Name: Chicken Gnocchi Soup Recipe (30-Minutes, One-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 lb skinless, boneless chicken tenderloins or breasts; 1 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 1 zucchini, diced; 3 cloves garlic, minced; 1/2 tsp smoked paprika; 1 tsp Italian seasoning; 1–2 sprigs fresh thyme (or 1/2 tsp dried); Salt and pepper, to taste; 4 cups chicken or vegetable broth; 1 lb shelf-stable gnocchi (85% potato content); 1 cup heavy cream (or dairy-free alternative)

Chicken Gnocchi Soup Recipe (30-Minutes, One-Pot)

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This chicken gnocchi soup is my idea of pure comfort in a bowl. It’s creamy, hearty, and full of flavor, yet it comes together in just 30 minutes using only one pot. I love how it combines tender chicken, soft pillowy gnocchi, and fresh vegetables in a rich, seasoned broth—it’s the kind of meal I reach for on chilly nights when I want something warm, filling, and nourishing.

Why You’ll Love This Recipe

I love this recipe because it’s both quick and deeply satisfying. Using one pot means minimal cleanup, and the flavors develop beautifully in a short amount of time thanks to browning the chicken before simmering it with vegetables, broth, and seasonings. The gnocchi cooks directly in the soup, soaking up all that savory goodness, and the splash of cream at the end makes it extra cozy. Plus, it’s easy to adapt for gluten-free or dairy-free diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Skinless, boneless chicken tenderloins or breasts
Olive oil
Yellow onion, diced
Carrots, diced
Zucchini, diced
Garlic, minced
Smoked paprika
Italian seasoning
Fresh thyme
Salt and pepper
Chicken or vegetable broth
Shelf-stable gnocchi (85% potato content)
Heavy cream (or dairy-free alternative)

Directions

I start by heating olive oil in a large pot over medium heat.
I add the chicken and brown it lightly on both sides without cooking it all the way through.
I stir in the onion, carrots, zucchini, and garlic, cooking until they start to soften.
I season with smoked paprika, Italian seasoning, thyme, salt, and pepper.
I pour in the broth and bring it to a simmer.
I add the gnocchi and let them cook directly in the soup until tender, usually about 3–4 minutes.
I check the chicken to make sure it’s cooked through, then remove it, shred or dice it, and return it to the pot.
I stir in the cream and let everything heat through for a couple of minutes.
I taste and adjust the seasoning before serving.

Servings and timing

This recipe serves 4–6 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I swap the chicken for turkey or even leftover rotisserie chicken for a faster version. I’ve also used spinach or kale instead of zucchini for extra greens. For a lighter version, I use half-and-half instead of cream, and for a dairy-free twist, I use coconut cream.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth if it thickened in the fridge. I avoid boiling it after adding cream to prevent separation.

FAQs

Can I use pre-cooked chicken?

Yes, I can—if I’m short on time, I use shredded rotisserie chicken and add it towards the end to warm through.

Can I make this soup gluten-free?

Yes, I can use gluten-free gnocchi and ensure the broth is labeled gluten-free.

Can I freeze chicken gnocchi soup?

I don’t recommend freezing it because gnocchi tends to get mushy after thawing.

What vegetables can I add instead of zucchini?

I like using spinach, kale, celery, or even mushrooms for a different flavor.

Can I make it without cream?

Yes, I can leave it out for a lighter broth-based soup or replace it with a dairy-free alternative like coconut cream or oat cream.

Conclusion

This chicken gnocchi soup is a warm, hearty, and wholesome meal I can make in just one pot and in under half an hour. With its tender chicken, fluffy gnocchi, and flavorful vegetables all in a creamy broth, it’s my ultimate cold-weather comfort food. Whether I’m making it for a quick weeknight dinner or a lazy weekend lunch, it always hits the spot.