Add a pasta-inspired twist to a comfort food favorite with this fast recipe for Easy Gnocchi Chicken Soup.
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, Easy Gnocchi Chicken Soup gets my vote over the noodle version 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 the homemade version (either regular or sweet potato!).
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 wonder. 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.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
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.
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.