Give classic chicken noodle soup a delicious upgrade with this chicken gnocchi soup recipe. All the cozy flavors you love, but with pillowy potato dumplings instead of noodles. This easy, one-pot recipe is ready in 45 minutes.
So very good. When I’m sick I don’t want chicken noodle soup, I want THIS!
Table of Contents
I’m kicking off the fall soup season with a twist on good ol’ chicken noodle soup, but we’re making a very key substitution: Gone are the noodles, and in their place, pillowy gnocchi!
I’ve found that there are two teams in life, Team Gnocchi and Team Noodle. And while gnocchi technically is pasta, many purists would argue that potatoes don’t constitute a proper base for all things penne, macaroni, spaghetti and so on.
But when it comes to comforting soups that take minutes to make, this chicken gnocchi soup gets my vote over the noodle version (sorry, slow cooker chicken noodle soup!) any day. There’s just something about the potato dumplings soaking up the garlicky chicken flavor and their characteristic bite that lends welcome substance to an otherwise broth-based main dish.
Opt for your favorite store-bought refrigerated gnocchi to keep this recipe super fast, or go the DIY route with my homemade mashed potato gnocchi or homemade sweet potato gnocchi recipes.
And the real dinner-winner here is that the chicken breasts are cooked directly in the stock pot, which makes this soup the ultimate one-pot dinner. Sprinkle on a few fresh thyme leaves for an extra herbal boost, and for all those with a cheese affinity (#guilty), a shower of Parmesan cheese is also a welcome topping on these big ol’ bowls of comfort.
From there, it’s just a few simple steps: sauté your aromatics, simmer the chicken until tender, then drop in the gnocchi. They only need a few minutes to cook—once they float, they’re done! For extra greens, stir in a handful of spinach or kale right before serving.
Kelly’s Note: My chicken gnocchi soup recipe skips the heavy cream to keep things light, but if you’re after Olive Garden vibes, stir in ½ cup of cream or half-and-half just before serving.
What to Serve with Chicken Soup
This soup is hearty enough to stand on its own, but bread (or a good ol’ grilled cheese sandwich!) for dipping is always a good idea. Here are a few reader-favorite pairings:
Storing & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi will continue to absorb liquid, so add a splash of broth when reheating to loosen things up.
This chicken soup is freezer-friendly, but I recommend freezing it without the gnocchi. Cook the broth, veggies and chicken, then cool completely before freezing. When you’re ready to serve, thaw overnight in the fridge, reheat gently on the stovetop, and add fresh gnocchi during the last few minutes of cooking. This method keeps the dumplings from getting mushy.
FAQs
Yes! Add them directly to the simmering soup and cook until they float, about 3–4 minutes.
Add them at the very end and avoid over-stirring. They cook fast and don’t need more than a few minutes.
Swap chicken broth for veggie broth and use cannellini beans or chickpeas instead of chicken.
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon minced garlic
- 1 1/2 cups diced yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 9 cups low sodium chicken broth
- 2 medium boneless, skinless chicken breasts, cut into 1-inch cubes
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon dried thyme
- 1 (12-oz.) package refrigerated fresh gnocchi
Instructions
- In a large heavy-bottomed stock pot set over medium-low heat, add the butter. Once the butter has melted, add the garlic, onions, carrots and celery and cook, stirring, until the onions are translucent, 3 to 5 minutes.
- Add the chicken broth, raw chicken, poultry seasoning and dried thyme, stirring to combine. Bring the soup to a boil then reduce it to a simmer, cover it, and simmer it for 15 minutes.
- Add the gnocchi to the pot and continue simmering, uncovered, an additional 3 minutes or until the gnocchi is al dente and floats. Taste and season the soup with salt and pepper then serve.
Kelly’s Notes
- For Olive Garden–style chicken gnocchi soup, stir in ½ cup heavy cream or half-and-half just before serving.
- Storage & Freezing: Store leftovers in the fridge for up to 3 days. Add a splash of broth when reheating to keep the gnocchi from getting mushy. For best results, freeze the soup without the gnocchi, then add fresh gnocchi when reheating.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This was crazy fast to make and crazy good!
So glad you enjoyed it, Cori!
Really easy and a great way to use up some leftover vegetables I had. Will make again!
Love reading this, Theresa!
So easy and so flavorful! Making regularly this winter. Thnx!
Glad you’re enjoying it, Lori!
So very good. When I’m sick I don’t want chicken noodle soup, I want THIS!
I’m so thrilled to hear that you enjoy the recipe, LeAnn!
Great Soup!!!
I’m so glad you enjoyed the recipe, Keith!
I wanted to make gnocchi soup, but something lighter than, Olive Garden’s chicken and gnocchi soup! This recipe was spot on and so good!
Woohoo! I’m so thrilled you enjoyed the recipe, Linda!
This makes a lot, does it freeze well?
Hi Pat – I’ve never tried freezing it, so I’m not sure!
YUM! Better than traditional chicken noodle soup. Will be making this again.
So glad you enjoyed the recipe, Kathy!
I’m right there with you on the gnocchi. I used to make something similar to this but after adding the gnocchi I would add whole milk and cornstarch water mix to thicken and turn it into a cream of chicken gnocchi soup. I’ll have to try this version too.