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Creamy Chicken Gnocchi Soup with Carrots, Onions, Zucchini - in a white bowl.
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Chicken Gnocchi Soup (30-Minute, One-Pot)

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.
Course Soup
Cuisine American, Italian
Keyword chicken gnocchi soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 404kcal
Author Julia

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
US Customary - Metric

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

Calories: 404kcal | Carbohydrates: 35g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1153mg | Potassium: 631mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5005IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 4mg