Chicken Gnocchi Soup is a cozy and comforting meal that will keep you full and warm on a cold Fall or Winter night. The recipe takes only 30 minutes and is made entirely in one pot. It has everything you need in a complete meal: protein (chicken), lots of vegetables (onions, carrots, zucchini, garlic), and pasta (gnocchi). It can be easily made gluten-free and dairy-free.
30-minute one-pot chicken gnocchi soup
Make this chicken gnocchi soup if you're under the weather and craving a simple, comforting meal. It's made entirely from scratch using wholesome ingredients. The best part is that it takes only 30 minutes and only needs one cooking pan. Perfect for busy weeknights when you're craving comforting yet nutritious food but only have a little time to spend in the kitchen. Olive Garden Restaurant made the concept of "chicken gnocchi soup" famous, and my version is pretty simple, quick, and accessible. This is not a copycat recipe (I've never tasted the chicken gnocchi soup at Olive Garden). It's just my version of this concept.
What's in the soup?
Chicken gnocchi soup is an uncomplicated recipe that doesn't require a lot of ingredients. Despite its simplicity, this soup is pure comfort food you should make during the year's colder months.
- Chicken. I cook skinless, boneless chicken tenderloins (or breasts) entirely from scratch in this recipe. In fact, I first brown the chicken without cooking it thoroughly. The chicken continues to cook in the broth with veggies and gnocchi, creating much more flavor than pre-cooked chicken.
- Vegetables. I used a medley of veggies here, including yellow onion, carrots, zucchini, and garlic. Their flavor blends with the chicken juices, creating the most delicious broth.
- Gnocchi. I used shelf-stable gnocchi (made with 85% potatoes), Dellalo brand. They don't fall apart and can withstand being cooked in the soup without getting mushy.
- Seasonings. I used smoked paprika, Italian seasoning, fresh thyme, salt, and pepper. This combo of seasonings gives this soup this unique herbal, rustic flavor. Remember to season the soup with enough salt, which helps bring out all the flavors.
- Broth. Use the most flavorful chicken or vegetable broth you can find.
- Cream. The cream is added towards the end, well, to add creaminess.
Cooking tips
- Adjust seasoning. Taste the soup after it's cooked and add more salt and pepper, if needed. Salt really helps all the flavors pop! You can also add more fresh thyme or just a bit more of smoked paprika.
- Add heat. Add red pepper flakes to turn up the heat if you love bold flavors!
- Gnocchi releases starch the longer it cooks. The longer you cook the gnocchi in the soup, the thicker the soup becomes.
Storage Tips
- Fridge. Before refrigerating the soup, take the gnocchi out and keep them refrigerated in a separate container. Otherwise, they will absorb all the liquid. Refrigerate the leftover soup for up to 3 days in an airtight container.
- Reheat on the stovetop in a soup pan, and add extra liquid, such as half-and-half and/or chicken stock, to thin out the soup.
- Freezer. I do not recommend freezing this soup. Cream-based soups just don't freeze well.
Variations
- Chicken. Use skinless boneless chicken breasts, tenderloins, or thighs. You can also use pre-cooked rotisserie chicken.
- Add more veggies. I recommend cauliflower, mushrooms, spinach, green peas, celery, and bell peppers.
- Cream. While I used heavy cream, you can easily get away with using half-and-half instead.
Can you make it dairy-free?
Use unsweetened coconut milk instead of heavy cream, and you won't notice any difference!
Can you make it gluten-free?
Use gluten-free gnocchi, and the rest of the ingredients are naturally gluten-free.
What to serve with it
- A crusty slice of bread would be a very comforting addition.
- I like to serve chicken gnocchi soup as a complete meal with a simple Fall salad. Here are some easy-to-make salads made with simple ingredients:
- Apple Spinach Salad
- Arugula Salad with Apples, Cranberries, Pecans, and Balsamic Dressing
- Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
Other soup recipes
- Italian Sausage Tortellini Soup with Spinach and Sweet Potatoes
- Italian Sausage Orzo Soup with Mushrooms and Spinach
- Creamy Butternut Squash and Sausage Soup with Orzo and Spinach
- Black Bean and Butternut Squash Soup
- Creamy Chicken and Mushroom Soup with Wild Rice
Chicken Gnocchi Soup (30-Minute, One-Pot)
Ingredients
Chicken
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts or tenderloins
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Veggies
- 1 small yellow onion chopped
- 3 small carrots peeled and sliced
- ½ teaspoon Italian seasoning
- 2 medium zucchini sliced
- 4 cloves garlic minced
Gnocchi
- 16 oz potato gnocchi
- 4 cups chicken broth or water
- 1 cup heavy cream
- salt and pepper to taste
Instructions
Cook chicken
- Heat olive oil in a large soup pot over medium-high heat. Add chicken (seasoned with smoked paprika, Italian seasoning, salt, and pepper).
- Cook on both sides until browned, about 4 minutes per side. Remove the chicken from the soup pot to a plate. Chicken doesn't have to be cooked through; it will continue cooking in the broth.
Cook veggies
- Add chopped onions and carrots to the pot, together with more Italian seasoning. Sprinkle with more salt. Cook the vegetables for about 6 minutes on medium heat, stirring occasionally.
- Add sliced zucchini and minced garlic to the pot with veggies and cook for 4 more minutes on medium heat.
Cook gnocchi
- Add chicken broth (or water) to the pot.
- Slice seared chicken and add it to the pot. Add gnocchi.
- Bring the soup to a boiling point and then reduce to a simmer. Cook, covered, for about 10 or 12 minutes or longer until the chicken is thoroughly cooked through.
- Stir in cream and cook for about three more minutes.
- Make sure to adjust the seasonings by adding more salt and pepper.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This was absolutely delicious. The flavour is amazing and simple to put together. I omitted the cream and used gluten free gnocchi. It still was nice and creamy and so much flavour. Thanks for a great new soup to add to my rotation.
Dian, I am so happy this soup was a success! ❤️❤️ Thank you for your wonderful review and the feedback about using gluten-free gnocchi.
This may be the best soup I have ever had. SUPER easy to make and really delicious—I added some sautéed shiitake mushrooms to it—but it was amazing as written too.
JL, thank you for trying this recipe and sharing your review! ❤️ So glad you liked it! Love the addition of shiitake! 🙂
Do you have any suggestions to cook in a slow cooker instead of stovetop?
Kelli, unfortunately, i don't. I need more slow cooker recipes on my site, for sure!
Made this last weekend and was pleased with the outcome. Everyone and the table said they "loved it" and I concurred. I love your recipes Julia. Whenever I make one of your dishes I take a pick and send it to my Facebook friends, and recommend they sign up.
Bart, wow, thank you for trusting my recipes and recommending my site to others - I so appreciate it! ❤️ The word of mouth is the best! 🙂
When you sub coconut milk, do you use canned?
Kyra, yes, I used unsweetened coconut milk in a can. You can use full-fat or lite version - either one works great! 🙂
This recipe was amazing and filled with so much comforting flavor! I used beef bone broth instead and loved it. Would recommend 10/10.
Bianca, thank you for trying this recipe and for taking the timem to share your review - I really appreciate it! ❤️❤️ Wishing you a Happy New Year!