Warm up with a bowl of this chicken gnocchi soup, the perfect blend of tender chicken, pillowy gnocchi, and hearty vegetables, all simmered in a creamy broth.
This soup is a crowd-pleaser that’s both nourishing and delicious, making it ideal for any chilly day.
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Your whole family will love this comforting soup, and it just in time for soup season!
How to Make Chicken Gnocchi Soup
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this Chicken Gnocchi Soup recipe, you will need the following ingredients:
- Olive oil
- Onion
- Celery
- Carrots
- Bay leaves
- Garlic
- Italian seasoning
- Kosher salt
- Ground black pepper
- Tomato paste
- Chicken broth/ chicken stock or vegetable broth/ stock
- Water
- Coconut milk or half and half
- Boneless skinless chicken thighs
- Zucchini
- Mini potato gnocchi (I used store bought gnocchi)
- Baby fresh spinach
- Fresh basil
- Lemon juice
You can enhance this soup by adding a sprinkle of fresh thyme or a pinch of red pepper flakes for an extra layer of flavor. And for a more decadent soup, feel free to sub the coconut milk with heavy cream.
Cooking Chicken Gnocchi Soup
Chicken Gnocchi Soup is a hearty and flavorful recipe that comes together with ease, providing comfort in every spoonful.
In a large dutch oven or soup pot, add the oil and heat over medium heat. Add the onion,
celery and carrot and cook for 8 minutes until softened.
Mix in the bay leaves, garlic, Italian seasoning, salt, pepper and tomato paste. Cook for 2 minutes.
Add the chicken broth, water, coconut milk, chicken thighs and zucchini. Bring to a boil
over medium-high heat, then reduce to low heat and simmer partially covered for 30
minutes.
Carefully remove the cooked chicken thighs from the soup and let cool for 5 minutes
before shredding and adding back into the soup pot.
Mix in the gnocchi, spinach, basil and lemon.
Let simmer for 5 minutes until the gnocchi are softened and cooked through.
Remove the bay leaves. Enjoy right away before gnocchi before too soft.
This soup is not just a meal but an experience, perfect for sharing with loved ones on any day that calls for a bit of warmth and comfort.
And pro tip: it is fantastic with a side of crusty bread, perfect for dipping. We love it, and I hope you do too! Let me know if you try it.
Leftovers
Store leftovers in an airtight container in the refrigerator for about 3 days.
Always use common sense and good judgment when it comes to leftovers. If something looks or smells off, it’s better to be safe and discard it.
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Chicken Gnocchi Soup
Warm up with a bowl of this chicken gnocchi soup, the perfect blend of tender chicken, pillowy gnocchi, and hearty vegetables, creamy broth.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion diced small
- 2 stalks celery diced small
- 2 large carrots peeled and medium dice
- 2 bay leaves
- 6 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons tomato paste
- 4 cups chicken broth or vegetable broth
- 6 cups water
- 1 cup canned full-fat coconut milk or half and half
- 1 pound boneless skinless chicken thighs
- 2 medium zucchinis halved lengthwise and sliced
- 1 pound mini potato gnocchi or regular size gnocchi
- 4 packed cups baby spinach
- 2 Tablespoons chopped fresh basil leaves
- 2 Tablespoons lemon juice
Instructions
-
In a large dutch oven or soup pot, add the oil and heat over medium heat. Add the onion, celery and carrot and cook for 8 minutes until softened. Mix in the bay leaves, garlic, Italian seasoning, salt, pepper and tomato paste. Cook for 2 minutes.
-
Add the chicken broth, water, coconut milk, chicken thighs and zucchini. Bring to a boil over medium-high heat, then reduce to low heat and simmer partially covered for 30 minutes.
-
Carefully remove the cooked chicken thighs from the soup and let cool for 5 minutes before shredding and adding back into the soup pot.
-
Mix in the gnocchi, spinach, basil and lemon and let simmer for 5 minutes until the gnocchi are softened and cooked through.
- Remove the bay leaves. Enjoy right away before gnocchi before too soft.
Recipe Notes
-
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- If you want to prepare this soup in advance, you can do steps 1-3, then let the soup cool and store in the fridge. Then, before serving, bring the soup to a simmer and proceed with Step 4 when you add the gnocchi. The reason for this is we don’t want the gnocchi to soak up the liquid overnight in the fridge.
- I did test refrigerating some soup overnight, and the gnocchi stated a good texture and the soup was still amazing but it did thicken a bit from the gnocchi starches. So not the end of the world, but why not add the gnocchi right before serving!
- Better to use a more processed coconut milk with emulsifiers so it doesn’t separate and become oily in the soup.
- I found that using the mini gnocchi gave you more gnocchi in each bowl of soup which I really loved!
- Amazing easy soup that everybody loved!
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