This easy chicken gnocchi soup is rich and delicious, but also a well rounded, nourishing meal. Tender chicken, soft, pillowy gnocchi and vegetables in a herby chicken broth - it’s everything I want when the weather cools down. It comes together quickly enough for a weeknight dinner, too. Some crusty bread for dunking is highly encouraged!
Hi! I recently made a recipe for a chicken ragu and I knew I could turn it into a perfect soup. I know it’s a cliché, but I really do make chicken soup when one of us is sick, and this might be my favorite version yet. The gnocchi adds so much comfort for me and the spinach rounds it out into a complete dinner. It's probably one of the most delicious recipes I have developed this year.
If you love the sound of this soup, definitely check out the chicken ragu that inspired it. My easy pastina is another bowl I turn to when I’m feeling under the weather.
Main ingredients
Chicken - I use boneless, skinless thighs for the best texture and flavor. You could also use a rotisserie chicken for ease.
Gnocchi - As much as I love my homemade gnocchi, I actually prefer store-bought for a soup. It holds together much better.
Soffritto - This is the onion, celery and carrot mixture. I like to chop it very finely in a food processor but keep them chunky if that is what you prefer in a soup.
Fresh herbs - I use a combination of thyme and rosemary.
Chicken stock - This forms the base of the soup so find a high quality one that preferably isn't too high in salt.
Half-and-half - This gives the broth a little creaminess without making the soup too rich. You can use a mix of equal parts whole milk and heavy cream instead. All milk will give you a lighter broth while all cream will make it much richer.
Spinach - Baby spinach wilts into the soup right at the end and adds some color and extra nutrients.
Lemon - Some zest and juice added at the end, off the heat, really lifts and brightens the soup.
How to make chicken gnocchi soup
The full ingredient list and detailed method are in the recipe card below. This is a quick visual reference.
1. Cook the soffritto and fennel seeds for 10 minutes until soft. Add the garlic, red pepper flakes and herbs and cook for a further minute.
2. Add the butter then the flour and cook for a minute, mixing well.
3. Pour in the stock gradually while stirring then bring to a gentle simmer.
4. Add the whole chicken thighs and simmer for 12-15 minutes until cooked through.
5. Remove the chicken, shred with two forks then return to the pot with the gnocchi.
6. Gently simmer for 2-3 minutes then add the half and half and spinach and cook for a further 1-2 minutes. Season to taste then finish with the lemon zest and juice off the heat.
Expert tips from Emilie
- Use whole chicken thighs. They’re forgiving, stay juicy as they simmer and are easy to lift out and shred.
- Take your time with the soffritto. Let the onion, carrot and celery soften properly before adding the stock. Those few extra minutes make a real difference to the flavor of the broth.
- Add the milk or half and half near the end. I added the milk with the stock in my first test and it split, so I now stir it in over low heat once the chicken and gnocchi are cooked. Warm it gently without letting the soup boil.
- Use store bought gnocchi. It holds its shape better in soup than homemade gnocchi, and you can find some really good ones at the supermarket.
- Taste at the end. Chicken stocks vary in saltiness, so add your final seasoning once everything is in the pot. A little lemon juice off the heat lifts the whole soup.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Common questions
I personally don’t like soups that get thick and gluey, so this one is intentionally a little brothier. If you’d prefer it thicker, mix 2 teaspoons cornstarch with 1 tablespoon cold water. Stir it into the soup before adding the milk or half-and-half, then simmer gently for 1-2 minutes to thicken.
Yes! Boneless, skinless chicken breasts will work, but check them early as they can dry out more easily than thighs. You can also use about 500 grams of cooked, shredded rotisserie chicken. Simmer the broth on its own for about 10 minutes to develop the flavor, then add the chicken near the end, just long enough to heat through.
Store in an airtight container in the fridge for up to three days. The gnocchi will absorb some broth as it sits, so add a splash of stock when reheating if needed. Warm gently on the stove, stirring occasionally, until hot.
Some other chicken pasta recipes
If you loved this chicken and gnocchi soup then head to my chicken pasta recipes section for more delicious dinners. Here are some suggestions for next time.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Chicken Gnocchi Soup
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Equipment
- 1 large soup pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 4-5 cloves garlic, finely chopped
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon fennel seeds
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 5 cups chicken stock
- 500-600 grams boneless, skinless chicken thighs
- 500 grams gnocchi
- ⅔ cup half and half, (see notes)
- 2 cups baby spinach leaves (packed)
- zest of a lemon
- 1.5 tablespoons fresh lemon juice
- 1 teaspoon black pepper
- salt to taste
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the onion, carrot, celery and fennel seeds with a big pinch of salt.
- Cook gently for 10 minutes until soft.
- Add the garlic, red pepper flakes (if using), rosemary and thyme. Stir for 1 minute, until fragrant.
- Add the butter and stir until melted. Sprinkle over the flour and cook, stirring, for 1 minute. Gradually pour in the chicken stock, stirring well as you go.
- Bring the stock to a gentle simmer, then add the whole chicken thighs. Cook for about 12–15 minutes, depending on their size, until cooked through. Keep the soup at a gentle simmer.
- Transfer the chicken to a board and shred it with two forks. Return it to the pot along with the gnocchi. Simmer gently for 2-3 minutes.
- Stir through the half and half and stir in the spinach and cook for a further 2 minutes until it is wilted. Stir in the black pepper and taste for salt, how much you need will depend on your stock.
- Turn off the heat, add the lemon zest and lemon juice. If you’d like a brothier soup, add a splash of hot chicken stock before serving.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Jordan Gagnon says
I never post recipe reviews… but this one is definitely a keeper. Wow. I love how the gnocchi act as potatoes. So easy to put together too. Will be making again and again!
Emilie Pullar says
Thank you so much Jordan, this makes me so happy to hear! So appreciate you taking the time to leave a review, it helps so much 🙂
Nuala Christ says
Delicious soup! I was planning to make chicken noodle soup and came across this recipe. I had all the ingredients on hand for my usual soup and gnocchi in the pantry so it was super easy to pivot to this one. It will be a staple. I don’t have lemon on hand but I will make sure I do next time.
Emilie Pullar says
Thank you so much for making it Nuala! I'm so so happy you enjoyed it 🙂
Brendan says
Yum yum yum. Even better with more red pepper flakes. Loved it.
Emilie Pullar says
Yay thanks so much Brendan! Honestly I think my jar of red pepper flakes is extra spicy as my first test I used 1/2 tsp and it was crazy hot haha. So happy you enjoyed it 🙂