This chicken gnocchi soup is a nourishing twist on classic comfort food.
Tender chicken thighs provide a lean, high-protein base, while carrots, celery, mushrooms, and spinach add fiber, vitamins, and antioxidants.
The gnocchi brings satisfying heartiness without weighing the dish down, making it filling yet balanced.
Olive oil and fresh herbs infuse healthy fats and anti-inflammatory benefits, while a light broth keeps it lower in saturated fat than cream-based soups.
Best of all, this recipe is simple to prepare in under an hour, making it perfect for weeknights, meal prep, or cozy gatherings.
It’s a versatile, one-pot meal that feels indulgent while staying wholesome.
Must-Have Tools for Perfect Results
Lodge 6-Quart Enameled Cast Iron Dutch Oven:
Ideal for browning chicken, sautéing vegetables, and simmering soup evenly. A long-lasting investment that enhances flavors and works beautifully for stews, braises, and bread.
OXO Good Grips Wooden Spoon:
Perfect for deglazing and stirring without scratching cookware. Its sturdy build makes it an everyday kitchen essential for soups, sauces, and stir-fries.
Victorinox Swiss Army Chef’s Knife:
Razor-sharp for dicing vegetables and shredding chicken effortlessly. Durable and versatile, it’s a must-have knife that makes prep quicker and safer.
All-Clad Measuring Cup Set:
Precise measuring ensures perfectly balanced seasoning and liquid ratios. Stainless steel construction guarantees durability and accuracy for baking, cooking, and portioning.
Cuisinart Stainless Steel Ladle:
The ultimate tool for serving soups, stews, and broths. Its deep bowl and balanced handle allow neat, mess-free serving every time.
Hearty Chicken Gnocchi Soup
Equipment
- 1 Dutch oven or large soup pot
- 1 Wooden spoon
- 1 Chef’s Knife
- 1 cutting board
- 1 Ladle
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds boneless skinless chicken thighs
- 4 large carrots peeled and diced small
- 3 celery stalks diced small
- 1 large yellow onion diced small
- 2 bay leaves
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ cup white wine
- 1 ½ teaspoons dried thyme
- 1 6-inch sprig fresh rosemary
- 8 ounces cremini mushrooms quartered
- 5 large garlic cloves minced
- 64 ounces 8 cups chicken stock
- 16 ounces gnocchi homemade or store-bought
- 3 handfuls baby spinach optional
Instructions
- Sear the Chicken: Begin by heating olive oil in a large Dutch oven over medium heat until it shimmers. Lay the chicken thighs in the pot in a single layer and cover with a lid. Allow them to cook undisturbed for about 4 minutes to develop a golden crust, then flip and cook another 4 minutes until fully cooked through. Remove the chicken to a cutting board and let it rest while you continue with the vegetables.
- Build the Flavor Base: In the same pot, add carrots, celery, onion, bay leaves, salt, and black pepper. Let the vegetables cook without stirring for several minutes so they caramelize slightly and create fond — the flavorful browned bits at the bottom of the pan. This step is key for depth of flavor, so be patient and let the vegetables soften and brown gently.
- Deglaze and Season: Pour in the white wine and immediately scrape the bottom of the pan with a wooden spoon to lift the fond. Add dried thyme and the rosemary sprig, stirring as the wine reduces and concentrates. Mix in the garlic and quartered mushrooms, and cook until the mushrooms soften and shrink, about 5 to 10 minutes, ensuring all aromatics are fragrant.
- Create the Broth: Carefully pour in the chicken stock, stirring to blend all the ingredients into a rich, aromatic base. Bring the soup to a gentle simmer and let it bubble for 15 minutes, allowing the herbs and vegetables to infuse the broth with deep, savory notes. During this time, shred the cooked chicken thighs using two forks into bite-sized pieces.
- Add the Chicken and Gnocchi: Return the shredded chicken to the pot and stir in the gnocchi. Simmer gently for about 5 minutes, or until the gnocchi float to the top and are tender. This step ties the dish together, giving the soup both protein-rich heartiness and pillowy texture from the gnocchi.
- Finish with Greens: Remove the bay leaves and rosemary sprig, then stir in the baby spinach just before serving. The spinach will wilt quickly in the hot broth, adding freshness and an extra boost of nutrients without overpowering the flavors. Taste and adjust seasoning if necessary.
- Serve and Enjoy: Ladle the steaming soup into bowls, making sure each serving has a good balance of chicken, vegetables, and gnocchi. Serve with crusty bread or a light salad on the side for a complete meal. This dish is best enjoyed fresh, but leftovers can be refrigerated for easy reheating throughout the week.
Notes
- Use chicken thighs for tender, juicy results, but chicken breasts can be substituted if preferred.
- Homemade gnocchi adds a rustic touch, though store-bought gnocchi works beautifully for convenience.
- Don’t skip deglazing — scraping the browned bits adds incredible flavor to the broth.
- For extra richness, stir in a splash of cream at the end, though the soup is flavorful without it.
- The soup thickens as it sits; add a splash of stock or water when reheating to loosen it.
Chef’s Secrets for Flawless Results
The secret to a flavorful chicken gnocchi soup lies in layering flavors carefully.
Searing the chicken first builds a savory foundation, while allowing vegetables to caramelize without stirring adds natural sweetness and depth.
Deglazing with wine is an essential step — it not only lifts the browned bits but also infuses the broth with subtle acidity that balances the richness of the chicken and gnocchi.
Always season in layers rather than only at the end; this ensures every spoonful tastes well-rounded.
Finally, avoid overcooking the gnocchi — once they float to the top, they’re done, giving you light, pillowy bites rather than dense dumplings.
Serving Suggestions for Best Enjoyment
This soup is hearty enough to serve as a main dish, but pairing it with a few simple sides can transform it into a comforting feast.
Crusty artisan bread or warm garlic knots are perfect for soaking up the flavorful broth.
A fresh green salad with lemon vinaigrette provides a bright contrast to the soup’s richness.
For a cozy Italian-inspired dinner, serve with roasted vegetables or a charcuterie board.
On colder evenings, enjoy it alongside a glass of crisp white wine or sparkling water with lemon for a refreshing balance.
Storage Tips for Longer Freshness
Chicken gnocchi soup stores well, making it an excellent meal-prep option. Once cooled, transfer the soup to an airtight container and refrigerate for up to 3–4 days.
The flavors deepen as it rests, so leftovers often taste even better.
If you plan to store the soup longer, freeze it in freezer-safe containers for up to 2 months.
For best results, freeze the soup before adding the gnocchi, since gnocchi can become mushy after thawing.
When reheating, warm gently over medium heat on the stovetop, and add a splash of broth or water to maintain the perfect consistency.
Frequently Asked Questions (FAQs)
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, though thighs remain juicier and more flavorful. If using breasts, watch closely to avoid overcooking, as they can dry out faster.
2. Can I make this soup vegetarian?
Absolutely! Replace the chicken with cannellini beans or chickpeas for plant-based protein, and substitute vegetable broth for chicken stock. The soup will remain hearty and satisfying.
3. What type of gnocchi works best?
Both homemade and store-bought gnocchi work beautifully. Shelf-stable gnocchi is convenient, while refrigerated or homemade gnocchi offers a softer, fresher texture. Choose based on time and preference.
4. How do I prevent mushy gnocchi?
Add the gnocchi toward the end of cooking and simmer only until they float. Overcooking causes them to fall apart, so keep a close eye once they’re added.
5. Can I make this soup creamy?
Yes! For a creamier version, stir in ½ to 1 cup of heavy cream or half-and-half after the gnocchi cooks. This creates a richer texture without overpowering the broth.
This recipe has been adapted and simplified from the original version by themediterraneandish. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
