Homemade Chicken and Gnocchi Soup
I’ve been making this cozy chicken and gnocchi soup for chilly nights and tired weeknights for years. It’s creamy, comforting, and comes together quickly with pantry-friendly ingredients. Tender shredded chicken, pillowy gnocchi, and a simple mirepoix simmered with thyme and rosemary make it feel like a restaurant bowl at home—without the fuss.
Why you’ll love this dish
This soup hits the sweet spot between fast and comforting. It’s perfect when you want a hearty, family-friendly meal with minimal prep. A few reasons to try it:
- Quick: Uses cooked chicken and store-bought gnocchi for a fast finish (about 20–30 minutes active time).
- Budget-friendly: Simple vegetables and a single package of gnocchi stretch the meal.
- Crowd-pleasing: Mild, creamy flavors are kid-approved and can be spiced up for adults.
- Flexible: Easy to adapt for dietary needs or to use leftovers, like rotisserie chicken.
“Comfort in a bowl—creamy, pillowy gnocchi and shredded chicken that tastes like it simmered all day.” — a regular at my dinner table
The cooking process explained
Here’s the short version so you know what to expect: sauté aromatics until soft, add broth and herbs, simmer the gnocchi until they float, then stir in shredded chicken and cream. Finish with salt, pepper, and fresh parsley. The total hands-on time is low because the chicken is pre-cooked and gnocchi cooks in minutes.
Gather these items
- 2 cups chicken breast, cooked and shredded (rotisserie chicken works great)
- 1 package gnocchi (about 16 ounces) — potato gnocchi is classic; try ricotta gnocchi for a lighter texture
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (or use half-and-half for a lighter soup)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Substitutions/notes: swap in cooked turkey or leftover roast chicken. For dairy-free: replace cream with full-fat coconut milk and check gnocchi ingredients.
Step-by-step instructions
- Heat a large pot over medium heat and add a tablespoon of oil or butter.
- Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth. Add thyme and rosemary. Bring the mixture to a gentle simmer.
- Add the gnocchi to the simmering broth. Cook 2–3 minutes, until the gnocchi float to the top.
- Stir in the shredded chicken and heavy cream. Heat just until everything is warmed through—do not boil hard after adding cream.
- Taste and season with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
What to serve it with
- Crusty bread or garlic toast to soak up the broth.
- A simple green salad with a bright vinaigrette to cut the richness.
- Steamed green beans or roasted Brussels sprouts for extra veg.
- Top the bowl with a squeeze of lemon or a sprinkle of grated Parmesan if you like brightness and umami.
How to store & freeze
- Refrigeration: Cool the soup to room temperature and transfer to airtight containers. Store in the fridge for up to 3–4 days.
- Reheating: Gently reheat on the stove over low–medium heat. Add a splash of broth or water if the soup has thickened in the fridge. Avoid high heat to prevent curdling of the cream.
- Freezing: Cream-based soups can separate after freezing. For best results, freeze without gnocchi. Freeze the broth-and-chicken base for up to 3 months. Thaw in the fridge, reheat, then add fresh or thawed gnocchi and a splash of cream before serving.
- Safety: Refrigerate within two hours of cooking and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Don’t overcook gnocchi: They take just a couple of minutes and are done when they float. Overcooking makes them gummy.
- Use low-sodium broth so you can control seasoning with salt at the end.
- Add cream at the end and warm it gently—avoid boiling once dairy is in the pot to prevent breakage.
- For deeper flavor, sauté the vegetables until they begin to caramelize slightly.
- If using frozen gnocchi, add an extra minute or two to the cook time; they may take slightly longer to float.
Creative twists
- Green version: Stir in a handful of baby spinach or kale at the end until wilted.
- Mushroom & herb: Sauté sliced mushrooms with the aromatics for an earthier base.
- Lemon-thyme: Add 1 tablespoon lemon juice and extra thyme for brightness.
- Vegetarian: Swap chicken for white beans (cannellini) and use vegetable broth; consider omitting cream or using plant-based cream.
- Spicy: Add a pinch of red pepper flakes with the garlic for a touch of heat.
Your questions answered
Q: Can I use raw chicken?
A: Yes—if you start with raw diced chicken, sauté it after the vegetables until cooked through, then proceed. That will add ~8–10 minutes to the process.
Q: Will the gnocchi get soggy if I store the soup?
A: Gnocchi will soften over time. For best texture, store the soup and gnocchi separately. If already combined, reheat gently and accept a softer gnocchi or add fresh gnocchi when reheating.
Q: Can I swap heavy cream for milk or half-and-half?
A: Half-and-half works but yields a thinner soup. Whole milk is riskier because it may separate; warm gently and consider a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to thicken if using milk.
Q: How many does this recipe serve and can I double it?
A: This batch serves about 4. It doubles easily in a large pot; just keep proportions and cooking times similar and avoid overcrowding.
Q: Is there a gluten-free version?
A: Use gluten-free gnocchi or make homemade potato gnocchi with gluten-free flour. Ensure your broth and other packaged ingredients are labeled gluten-free.
Conclusion
If you want a cozy, weeknight-friendly soup that feels special, this Homemade Chicken and Gnocchi Soup delivers—fast, flexible, and deeply comforting. For another take on this classic, check out this popular copycat version from Olive Garden Chicken Gnocchi Soup – Creme De La Crumb, or compare different technique and ingredient ideas at Chicken Gnocchi Soup – The Cozy Cook. Enjoy a warm bowl—and tweak it until it’s exactly how your family likes it.
Chicken and Gnocchi Soup
Ingredients
Method
- Heat a large pot over medium heat and add a tablespoon of oil or butter.
- Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth. Add thyme and rosemary. Bring the mixture to a gentle simmer.
- Add the gnocchi to the simmering broth. Cook 2–3 minutes, until the gnocchi float to the top.
- Stir in the shredded chicken and heavy cream. Heat just until everything is warmed through—do not boil hard after adding cream.
- Taste and season with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
