Chicken Gnocchi Soup Recipe
This chicken gnocchi soup features rich golden broth, tender shredded chicken, pillowy gnocchi, and fresh vegetables finished with fragrant herbs and a bright squeeze of lemon. No heavy cream, just deeply flavored broth where every ingredient gets to shine. Make it completely from scratch or, I offer a few shortcuts to make it faster.
Servings: 6
Calories: 414kcal
Ingredients
- 2 Tbsp avocado oil or another neutral cooking oil
- 1 large yellow onion
- 2 leeks
- 2 medium carrots
- 2 celery ribs
- 3 garlic cloves
- 1.5 lbs chicken thigh meat can also use chicken breast meat
- 8 cups homemade chicken stock can also use store-bought
- 1 tsp crushed red pepper flakes more or less to taste
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- salt
- pepper
- 16 oz gnocchi* homemade or store-bought from refrigerated section
- 1/2 lemon - juice only to finish the soup
Instructions
- Dice onion, leek, carrots, and celery. (Use only the white parts of the leek, discard the green stalks.)
- In a large Dutch oven, add oil and preheat over medium heat.
- Add onion, leeks, carrots, and celery to the pot and saute until vegetables are softened.
- Smash and mince the garlic and add it to the pot. Stir and cook until garlic is fragrant.
- Pour in the stock and bring to simmer.
- Add chicken meat and lower the heat to medium-low, cover loosely with a lid, and let the soup cook until chicken is tender.
- Take chicken out into a separate bowl and shred it using 2 forks.
- Stir in red pepper flakes, thyme, rosemary, salt, and pepper. Taste to make sure there is enough salt. Add shredded chicken back to the pot.
- Raise the heat again to medium and bring everything to a gentle simmer.
- Add gnocchi and cook until gnocchi is done and float to the top. (Gnocchi is usually ready in about 5 minutes but if using frozen gnocchi, it might take a couple extra minutes.)
- To finish the soup, at the very end: Stir in fresh squeezed lemon juice and serve right away.
Video
Notes
- Chicken: Use boneless thighs or breasts, and cook them to at least 165°F before shredding. For a shortcut, skip simmering the chicken and stir in shredded rotisserie chicken along with the seasonings.
- Gnocchi: Use refrigerated, frozen, or homemade gnocchi. Add frozen gnocchi straight from the freezer and give it a couple of extra minutes. Pull the pot off the heat about a minute after the gnocchi floats.
- Lemon: Stir in the juice right before serving to keep the flavor bright.
- Gluten free: Use gluten-free gnocchi, or make homemade gnocchi with gluten-free all-purpose flour.
- Store: in an airtight container in the refrigerator for 3 to 4 days, after cooling the soup to room temperature. Expect the soup to thicken as it sits.
- Reheat: on the stovetop over medium heat or in the microwave, adding a splash of stock to loosen it.
- Freeze: without the gnocchi for up to 3 months, leaving room in the container for the soup to expand. Cook fresh gnocchi in the soup as you reheat it.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 1230mg | Potassium: 784mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4059IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 5mg