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One Pot Chicken and Gnocchi Soup will feed a crowd and warm you from the inside out. Filled with veggies, tender chicken, and pillowy gnocchi, this streamlined soup is cozy, creamy, and downright delicious.
This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Table of Contents
Why You’ll Love this Chicken Gnocchi Soup
- Made in 1 Pot. Just like my favorite Lentil Soup Recipe, this recipe only requires one cooking vessel. It’s streamlined nature makes it perfectly suited for busy weeknights.
- Great for Feeding a Crowd. This all-in-one meal is super ideal for serving company. Especially with a loaf of crusty bread (and perhaps some Butternut Squash Hummus) on the side.
- Makes Delicious Leftovers. Just like my Slow Cooker Sweet Potato Chili, this soup is just as tasty and comforting warmed up the next day. When the weather is chilly, nothing makes me happier than opening my fridge to find a surplus of hearty leftover soup.
- Nutritious + Filling. This chicken gnocchi soup is packed with protein, making it super satiating. I find it filling enough to enjoy on its own, however it’s also delicious paired with a simple Brussels Salad.
One of the ingredients that really elevates this homemade soup is DeLallo Potato Gnocchi. Light and airy with a savory potato flavor, these pillowy potato dumplings bring the rich tradition of Northern Italy to every meal.
My pantry stays stocked with DeLallo Potato Gnocchi for whenever we’re craving Sheet Pan Pesto Gnocchi or Creamy Gnocchi Soup.
How to Make Chicken Gnocchi Soup
This is one of those recipes where it pays off to have all the ingredients prepped and ready at the start of cooking.
You’ll be surprised at how quickly the soup comes together!
The Ingredients
- Gnocchi: Gnocchi is a potato dumpling style-pasta that originated in Northern Italy. DeLallo Potato Gnocchi is as close to homemade as you can get in terms of taste and texture. They’re made in Italy with over 85% potato, giving them a light, pillowy texture and rich potato flavor.
- If you’re making this recipe gluten free, look for DeLallo Gluten Free Gnocchi, which is made of potato and rice flour. (You won’t even be able to tell a difference!)
- Chicken: I like using boneless, skinless chicken thighs, which have a slightly higher fat content than chicken breast. I find they add much richer flavor to the broth.
- Carrots + Onion + Celery: Frequently referred to as a mirepoix, this combination of ingredients helps build the soup’s flavor right from the start.
- Herbs: A mix of fresh thyme and rosemary enhance the soup’s flavor, adding wonderful earthiness and Italian flair.
- Green Peas: For a pop of color and extra nutrients. Alternatively, you can add a few handfuls of fresh baby spinach.
- Broth: You can use chicken, vegetable, or even bone broth in this soup.
- Milk: Whole milk goes into the simple slurry, which helps thicken the broth. A little goes a long way in terms of adding creamy richness.
- Flour: To help thicken the soup. For a gluten free alternative, corn starch will also work.
Substitution Tip
To make the soup dairy free and gluten free, you can avoid the slurry entirely and use a cashew cream instead.
To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sauté the Mirepoix until soft and aromatic, about 8 to 10 minutes. During the final minute, stir in garlic and herbs.
Step 2: Add Chicken to the pot and season generously with salt and pepper.
Step 3: Add Broth and Bring to a Boil. Reduce to a simmer, cover, and cook until the chicken is cooked, about 12 minutes. Remove chicken and shred.
Add Gnocchi and cook until al dente, about 3 minutes.
Step 4: Stir in Slurry and cook until thickened, about 2 to 3 minutes.
Add Chicken and Peas, and stir to combine. Taste and adjust seasonings as needed, and serve!
How to Store and Reheat
- To Store. Refrigerate soup in an airtight container for up to 3 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding splashes of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds to promote even heating.
- To Freeze. Chicken gnocchi soup can be frozen for up to 3 months. Freeze soup in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Recipe Tips and Tricks
- Find your Ideal Consistency. As the recipe is written, this chicken gnocchi soup is quite thick (similar to a chicken dumpling soup). This is how I prefer it, however if you prefer a brothier soup, add 1 additional cup of water or broth.
- Adjust the Seasonings. For more sodium control, use a lower-sodium broth and start with 1/2 teaspoon salt for seasoning (you can always add more later).
- Make it Vegetarian. You can omit the chicken and instead add 1 can of drained and rinsed chickpeas or any white bean.
- Use High Quality Gnocchi. DeLallo Potato Gnocchi is the closest you can get to homemade, and it’s available in the pasta aisle at most grocery stores. It truly elevates the soup to a restaurant-quality dish!
Serving Suggestions
While this Chicken and Gnocchi Soup is plenty satisfying on its own, here are a few suggestions for serving alongside:
- Bread. Any homemade or store-bought crusty Italian bread is ideal for sopping up any extra broth.
- Salad. A simple side salad such as this Brussels Salad, Smashed Cucumber Salad, or this lovely Autumn Salad will pair beautifully with the hearty soup.
- Bruschetta. Round out this Italian meal with Burrata Bruschetta.
More Delicious Gnocchi Recipes
Tuscan Sun-Dried Tomato Gnocchi
Sheet Pan Pesto Gnocchi
30 Minute Creamy Tomato Gnocchi with Burrata
Tuscan Creamy Gnocchi Soup
If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates.
One Pot Chicken and Gnocchi Soup
Equipment
- Large Stock Pot or Dutch Oven
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 garlic cloves, minced
- 1 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. fresh thyme leaves
- 1 lb. boneless, skinless chicken thighs
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper, plus more for garnish
- 4 cups (1 quart) chicken broth
- 1 cup whole milk
- 2 Tbsp. all-purpose flour
- 1 (16-oz.) pkg. DeLallo Potato Gnocchi
- 1/2 cup frozen green peas
- Optional garnish: freshly grated Parmigiano-Reggiano cheese
Instructions
- Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until soft and aromatic, about 8 to 10 minutes. During the final 1 to 2 minutes, stir in garlic, rosemary, and thyme.Add chicken to pot and season chicken and veggies with kosher salt and black pepper. Add broth and bring mixture to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
- Meanwhile, combine milk and flour in a bowl or large liquid measuring cup; stir with a whisk. Set aside.
- Transfer cooked chicken to a cutting board and add gnocchi to pot. Return to a simmer and cook, uncovered, until gnocchi floats to the surface and is al dente, about 3 minutes. While the gnocchi cooks, use two forks to shred the chicken into small pieces. (You can also finely chop it.)
- Add milk mixture to pot and simmer, stirring frequently, until the soup thickens, about 3 minutes. Add shredded chicken back to the pot, along with green peas; cook 2 more minutes. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with freshly grated Parmigiano-Reggiano cheese (optional) and extra cracked black pepper.
Notes
- To Store. Refrigerate soup in an airtight container for up to 3 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding splashes of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds to promote even heating.
- To Freeze. Chicken gnocchi soup can be frozen for up to 3 months. Freeze soup in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Delicious and easy!
Such a wonderful and satisfying soup. Love gnocchi and really enjoyed this soup including these pillow-like nuggets 🙂 Great for a crowd and will definitely make again – A+ Jamie!
chicken + gnocchi together make this soup so nourishing. My 3 young children enjoyed- huge win! I doubled this recipe and brought a big serving of the soup over to friends, and their young kids devoured it as well! We used spinach rather than peas as was suggested in the recipe and loved it thus way.
My hubby (who had Celiac’s) made this tonight with gluten free gnocchi and corn starch and it’s delicious! Gnocchi is the only pasta where we prefer the gluten free version more and this soup was a perfect vessel for it!
We had this for dinner last night – our family loved it! A great, rich fall recipe. Easy to make and made using our new Dutch oven.
This was incredibly delicious and cozy. Followed the recipe to a T!!
Very very good especially on cold day!
I made this for company tonight and it was a huge hit with everyone. This is such a great winter time meal! Everyone got seconds, we barely have leftovers. Paired with an Italian loaf and your Brussels Salad. You’re such a talented woman, Jamie. Thanks!