Chicken Gnocchi Soup
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This Chicken Gnocchi Soup blends sautéed vegetables, perfectly browned chicken and light potato dumplings in a broth that becomes richer with every minute. It is wholesome, hearty and beautifully simple, the kind of soup that warms you right through.
Jo’s Notes
Some recipes sneak onto the blog and quietly stay forever and this Chicken Gnocchi Soup is absolutely one of them. I posted it more than a decade ago and it has survived every site redesign, every photography glow up and every phase of my “maybe I should try eating lighter” experiments. This soup was here long before half the recipes on the site and it is not going anywhere.
I have always loved how comforting it is. There is something magical about tender chicken, soft veggies and those little gnocchi that puff up in the broth like tiny potato clouds. I swear they are half the reason I keep making this soup. The other half is that it smells like you worked way harder than you actually did which is my favorite kind of kitchen sorcery.
Over the years so many of you have told me this became your cold weather tradition or your “everyone has a cold” soup or your “I need something cozy before I lose my mind” dinner. Same. Truly same. This is the soup I make when the house feels chilly or the day feels long or when I find a forgotten pack of gnocchi in the pantry and take it as a sign from the universe.
Why You’ll Love This Chicken Gnocchi Soup
- It is wildly comforting. Soft gnocchi, tender chicken and a warm savory broth come together in a way that feels like you finally sat down after a long day.
- It looks and tastes slow simmered. But secretly it is a weeknight recipe that comes together fast. Your kitchen does all the bragging for you.
- Gnocchi makes everything better. They float around like little potato pillows soaking up all that flavor. Honestly they steal the show and I am fine with that.
- Simple ingredients, big flavor. A little thyme, a little rosemary, a good sear on the chicken and suddenly you have a soup that tastes far more impressive than the work involved.
- One pot. Zero stress. Everything cooks together which means fewer dishes and more time to hover over the pot smelling how good it is.
- It reheats beautifully. Leftovers thicken slightly and become even cozier. Perfect for lunches or nights when future you needs a win.
- Beloved by readers for over a decade. If a recipe survives that long on the blog, it is because you all keep making it. Which tells you everything.
Ingredients and Tips
- Pat the chicken dry. A dry surface gives you that golden sear which builds flavor in the whole soup. Wet chicken just steams which is nobody’s favorite.
- Use thighs for extra tenderness. Chicken thighs stay juicy and add more depth to the broth. Breasts work too, but thighs are the cozy option.
- Chop the mirepoix evenly. The onions, carrots and celery all cook at different speeds, so keeping them similar in size helps everything soften together.
- Give the herbs a moment in the pot. Thyme and rosemary bloom in warm fat which wakes up their flavor. It is a tiny step that makes a big difference.
- Scrape the bottom of the pot well. All those browned bits are pure flavor. Do not rush this part. Let the broth pull every last one off the pan.
- Use shelf stable or refrigerated gnocchi. Both work beautifully. The gnocchi should float when ready which feels slightly chaotic but very satisfying.
- Whisk the flour with broth before adding. This keeps the soup smooth and prevents little flour clumps from surprising you later.
- Season at the end. The broth reduces as it cooks which concentrates the salt. Taste before you reach for the shaker.
- Frozen peas go in last. They warm through quickly and keep their bright color and sweet flavor.
Place a large Dutch oven over medium high heat and warm the olive oil. Add the chicken pieces and season generously with salt and pepper. Let them cook for 5 to 7 minutes until they start to brown. Try not to stir too much at first. Browning builds flavor and gives you that beautiful base for the whole soup.
Stir in the onion, celery, carrots, thyme and rosemary. The herbs will bloom in the warm pot which smells incredible. Let everything cook together for a minute so the vegetables start to soften.
Add the chicken broth and use your spoon to scrape up all the browned bits from the bottom of the pot. Those little golden bits are where the magic hides. Bring the soup to a gentle boil, lower the heat and let it simmer for 8 minutes.
In a small bowl whisk the flour with a couple ladles of the hot broth until smooth. Pour this mixture back into the pot while stirring. The soup will thicken slightly which makes the whole bowl feel richer and cozier.
Add the gnocchi to the pot and let them cook for about 3 minutes or until they float to the top. They always pop up dramatically like they are announcing their arrival which is part of the fun. Add the frozen peas and let the soup simmer for another 5 minutes. They warm through quickly and add sweetness and color.
Give the soup a taste and add more salt or pepper if your broth needs it. Every brand of broth is different so trust your taste buds here.
To serve, ladle the homemade chicken soup into bowls and top with some fresh parsley. I like to serve this soup with some fresh Garlic Knots or some Classic Dinner Rolls to dip in the yummy broth.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely. Thighs stay juicier and add more flavor, but breasts work perfectly if that is what you have on hand.
My soup is not thick enough. What did I do wrong?
Nothing. Just whisk a little extra flour with some broth and stir it in. The soup thickens as it simmers, so give it a minute to work its magic.
How do I make this soup creamy?
A splash of heavy cream added at the end will turn this into a silky, cozy bowl. Half and half works too for a lighter version.
How do I keep the soup from getting too salty?
Use low sodium broth and always salt at the end. Soup reduces as it cooks which concentrates the salt, so wait until the final tasting.
Can I make this ahead?
Yes. The flavors get even better as it rests. The gnocchi may soften slightly but in a cozy, pillowy way that makes leftovers fantastic.
Does it freeze well?
It does. Freeze it in an airtight container for up to 3 months. Reheat gently on the stove and add a little extra broth if it thickens too much.
What if my flour mixture makes lumps?
Whisk it thoroughly with hot broth before adding to the pot. If a small lump sneaks in, the soup forgives you. It will still taste great.
Can I use homemade gnocchi?
Absolutely. They are delicious. Just keep an eye on them because they cook even faster than store bought.
Try These Soup Recipes Next
- Chicken Barley Soup
- Chicken and Rice Soup
- French Onion Soup
- Beef Barley Soup
- Italian Wedding Soup
- Cream Of Mushroom Soup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Gnocchi Soup
Video
Ingredients
- 1 tablespoon olive oil
- ¾ pound chicken thighs (skinless and boneless, cut into 1 inch pieces, 12 oz)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 medium carrot (chopped)
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 5 cups chicken broth (low sodium)
- 2 tablespoons all-purpose flour
- 8 ounces gnocchi
- 1 cup peas (frozen)
- 1 tablespoon fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven heat the olive oil over medium high heat. Add the chicken thigh pieces to the pot then season them generously with salt and pepper. Cook the chicken for about 5 to 7 minutes or until they start to brown.
- Add the chopped onion, celery, carrots, thyme and rosemary to the pot. Add the chicken broth and scrape the bottom of the pan to loosen the browned bits, bring to a boil, reduce the heat to a simmer and continue cooking for another 8 minutes.
- In a small bowl whisk together the 2 tbsp of flour with a couple ladles of the soup from the pot. Add this mixture back to the pot and stir well. Cook for a couple more minutes, the soup will thicken a bit.
- Add in the gnocchi and cook for 3 more minutes or until the gnocchi starts to float to the surface. Add the peas and cook for another 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary.
- Garnish with fresh parsley and serve.
Equipment
Notes
- You can use chicken breasts instead of thighs for this recipe.
- For a vegetarian version, use vegetable stock and increase the amount of vegetables called in the recipe to your liking.
- Pat the chicken dry. To get a good sear on the thighs make sure to pat them dry with paper towels to remove any excess moisture.
- Scrap the pot well. Do a good job scraping up all those brown bits on the bottom of your pot after you add the broth. This is the key to making this soup really flavorful.
- Stir in the flour. When adding the flour mixture back into the pot make sure to stir it well into the soup and occasionally as the broth thickens to prevent any lumps.
- Season at the very end. All soup reduces as it cooks. So if you add additional salt too early on in the cooking process there is a good chance you will end up having over-salted the soup.
- Leftover chicken and gnocchi soup will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
