There is something incredibly comforting and satisfying about a warm bowl of soup on a chilly day, and this Creamy Chicken and Gnocchi Soup Recipe is just that kind of cozy meal. Bursting with tender pieces of chicken, pillowy gnocchi, colorful vegetables, and a rich, silky broth that hugs every bite, it brings together familiar pantry staples to create a dish that feels like a homemade hug. Whether you’re looking for a quick weeknight dinner or something to soothe the soul, this recipe balances simplicity and flavor perfectly, making it a new favorite you’ll want to share with everyone.
Ingredients You’ll Need
The beauty of this Creamy Chicken and Gnocchi Soup Recipe is in its simplicity. Each ingredient plays an essential role, from building layers of flavor to adding texture and brightness, making the final dish irresistible and satisfying.
- Butter: Adds a rich, creamy base and helps soften the vegetables while sautéing.
- Diced onion: Offers a sweet and savory foundation that blends into the broth.
- Diced celery: Provides a subtle crunch and fresh, herbal notes.
- Diced carrots: Lends a natural sweetness and vibrant color to the soup.
- Reduced-sodium chicken broth: Forms the flavorful liquid heart of the soup without overpowering the other ingredients.
- Boneless skinless chicken breasts: Gives tender, protein-packed bites for a hearty feel.
- Dried parsley: Sprinkled in for a mild, herby flavor that elevates the overall taste.
- Dried thyme: Adds a subtle earthiness and depth to the soup’s profile.
- Salt and freshly ground black pepper: Essential seasonings to balance and enhance all flavors.
- Cornstarch: Used to thicken the broth into a luscious, creamy consistency.
- Cold water: Helps dissolve the cornstarch to make a smooth slurry for thickening.
- Half-and-half: Brings velvety creaminess without heaviness, rounding out the soup perfectly.
- Shelf-stable gnocchi: These tender potato dumplings soak up the flavors beautifully while adding a delightfully soft texture.
How to Make Creamy Chicken and Gnocchi Soup Recipe
Step 1: Sauté the Vegetables
Start by selecting the Sauté function on your pressure cooker and melting the butter. Once melted, toss in the diced onion, celery, and carrots. Sauté them for 3 to 5 minutes, stirring regularly until the vegetables soften, onions turn translucent, and the celery and carrots brighten up in color. This step brings out the natural sugars in the veggies, building a flavorful base that will transform your soup.
Step 2: Add Broth, Chicken, and Seasonings
Next, pour in the chicken broth and stir everything together. Add the bite-sized chicken pieces along with dried parsley, dried thyme, salt, and black pepper. Lock the lid of your pressure cooker in place to trap all the flavors and pressure, then select High Pressure with a 4-minute cook time. This short but effective burst cooks the chicken to tender perfection while infusing the soup with seasoning.
Step 3: Release Pressure and Prepare Thickener
When the 4 minutes are up, switch off the pressure cooker and use a quick pressure release method. Once the valve drops, carefully remove the lid to avoid any steam burns. In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. This mixture is key to achieving that creamy, thick texture without heaviness.
Step 4: Thicken Soup and Add Half-and-Half
Switch back to the Sauté function and slowly stir in the cornstarch slurry. Keep stirring constantly as the soup comes to a gentle boil and thickens to that glossy, velvety consistency. Then, pour in the half-and-half and gently stir to combine, enriching the soup with that irresistible creaminess that defines this recipe.
Step 5: Add Gnocchi and Simmer
Finally, stir in the shelf-stable gnocchi. Let the soup gently simmer for 3 to 4 minutes, or until the gnocchi float to the top, signaling they’re cooked through and tender. This step ensures the gnocchi soak up all those wonderful flavors without becoming mushy. Your Creamy Chicken and Gnocchi Soup is now ready to delight!
How to Serve Creamy Chicken and Gnocchi Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of grated Parmesan adds a fresh and savory touch to the finished soup. For a little extra zing, a swirl of pesto or a few crushed red pepper flakes can elevate the flavor beautifully and add beautiful contrast.
Side Dishes
This soup pairs wonderfully with a crusty baguette or warm garlic bread to soak up every last drop. A light green salad with a tangy vinaigrette also provides a refreshing balance to the creamy richness, making your meal more rounded and satisfying.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy feel, or go elegant with white porcelain and a sprinkle of microgreens on top. You can also ladle the soup into hollowed-out mini bread bowls for a charming presentation that’s fun for family dinners or special occasions.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken and Gnocchi Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the gnocchi from becoming overly soft. When ready to enjoy, just reheat gently on the stove.
Freezing
While gnocchi can sometimes soften after freezing, this soup still freezes well if you prefer to make it in advance. Freeze in a freezer-safe container and thaw overnight in the refrigerator before reheating slowly. You might want to add a little extra half-and-half when reheating to restore its creamy texture.
Reheating
Reheat the soup gently over low to medium heat, stirring frequently to keep the gnocchi from sticking or breaking apart. A slow warm-up on the stovetop helps maintain the soup’s luscious consistency and ensures every bite tastes freshly made.
FAQs
Can I use store-bought rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken is a great shortcut and works perfectly in this recipe. Add it after sautéing the vegetables and skip the pressure cooking time for the raw chicken.
Is there a way to make this soup dairy-free?
Yes! Swap the half-and-half for coconut milk or any plant-based cream alternative, and use olive oil instead of butter. The soup will still be rich and flavorful with a slight twist.
Can I substitute fresh herbs for the dried parsley and thyme?
Fresh herbs add a lovely brightness when used carefully. Use about three times the amount of fresh herbs as dried since dried herbs are more concentrated. Add fresh herbs toward the end of cooking to preserve their flavor.
What kind of gnocchi works best for this soup?
Either shelf-stable or fresh gnocchi works well. Shelf-stable gnocchi offer convenience and hold up nicely in the soup, while fresh gnocchi cook quickly and provide a softer texture.
How can I make this soup spicier?
Add a pinch of crushed red pepper flakes during seasoning or top with hot sauce when serving. A diced jalapeño sautéed with the onions, celery, and carrots will also infuse the soup with gentle heat.
Final Thoughts
If you’re craving a comforting, creamy, and versatile meal, this Creamy Chicken and Gnocchi Soup Recipe is a total winner. It’s quick enough for weeknights but cozy enough to feel like a treat, perfect for anytime you want to warm both your belly and your heart. Give it a try—you’ll wonder how you ever lived without it!
Print
Creamy Chicken and Gnocchi Soup Recipe
- Total Time: 29 minutes
- Yield: 6 servings
Description
This comforting Chicken and Gnocchi Soup combines tender chicken breast, fresh vegetables, and pillowy gnocchi in a creamy broth thickened with a cornstarch slurry. Made quickly in a pressure cooker, it’s a perfect hearty meal for a cozy dinner.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cans (14 oz each) reduced-sodium chicken broth
- 4 large boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Thickening Slurry
- 1/4 cup cornstarch
- 1/4 cup cold water
Finishing Ingredients
- 1/3 cup half-and-half
- 1 package (16 oz) shelf-stable gnocchi (such as Kroger Private Selection Italian Gnocchi)
Instructions
- Sauté Vegetables: Select the Sauté setting on your pressure cooker and melt the butter. Add the diced onion, celery, and carrots and cook for 3 to 5 minutes, stirring frequently, until the vegetables are softened, the onions become translucent, and the celery and carrots brighten in color.
- Add Broth and Chicken: Stir in the reduced-sodium chicken broth, then add the bite-sized chicken pieces, dried parsley, dried thyme, salt, and freshly ground black pepper.
- Pressure Cook: Securely lock the lid in place. Select the High Pressure setting with a cook time of 4 minutes. Once finished, turn off the pressure cooker and perform a quick pressure release. After the pressure valve drops, carefully remove the lid.
- Make Slurry and Thicken Soup: In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Select the Sauté mode again and slowly add the slurry to the soup, stirring constantly. Bring the mixture to a boil to thicken the sauce.
- Add Half-and-Half: Stir in the half-and-half to create a creamy texture for the soup.
- Cook Gnocchi: Add the gnocchi to the pot and simmer until warmed through and the gnocchi float to the top, about 3 to 4 minutes. Serve hot.
Notes
- You can substitute fresh herbs for dried if available; use about three times the amount of fresh.
- Be sure to use shelf-stable gnocchi as fresh gnocchi might cook too quickly or become mushy in the pressure cooker.
- Adjust salt to taste, especially if using regular chicken broth instead of reduced-sodium.
- The quick pressure release is important to prevent overcooking the chicken and vegetables.
- For a dairy-free version, substitute half-and-half with coconut milk or any preferred non-dairy creamer.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
