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Bowl of chicken gnocchi soup with a spoon sticking out.

Chicken Gnocchi Soup

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Chicken Gnocchi Soup – a delicious, creamy chicken gnocchi recipe that is perfect a cozy night in! Made with simple, real ingredients!


  • 1 tablespoon olive oil or butter
  • 1 tablespoon garlic, minced
  • 1 small yellow onion, diced
  • 6 cups chicken broth 
  • 1 pound boneless, skinless chicken breasts*
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon ground black pepper
  • 23 fresh thyme sprigs
  • 12 medium/large carrots, peeled and sliced
  • 12 celery stalks, sliced
  • 1/2 cup full fat coconut milk or heavy cream
  • 1 cup frozen peas
  • 1/2 cup all-purpose flour or 1-to-1 gluten-free flour
  • 16oz gnocchi


  1. Bring a large Dutch Oven to medium-high heat. Add oil to pan; swirl to coat. Add garlic and move around pan until fragrant, approx. 30 seconds. Add onion and move around pan until softened, approx. 1-2 minutes.
  2. Add broth and chicken. Cover and let simmer approx. 15 minutes or until chicken is fully cooked.
  3. Remove cooked chicken from Dutch Oven and set on a plate. Shred with two forks. Set aside.
  4. Ensure broth is very hot and then using a glass measuring cup with a handle, carefully scoop out two cups of hot broth. Add in 1/2 cup flour and whisk immediately. 
  5. Add the broth/flour mixture back into the Dutch Oven. Stir to combine. 
  6. Add in the shredded chicken, bay leaf, kosher salt, ground black pepper, thyme, carrots, celery and coconut milk. 
  7. Bring to a simmer and stir fairly constantly as it thickens, about 5-8 minutes.
  8. Add the frozen peas and gnocchi; mix to fully combine. Cover and remove from heat. Let stand 5-10 minutes or until peas are fully thawed and gnocchi is softened.
  9. Serve immediately crusty bread or breadsticks (or grilled bread).


  • Chicken Thighs: alternatively you can use 4-6 bone-in, skin-on chicken thighs (I actually prefer to use these because they add more flavor).
  • Dairy-Free: to make this dairy-free use olive oil and coconut milk.
  • Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free gnocchi.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Extra Creamy: if you are wanting an extra Creamy Gnocchi Soup you can use a 1/2 cup less of chicken broth and use a 1/2 cup more of heavy cream (or whole milk).
  • Add-ins: feel free to add in a handful of fresh spinach.
  • Gnocchi: I recommend using simply store-bought gnocchi (potato gnocchi) but feel free to use homemade if you prefer. 

Keywords: chicken gnocchi soup