Creamy Chicken Gnocchi Soup – 50-Minute Comfort Bowl

Chicken gnocchi soup is the bowl I make when the weather turns gray and everyone wants something warm and filling without a lot of fuss. It tastes like a cross between chicken pot pie and a slow-simmered Italian soup, but it comes together in one pot on a weeknight.

The secret is a quick mirepoix base, a light roux for body, and store-bought potato gnocchi that cook right in the broth so they soak up all the flavor. Rotisserie chicken keeps it fast, and a splash of cream at the end makes it silky without being heavy.

Serve it with crusty bread for dipping and a handful of fresh parsley on top. It makes enough for six generous bowls, and it is even better the next day.

About the Ingredients

2 tablespoons unsalted butter

Butter gives the roux its nutty flavor. Substitute olive oil if you need it dairy-free, though the roux will be slightly less rich.

1 tablespoon olive oil

Use a regular or light olive oil, not extra-virgin, since it is heating. Avocado oil works as a neutral swap.

1 medium yellow onion, diced (about 1 1/2 cups)

Yellow onion melts into the broth; sweet onion is a milder substitute. Look for firm onions with dry, papery skins.

3 medium carrots, peeled and diced (about 1 cup)

Carrots add sweetness and color. If you are short on time, use frozen diced carrots straight from the bag.

3 cloves garlic, minced

Fresh garlic is best, but 1 teaspoon garlic paste substitutes in a pinch. Choose firm, heavy heads with tight cloves.

1/3 cup all-purpose flour

Flour thickens the broth into a light roux. For gluten-free, use a 1:1 gluten-free baking blend and whisk well.

6 cups low-sodium chicken broth

Low-sodium lets you control the salt. Better Than Bouillon chicken base mixed with water is a flavorful substitute.

3 cups shredded cooked chicken (about 12 ounces)

Rotisserie chicken saves 20 minutes. Buy a plain or herb-roasted bird, not barbecue or heavily seasoned.

16 ounces shelf-stable potato gnocchi

Shelf-stable gnocchi hold up better than frozen in soup. If using frozen, do not thaw; add 2 extra minutes of simmering.

1 teaspoon dried thyme

Thyme pairs beautifully with chicken and cream. Poultry seasoning or 1 tablespoon fresh chopped thyme can replace it.

1 cup heavy cream

Cream makes the broth velvety. Half-and-half works but will be thinner; for dairy-free, use full-fat coconut milk.

1/2 teaspoon kosher salt, plus more to taste, and 1/4 teaspoon black pepper

Season gradually since broth and rotisserie chicken vary in salt. Freshly cracked pepper has far more aroma than pre-ground.

Tips & Tricks

Do not boil the gnocchi hard

keep the soup at a gentle simmer after adding them, or they will break apart and turn gluey.

• Whisk the flour into the fat fully before adding broth, and add the broth in splashes at first so the roux stays smooth instead of lumpy.
• Add the cream off the heat or at the very lowest simmer; boiling cream can cause it to curdle and look grainy.
• Taste before adding extra salt, because rotisserie chicken and store-bought broth are both already salty.

Step-by-Step Instructions

1. Sauté the aromatics

Melt the butter with the olive oil in a large Dutch oven over medium heat, about 350°F (175°C). Add the onion and carrots and cook 7 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.

2. Bloom the garlic

Stir in the garlic and thyme and cook 45 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.

3. Make the roux

Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes until the raw flour smell disappears and the mixture looks like a thick paste.

4. Add the broth

Pour in the broth about 1 cup at a time, whisking after each addition until smooth. Bring to a gentle boil over medium-high heat, about 400°F (205°C) at the surface, then reduce to a simmer.

5. Simmer the vegetables

Simmer uncovered for 8 minutes, until the carrots are fork-tender and the broth has thickened slightly enough to coat a spoon.

6. Cook the gnocchi

Add the gnocchi and shredded chicken and simmer gently for 4 to 5 minutes. The gnocchi are done when they float to the top and feel tender but not mushy when pierced with a fork.

7. Finish with cream

Reduce the heat to low, about 200°F (95°C), and stir in the heavy cream, salt, and pepper. Heat through for 2 to 3 minutes without boiling, until the soup is steaming and silky.

8. Taste and serve

Taste and adjust salt and pepper, then ladle into bowls and top with fresh parsley and cracked pepper. The soup should be creamy enough to cling to the back of a spoon.

Delicious Variations

Tuscan Style

Swap the thyme for 1 teaspoon Italian seasoning and stir in 1/2 cup sun-dried tomatoes and 2 cups baby spinach at the end.

Spicy Cajun

Add 1 teaspoon Cajun seasoning with the flour and use andouille sausage in place of half the chicken for a bold, smoky bowl.

Mushroom and Herb

Sauté 8 ounces sliced cremini mushrooms with the onion and finish with fresh rosemary for a meatless version using vegetable broth.

How to Store Chicken Gnocchi Soup

Frequently Asked Questions

If you make this creamy chicken gnocchi soup, I would love to hear how it turned out. Leave a comment below with your favorite variation, and snap a photo and tag me so I can see your cozy bowl.

Chicken Gnocchi Soup

This creamy chicken gnocchi soup is a rich, herb-flecked one-pot dinner with pillowy potato gnocchi, tender chicken, and sweet carrots in 50 minutes.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings432 kcalCalories

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🧂 Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and diced (about 1 cup)
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 cups shredded cooked chicken (about 12 ounces)
• 16 ounces shelf-stable potato gnocchi
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1/2 teaspoon kosher salt, plus more to taste, and 1/4 teaspoon black pepper

📋 Instructions

1. 1Sauté the aromatics — Melt the butter with the olive oil in a large Dutch oven over medium heat, about 350°F (175°C). Add the onion and carrots and cook 7 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
2. 2Bloom the garlic — Stir in the garlic and thyme and cook 45 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.
3. 3Make the roux — Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes until the raw flour smell disappears and the mixture looks like a thick paste.
4. 4Add the broth — Pour in the broth about 1 cup at a time, whisking after each addition until smooth. Bring to a gentle boil over medium-high heat, about 400°F (205°C) at the surface, then reduce to a simmer.
5. 5Simmer the vegetables — Simmer uncovered for 8 minutes, until the carrots are fork-tender and the broth has thickened slightly enough to coat a spoon.
6. 6Cook the gnocchi — Add the gnocchi and shredded chicken and simmer gently for 4 to 5 minutes. The gnocchi are done when they float to the top and feel tender but not mushy when pierced with a fork.
7. 7Finish with cream — Reduce the heat to low, about 200°F (95°C), and stir in the heavy cream, salt, and pepper. Heat through for 2 to 3 minutes without boiling, until the soup is steaming and silky.
8. 8Taste and serve — Taste and adjust salt and pepper, then ladle into bowls and top with fresh parsley and cracked pepper. The soup should be creamy enough to cling to the back of a spoon.

👨‍🍳 Chef's Note: For the creamiest texture, stir the cream in at the very end and never let the soup come to a rolling boil after it goes in.

Servings: 6

Cuisine: American

Course: Soup

Nutrition (per serving): 432 kcal · 27g protein · 34g carbs · 21g fat