Chicken and Gnocchi Soup is an true belly-warming recipe. It’s warm and inviting and comforting all in one glorious bowl. I’ve taken this classic and made it incredibly simple with the use of store-bought gnocchi and a rotisserie chicken. Perfect for a quick weeknight meal, I hope you’ll try this version when you need something delicious with no hassle!
Let’s get started!
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Gnocchi
My version of chicken and dumplings is so easy that I reserve it for our busy evenings. One of my hacks for making this recipe super simple is using a package of pre-made gnocchi from the store.
What’s gnocchi you ask? Gnocchi is an Italian potato dumpling. They are wonderful in so many dishes, but as a dumpling for chicken and dumplings, you cannot go wrong. And, they cook in about two minutes. And, they are found in the pasta section of the store. They are a time-saver extraordinaire!
Chicken and gnocchi soup ingredients
I always keep carrot, onion, and celery on hand because they are the base of so many things. This soup is no exception and these veggies are classic components to any chicken and dumplings recipe. I’ve even seen these already diced up in the deli sections of some larger grocery stores! Easy peasy!
Continuing on the simplicity route, I also love using a rotisserie chicken. There is absolutely nothing easier and they taste phenomenal. I’ve even seen them already shredded and ready to use.
Like I said earlier, the gnocchi is a no-brainer. A two minute dunk in the broth and these little guys are good to go!
Here’s a list of what you’ll need:
- carrot
- onion
- celery
- chicken broth
- butter
- all-purpose flour
- rotisserie chicken meat, diced
- heavy cream
- dried thyme
- dried rosemary
- pre-made gnocchi
- kosher salt and fresh ground pepper, to taste
How-To make Chicken and gnocchi soup
Time needed: 35 minutes
For the best Chicken and Gnocchi Soup, simply:
- Cook the veggies and start the soup.
To start, sauté the veggies in butter until they begin to soften. While whisking, add in the flour. This will prevent any clumping and we don’t any clumps!
- The soup and chicken.
After cooking the flour/veg/butter mixture for a few minutes, slowly add in the broth and herbs. Take that wonderful shredded chicken, and into the pot with it. Increase the heat until you reach a low boil.
- The gnocchi
Now, for the gnocchi portion of our chicken and gnocchi soup! There could not be anything easier. Drop the gnocchi into the boiling chicken soup and cook for two minutes. When they float, they’re done. That’s it!
frequently asked questions
Absolutely! Simply swap out the AP Flour for your favorite gluten-free flour. Gluten-free gnocchi are also available. Follow the recipe instructions as normal.
Absolutely not. If you don’t have any or can’t find gnocchi in your local grocery store, I would use a small sized-pasta instead.
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Chicken and Gnocchi Soup
Equipment
Ingredients
- 1 ½ cups carrot, diced
- 1 ½ cups onion, diced
- 1 ½ cups celery, diced
- 6-8 cups chicken broth, warm
- 5 tbsp butter
- 5 tbsp AP flour
- 3-4 cups cooked chicken, diced
- ½ cup heavy cream
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 16 oz pkg gnocchi
- kosher salt and fresh ground pepper, to taste
Instructions
- Sauté carrots, onion, and celery in butter until softened. Add flour, whisking to eliminate lumps. Cook just a couple of minutes.
- Slowly incorporate the broth while continuing to whisk. Add in herbs. Simmer 15-20 minutes.
- Add in shredded chicken. Increase heat slightly to a low boil. Add gnocchi and cook until they begin to float – about 2 minutes.
- Turn off heat. Stir in heavy cream. Salt and pepper, to taste. Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my chicken and gnocchi dumpling recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipe, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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