Easy Chicken Gnocchi Soup

There’s just something about a warm bowl of soup on a chilly Texas evening that makes everything feel right. And when that soup is loaded with tender chicken, pillowy gnocchi, and a creamy, flavorful broth? Well, that’s just pure comfort in a bowl! My family absolutely adores this Chicken Gnocchi Soup, and I’ve made it countless times in my own kitchen – tweaking it until it’s absolutely perfect. It’s become a staple, especially when the bluebonnets are blooming and there’s still a bit of a chill in the air. I promise this recipe will deliver a hearty, delicious, and surprisingly easy soup that your family will ask for again and again.

Why This Recipe Works

This Chicken Gnocchi Soup isn’t just delicious; it’s a lifesaver for busy weeknights. Here’s why it works so well for families like mine:

• Quick & Easy: From start to finish, it’s ready in under an hour. Perfect for those nights when you need dinner on the table fast.
• Kid-Approved: The creamy broth and soft gnocchi are always a hit with my little ones. They gobble it up every time!
• Customizable: You can easily swap out veggies or add more protein to suit your family’s tastes.
• One-Pot Wonder: Less cleanup! Everything cooks in one pot, making this a weeknight dream.

After testing this recipe countless times, I’ve found the perfect balance of flavors and textures. The creamy broth, the tender chicken, and the slightly chewy gnocchi create a symphony of deliciousness in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 (17.5 ounce) package potato gnocchi
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, plus more for serving
• 2 cups fresh spinach, roughly chopped

Ingredient Notes

Here are a few notes to help you make the most of this recipe:

• Chicken Broth: I prefer using low-sodium chicken broth so I can control the saltiness of the soup. You can also use chicken stock for a richer flavor.
• Gnocchi: Potato gnocchi is the classic choice, but you can also use cauliflower gnocchi for a lower-carb option. I’ve tried both, and they both work great! Look for shelf-stable gnocchi near the pasta aisle.
• Heavy Cream: This is what gives the soup its creamy texture. You can substitute half-and-half for a lighter option, but the soup won’t be quite as rich.
• Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully into the soup and adds a wonderful nutty flavor. Don’t skimp on this one!
• Spinach: You can use fresh or frozen spinach. If using frozen, be sure to thaw it and squeeze out any excess water before adding it to the soup.
• Italian Seasoning: If you don’t have Italian seasoning on hand, you can mix together equal parts dried oregano, basil, rosemary, and thyme.

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps for a perfect pot of Chicken Gnocchi Soup.

1. Step 1: Sauté the Vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You’ll know they are ready when the onions are translucent and the carrots are slightly tender.
2. Step 2: Add Garlic and Chicken. Add the minced garlic and cook for another minute, until fragrant. Then, add the bite-sized chicken pieces. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this point, as it will continue to cook in the soup.
3. Step 3: Simmer the Soup. Pour in the chicken broth, add the Italian seasoning, salt, and pepper. Bring the soup to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, or until the chicken is cooked through and tender. This allows the flavors to meld together beautifully.
4. Step 4: Add the Gnocchi. Stir in the gnocchi and cook according to package directions, usually about 2-3 minutes, or until the gnocchi are tender and float to the surface. I’ve found that timing can vary slightly depending on the brand of gnocchi, so keep a close eye on them.
5. Step 5: Stir in Cream, Cheese, and Spinach. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy. Then, add the chopped spinach and cook until it wilts, about 1-2 minutes.
6. Step 6: Serve and Enjoy! Ladle the soup into bowls and garnish with extra Parmesan cheese, if desired. Serve immediately and enjoy the warm, comforting flavors of your homemade Chicken Gnocchi Soup!

Expert Tips from My Kitchen

Here are a few tips and tricks I’ve learned while making this recipe over the years:

• Don’t Overcook the Gnocchi: Overcooked gnocchi can become gummy. Cook them just until they float to the surface and are tender.
• Add a Squeeze of Lemon: A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity.
• Use a Rotisserie Chicken: For an even quicker meal, use shredded rotisserie chicken instead of cooking raw chicken breasts. Just add it to the soup in step 4 along with the gnocchi.
• Adjust the Consistency: If the soup is too thick, add a little more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes without the lid to allow some of the liquid to evaporate.
• Make it Kid-Friendly: My kids love this soup, but sometimes the spinach can be a sticking point. I often chop the spinach very finely or even puree it into the soup to make it less noticeable.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup along with the Italian seasoning.
• Don’t skip the Parmesan: Parmesan adds so much flavor. Don’t skip adding it, and always use fresh Parmesan if you can!

Storage & Meal Prep

Here’s how to store and reheat your Chicken Gnocchi Soup:

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
• Freezing: While you can freeze this soup, the texture of the gnocchi may change slightly. If you do freeze it, allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Meal Prep: You can chop the vegetables and chicken a day or two ahead of time and store them in the refrigerator until ready to use. This will save you time on busy weeknights.

Substitutions & Variations

Want to switch things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Use gluten-free gnocchi to make this soup gluten-free.
• Dairy-Free: Substitute the heavy cream with coconut milk or cashew cream for a dairy-free version. The flavor will be slightly different, but still delicious.
• Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can also add some white beans or chickpeas for extra protein.
• Different Vegetables: Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or mushrooms.
• Spicy Chicken Gnocchi Soup: Add 1/2 teaspoon of red pepper flakes to the soup when you add the Italian seasoning.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop the vegetables a day ahead and store them in the fridge. The flavors actually deepen overnight, making it even better for busy weeknights.

How do I know when the chicken is done?

The chicken is done when it’s no longer pink inside and the internal temperature reaches 165°F (74°C). You can check the temperature with a meat thermometer.

Can I use frozen gnocchi?

Yes, you can use frozen gnocchi. Add it to the soup directly from the freezer and cook until it floats to the surface and is tender.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half or milk. The soup won’t be as rich and creamy, but it will still be delicious. You could also use a dairy-free alternative like coconut cream.

Is this soup kid-friendly?

Absolutely! My kids love this soup. The creamy broth and soft gnocchi are always a hit. If your kids are picky eaters, you can chop the vegetables very finely or even puree them into the soup.

How long does the soup last in the fridge?

The soup will last for up to 3-4 days in the refrigerator, stored in an airtight container.

Can I add other herbs?

Definitely! Fresh herbs like parsley, thyme, or rosemary would be delicious additions to this soup. Add them towards the end of cooking to preserve their flavor.

Serving Suggestions

Here are a few ideas for serving your Chicken Gnocchi Soup:

• Crusty Bread: Serve with a side of crusty bread for dipping into the creamy broth.
• Side Salad: A simple green salad with a light vinaigrette is a refreshing contrast to the rich soup.
• Grated Parmesan: Sprinkle extra grated Parmesan cheese on top for added flavor and richness.

For a family-friendly presentation, ladle the soup into colorful bowls and let everyone add their own toppings, such as extra Parmesan cheese or a dollop of sour cream. Portion sizes will vary depending on appetites, but a generous bowl is usually enough for a satisfying meal.

This Chicken Gnocchi Soup is more than just a recipe; it’s a warm hug in a bowl. It’s the kind of meal that brings families together, fills bellies, and creates lasting memories. It is my hope you try this recipe and that it becomes a new favorite in your home, too. Don’t forget to let me know how it turns out in the comments below! For more delicious and family-friendly recipes, be sure to subscribe to my newsletter at FamiliesRecipes.com. Happy cooking, y’all!

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