I absolutely love sharing this 30 Minute Chicken Gnocchi Soup Recipe because it’s one of those dishes that feels like a warm hug in a bowl. Whether you’re coming in from a chilly day or just need something comforting but quick, this soup delivers big on flavor without a big time commitment. It’s creamy, hearty, and packed with tender chicken and pillowy gnocchi — perfect for a weeknight dinner when you want something satisfying fast.
When I first tried this recipe, I was amazed at how quickly it came together without sacrificing any of that homemade goodness. You’ll find that the simple ingredients meld into a cozy, delicious soup that your whole family will go crazy for. Plus, if you’re anything like me, the idea of having dinner ready in about half an hour is a real game changer!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy nights or last-minute meals.
- Comfort Food at Its Best: Creamy broth, tender chicken, and soft gnocchi make every spoonful feel indulgent.
- Family Favorite: My family always asks for seconds, making it a guaranteed crowd-pleaser.
- Flexible Ingredients: Easy to customize with whatever veggies or seasonings you have on hand.
Ingredients You’ll Need
The ingredients for this 30 Minute Chicken Gnocchi Soup Recipe come together to build layers of flavor while keeping things simple. Using fresh veggies alongside tender chicken and gnocchi ensures a comforting texture and taste you’ll love. Here are some tips to help you shop and prep with ease.
- Boneless skinless chicken breast: Chicken cooks quickly and stays tender when seared first, plus it shreds easily for that perfect soup bite.
- Salt and black pepper: Basic seasonings that bring out the natural flavors—don’t be shy with these!
- Olive oil: Using a good quality oil helps with searing and adds a subtle rich flavor.
- White onion: Adds a mild sweetness—dicing it finely helps it cook evenly and soften beautifully.
- Carrots: They give a slight sweetness and texture; slicing thin helps them cook quickly without losing their bite.
- Celery: Brings a subtle earthiness and crunch; sliced thin for even cooking.
- Garlic: Five teaspoons might sound like a lot, but it’s what gives the soup its savory depth—mince it finely for the best flavor release.
- Chicken broth: The base of the soup that ties it all together; homemade or store-bought both work, but low sodium lets you control saltiness.
- Dried thyme and oregano: These herbs add a lovely fragrant note to keep the soup aromatic and cozy.
- Gnocchi: The star starch—pillowy potato gnocchi soften up in the soup without getting mushy if you simmer just right.
- Heavy cream: Enriches the broth to make it silky smooth and satisfying without being too heavy.
- Baby spinach: Adds a fresh, vibrant touch and sneaks in some greens without overpowering the flavor.
Variations
I love experimenting with this 30 Minute Chicken Gnocchi Soup Recipe to keep it fresh and fit different moods or dietary needs. Feel free to customize based on what you like or have on hand—this soup is forgiving and flexible.
- Hearty Veggie Boost: Sometimes I add mushrooms or zucchini for extra texture and nutrition, which blends nicely into the creamy broth.
- Dairy-Free Version: I’ve swapped heavy cream for coconut milk once, creating a subtly different but amazing flavor that works well.
- Spicy Kick: Adding a pinch of crushed red pepper flakes or a dash of hot sauce gives it a welcome warmth that wakes up the taste buds.
- Herb Twists: Fresh basil or parsley added at the end brighten the soup with a fresh herbal note I really enjoy.
How to Make 30 Minute Chicken Gnocchi Soup Recipe
Step 1: Season and Sear Your Chicken
Start by seasoning your chicken breasts generously with salt and black pepper. Heat a large soup pot over medium-high heat and add about a tablespoon of olive oil. When it’s hot, sear the chicken for just about 2 minutes per side. You’re looking for a golden brown exterior but not fully cooked through, because it’ll finish cooking in the broth. Once seared, remove it and set aside—this step locks in juiciness and flavor, which makes all the difference.
Step 2: Sauté the Veggies and Garlic
Add the remaining tablespoon of olive oil to the pot, then toss in the diced onions, sliced carrots, and celery. Cook for 4 to 5 minutes until they soften and start releasing their sweetness. Then stir in the minced garlic and let it cook just 1 to 2 minutes until fragrant—avoid burning garlic or it could turn bitter.
Step 3: Simmer Chicken and Broth with Herbs
Return the seared chicken to the pot and pour in your chicken broth. Sprinkle in dried thyme and oregano, then bring everything to a gentle simmer. Cook for about 15 minutes, allowing the chicken to finish cooking fully and the veggies to become tender. You’ll notice the broth developing a rich and cozy flavor by this point.
Step 4: Shred Chicken and Add Gnocchi
Carefully remove the chicken with tongs and shred it using two forks—this is where soup starts to get really inviting. Toss the shredded chicken back into the pot, then add your gnocchi. Simmer for another 5 minutes until the gnocchi are tender but not falling apart. This short simmer keeps them fluffy and delicious.
Step 5: Stir in Cream and Spinach, Adjust Seasoning
Finally, pour in the heavy cream and stir in the roughly chopped baby spinach. Cook for just 1 to 2 minutes until the spinach wilts and the soup turns creamy and luscious. Take a taste and adjust seasoning with extra salt and pepper as needed to balance flavors. Serve hot and enjoy a bowl of comfort in minutes.
Pro Tips for Making 30 Minute Chicken Gnocchi Soup Recipe
- Don’t Overcook Gnocchi: Keep a close eye during simmering; gnocchi cook fast and can become mushy if left too long.
- Season in Layers: I love seasoning the chicken first and adjusting salt at the end to make sure every bite is perfectly balanced.
- Use Fresh Garlic: Fresh garlic gives a robust flavor that makes a huge difference compared to powders or pre-minced garlic.
- Shred Chicken While Warm: Shredding the chicken when it’s warm yields tender, pull-apart pieces and helps the soup absorb more of its juices.
How to Serve 30 Minute Chicken Gnocchi Soup Recipe
Garnishes
I like topping this soup with a sprinkle of freshly grated Parmesan cheese and a few cracks of black pepper. Sometimes I add chopped fresh parsley or a drizzle of good-quality olive oil to brighten it up. These little touches really enhance the flavors and add a nice presentation boost if you’re serving guests.
Side Dishes
Crusty bread or garlic toast is my go-to pairing to soak up every last bit of that creamy broth. You could also serve it alongside a light salad for some freshness. My family loves dipping buttery rolls or even pita chips for an easy but satisfying meal.
Creative Ways to Present
For a cozy dinner party, I like to ladle the soup into rustic bowls and garnish with a sprig of fresh thyme or oregano. Adding a small ramekin of chili flakes or lemon wedges on the side lets guests customize their bowls. It’s those little details that make this comforting soup feel special.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I find the flavors mellow and blend even more overnight, making it arguably better the next day. Just be mindful that the gnocchi absorb some broth, so the soup might thicken a bit.
Freezing
I usually don’t freeze this soup because the texture of gnocchi can change and become slightly mushy after thawing. However, if you want to freeze, try removing the gnocchi beforehand and adding fresh gnocchi when reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup looks too thick, add a splash of chicken broth or water to loosen it up. This keeps the creamy texture without the cream separating.
FAQs
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Can I use store-bought rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken can save even more time. Simply add the shredded chicken towards the end of the cooking process once the broth and veggies are ready, then simmer the gnocchi as usual.
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What type of gnocchi works best for this soup?
Fresh or frozen potato gnocchi both work well. Fresh gnocchi tend to cook faster, so keep an eye on them to avoid overcooking. If using frozen, add a minute or two to the simmer time.
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Can I make this soup dairy-free?
Yes! For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. It will change the flavor slightly but still be delicious and creamy.
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Is this recipe freezer-friendly?
The soup doesn’t freeze well with gnocchi included, as they can get mushy. For freezing, keep the broth and chicken separate from the gnocchi, then add fresh gnocchi when reheating.
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How do I avoid overcooking the gnocchi?
Simmer gnocchi just for about 5 minutes or until they float and become tender to the bite. Cooking too long will cause them to disintegrate and turn mushy, so watch the pot closely during this step.
Final Thoughts
This 30 Minute Chicken Gnocchi Soup Recipe quickly became one of my favorite weeknight meals because it strikes that perfect balance of fast, easy, and delicious. I hope it brings the same comforting joy to your table that it does to mine. Try it out and I’m sure you’ll find yourself making it again and again whenever you want a warm, satisfying meal without the fuss.
Print
30 Minute Chicken Gnocchi Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This 30 Minute Chicken Gnocchi Soup is a creamy, hearty, and comforting meal perfect for a quick weeknight dinner. Tender seared chicken breasts simmer with aromatic vegetables, herbs, and fluffy gnocchi in a rich broth enhanced with cream and fresh spinach, creating a flavorful and satisfying soup that’s ready in just half an hour.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breast
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 tablespoons olive oil, divided
Vegetables and Aromatics
- 1 white onion, diced
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 5 teaspoons minced garlic (about 5 cloves)
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Other
- 1 pound gnocchi
- 1 cup heavy cream
- 1 1/2 cups baby spinach, roughly chopped
Instructions
- Season the chicken: Pat the boneless skinless chicken breasts dry and season evenly with salt and black pepper to enhance flavor before cooking.
- Sear the chicken: Heat a large soup pot over medium-high heat, add 2 tablespoons of olive oil, and sear the chicken breasts for about 2 minutes per side until they develop a golden brown color but are not fully cooked. Remove and set aside on a plate.
- Sauté vegetables and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add diced onion, sliced carrots, and celery, cooking for 4 to 5 minutes until the vegetables soften. Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Simmer chicken and broth: Return the seared chicken to the pot, pour in the chicken broth, and add dried thyme and oregano. Bring the mixture to a simmer over medium heat, cooking for 15 minutes until the chicken is fully cooked and vegetables are tender.
- Shred the chicken: Remove the chicken breasts with tongs and place them in a bowl. Shred the meat using two forks and return the shredded chicken to the pot.
- Cook the gnocchi: Add the gnocchi to the simmering soup and cook for 5 minutes until they are tender and cooked through.
- Add cream and spinach: Stir in the heavy cream and roughly chopped baby spinach. Cook for an additional 1 to 2 minutes until the spinach wilts and the soup is heated through.
- Adjust seasoning and serve: Taste the soup and adjust salt and black pepper as needed. Serve hot and enjoy your comforting chicken gnocchi soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- If you prefer a thicker soup, use less chicken broth or add a slurry of cornstarch mixed with cold water to the soup near the end of cooking.
- Gnocchi can be replaced with small pasta shapes like pearl pasta or tortellini if desired.
- Fresh herbs can be used instead of dried; use about three times the amount of fresh herbs for more vibrant flavor.
- To save time, precut vegetables or frozen mirepoix blends can be used.
- Leftover soup stores well in the refrigerator for up to 3 days but do not freeze because the cream and gnocchi texture may change.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
