Featured Review
5 from 8 reviews

Soooo good – couldn’t stop eating this! Will definitely be making again. Easy to pull together and love that it makes a big batch so it’s perfect for meal prep!

Erika
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Creamy Chicken Soup Made Even Cozier with Pillowy-Soft Gnocchi

When you’re craving something warm and comforting, a cozy bowl of chicken soup always hits the spot. And this Creamy Chicken Gnocchi Soup is one of my all-time faves—hearty, satisfying, and packed with flavor.

It’s a lot like a cozy bowl of chicken and dumplings, but with an Italian-inspired twist! Tender chicken, pillowy gnocchi, and fresh veggies come together in a parmesan-infused broth that’s not too thick, not too thin—just perfectly creamy and cozy.

A close-up shot of chicken gnocchi soup in a large white pot with a wooden spoon. this Recipe for Later!
Complete with tender chicken, pillowy gnocchi, loads of veggies, and a parmesan-infused broth, this Creamy Chicken Gnocchi Soup is comfort food heaven!

And the best part? It all comes together in one pot with just a few flavor-packed staples like store-bought gnocchi (easy!) and only 20 minutes of simmering. 🙌🏼

So whether you’re craving something hearty for a lazy Sunday or need a fuss-free weeknight dinner, this creamy chicken soup belongs in your soup season lineup!

An overhead shot of ingredients displayed on a wooden surface: raw chicken breasts, uncooked gnocchi, whole and chopped celery and carrots, diced onions, a potato, fresh herbs, garlic, bay leaves, flour, Italian seasoning, olive oil, salt and pepper.
This easy recipe coaxes tons of flavor out of simple soup staples (carrots! onions! garlic! herbs!) and Italian-inspired ingredients (gnocchi! Italian seasoning!) for rich, cozy flavor—fast!

The Secret to Big Flavor in a Short Simmer

With a short simmer time, good-quality ingredients make all the difference! Start with a rich, high-quality chicken stock and don’t skip the parmesan rind and fresh rosemary, sage, and thyme—they infuse the broth with gorgeous savory flavor.

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How to Make Italian Chicken and Gnocchi Soup

This chicken gnocchi soup tastes like it simmered all day, but it’s actually a simple, one-pot recipe with a few simple steps and 20 minutes of hands-off simmering.

An overhead shot of three browned chicken breasts in a large white pot atop a wood surface.
Brown the chicken: Melt butter in the soup pot and sear the chicken breasts until golden brown. This crust creates extra flavor right from the start!
An overhead shot of softened carrots, celery, onion and potatoes in a large white pot atop a wooden surface.
Soften the aromatics: Sauté carrots, celery, onions, and potatoes for 5 minutes, then stir in garlic and Italian seasoning. Dust the veggies with flour and cook a minute longer.
An overhead shot of broth being poured into a large white pot with browned chicken breast, a parmesan rind, and fresh herbs. The pot sits on a wooden surface.
Build the broth: Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Add a parmesan rind, bay leaves, a bundle of fresh herbs, and the seared chicken.
An overhead shot of soup simmering in a large white pot atop a wooden surface.
Simmer: Bring the soup to a gentle boil, then let it simmer partially covered for 20 minutes until the chicken is cooked through. The flavors become more concentrated as the soup thickens.
An overhead shot of gnocchi being poured into a large white pot of soup atop a wooden surface.
Boil the gnocchi: Remove the chicken, then add the store-bought gnocchi. Simmer until the dumplings are soft and tender, about 5 minutes.
An overhead shot of soup in a large white pot. Shredded chicken sits on the surface of the soup, and cream is being poured into the soup. The pot sits on a wooden surface.
Finishing touches: Shred the chicken and stir it back into the soup along with a splash of heavy cream for a silky, creamy finish.

👩🏻‍🍳Craving an extra thick and cozy soup? ⇢ This recipe uses a flour roux and half and half to create a rich, creamy broth. For a thicker, stew-like consistency, stir in a cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons water).

An overhead shot of creamy chicken and gnocchi soup in a large white pot on a wooden surface. A large wooden spoon sits in the pot and a small dish of pepper sits alongside it.
Creamy, cozy, one-pot comfort food at its finest!

Serving Suggestions

With shredded chicken, fresh veggies, creamy potatoes, and hearty gnocchi, this creamy chicken gnocchi soup is an all-in-one meal.

Craving a little something extra? You can’t go wrong with a fresh Mixed Greens Side Salad and a few slices of toasted, buttered crusty bread. Or! Go all out with a loaf of my Garlic Lover’s Garlic Bread for the ultimate Italian-inspired dinner. 😋

An overhead shot of a serving of chicken and gnocchi soup in a blue speckled bowl atop a wooden surface. The bowl is surrounded by fresh herbs, salt and pepper, and crusty bread on a blue striped cloth.
Equal parts rich, brothy soup and thick, hearty stew—there’s nothing cozier than a warm bowl of chicken gnocchi soup on a chilly day!

I can’t wait for you to try this Creamy Chicken and Gnocchi Soup! It’s the perfect cozy meal for a crisp fall evening, a lazy Sunday, or anytime you need a little extra comfort. 🥰

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An overhead shot of a serving of chicken and gnocchi soup in a blue speckled bowl atop a wooden surface. The bowl is surrounded by fresh herbs in a small dish and crusty bread on a blue striped cloth.

Creamy Chicken and Gnocchi Soup (One Pot)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: serves 6-8 1x
  • Category: soup, Main Dish, Stew & Chili Recipes
  • Method: Stovetop
  • Cuisine: American, Italian
Print Recipe

Description

Comfort food heaven with a little Italian flair: Creamy Chicken Gnocchi Soup!

Think of this recipe as a home-style creamy chicken noodle soup—just with pillowy gnocchi dumplings instead of noodles. Tender chicken, fresh herbs, and a rich, parmesan-infused broth make this one-pot meal hearty yet easy enough for a weeknight.

Ready in 60 minutes or less, with only 20 minutes of simmering!

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Ingredients

Scale
  • 3–4 tablespoons olive oil, divided
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • kosher salt and ground black pepper, to season
  • 3 medium carrots, peeled as desired and diced
  • 2 stalks celery, finely diced
  • 1 large yellow onion, finely diced
  • 1 medium yellow potato, diced
  • 6 cloves garlic, finely chopped or grated
  • 2 teaspoons Italian seasoning
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth or stock
  • 2 dried bay leaves
  • ¾ ounce fresh “poultry herbs” (approx. 2 sprigs rosemary, 10–12 sprigs thyme, 2 sprigs sage), tied together with kitchen twine or removed from the stem and finely chopped
  • optional: 1 parmesan rind (see Recipe Notes)
  • 16 ounces gnocchi
  • ½ cup half and half or heavy cream

Instructions

  1. Brown the chicken: Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity with a tight-fitting lid) over medium heat. Season the chicken with 1 ½ teaspoons kosher salt. Add the chicken to the pot and cook for 3-4 minutes per side, until golden brown. Transfer to a plate and set aside.An overhead shot of three browned chicken breasts in a large white pot atop a wood surface.
  2. Soften the aromatics and bloom the spices: If needed, add an extra drizzle of olive oil to the pot, then add the carrot, celery, onion, and potato. Season with 1 teaspoon kosher salt and stir to combine. Cook, stirring occasionally, for 5-6 minutes, until the vegetables have softened slightly. Add the garlic and Italian seasoning and cook for 1-2 minutes, until fragrant.An overhead shot of softened carrots, celery, onion and potatoes in a large white pot atop a wooden surface.
  3. Build the soup: Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken stock. Add the bay leaves, parmesan rind (if using) and herbs to the pot, then nestle the browned chicken into the veggies.An overhead shot of broth being poured into a large white pot with browned chicken breast, a parmesan rind, and fresh herbs. The pot sits on a wooden surface.
  4. Simmer: Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to maintain a steady simmer, partially cover the pot (leave the lid slightly ajar to allow some steam to escape), and simmer for 20 minutes, or until the chicken is fully cooked.An overhead shot of soup simmering in a large white pot atop a wooden surface.
  5. Finish the soup: Remove the chicken from the pot and transfer to a cutting board. Stir the gnocchi into the soup and boil until tender, about 5 minutes. Meanwhile, shred the chicken into bite-sized pieces with two forks. Once the gnocchi is cooked, stir the shredded chicken back into the pot along with the heavy cream, cooking until warmed through. Adjust seasoning to taste.An overhead shot of soup in a large white pot. Shredded chicken sits on the surface of the soup, and cream is being poured into the soup. The pot sits on a wooden surface.
  6. Serve: Ladle the chicken and gnocchi soup into bowls, garnish with chopped fresh herbs and a swoosh of olive oil if desired, and serve with crusty bread. Enjoy!An overhead shot of creamy chicken and gnocchi soup in a large white pot on a wooden surface. A large wooden spoon sits in the pot and a blue striped cloth and plate of crusty bread sit alongside it.

Equipment

Notes

Jess’ Tips and Tricks:

  • Parmesan rind: A parmesan rind is the tough outer edge of a wheel of Parmigiano Reggiano cheese, and it’s my absolute favorite soup season secret. Toss a parmesan rind into any cozy soup you make this cold season; as it simmers, it will infuse a rich, parmesan-y flavor into the broth. It’s an easy way to add an extra depth of flavor to soups, stews, and sauces, especially when the recipe comes together quickly (like this Chicken and Dumplings recipe). Parmesan rinds are usually sold at cheese shops or grocery stores with a more curated cheese selection (I buy mine at Whole Foods). Store them in your freezer all soup season long.
  • 15-Minute Meal Prep: The majority of the active time involved in this recipe is chopping veggies. Chop all the veggies in advance to get a head start on your chicken and dumplings – it’ll take about 15 minutes, tops. Keep everything in individual airtight containers in the refrigerator for up to 5 days. At dinnertime all you have to do is get cooking – so easy!:
    • Peel and dice 3 medium carrots.
    • Finely dice 1 celery rib.
    • Finely dice 1 yellow onion.
    • Dice 1 yellow potato, storing covered in water to prevent browning.

Storage and Reheating:

  • Creamy chicken and gnocchi soup will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the microwave, adding a little extra chicken stock or broth if the soup needs to loosen up a little. I don’t suggest freezing this recipe, as the texture of the gnocchi changes with a thaw. 

Nutrition

  • Serving Size:
  • Calories: 433
  • Sugar: 4.2 g
  • Sodium: 566.3 mg
  • Fat: 12 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 46.4 g
  • Fiber: 2.3 g
  • Protein: 35.7 g
  • Cholesterol: 83.7 mg

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An overhead shot of a serving of chicken and gnocchi soup in a blue speckled bowl atop a wooden surface. The bowl is surrounded by fresh herbs and a blue striped cloth.
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