup is the perfect comforting soup. Delicious shredded chicken combines with potato gnocchi, veggies, and herbs in a delightful cream-based broth.
Homemade soup is definitely the way to my heart. I love the way it fills a kitchen with warm homey smells, and fills bellies with comfort. This soup is the perfect family dinner because it is so easy to make and it is an all-in-one recipe. It will leave everyone feeling satisfied.
Chicken and Gnocchi Soup Ingredients
- Vegetables: Fresh carrots, celery, onion, and garlic add flavor and nutrients to this comforting soup.
- Chicken broth: Makes up the base of the soup and adds a savory flavor that water wouldn’t.
- Chicken: Chicken breasts cook right in the soup, absorbing the deep flavors and becoming tender and easy to shred. You could also add cooked chicken from a rotisserie chicken, or if you’re like me and keep frozen chicken on hand for easy weeknight meals.
- Half and half: Makes the soup creamy. I don’t recommend using milk here; you will want the richness of half and half or heavy cream.
- Gnocchi: These small, soft dumplings are typically made with potatoes and are the perfect complement to the other ingredients. Using store-bought gnocchi keeps this recipe simple and perfect for a weeknight. You can find it in the pasta aisle of your grocery store or in the refrigerator section next to other fresh pastas.
How to Make Chicken Gnocchi Soup
Sauté the Vegetables
Cook the diced celery, carrots, onions, and garlic in butter to soften them. Then season with thyme, oregano, salt, and pepper.
Add the Flour
Whisk in the flour so it coats the cooked veggies. This is the start of our roux.
Add the Broth
Slowly stir in the chicken broth, scraping up the browned bits. Start with just a little at a time, adding more once the last bit is absorbed. It should take about a minute to stir in all of the stock. Then whisk in the half and half.
Cook the Chicken
Add in the chicken and reduce the heat to medium-low. Cook for 10 to 15 minutes, or until the chicken is cooked through.
Add the Gnocchi
Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the gnocchi and cook for five minutes.
Shred the Chicken
While the gnocchi is cooking, shred the chicken. I love doing this in my stand mixer with the paddle attachment. It is totally worth the extra bowl to wash.
Add the Chicken Back to the Pot
Once the gnocchi are done cooking, return the chicken to the pot. Taste the soup and add more salt and pepper if needed. Enjoy warm.
Making Crockpot Chicken Gnocchi Soup
To make this soup in the slow cooker, follow the recipe through Step 3. Then add the soup mixture to the crockpot and add the chicken breasts. Cook on high for two hours, or low for four hours, until the chicken is fully cooked. Remove and shred the chicken. Add the gnocchi to the slow cooker and cook on high for 15 minutes. Add the chicken back to the slow cooker and enjoy!
Storing and Reheating Leftovers
Store any leftover chicken gnocchi soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat on the stovetop or in the microwave. Always use your best judgment when storing and eating leftovers.
Because of the gnocchi, this isn’t my favorite soup to freeze. If you know you will have leftovers, you can add cooked gnocchi to just the portion you plan on eating and freeze the rest. Freeze for up to three months. When you are ready to eat, let it thaw in the refrigerator overnight and warm over low heat, stirring often. Then add cooked gnocchi.
What to Serve with Chicken and Gnocchi Soup
If you make this chicken gnocchi soup recipe or any of my other recipes, leave a comment and let me know what you think. I love hearing from you!
Chicken Gnocchi Soup
Ingredients
- 3 tablespoons unsalted butter (42.4 grams)
- 3 celery stalks trimed and diced
- 2 medium carrots peeled and diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all purpose flour (40 grams)
- 4 cups chicken broth (907 grams)
- 2 cups half and half (454 grams)
- 1 pound boneless skinless chicken breasts (453.6 grams)
- 16 ounces potato gnocchi (453.6 grams)
Instructions
- In a large soup pot over medium heat, melt 3 tablespoons of butter. Add in the diced celery, carrots, onions, and garlic. Then season with thyme, oregano, salt, and pepper. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.3 celery stalks, 2 medium carrots, 1 small yellow onion, 2 cloves garlic, 2 teaspoons dried thyme, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 3 tablespoons unsalted butter
- Stir in 1/3 cup of all purpose flour so it fully coats the vegetables.1/3 cup all purpose flour
- Slowly stir in the chicken broth, scraping up the browned bits. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take about a minute to stir in all of the stock. Whisk in the half and half.4 cups chicken broth, 2 cups half and half
- Bring to a boil with the heat on high. Then add in the chicken. Reduce the heat to medium-low and cook for 10 to 15 minutes, or until the chicken is cooked through, measuring 165 degrees Fahrenheit with an instant-read thermometer. Stir occasionally as the chicken cooks.1 pound boneless skinless chicken breasts
- Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the gnocchi and cook for five minutes.16 ounces potato gnocchi
- While the gnocchi is cooking, shred the chicken.
- Once the gnocchi are done cooking, return the chicken to the pot. Taste and adjust the seasonings, adding more salt and pepper if needed. Serve and enjoy.
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