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

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This Chicken Gnocchi Soup is creamy, hearty, and ready in just 30 minutes—all in one pot! Tender chicken, pillowy gnocchi, and fresh vegetables come together in a rich, seasoned broth for the ultimate comfort food that’s perfect for weeknights or cozy weekends.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chicken and brown lightly on both sides (not fully cooked through).
  3. Stir in onion, carrots, zucchini, and garlic; cook until vegetables begin to soften.
  4. Season with smoked paprika, Italian seasoning, thyme, salt, and pepper.
  5. Pour in broth and bring to a simmer.
  6. Add gnocchi and cook until tender, about 3–4 minutes.
  7. Check chicken for doneness, remove, shred or dice, then return to the pot.
  8. Stir in cream and heat through without boiling.
  9. Taste and adjust seasoning before serving.

Notes

  • Swap chicken for turkey or rotisserie chicken for a quicker version.
  • Replace zucchini with spinach, kale, celery, or mushrooms.
  • Use half-and-half for a lighter option, or coconut cream for dairy-free.
  • Leftovers keep up to 3 days in the fridge; reheat gently on the stove.
  • Not recommended for freezing—gnocchi can become mushy.

Nutrition

Find it online: https://recipesbyliza.com/chicken-gnocchi-soup-recipe-30-minutes-one-pot/