This Creamy Chicken Gnocchi Soup is a comfort food season favorite! It’s loaded with veggies, shredded rotisserie chicken and pillowy gnocchi. It’s a hearty soup that’ll warm you to the bone!
I’m hoping your comfort food season menu is in need of another soup recipe because I know you’re going to LOVE this Creamy Chicken Gnocchi Soup.
Every time I make this soup my husband Tom says it’s a home run! It’s loaded with veggies, it’s smooth and creamy without being overly rich, it’s loaded with shredded rotisserie chicken that you can grab from your local market to make things easy and it’s got soft pillowy gnocchi that make it such a hearty, satisfying soup.
Why You’ll Love this Recipe
This soup is a meal in a bowl. Veggies, chicken, gnocchi. Maybe a slice of crusty bread on the side, but that’s all you’ll need.
This is a one pot meal with only 20 minutes of prep time and less than 200 calories a bowl.
Ingredients You’ll Need
- butter
- yellow onion
- garlic
- carrots
- celery
- all-purpose flour
- kosher salt
- pepper
- dried thyme leaves
- chicken stock
- shredded rotisserie chicken
- potato gnocchi
- heavy cream
- frozen or fresh peas
- fresh parsley for garnish, if desired
Step-By-Step Instructions
The first step is to melt your butter in a large Dutch oven over medium heat. You’ll add your onions, carrots and celery and cook for 3-4 minutes, followed by your garlic, salt, pepper and thyme leaves and you’ll continue to cook for one minute.
The second step is to whisk in the flour and cook for one minute. Slowly stir in the chicken stock and bring to a boil, then reduce to a simmer over low heat and continue to cook for 8-10 minutes.
The thrid step is to stir in the chicken and gnocchi and cook for 5 minutes, until the gnocchi is tender.
For the last step, you’ll stir in the heavy cream and peas and continue to cook for 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. Ladle into bowls and top with a sprinkle of fresh chopped parsley, if desired.
We all know how picky Mr. Picky is and this soup is his favorite. What I love about it is that there’s only a smidge of cream added to the soup, so it’s less than 200 calories per bowl.
You can opt to serve your soup with a crusty bread for dipping, but I don’t really even need the bread. The gnocchi always fills me up.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
I’ve got lots of delicious recipes heading your way in 2025 folks! Thanks so much for following and if you try any of my recipes please consider leaving a comment and sharing to your social media! Happy New Year! MaryAnn
A Few Cook’s Notes for Creamy Chicken Gnocchi Soup
I used fresh English peas from the produce department at my local market for this recipe. You could also use frozen. Don’t use canned or they will be too mushy.
I buy my already shredded rotisserie chicken from my local market. If yours doesn’t carry that you can buy a rotisserie chicken and shred it yourself or cook up 3 large boneless skinless breasts in your oven and then shred.
Creamy Chicken Gnocchi Soup
Print Recipe Pin RecipeIngredients
- 3 Tbsp. unsalted butter
- 1 1/2 cups yellow onion, roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 ribs celery, roughly chopped
- 4 cloves garlic, minced
- 1 1/2 tsp. coarse kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 3 Tbsp. all-purpose flour
- 6 cups chicken stock
- 4 cups shredded rotisserie chicken
- 1 16-oz. package gnocchi
- 1/2 cup heavy cream
- 1 cup peas, fresh or frozen
- 2 Tbsp. fresh parsley, finely chopped for garnish if desired
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onions, carrots and celery and cook for 3-4 minutes, stirring occasionally.
- Stir in the garlic, salt, pepper and thyme leaves and continue to cook for one minute.
- Whisk in flour and cook for one minute. Slowly stir in the chicken stock and bring to a boil, then reduce to a simmer over low heat and continue to cook for 8-10 minutes.
- Stir in the chicken and gnocchi and cook for 5 minutes, until the gnocchi is tender. Stir in the heavy cream and peas and continue to cook for 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. Ladle into bowls and top with a sprinkle of fresh chopped parsley, if desired.
Absolutely delicious — made as written (except used onion powder in lieu of onions) & it was perfect! Thanks for sharing another winner of a recipe :)
Yay! Thanks so much for trying the recipe!!