This warm gnocchi chicken soup is quick to make and full of comforting flavors. Soft potato gnocchi swim in a light chicken broth with shredded chicken, bright greens, and tender carrots. The aroma of sautéed onion and garlic fills the kitchen. If you enjoy easy crowd-pleasers, you might also like a small, cheesy snack like Parmesan cloud chicken bombs to serve alongside this soup.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 320 kcal
- Protein: 15 g
- Carbohydrates: 42 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 550 mg
Why Make This Gnocchi Chicken Soup
This soup is simple, cozy, and fast. It uses fridge-ready gnocchi and cooked chicken, so you can have a hot bowl in under 30 minutes. The gnocchi add a pillowy texture that makes each spoonful feel hearty without heavy cream. The greens add color and a fresh bite. It smells savory and herb-forward, and it comforts on chilly nights or busy weeknights.
How to Make Gnocchi Chicken Soup
You’ll sauté aromatics, add broth, then cook gnocchi with shredded chicken. Finish with greens and seasoning. The steps are short and forgiving. Stir gently so the gnocchi stay soft and the shredded chicken stays tender.
Ingredients:
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 package (16 ounces) refrigerated gnocchi
- 2 cups spinach or kale, chopped
- 1 carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
Step 1: Preparation
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, diced carrot, and minced garlic. Sauté until the vegetables start to soften and become fragrant, about 4–5 minutes. You should smell the garlic and onion but not let them brown.
Step 2: Mixing
Pour in the 2 cups of chicken broth and bring the pot to a gentle boil. Scrape any browned bits from the bottom of the pot to add flavor to the soup.
Step 3: Cooking
Stir in the shredded cooked chicken, the entire package of refrigerated gnocchi, and 1 teaspoon Italian seasoning. Cook according to the gnocchi package instructions, usually until the gnocchi float to the top and are tender, about 2–4 minutes depending on the brand.
Step 4: Finishing
Add the chopped spinach or kale and stir until wilted, about 1–2 minutes. Taste and season with salt and pepper to your preference. Serve hot.
How to Serve Gnocchi Chicken Soup
Serve the soup hot in deep bowls. Add a sprinkle of grated Parmesan or a drizzle of olive oil for extra richness. Fresh cracked black pepper gives a nice bite. Pair with crusty bread, garlic toast, or a simple side salad for a full meal. This soup works well for lunch, weeknight dinner, or a light supper for guests.
How to Store Gnocchi Chicken Soup
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Gnocchi will continue to soften in the fridge, so texture changes are normal.
- Freezer: Not ideal for freezing because gnocchi can become mushy. If you must freeze, freeze the soup before adding greens and thaw gently; add fresh greens after reheating. Store up to 1 month.
- Reheating: Reheat gently on the stove over low-medium heat. If the soup is too thick after refrigeration, add a splash of broth or water and stir until it returns to the desired consistency.
Expert Tips for Perfect Gnocchi Chicken Soup
- Use cooked chicken from a roast, rotisserie, or leftovers for fast prep.
- Do not overcook gnocchi. Remove them as soon as they float and feel tender. Overcooking makes them gummy.
- If you like a creamier soup, add 1/2 cup milk or cream at the end and warm through—do not boil.
- For deeper flavor, sauté the vegetables until they begin to caramelize lightly.
- If using kale, massage it with a little olive oil before chopping to reduce toughness.
- Taste before adding salt. Broth and packaged gnocchi can already be salty.
Delicious Variations
- Creamy Version: Stir in 1/2 cup heavy cream or half-and-half at the end. Add a handful of shredded Parmesan for richness.
- Lemon Herb: Add a teaspoon of lemon zest and a squeeze of lemon juice when finishing for brightness.
- Mushroom Twist: Sauté 1 cup sliced mushrooms with the onions for an earthy flavor.
- Spicy: Add a pinch of crushed red pepper flakes when sautéing the garlic.
- Tomato Base: Replace 1 cup of broth with crushed tomatoes for a tangy, tomato-gnocchi soup.
Frequently Asked Questions
-
Can I use frozen gnocchi instead of refrigerated?
Yes. Add frozen gnocchi directly to the boiling broth and cook until they float and are tender. They may take an extra minute or two. -
Do I have to use spinach?
No. You can use chopped kale, Swiss chard, or even a handful of arugula. Kale needs a minute longer to soften. -
Can I make this vegetarian?
Replace chicken with cannellini beans or firm tofu and use vegetable broth instead of chicken broth. Add a little extra seasoning for depth. -
How do I keep the chicken from drying out?
Use cooked, shredded chicken and add it to the hot broth only long enough to warm through. Pre-cooked chicken will stay tender if you avoid prolonged simmering. -
Is this soup good for meal prep?
Yes, but store the soup without fresh greens if you plan to eat it later in the week. Add greens when reheating to keep them bright and fresh. -
Can I add other vegetables?
Absolutely. Diced zucchini, peas, or celery work well. Add them when you add the broth so they cook through.
Conclusion
This gnocchi chicken soup is a simple, comforting dish with soft gnocchi, savory chicken, and bright greens. It comes together fast and fills the kitchen with a warm, homey aroma. Try the variations and tips above to make it your own. For a classic take and inspiration from a well-known version, see this Olive Garden chicken gnocchi soup inspiration. Give this soup a try—you’ll enjoy the tender gnocchi and soothing broth.
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Gnocchi Chicken Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and comforting gnocchi chicken soup with soft potato gnocchi, shredded chicken, greens, and tender carrots.
Ingredients
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 package (16 ounces) refrigerated gnocchi
- 2 cups spinach or kale, chopped
- 1 carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, diced carrot, and minced garlic. Sauté until the vegetables start to soften, about 4–5 minutes.
- Pour in the chicken broth and bring to a gentle boil, scraping any browned bits from the bottom of the pot.
- Stir in the shredded chicken, gnocchi, and Italian seasoning. Cook until the gnocchi float and are tender, about 2–4 minutes.
- Add the chopped spinach or kale and stir until wilted, about 1–2 minutes. Season with salt and pepper to taste. Serve hot.
Notes
For added richness, serve with grated Parmesan or a drizzle of olive oil. Pairs well with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
