If you’re looking for a comforting dish that’s both indulgent and simple, creamy chicken gnocchi soup is your answer. This easy recipe combines the richness of a creamy base with soft gnocchi and hearty vegetables for a dish that’s as satisfying as it is versatile.
Perfect for cozy dinners or as a centerpiece at a family gathering, this soup will quickly become a staple in your food lineup.
Why This Recipe Is Perfect for Any Occasion
This creamy chicken gnocchi soup strikes the perfect balance between luxurious flavors and ease of preparation. Whether you’re a seasoned chef or a kitchen novice, the recipe’s straightforward steps make it approachable for all. Its creamy Parmesan broth gives the soup a decadent texture, while the tender chicken and vegetables create a filling, well-rounded meal.
And the addition of pillowy gnocchi makes this dish stand out from traditional soups. Plus, this recipe adapts easily to your preferred cooking method—whether you prefer a slow cooker, stovetop, or pressure cooker.
Tips for Making It Easier
Streamlining preparation can make this creamy chicken gnocchi soup even simpler. Here are a few tips:
- Use pre-chopped vegetables to save time on prep.
- Opt for rotisserie chicken instead of raw chicken to cut cooking time.
- Look for store-bought mini gnocchi, which cook quickly and complement the soup perfectly.
Short on time? Use your pressure cooker to have this flavorful dish ready in under an hour without sacrificing taste.
Ingredient Swaps & Modifications
This recipe is as adaptable as it is delicious. Whether you’re cooking for dietary restrictions or personal preferences, you can make substitutions without losing its charm:
- For a vegetarian version: Swap the chicken with white beans or chickpeas and use vegetable broth instead of chicken broth.
- For a gluten-free option: Substitute regular gnocchi with gluten-free gnocchi, readily available in many stores.
- For a lighter version: Use half-and-half or low-fat milk in place of heavy cream and reduce the amount of Parmesan cheese.
These changes ensure everyone can enjoy this amazing dish while staying true to their dietary goals.
Pairing Suggestions
This creamy chicken gnocchi soup is a hearty dish on its own, but you can elevate your dining experience by pairing it with complementary sides:
- Freshly baked bread: Perfect for soaking up the creamy broth.
- A crisp Mediterranean salad: Adds a refreshing contrast to the richness of the soup.
- Roasted vegetables: For an extra dose of nutrients and a hint of caramelized flavor.
These pairings enhance the overall experience while keeping the Mediterranean-inspired flavors front and center.
Why You’ll Love This Easy Food Recipe
Not only is this soup a crowd-pleaser, but it’s also incredibly easy to customize and prepare. It fits seamlessly into busy weeknight dinners, lazy weekend meals, or even elegant dinner parties.
The creamy chicken gnocchi soup highlights the best of comfort food while maintaining a Mediterranean touch with fresh herbs and balanced ingredients.
Try this recipe today, and it just might become your go-to easy food recipe for every season!
Easy Creamy Chicken Gnocchi Soup Recipe
Equipment
- Slow Cooker (Optional)
- Pressure Cooker (Optional)
- Large soup pot (for stovetop method)
Ingredients
Basic Ingredients:
- 2 boneless skinless chicken breasts
- 1 small yellow onion diced
- 6 carrots chopped
- 5 cups low-sodium chicken broth
- 1 cup dry white wine e.g., Pinot Grigio or Sauvignon Blanc
- 2 tablespoons fresh thyme leaves plus more for serving
- 2 bay leaves
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 Parmesan rind
- Kosher salt and freshly ground pepper
- 1 16-ounce box mini potato gnocchi
- ½ cup grated Parmesan cheese plus more for serving
- ¾ cup whole milk or heavy cream
For Sautéing and Garnish:
- 2 tablespoons extra-virgin olive oil
- 2 pounds mixed mushrooms roughly torn
- 4 garlic cloves smashed
- 4 tablespoons salted butter
- Zest of 1 lemon
Instructions
Slow Cooker Method (5 to 6 hours)
- Place the chicken, onion, carrots, chicken broth, white wine, 1 tablespoon of thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind into your slow cooker. Season generously with salt and pepper. Cover and cook on low for 5 to 6 hours until the chicken is tender and easy to shred.
- When about 30 minutes remain, stir in the gnocchi, grated Parmesan, and milk. Discard the Parmesan rind and bay leaves.
- Use two forks to shred the chicken directly in the slow cooker, ensuring it mixes well with the soup.
- Heat olive oil in a skillet over high heat, sauté the mushrooms until golden and caramelized, then reduce the heat to medium. Add garlic, butter, thyme, and lemon zest, and cook for an additional 3 to 5 minutes until fragrant.
- Add the mushroom mixture to the soup, stir thoroughly, and ladle the soup into bowls. Top with Parmesan cheese and a sprinkle of fresh thyme.
Pressure Cooker Method (10 minutes)
- Add chicken, onion, carrots, broth, white wine, 1 tablespoon thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind to your pressure cooker. Season with salt and pepper. Secure the lid and cook on high pressure for 10 minutes. Release pressure naturally or manually.
- Open the lid and stir in the gnocchi, Parmesan cheese, and milk. Use the sauté function to heat the soup until the gnocchi is fully cooked and the soup is creamy. Remove the Parmesan rind and bay leaves.
- Shred the chicken in the pot using forks, then stir it back into the soup.
- In a pan, cook the mushrooms with olive oil until golden, add garlic, butter, thyme, and lemon zest, and cook until fragrant. Add this mixture to the soup.
- Serve hot with Parmesan and fresh thyme on top.
Stovetop Method (45 minutes)
- Heat olive oil in a large pot over high heat. Add the mushrooms and cook undisturbed for about 5 minutes until caramelized. Stir and cook an additional 3 to 5 minutes. Lower the heat, then add garlic, butter, thyme, and lemon zest. Stir well and set the mushrooms aside.
- In the same pot, combine chicken, onion, carrots, chicken broth, white wine, 1 tablespoon thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind. Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes, until the chicken is cooked through and tender.
- Take out the chicken, shred it with forks, and return it to the pot.
- Stir in gnocchi, grated Parmesan, and milk, and cook for another 5 minutes until everything is heated through and the soup thickens slightly. Discard the Parmesan rind and bay leaves.
- Stir in the sautéed mushrooms and mix thoroughly. Serve in bowls topped with Parmesan and thyme.
Notes
- For a gluten-free option, use gluten-free gnocchi and ensure the broth is gluten-free.
- Adjust spice levels by increasing or reducing red pepper flakes.
- Mini gnocchi are recommended for this recipe, but regular gnocchi can also work.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.