Cozy Creamy Chicken Gnocchi Soup (Easy 30-Minute Recipe)
A quick and comforting creamy chicken gnocchi soup made in 30 minutes with tender chicken, pillowy gnocchi, and a velvety broth. Perfect for busy weeknights or cold days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts
- 1 pound (450g) potato gnocchi (shelf-stable)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Season and sear the chicken: Pat chicken breasts dry, season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken 5-6 minutes per side until golden brown. Transfer to a plate.
- Sauté the aromatics: Reduce heat to medium, add butter. Cook onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Make the roux: Sprinkle flour over vegetables, stir to coat, cook 1-2 minutes.
- Add broth and herbs: Slowly pour in chicken broth while whisking. Add thyme, rosemary, and bay leaf. Bring to a gentle simmer.
- Shred chicken and add back: Shred seared chicken with two forks, add to pot with any juices. Simmer 5 minutes.
- Cook the gnocchi: Add gnocchi to simmering soup, stir gently. Cook 3-4 minutes until they float.
- Add cream and finish: Reduce heat to low, slowly stir in heavy cream. Warm through 2-3 minutes (do not boil). Adjust seasoning, remove bay leaf.
- Serve immediately: Ladle into bowls, garnish with parsley and Parmesan if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. To prevent curdling, keep heat low after adding cream and do not boil. For gluten-free, use cornstarch mixed with cold water instead of flour and gluten-free gnocchi. Leftovers keep in the fridge for up to 3 days; add a splash of broth when reheating. Freezing not recommended due to cream and gnocchi texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
Keywords: creamy chicken gnocchi soup, easy soup recipe, 30-minute soup, chicken gnocchi soup, comfort food, weeknight dinner