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Italian Chicken Gnocchi Soup: A Comforting Classic
Youssef Hb

Italian Chicken Gnocchi Soup

A creamy Italian classic featuring tender chicken, pillowy gnocchi, and aromatic herbs in a rich, velvety broth. Perfect for weeknights or special occasions, this easy soup can be customized with optional gluten-free gnocchi or added vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 4 cups chicken broth (low-sodium)
  • 1 cup vegetable broth (optional)
  • 1 cup white mushrooms, diced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 chicken breasts (about 6 ounces each), cooked and cubed
  • 1 teaspoon Italian seasoning (or dried thyme)
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1/2 cup grated Parmesan cheese
  • 12 ounces store-bought gnocchi

Method
 

  1. Heat olive oil in a large pot over medium heat
  2. Sauté onion, garlic, and carrot until softened (5-6 minutes)
  3. Add chicken broth and optional vegetable broth; bring to a boil
  4. Stir in mushrooms and Italian seasoning; reduce heat and simmer for 10 minutes
  5. Add gnocchi according to package instructions and simmer until tender
  6. Reduce heat to low, stir in heavy cream and Parmesan until smooth
  7. Gently fold in cubed chicken and heat until warmed through
  8. Season with additional salt and pepper if needed
  9. Serve hot with fresh parsley as a garnish

Notes

Use low-sodium broth to control salt levels
Half-and-half or whole milk can replace heavy cream
Gluten-free gnocchi is available for dietary restrictions
Add spinach or zucchini for extra nutrition
Stir in a splash of lemon juice for brightness
Can be stored in airtight containers for up to 3 days