One Pot Chicken and Gnocchi Soup
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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup/Stew
Cuisine: Italian
Servings: 5
- 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
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.
- 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.
Serving: 2cups | Calories: 435kcal | Carbohydrates: 42g | Protein: 25g | Fat: 19g | Saturated Fat: 5g | Sodium: 905mg | Fiber: 4g | Sugar: 8g