Chicken Gnocchi Soup

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Chicken Gnocchi Soup-if you like chicken noodle soup, you will love this twist on the classic. It is easy to make and the gnocchi is delicious and comforting! 

Chicken Gnocchi Soup Recipe

If you are in the mood for an easy and comforting meal, you have come to the right place. This Chicken Gnocchi Soup will warm you right up. It is great for a chilly day or when you are feeling under the weather. You can have it on the table in 30 minutes…and if you are not feeling well, you have my permission to eat it in bed, just be careful if you top the soup with crackers. You might get some cracker crumbs in your bed:)

Chicken Gnocchi Soup Recipe

Chicken noodle soup is classic comfort food, but Josh likes to mix things up by using gnocchi instead. He says it’s even better than the classic! My boys LOVE this soup, it is one of their favorite meals. They like it even better than the noodle version.

Chicken Gnocchi Soup Recipe

Josh uses DeLallo’s potato gnocchi. It is the BEST! And did you know they make mini potato gnocchi? They are so stinking cute and perfect for soup!

Chicken Gnocchi Soup Recipe

Serve the soup with crackers, crusty bread, or homemade biscuits and you have the perfect cozy and comforting meal! And you might want to double the recipe so you can take some to a friend or neighbor who is in need. It is always nice to share the love! I am sure anyone would appreciate this satisfying soup!

Chicken Gnocchi Soup is a staple for fall and winter! Make a big pot and enjoy!

If you like this chicken soup, you might also like:

Chicken Gnocchi Soup Recipe

Chicken Gnocchi Soup

If you like chicken noodle soup, you will love this easy chicken gnocchi soup! It is perfect for a chilly day.
5 from 2 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs halved lengthwise, and cut into 1/2-inch-thick slices
  • 3 garlic cloves minced
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 2 quarts chicken broth
  • 1 lb. DeLallo Mini Potato Gnocchi
  • 2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons fresh flat-leaf parsley finely chopped

Instructions

  1. 1. Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Add the garlic, bay leaves, and thyme. Cook for an additional two minutes.
  2. 2. Pour in the chicken broth and bring the liquid to a boil. Add the gnocchi and simmer for 5 minutes until tender.
  3. 3. Stir in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper, to taste. Sprinkle soup with parsley. Ladle into bowls and serve warm.

This post is in partnership with DeLallo Foods, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Have you tried freezing this soup? Just wondering how the gnocchi held up (or didn’t) when frozen, thawed, reheated? This looks wonderful!!! Thank you for sharing.

  2. I love all of your recipes that I’ve tried – and your website and updates. However, I don’t like gnocchi (I’m even half-Italian)! Do you think I could substitute tortellini or radiatori or another type of pasta? I just find that gnocchi leaves me feeling like I ate a doughy football! Thanks for any advice you can offer.

  3. Thank you – now, if the hot weather in Southern California would just relent from this heat and give us some soup weather – this’ll be my first one!

    –Joan

  4. No where in the recipe do I see the note for removal of the thyme springs or bay leaves. am I supposed to keep them in while serving the soup or remove them?

  5. HI there! This looks amazing, but my hubby and I are currently on Weight Watchers. Are you able to tell me the actual serving size for this recipe? How many cups equal one serving? Thank you!

  6. I have made this soup – WOW – it is very tasty and very easy and quick to make. Never thought before to add fresh thyme & bay leaf to a chicken broth soup. I put a bit of spin on this by coarsely chopping the parsley and adding it to the soup at the same time as adding the gnocchi – about 1/4 cup of parsley.
    Haven’t tried freezing yet (because the soup goes so fast !!). Making this again tomorrow for lunch, along with left-over elk roast & moose/elk meatloaf sandwiches. I will be feeding 3 hungry guys for lunch tomorrow !


  7. I made this recipe last night on a rainy day and it was so delicious. I just got the recipe for your noodle soup. Thank you so much.

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