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Creamy Chicken and Gnocchi Soup

A close-up of creamy chicken gnocchi soup with carrots and celery, garnished with parsley.

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A simple, one-pot recipe for creamy chicken gnocchi soup, similar to popular restaurant versions.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy cream
  • 1 pound potato gnocchi (shelf-stable or refrigerated)
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth and water until smooth. Bring the mixture to a simmer.
  6. Reduce the heat to low and let the soup simmer for 10 minutes, allowing the vegetables to soften further.
  7. Stir in the heavy cream, cooked chicken, and gnocchi. Cook until the gnocchi float to the top, about 3 to 5 minutes. Do not boil after adding cream.
  8. Remove the pot from the heat. Stir in the Parmesan cheese until melted and smooth.
  9. Season with salt and pepper to your preference.
  10. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For a richer flavor, substitute half of the chicken broth with white wine and let it reduce slightly before adding the remaining broth.
  • If you prefer a thicker soup, let it simmer uncovered for a few extra minutes before adding the cream.
  • Use leftover cooked turkey instead of chicken for a variation.

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