Description
Chicken and gnocchi soup is a heartwarming, soul-soothing dish featuring tender shredded chicken, soft pillowy gnocchi, and a rich flavorful broth finished with cream and fresh herbs. This easy-to-make soup offers ultimate comfort, versatility, and nutrition—perfect for a cozy weeknight dinner or a chilly day treat.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Vegetables & Aromatics
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
Broth & Dairy
- 6 cups chicken broth
- 1 cup heavy cream or half-and-half
Carbohydrates
- 1 package (about 16 oz) potato gnocchi
Fats & Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
Herbs & Seasonings
- 2 teaspoons fresh thyme leaves or 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vegetables and Chicken: Chop the carrots, celery, and onion into bite-sized pieces. In a large pot, heat olive oil and butter over medium heat. Sauté the onion and garlic until fragrant and translucent. Add the carrots and celery and cook until they begin to soften, about 3-5 minutes. Add the chicken breasts and pour in the chicken broth to cover the ingredients.
- Simmer the Broth and Cook Chicken: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for 15-20 minutes, allowing the chicken to cook fully and infuse the broth with flavor. Remove the chicken breasts and shred them using two forks.
- Add Gnocchi and Cream: Return the shredded chicken to the pot and add the potato gnocchi. Cook the gnocchi until they float to the surface, about 3-5 minutes. Stir in the heavy cream or half-and-half, then season the soup with salt, pepper, and fresh thyme or parsley to taste.
- Final Simmer and Serve: Let the soup simmer gently for another 5 minutes to meld all flavors together. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with extra fresh herbs or grated Parmesan if desired before serving.
Notes
- Use store-bought fresh gnocchi for best texture and quick cooking.
- Shred chicken while warm for tender pieces and easier handling.
- Do not overcook gnocchi; remove them as soon as they float to avoid mushiness.
- Sauté vegetables in butter with olive oil for added richness.
- Add fresh herbs at the end to preserve their bright flavor and aroma.
- Store leftovers in an airtight container in the refrigerator up to 3 days, keeping gnocchi submerged in broth.
- Freezing is possible but may alter cream and gnocchi texture; reheat gently with extra broth if needed.
- Reheat on stovetop over medium heat, stirring occasionally. Add broth or water to keep the soup silky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg