A big bowlful of the coziest Creamy Chicken Gnocchi Soup will have you welcoming chilly winter nights with open arms. Loaded with tender chicken thighs, pillowy gnocchi, a rich delicious broth, and fresh, flavorful vegetables, there's plenty of comfort to go around.
It's a recipe that is just as easy to make for busy weeknights as it is satisfying. Especially when served with parmesan on top, and crusty bread for sopping up the broth!
Creamy Chicken Gnocchi Soup - An Easy Chicken Soup with Layers of Flavor.
I'm embracing soup season with open arms this year. And by "embracing", I mean that my heart has to be pumping straight Roasted Tomato Soup at this point. I've been tucking into bowls of Lemon Garlic Chicken Orzo Soup, Harira, and Thai Coconut Curry Butternut Squash Soup at every opportunity. I don't even care if it's cold out, just pass me a ladle, you know?
But of all the soup recipes I adore, this Creamy Chicken Gnocchi Soup recipe might be the most perfect choice for a rich and soul-warming meal with layers of flavor that doesn't require hours of forethought. You can whip together this soup in one pot, and it will take less than an hour from start to finish, including cooking the chicken!
As you might expect, the chicken thighs, tender gnocchi, and creamy broth are the stars here, just like they are in the famous Olive Garden Chicken Gnocchi Soup. But swapping spinach for kale adds a pleasantly earthy flavor that can stand up to the richer ingredients in this homemade version, and sun-dried tomatoes and smoked paprika add depth and complexity to the dish. I don't want to say it's the perfect soup, but if the shoe fits...
Why You’ll Love Creamy Chicken Gnocchi Soup:
There's a reason that this chicken and gnocchi soup has worked its way into my regular rotation. It's...
- SUPER COMFORTING. There's something about a warm and creamy soup that just hits the spot on a cold day. This recipe is no exception. The combination of chicken, soft gnocchi, and creamy broth will have you feeling warm and satisfied in no time.
- PACKED WITH FLAVOR. The sun-dried tomatoes, tomato paste, Italian seasoning, fresh thyme, and smoked paprika ensure that there's not a single bland bite in your bowl.
- EASY TO MAKE. Despite its impressive flavor, this soup is actually quite easy to make. It all comes together in just one pot, and most of the work is just chopping vegetables and stirring. It's a great option for a weeknight dinner when you don't have a lot of time to spend in the kitchen.
So if you're looking for a cozy and satisfying soup that's packed with flavor and easy to make, give this recipe a try! Read on for more recipe tips and information, or jump to the recipe to start cooking!
A great soup calls for great ingredients. This recipe is extremely versatile-- you can swap in veggies, herbs, and even proteins as you'd like, but here's my recommended ingredient lineup.
- Sun-dried tomatoes: This is the real flavor bomb of the recipe! Sun-dried tomatoes and add a concentrated rich, zesty, slightly sweet flavor. You can find them in the grocery store in either the canned or dry goods section, but I highly recommend using oil-packed sun-dried tomatoes-- they add more flavor and have a more pleasant texture.
- Vegetables & Aromatics: Onions, carrots, kale, and garlic add an abundance of flavor and character to the soup. Feel free to toss in any veggies you have in the fridge for added nutrition and freshness!
- Chicken: I strongly recommend using skinless, boneless chicken thighs for this recipe (and nearly all chicken soup recipes, really) because they are flavorful and stay tender when simmered in the soup, but you can use chicken breasts if you have them on hand as well. Cut the chicken into 1-inch pieces so they cook evenly.
- Herbs and spices: Italian seasonings, smoked paprika, and fresh thyme elevate the soup with earthy, smoky, slightly lemony flavors.
- Flour: If you want a particularly thick and velvety soup, flour makes all the difference.
- Tomato paste: The tomato paste adds extra savoriness.
- Chicken broth: Broth is, of course, essential for soup! I prefer broth that comes from a box rather than broth that comes from a can, as canned broth can take on a metallic flavor. Or, better yet, if you have homemade stock on hand, feel free to use that instead.
- Half-and-half: Dairy makes this soup creamy. You can use heavy cream or milk if you prefer, but half-and-half is the perfect midpoint for me.
- Potato gnocchi: The potato gnocchi add a chewy texture to the soup and soak up the flavorful broth. Prefer chicken noodle soup? Feel free to swap in your favorite short-cut pasta.
- Parmesan cheese: "Say when." No one will judge you if you want a mount of parmesan over your bowl of soup. It adds saltiness, tang, and savory flavor as the perfect final touch.
How To Make Creamy Chicken Gnocchi Soup
The flavor is the best part of this recipe, but the second best thing is how easy it is to make. It's perfect for those lower-energy days where you need a satisfying, comforting bowl of soup as quick as possible.
- Sauté the vegetables and aromatics. Start by heating a large Dutch oven over medium-high heat. Add the oil from the sun-dried tomatoes and sauté the onions, carrots, sun-dried tomatoes, and garlic.
- Cook the chicken. Add chicken and spices to the pot, cook until golden.
- Soup-ify it. Stir in the flour, tomato paste and chicken broth, and bring to a simmer. The flour will help the soup get nice and thick.
- Time for the quick-cooking ingredients. Add kale, half-and-half, and gnocchi, and simmer until warm and thickened to your liking.
- Serve up the soup. Serve with Parmesan cheese and fresh herbs.
Make Ahead & Storage Tips
Making Chicken Gnocchi Soup ahead of time and storing it properly can be a great way to have a meal ready to go when you don't have time to cook. And, as you'd probably guess, you can just make the soup, throw it in the fridge, and reheat when ready to eat. However, if you want the best texture (or long storage time), here are some tips for great results:
- Cook the soup according to the recipe instructions, but don't add the gnocchi and fresh herbs. Allow the soup to cool completely.
- Once cooled, transfer the soup to an airtight container or divide it into individual portions and store it in the refrigerator for up to 3 days.
- When you're ready to serve the soup, reheat it on the stove over medium heat until it's hot. Then, add the gnocchi and herbs, and cook until the soup is warmed through, about 5 to 10 minutes.
Alternatively, you can prepare the soup in full and store it in an airtight container in the freezer for up to 3 months. Defrost it in the refrigerator overnight and reheat it on the stove over medium heat until it's hot. Be aware that the texture of the gnocchi and dairy components may change when it is being frozen and defrosted.
Keep in mind that the soup will thicken as it cools, so you may need to add a bit of water or broth when reheating it to adjust the consistency.
- 1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped and divided
- 1 large yellow onion, chopped
- 2 large carrots, chopped
- 6 cloves garlic, minced
- 3-4 large skinless boneless chicken thighs, cut into 1 inch pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 tablespoons fresh thyme
- 2 cups half-and-half
- 1 kale bundle, leaves stripped and chopped
- 1 pound fresh potato gnocchi
- ½ cup parmesan cheese, to serve
1. In a large Dutch oven over medium-high heat, heat 2 tablespoons of the oil from the sun-dried tomatoes until shimmering. Add the onion, carrots, and sun-dried tomatoes, and season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes, adding the garlic during the last minute
2. Add the chicken to the skillet. Season with Italian seasoning, smoked paprika, and salt and pepper. Cook, stirring occasionally, until golden all over, about 5 minutes.
3. Stir in the flour and tomato paste and cook until well-combined and the tomato paste begins to caramelize. Then pour in the broth and bring to a simmer. Reduce the heat to medium-low, add the thyme, and simmer for 15 minutes.
4. Stir in the kale, half-and-half, and gnocchi. Cook until the gnocchi is warmed through and soup is thickened, about 10 more minutes.
7. Serve warm with parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 35 mins