Go Back

Chicken and Gnocchi Soup

A creamy, comforting soup featuring tender shredded chicken and pillowy gnocchi, perfect for chilly nights and quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 Can use half-and-half for a lighter soup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • Fresh parsley for garnish

Method
 

Preparation
  1. Heat a large pot over medium heat and add a tablespoon of oil or butter.
  2. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the chicken broth. Add thyme and rosemary. Bring the mixture to a gentle simmer.
  5. Add the gnocchi to the simmering broth. Cook 2–3 minutes, until the gnocchi float to the top.
  6. Stir in the shredded chicken and heavy cream. Heat just until everything is warmed through—do not boil hard after adding cream.
  7. Taste and season with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

For dairy-free option, replace cream with full-fat coconut milk. Store in the fridge for up to 3–4 days. Freeze without gnocchi to preserve texture.