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This Creamy Chicken Gnocchi Soup is a satisfying cozy soup that is perfect for a chilly day! Packed with vegetables and quickly made on the stovetop, this is a soup that the whole family will love.
If you’re a soup person, then you’re going to love this chicken gnocchi soup. It is so creamy, it’s packed with flavors, and the best part? The veggies. There’s a ton of vegetables stirred throughout this soup. But your kids won’t even notice it as they enjoy it because it’s that good. You really can’t go wrong with this soup! This healthy creamy chicken soup recipe is filling and can be enjoyed are a side dish or main meal.
Why You’ll Love This chicken Soup Recipe
- It’s easy. It doesn’t take a lot of work to make this delicious chicken gnocchi soup. You add your ingredients to a pot and you mix it up then simmer. It doesn’t have any difficult cooking techniques.
- It’s fast. It doesn’t require much time to put together. It’s perfect for a weeknight dinner since you can quickly throw this together between after school activities and you’ll have dinner in a jiffy.
- It’s so flavorful. The addition of fresh herbs with the combination of vegetables means every bite is full of flavor. Just so good!
Ingredients You’ll Need
This is just a list of ingredients you will need to make this Chicken Gnocchi Soup. Full measurements are listed further down below.
- Olive oil
- Chicken breast — we use boneless skinless chicken breasts
- Kosher salt and ground pepper
- Red onion — chopped
- Celery stalks — chopped
- Carrots — peeled and chopped
- Fresh rosemary
- Fresh thyme
- Chicken stock — unsalted stock since we season with salt and want to control how salty the chicken gnocchi soup is.
- Fresh gnocchi
- Almond milk
- Gluten free flour
- Green peas — we use frozen peas
- Chopped green beans — also from frozen
- Parmesan
How to Make This Chicken Gnocchi Soup
- Cook your chicken: Heat half of the oil in a large Dutch oven over medium heat and then add in the chicken and season with salt and pepper. Cook undisturbed for 2-3 minutes, then stir and continue to cook for 2-3 minutes more, until nicely browned. Set aside on a plate, and cover to keep warm.
- Add in your vegetables and herbs: Add remaining oil to the pot and sauté the onions, celery, carrots, and chopped herbs, stirring occasionally.
- Bring it to a boil and simmer: Once the veggies are tender, add the stock and bring to a boil, stirring all the way through the bottom of the pot to remove any brown bits and then reduce the heat and simmer for 5 minutes.
- Add in the chicken and gnocchi: Return the chicken and stir in the fresh gnocchi. Allow the gnocchi to cook for 2-3 minutes, or until they start to float to the surface.
- Make the almond mixture: Meanwhile, in a small bowl whisk the flour and almond milk until smooth and fully incorporated.
- Add in the rest of the ingredients and simmer: Add the almond mixture together with the peas, green beans, ground parmesan to the soup; stir to combine. Simmer the soup for 10 minutes more, until hot and slightly thickened.
- Season and enjoy! Season with salt and pepper to your taste.
Tips and Substitutions
- Green peas and beans: You can add in different vegetables such as frozen corn, baby spinach, zucchini, etc.
- Gnocchi: if you don’t have gnocchi on hand, you can substitute it with gluten-free pasta. Just be sure to adjust the cooking time to make sure the pasta is al dente.
- Chicken: You can swap with a protein of your choice. If you want to make this vegetarian, you can use chickpeas for protein or tofu.
- Make sure you cut your vegetables to a similar size so they cook evenly in this chicken gnocchi soup.
FAQs
If you want to meal prep this or cook it ahead of time, we suggest you don’t cook your gnocchi in the soup. This way, you can add the gnocchi when you serve it and it won’t get soggy. Be sure to store everything in an airtight container ahead of time.
This chicken gnocchi soup is quite healthy! We don’t add heavy dairy to it to make it creamy. It’s also packed with vegetables and protein. While comfort food is not typically seen as healthy, this gnocchi soup definitely is!
A lot of things go well with this chicken gnocchi soup. You don’t even have to make a side dish if you’re short on time since this soup has everything you need in a meal! But if you want an extra side, try my Parmesan Oven-Baked Asparagus, Roasted Honey Glazed Carrots, or my Easy Stuffed Mushrooms.
Any soup can be frozen. But keep in mind any soup that is creamy will tend to separate a bit after its frozen or reheated. If you don’t mind the change in consistency you can definitely freeze this soup. Freeze for up to 3 months.
Want More Soup Recipes?
- Middle Eastern Red Lentil Soup
- Beef Stroganoff Soup
- Low Carb Chicken Pot Pie Soup
- Homemade Tomato Rice Soup
- Easy Vegetable Soup
- Chicken Corn Chowder Soup
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Chicken Gnocchi Soup
Ingredients
- 1½ tbsp olive oil, divided
- 12 oz skinless, boneless chicken breast, cut into bite-size pieces
- Kosher salt and ground pepper, to taste
- 1 large red onion, chopped
- 2-3 celery stalks, chopped
- 3 medium carrots, peeled and chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 5 cups unsalted chicken stock
- 8 oz fresh gnocchi
- ½ cup almond milk, or any other milk
- 3 tbsp gluten free flour, or wheat flour
- 1 cup frozen green peas
- 2 cups chopped green beans, frozen, or canned
- ½ cup ground Parmesan
Instructions
- Heat half of the oil in a large Dutch oven over medium heat.
- Add in the chicken and season with salt and pepper. Cook undisturbed for 2-3 minutes, then stir and continue to cook for 2-3 minutes more, until nicely browned. Set aside on a plate, and cover to keep warm.
- Add remaining oil to the pot and sauté the onions, celery, carrots and chopped herbs, stirring occasionally.
- Once the veggies are tender, add the stock and bring to a boil, stirring all the way through the bottom of the pot to remove any brown bits. Reduce the heat and simmer for 5 minutes.
- Return the chicken and stir in the fresh gnocchi. Allow the gnocchi to cook for 2-3 minutes, or until they start to float to the surface.
- Meanwhile, in a small bowl whisk the flour and almond milk until smooth and fully incorporated.
- Add the almond mixture together with the peas, green beans, ground parmesan to the soup; stir to combine. Simmer the soup for 10 minutes more, until hot and slightly thickened.
- Season with salt and pepper to your taste.
Notes
- Green peas and beans: You can add in different vegetables such as frozen corn, baby spinach, zucchini, etc. Use frozen green beans but if you don’t have any and you only have canned you may use canned green beans
- Milk: we used almond milk. You may use coconut milk or any other milk of choice.
- Gnocchi: if you don’t have gnocchi on hand, you can substitute it with gluten-free pasta. Just be sure to adjust the cooking time to make sure the pasta is al dente. Try cauliflower gnocchi found at health food stores like trader joes.
- Make your own chicken stock if you can.
- Chicken: You can swap with a protein of your choice. If you want to make this vegetarian, you can use chick’n or chickpeas for protein.
- Make sure you cut your vegetables to a similar size so they cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this with frozen gnocchi (it’s all I could find) and added it during step 7. Also used chopped rotisserie chicken for convenience. Husband and kid loved it, and I loved that its dairy free. Making again this week. Really good and comforting; especially on a rainy day. Thank you!
yay. Glad you loved it.
Delicious and comforting! Reminds me of chicken pot pie filling! Added a little more broth to make it more “soup-y”
Thanks for the feedback Anna
Great!