? Ever wondered why a simple bowl of chicken gnocchi soup feels like the ultimate comfort food on chilly nights? This chicken gnocchi soup combines tender shredded chicken, pillowy potato gnocchi, and a rich savory broth that comes together quickly for a weeknight winner.
With straightforward pantry ingredients and a short simmer, this recipe delivers cozy, restaurant-style flavors at home. It’s great for meal prep, busy evenings, or when you crave something soothing but satisfying.
Ingredients List
- 1 tablespoon olive oil — adds a silky, nutty base; substitute with avocado oil for a milder flavor or use 2 teaspoons butter for richness.
- 1 cup diced yellow onion — provides sweet, aromatic depth; shallots can be used for a subtler bite.
- 1/2 cup diced celery — offers fresh, vegetal crunch; fennel can be swapped for a mild anise note.
- 1/2 cup diced carrot — brings sweetness and color; sweet potato works for extra body and sweetness.
- 2 cups shredded cooked chicken — tender protein that soaks up the broth; rotisserie chicken speeds prep, or use shredded turkey for a leaner option.
- 1 packet Simply Organic® Alfredo Sauce Mix — thickens and flavors the broth; substitute 2 tablespoons flour + 1/2 cup grated Parmesan for a from-scratch roux.
- 5 cups chicken broth — provides the savory base; use low-sodium broth to control saltiness, or vegetable broth for a lighter profile.
- 16 ounces potato gnocchi — pillowy texture that contrasts the broth; use whole wheat or cauliflower gnocchi for a healthier twist.
- 1 cup half and half — adds creaminess and silk; swap for whole milk + 2 tablespoons cornstarch, or use light coconut milk for dairy-free option.
- 2 cups finely chopped kale — bright, leafy green for color and nutrients; spinach or Swiss chard can be used instead.
- Optional toppings: grated Parmesan (nutty, salty), red pepper flakes (warm heat), chopped parsley (fresh finish).
Timing
- Preparation time: 10 minutes (dice vegetables, shred chicken).
- Active cooking time: 15–18 minutes (sauté, simmer, finish with dairy and greens).
- Total time: ~25–28 minutes.
Contextual note: This comes together faster than many cream-based soups because the alfredo mix speeds thickening. Compared to making a roux and béchamel from scratch, you’ll save about 10–15 minutes.
Step-by-Step Instructions
Step 1 — Heat the oil and sweat the vegetables
In a large pot over medium heat, add 1 tablespoon olive oil. Once heated, add the diced onion, celery, and carrot. Sauté for 3 to 4 minutes until the vegetables begin to soften and the onion becomes translucent.
Step 2 — Add chicken, sauce mix, and broth
Add the shredded chicken, the Alfredo sauce mix, and 5 cups chicken broth to the pot. Stir well to dissolve the mix and incorporate the chicken. Bring the mixture to a boil.
Step 3 — Cook the gnocchi
When the soup reaches a boil, add the 16 ounces gnocchi. Return to a gentle boil, then reduce heat to low and simmer for 8 to 10 minutes until the gnocchi are tender and cooked through.
Step 4 — Finish with dairy and greens
Reduce heat to low, then stir in 1 cup half and half and 2 cups finely chopped kale. Cook for another 2 to 3 minutes just until the kale wilts and the soup is heated through. Taste and adjust seasoning.
Step 5 — Serve
Ladle into bowls and top as desired with grated Parmesan, a pinch of red pepper flakes, and chopped parsley. Serve hot.
Nutritional Information
Approximate values per serving (recipe yields about 6 servings; estimates only):
- Calories: ~310 kcal
- Protein: ~18 g
- Carbohydrates: ~34 g
- Fat: ~12 g
- Saturated fat: ~5 g
- Fiber: ~2–3 g
- Sodium: variable (depends on broth; use low-sodium for control)
Note: Values are rough estimates; use nutritional calculators or package labels for precise tracking.
Healthier Alternatives for the Recipe
- Replace half-and-half with 2% milk plus 1 tablespoon cornstarch to reduce fat while maintaining body.
- Use whole grain or cauliflower gnocchi to increase fiber or lower carbs.
- Swap olive oil for a single teaspoon or use cooking spray to cut fat.
- Increase vegetables (zucchini, mushrooms, or leeks) to boost volume and nutrients without many calories.
- Use low-sodium broth and adjust salt at the end.
Serving Suggestions
- Serve with crusty sourdough or garlic bread to soak up the broth.
- Pair with a crisp green salad dressed in lemon vinaigrette to balance richness.
- Garnish with extra Parmesan and a squeeze of lemon for brightness.
- For a heartier meal, serve alongside roasted Brussels sprouts or a warm grain salad.
Common Mistakes to Avoid
- Overcooking gnocchi — they become mushy; simmer only until they float and are tender.
- Adding dairy too early — high heat can cause curdling. Add half-and-half at low heat near the end.
- Skipping seasoning — taste and adjust salt and pepper after adding broth and sauce mix.
- Wilting greens too long — add kale at the end to preserve texture and color.
- Using very salty broth — opt for low-sodium broth and salt to taste.
Storing Tips for the Recipe
- Refrigerator: Cool completely and store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of broth or milk to loosen the soup.
- Freezing: Gnocchi can change texture when frozen; for best results, freeze the soup without gnocchi, or freeze fully and expect a softer gnocchi after reheating. Thaw overnight in the fridge and reheat slowly.
- Reheating: Warm on low heat, stirring occasionally. Add extra broth or milk if the soup has thickened.
Conclusion
This comforting chicken gnocchi soup balances pillowy gnocchi, tender chicken, and savory broth for an easy weeknight bowl. Try it, leave a review or comment, and subscribe for more recipes. For variations, see LeCremeDeLaCrumb’s version, Half Baked Harvest’s take, and Barley & Sage’s recipe. Tell us how it turned out.
FAQs
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Q: Can I use frozen cooked chicken?
A: Yes — thaw and shred or cube it before adding. Adjust cooking time to heat through. -
Q: Can I make this dairy-free?
A: Use a dairy-free Alfredo mix (or make a cornstarch-thickened base) and substitute full-fat coconut milk or unsweetened almond milk for cream. -
Q: Will the gnocchi absorb too much broth overnight?
A: Gnocchi may soften and absorb liquid in the fridge. Store leftover broth separately if possible, or add a splash of broth when reheating. -
Q: Can I double the recipe?
A: Yes — use a larger pot and increase seasoning gradually, tasting as you go. -
Q: How can I thicken the soup more?
A: Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, whisk into simmering soup until slightly thickened, or stir in a bit more Alfredo mix or grated Parmesan.
Chicken Gnocchi Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, celery, and carrot. Sauté for 3 to 4 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add the shredded chicken, Alfredo sauce mix, and chicken broth to the pot. Stir well to incorporate.
- Bring the mixture to a boil.
- Add the gnocchi once boiling. Reduce heat to low and simmer for 8 to 10 minutes until the gnocchi are tender.
- Stir in the half and half and kale, cooking for another 2 to 3 minutes until the kale wilts.
- Ladle into bowls and top with grated Parmesan, red pepper flakes, and chopped parsley if desired. Serve hot.
