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Creamy Chicken & Gnocchi One-Pot Soup Ultimate

This creamy and comforting one-pot soup features tender chicken, pillowy gnocchi, and a rich, velvety broth for a delightful and satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cubed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the cubed chicken and sauté until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  3. Reduce the heat to medium and add the diced onion to the pot. Cook for 3-4 minutes, until translucent.
  4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  5. Pour in the chicken broth and bring the mixture to a simmer. Add the gnocchi and cook for 3-4 minutes, until they start to float to the surface.
  6. Reduce the heat to low and stir in the heavy cream, dried thyme, and dried rosemary. Taste and season with salt and pepper as desired.
  7. Return the cooked chicken to the pot and let the soup simmer for 5-7 minutes, or until the chicken is fully cooked through and the gnocchi are tender.
  8. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Searing the chicken before adding it to the broth helps lock in moisture and adds depth of flavor. Adding the gnocchi towards the end of the cooking process prevents them from becoming overly soft and mushy. The key to achieving a creamy texture is to stir in the heavy cream at the end, rather than simmering it for too long.