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Creamy Chicken Gnocchi Soup is served in a white bowl as a featured image.

BEST CHICKEN GNOCCHI SOUP

This creamy and comforting Chicken Gnocchi Soup is packed with tender chicken, pillowy gnocchi, and a rich, flavorful broth. Searing the chicken and sautéing the aromatics create a depth of flavor that elevates this soup to a culinary masterpiece. Finishing with heavy cream and Parmesan cheese adds a luxurious touch that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 8 cups chicken broth low sodium is preferred
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2 tbsp all-purpose flour or 1 tbsp cornstarch
  • 2 tbsp cold water
  • Chopped fresh parsley, for garnish

Equipment

  • Large Dutch oven or soup pot
  • knife
  • cutting board
  • measuring cups and spoons
  • whisk
  • fork
  • Bowls for serving
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season chicken thighs generously with salt and pepper.
  2. Sear chicken skin-side down for 5-7 minutes, until golden brown and crispy. Flip and sear for another 3-5 minutes. Remove chicken from the pot and set aside.
  3. Add diced onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
  4. Add minced garlic, thyme, rosemary, and red pepper flakes (if using), and cook for another minute until fragrant.
  5. Pour chicken broth into the pot and bring to a boil. Return chicken thighs to the pot.
  6. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and easily shreds with a fork.
  7. Remove chicken thighs from the pot and let cool slightly. Shred the chicken, discarding the skin and bones.
  8. If using flour, sprinkle it over the vegetables in the pot and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth to avoid lumps. Alternatively, whisk the cornstarch slurry (cornstarch mixed with cold water) into the soup.
  9. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
  10. Add gnocchi and shredded chicken to the pot. Cook until gnocchi are tender and float to the surface, about 3-5 minutes.
  11. Stir in heavy cream and Parmesan cheese. Heat through, but do not boil.
  12. Season with salt and pepper to taste.
  13. Ladle soup into bowls and garnish with fresh parsley and additional Parmesan cheese, if desired.

Notes

For a richer flavor, use homemade chicken broth. You can substitute spinach or kale for the parsley. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended due to the cream and gnocchi.