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One Pot Chicken and Gnocchi Soup Recipe

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★★★★★

4.9 from 58 reviews

This comforting One Pot Chicken and Gnocchi Soup combines tender chicken thighs, pillowy gnocchi, and fresh vegetables in a creamy broth flavored with fresh herbs. It’s an easy-to-make, hearty soup perfect for chilly days, delivering a delicious and balanced meal all cooked in a single pot.

Ingredients

Scale

Soup Base

  • 3 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 1 Tbsp. finely chopped fresh rosemary
  • 1 Tbsp. fresh thyme leaves

Protein and Seasoning

  • 1 lb. boneless, skinless chicken thighs
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cracked black pepper, plus more for garnish

Liquid and Thickener

  • 4 cups (1 quart) chicken broth
  • 1 cup whole milk
  • 2 Tbsp. all-purpose flour

Main Additions

  • 1 (16-oz.) package DeLallo Potato Gnocchi
  • 1/2 cup frozen green peas

Optional Garnish

  • Freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, and celery and cook until softened and aromatic, about 8 to 10 minutes. In the last 1 to 2 minutes of cooking, stir in the minced garlic, chopped rosemary, and thyme leaves to release their flavors.
  2. Cook Chicken: Add the boneless, skinless chicken thighs to the pot, seasoning them along with the vegetables with kosher salt and cracked black pepper. Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat, cover the pot, and simmer until the chicken is cooked through, around 12 minutes.
  3. Prepare Milk Mixture: While the chicken simmers, combine the whole milk and all-purpose flour in a bowl or large liquid measuring cup, whisking thoroughly until smooth. Set this mixture aside.
  4. Cook Gnocchi and Shred Chicken: Remove the cooked chicken from the pot onto a cutting board. Add the potato gnocchi directly to the simmering broth. Cook uncovered until the gnocchi floats to the surface and is al dente, approximately 3 minutes. At this time, shred the chicken into small pieces using two forks or finely chop it, as preferred.
  5. Thicken Soup and Finish: Slowly add the milk and flour mixture to the pot, stirring frequently. Allow the soup to simmer until it thickens, about 3 minutes. Return the shredded chicken to the pot along with the frozen green peas. Cook for an additional 2 minutes to heat through and complete the soup.
  6. Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle the soup into bowls and garnish with freshly grated Parmigiano-Reggiano cheese and extra cracked black pepper, if desired. Serve warm and enjoy.

Notes

  • Use fresh herbs like rosemary and thyme to enhance flavor, but dried herbs can be substituted if fresh is unavailable.
  • For a richer soup, substitute whole milk with half-and-half or cream, but adjust thinning by adding more broth if needed.
  • Shredding the chicken finely helps to distribute protein evenly throughout the soup.
  • Gnocchi cooking times vary by brand; cook until they float and are tender but still slightly firm to the bite.
  • To make this recipe gluten free, use gluten-free flour and gluten-free gnocchi.
  • This soup freezes well; cool completely and store in airtight containers for up to 3 months.

Keywords: chicken gnocchi soup, one pot soup, creamy chicken soup, easy dinner recipes, comforting soups

Find it online: https://tastybynova.com/one-pot-chicken-and-gnocchi-soup-recipe/