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chicken gnocchi soup in a white bowl.
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4.75 from 4 votes

Chicken Gnocchi Soup

With a super flavorful wholesome broth full of tender chicken and perfectly cooked little Italian potato dumplings, this simple Chicken Gnocchi Soup is incredible! It’s a wholesome one-pot meal that comes together in just 40 minutes and is sure to warm you up on a cold winter day!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: chicken gnocchi soup, gnocchi, soup
Servings: 6
Calories: 223kcal


  • 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


  • 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.
    process shots showing how to make chicken gnocchi soup.
  • 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.
    process shots showing how to make chicken gnocchi soup.
  • 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.
    process shots showing how to make chicken gnocchi soup.
  • Garnish with fresh parsley and serve.
    process shots showing how to make chicken gnocchi soup.



  1. You can use chicken breasts instead of thighs for this recipe.
  2. For a vegetarian version, use vegetable stock and increase the amount of vegetables called in the recipe to your liking. 
  3. 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.
  4. 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. 
  5. 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. 
  6. 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.
  7. 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.


Serving: 1serving | Calories: 223kcal | Carbohydrates: 24g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 452mg | Potassium: 469mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2015IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 3mg