Creamy Chicken Gnocchi Soup (One Pot)
When it’s cold outside, there is nothing that hits the spot better than a big pot of this creamy, warming chicken and gnocchi soup. Sun-dried tomatoes add big pops of flavor, and the combination of tender gnocchi and juicy chunks of chicken is absolutely impossible to resist.
Like all my favorite soups, it only requires one pot. After quickly cooking your chicken thighs or breasts, the rest of the soup is standard procedure, needing only about 30 minutes until it’s time for dinner.
You could speed things up a bit by swapping in shredded rotisserie chicken instead, or turn this into a creamy vegetarian soup by adding two cans of white beans. Whatever you do, this is sure to be a soup you make again and again.
If you like this recipe, you’ll love my Easy Creamy Mushroom Soup and my Marry Me Tortellini Soup!
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Creamy Chicken Gnocchi Soup
Equipment
Ingredients
- 3 chicken breasts (boneless, skinless)
- salt + onion powder
- 2 tbs olive oil
- 2 medium carrots, diced
- 2 large celery stalks, diced
- 1 large onion, diced
- 12 oz mushrooms, diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, chopped
- 2 tbs potato starch (or cornstarch)
- 2 tbs tomato paste
- 3/4 tsp each paprika + Italian herb blend
- 5 cups low sodium chicken broth
- 1 lb gnocchi
- 1/2 cup heavy cream (or coconut cream)
- 1/2 cup grated parmesan cheese
- 1 handfull baby spinach, rough chop
- Garnish: Shredded parmesan, fresh basil + chili pepper flakes
Instructions
- Blot the chicken pieces dry and sprinkle them all over with salt and onion powder. Set a soup pot over medium heat, and once it’s hot, add 1 tbs oil, then the chicken. Cook the chicken until browned on both sides and cooked all the way through, 4 to 8 minutes per side. Move it to a plate and once it’s cool enough to handle, shred it or chop it into bite-size cubes.
- Add the remaining olive oil if the pot appears dry. Add the carrots, celery, onion and mushrooms and cook for 6 minutes, until mostly softened. Stir in the garlic, sun dried tomatoes for 30 seconds. Sprinkle over the potato starch and stir to coat all. Add in the tomato paste, paprika, Italian herb blend, salt and pepper to taste and stir to coat.
- Stir in the broth and chicken pieces and bring to a simmer. Cover the pot, and cook for 20 minutes. Add the gnocchi and cook for 5 minutes or until tender.
- Just before serving, stir in the heavy cream, grated parmesan and baby spinach. Taste for seasoning and adjust salt if needed.
- Ladle into soup bowls and garnish with pepper flakes and basil.
Notes
- Instead of chicken, make this a vegetarian soup by adding two cans of rinsed and drained white beans or chickpeas instead.
- Kept in an airtight container in the refrigerator, this creamy chicken & gnocchi soup will keep for up to 4 days.
Nutrition
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