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One-Pot Creamy Chicken and Gnocchi Soup

A close-up of a bowl of Creamy Chicken Gnocchi Soup, featuring shredded chicken, soft gnocchi, and bright orange carrots.
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Make a rich, restaurant-style creamy chicken and gnocchi soup in one pot. This recipe uses simple ingredients for a comforting weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (16 ounce) package potato gnocchi, store-bought
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux base for thickening.
  5. Slowly whisk in the chicken broth, ensuring no lumps form. Add the Italian seasoning, thyme, and bay leaf. Bring the mixture to a simmer.
  6. Return the browned chicken to the pot. Continue to simmer gently for 10 minutes, or until the chicken is cooked through and tender.
  7. Stir in the potato gnocchi. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  8. Remove the pot from the heat. Discard the bay leaf. Stir in the heavy cream and grated Parmesan cheese until the soup is smooth and creamy. Do not boil the soup after adding the cream.
  9. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

  • For extra flavorful chicken, lightly sear the pieces in a separate pan with a pinch of salt and pepper before adding them to the soup base.
  • Use good quality, shelf-stable or refrigerated store-bought gnocchi for ease. Homemade gnocchi works well but requires extra preparation time.
  • If you prefer a thicker soup, let it simmer uncovered for a few extra minutes before adding the cream, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the gnocchi.
  • For a low-carb option, substitute the potato gnocchi with cauliflower florets or omit the dumplings entirely.

Nutrition

Find it online: https://spoonfulsnap.com/creamy-chicken-gnocchi-soup-recipe/