Go Back
- 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, diced - 3 large carrots, sliced - 2 celery stalks, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - Salt and pepper to taste - 1 package (16 oz) potato gnocchi - 2 cups fresh spinach - Fresh parsley for garnish Gathering the right ingredients makes cooking fun and easy. For your One-Pot Chicken Gnocchi Soup, you need a mix of protein, veggies, and creamy goodness. First, grab the chicken. I love using boneless, skinless chicken breasts. They cook fast and stay tender. Dice them up into small pieces for quick cooking. Next, you'll need olive oil to sauté the chicken and add flavor. A medium onion gives a nice base flavor. Diced onion cooks down well, making your soup rich and tasty. For the veggies, I pick three large carrots, sliced, and two celery stalks, diced. These add crunch and color. Don’t forget the garlic! Three cloves, minced, give the soup a great aroma and taste. Now, for the broth, you’ll need four cups of chicken broth. It’s the heart of your soup. To make it creamy, add one cup of heavy cream. Finally, season with salt and pepper to taste. After you complete the base, add the final touches. Grab a package of potato gnocchi. It cooks quickly and adds a nice texture. Toss in two cups of fresh spinach for a pop of green. Finish with fresh parsley for garnish. It brightens up your dish and adds a beautiful look. - Heat olive oil in a large pot over medium heat. - Add the diced chicken. Sauté until browned, about 5 to 7 minutes. - Once done, remove the chicken and set it aside. - In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. - Sauté these for about 5 minutes. You want the vegetables to soften. - Next, pour in the chicken broth and bring the mixture to a boil. - Once boiling, stir in the heavy cream, potato gnocchi, dried thyme, and dried oregano. - Reduce the heat to medium-low. Let it simmer for about 5 minutes. The gnocchi will cook and float to the top. - Add the cooked chicken back into the pot. Stir in the fresh spinach. - Cook for another 2 to 3 minutes until the spinach wilts. - Season with salt and pepper to taste before serving. To ensure your chicken is perfectly cooked, use a meat thermometer. The chicken should reach 165°F (75°C). This guarantees it is safe to eat and juicy. For better flavor in the soup, sauté the chicken until it is golden brown. This step adds a lovely depth to the dish. Also, don’t skip the garlic and onion. These ingredients build a tasty base for your soup. Serve your soup in vibrant bowls. Garnish it with fresh parsley for a pop of color. This not only looks great but also adds a fresh taste. You can also sprinkle grated Parmesan on top. This adds a creamy texture and a salty kick that pairs well with the soup. Using pre-diced vegetables can save you time in the kitchen. Look for packs of diced onions, carrots, and celery at your store. They make prep quick and easy. For storing leftover soup, let it cool first. Then, place it in an airtight container. Your soup will stay fresh in the fridge for about 3-4 days. Reheat on the stove or in the microwave for a quick meal. {{image_2}} You can switch out the chicken for rotisserie chicken. This saves time and adds flavor. Just shred the rotisserie chicken and stir it in at the end. You can also use turkey if you want a lighter option. For broth, you can choose low-sodium chicken broth. This helps control salt levels. You can also make homemade broth for a richer taste. Just simmer bones and veggies for a few hours. To make this soup gluten-free, use gluten-free gnocchi. Many brands offer this option. You can also check labels for gluten-free broth. If you want a dairy-free soup, try coconut cream instead of heavy cream. This gives a nice flavor. You can also use almond milk with a thickener to replace the cream. You can add spices like paprika or cayenne for heat. Fresh herbs like basil or dill can bring a bright taste. Just add them as you simmer the soup. Incorporating beans like white beans or chickpeas boosts protein. You can also add more vegetables, such as zucchini or bell peppers. This makes the soup heartier and adds more nutrients. After enjoying your One-Pot Chicken Gnocchi Soup, let it cool first. This helps prevent condensation in the container. Use airtight containers to keep the soup fresh. Glass containers work great. They do not stain and are easy to clean. If you use plastic, ensure it is BPA-free. Label containers with the date to track freshness. To freeze the soup, wait until it cools completely. Then, pour it into freezer-safe bags. Lay the bags flat for easy stacking. Remove as much air as possible to prevent freezer burn. For reheating, thaw in the fridge overnight. Heat gently on the stove or in the microwave. Stir often to ensure even warming. If the soup seems thick, add a bit of chicken broth or water. In the fridge, your soup lasts about 3 to 4 days. If frozen, it can stay good for 2 to 3 months. Always check for signs of spoilage before eating. Look for off smells or changes in color. If the soup appears separated or curdled, it’s best to discard it. Enjoy your soup fresh and tasty! You can serve this soup with many tasty sides. Here are my top picks: - Crusty bread: Freshly baked bread is perfect for dipping. - Side salad: A simple green salad adds a nice crunch. - Garlic bread: This pairs well and brings extra flavor. - Cheese toast: Melted cheese on toast makes a great addition. Yes, you can make this soup ahead of time. Here are some tips: - Cook and cool: Make the soup, then cool it quickly. - Store properly: Keep it in an airtight container in the fridge. - Reheat gently: Warm the soup on low heat when ready to serve. You can use frozen gnocchi in this recipe. Here’s how to adjust: - No need to thaw: Just add the frozen gnocchi directly to the soup. - Cooking time: They may need an extra minute to cook through. To add some heat, try these ideas: - Red pepper flakes: Add a pinch while cooking for a kick. - Hot sauce: Stir in your favorite hot sauce before serving. - Jalapeños: Add fresh or pickled jalapeños for extra spice. This blog post outlined a simple and tasty chicken gnocchi soup recipe. We covered the main ingredients, cooking steps, and tips to make your dish shine. With quick recipes and ingredient variations, you can easily adjust for your needs. This soup is warm, hearty, and perfect for any meal. You have the tools to create a dish that family and friends will love. Enjoy cooking and sharing this delightful soup!

One-Pot Chicken Gnocchi Soup

Warm up with this Hearty One-Pot Chicken Gnocchi Soup that's packed with flavor and comfort! This easy recipe combines juicy chicken, creamy broth, and tender gnocchi with fresh veggies and herbs for a delightful meal in just 25 minutes. Perfect for busy weeknights, it's a dish the whole family will love. Click through to discover the full recipe and make this cozy soup tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 large carrots, sliced

2 celery stalks, diced

4 cups chicken broth

1 cup heavy cream

1 package (16 oz) potato gnocchi

2 cups fresh spinach

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced chicken and sauté until browned, about 5-7 minutes. Remove the chicken and set aside.

    In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté for about 5 minutes until the vegetables soften.

      Pour in the chicken broth and bring the mixture to a boil.

        Once boiling, stir in the heavy cream, potato gnocchi, dried thyme, and dried oregano. Reduce heat to medium-low and let simmer for about 5 minutes, or until the gnocchi are cooked and float to the top.

          Add the cooked chicken back into the pot and stir in the fresh spinach. Cook for another 2-3 minutes until the spinach wilts.

            Season with salt and pepper to taste.

              Remove from heat and let sit for a couple of minutes before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 6 servings

                  - Presentation Tips: Serve the soup in bowls and garnish with fresh parsley for a splash of color. A sprinkle of grated Parmesan can add extra flavor!