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top view chicken and gnocchi soup in a red pot

Chicken Gnocchi Soup

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.
Course Soup
Cuisine American
Diet Low Calorie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 292kcal
Author Rena


  • 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


  • 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.


  • 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.


Serving: 6servings | Calories: 292kcal | Carbohydrates: 30g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 473mg | Potassium: 591mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5739IU | Vitamin C: 21mg | Calcium: 190mg | Iron: 4mg