This gnocchi soup recipe combines simple ingredients into one delicious and comforting Italian dish. Have it ready and on the table in under an hour!
When the nights get colder, nothing will warm you up faster than a bowl of hot soup!
Sure, you could open up a can from the store, but why not make a simple gnocchi chicken soup instead?
Gnocchi Soup Recipe
Rich, buttery broth that’s loaded with hearty vegetables and tender bites of poultry and potato dumplings is more than enough for a satisfying meal.
If you love the sound of this dish, check out my ultimate soups and stews collection. With over two dozen recipes to choose from, there’s sure to be something for everyone.
Looking for something more traditional? Try this crockpot chicken with Bisquick dumplings – talk about the epitome of comfort food!
Want something lighter, try our apple pecan salad that is loaded with flavor.
Tips and Tricks
- Save some prep time. I love keeping portions of shredded meat in the freezer just for recipes like this.
If you aren’t a fan of meal prep, grab a rotisserie bird from the store and use that instead!
- Adjust the consistency. If you want it thicker, reduce the amount of broth or let it simmer longer. To make it thinner, simply add more broth.
- Want it creamier? Replace ½ cup of the broth with an equal amount of milk or half and half.
- Make it vegan. Use a plant-based butter and vegetable stock, then replace the chicken with more vegetables or omit it entirely.
Canned chickpeas or cannellini beans would also make a great meat substitute.
Pair the gnocchi soup with some soft, homemade breadsticks and a salad with amazing Olive Garden Italian dressing and call it a delicious dinner!
Top each bowl with some crushed crackers or a little grated Parmesan for extra flavor.
It would also be delicious with a grilled cheese sandwich – stick with classic cheddar or try a combo of two or three for gourmet flavor.
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- A separate Small Pot for boiling the gnocchi, plus a Slotted Spoon to remove and drain them
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Ladle – A must for dishing up gnocchi chicken soup!
Gnocchi Soup Recipe FAQ
Yes – stock, broth, or bone broth are all acceptable options. You can even reconstitute chicken base or use vegetable stock if you prefer.
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat on the stove until warmed through.
You can also freeze gnocchi soup for up to 3 months, then thaw it in the refrigerator before reheating. Leave room at the top of the container for the liquid to expand.
However, I wouldn’t recommend freezing it if you made it with milk. Dairy tends to separate when thawed and reheated, creating an unpleasant gritty texture.
Absolutely! Be sure your pot is large enough – at least 6 quarts – so there’s plenty of room for everything.
With love, from our simple kitchen to yours.
Other Soup Recipes
Gnocchi Soup Recipe
- 2 pounds cooked chicken, shredded
- 1 pound gnocchi, fresh or frozen
- 4 cups chicken stock
- 2 cups chopped baby spinach, roughly chopped
- 1 cup chopped carrots, finely chopped
- 1 medium yellow onion, finely chopped
- 1/3 cup all-purpose flour
- 1/4 cup butter
- salt & pepper, to taste
- Place the butter in a Dutch oven and once it melts, add the chopped onion and carrot to the mix. Saute for 5-7 minutes or until the carrot is softened.
- Sprinkle the flour over the top of the mixture and stir until no white powder is visible and the ingredients are a little pasty.
- Add the stock and allow the ingredients to simmer for about 30 minutes or until the mixture has thickened up a bit.
- Bring a small pot of water to a boil. Add the gnocchi and boil for just a couple of minutes until they float. Immediately remove and drain.
- Add the spinach, chicken, and gnocchi to the soup and let simmer for another 5-10 minutes. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
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