This chicken gnocchi soup is a lighter take on the classic, made in one pot with tender chicken breast, Italian seasoning, garlic, and vegetables. Gnocchi cooks directly in the stock, naturally thickening the soup, while Parmesan adds richness–no cream needed. Super flavorful, healthy, and easy, this one-pot chicken gnocchi soup is perfect for weeknight dinners and soup season.
What To Know Before Making this recipe.
- Why you will love this recipe.
- What makes this chicken gnocchi soup different.
- Building flavor–what makes this recipe so delicious.
- Let’s talk about the ingredients (and substitutions).
Why You Will Love This Recipe
Not only is this soup both delicious and healthy, it’s made in one pot in about an hour.
After a small amount of prep, the ingredients are added step by step, allowing the flavors to build naturally as the soup simmers.
The soup’s creamy texture comes from Parmesan and the natural starch released by the gnocchi, without any heavy cream.
What Makes This Chicken Gnocchi Soup Different
My approach to a recipe is to use fresh ingredients without skimping on flavor but keeping the healthful aspect in place.
For this soup recipe, I knew that building flavors (see below) was key.
The chicken is pan-seared with butter, the vegetables simmer with Italian seasoning, garlic, and tomato paste. Finally, the soup is finished with fresh Parmesan.
Also, I didn’t want this soup to be heavy with cream, but did want a nice silky broth. Inspired by my One Pan Creamy Lemon Pasta, I add the gnocchi at the end so it releases starch and thickens the broth so no cream is needed.
Adding Parmesan cheese and a small amount of milk at the end adds even more silkiness and a ton of flavor.
The response to this recipe has been above and beyond what I expected. A comforting, healthy version of chicken gnocchi soup that is filling, nutritious, and delicious.
Building Flavor–Why This Soup is So Delicious!
This healthy chicken gnocchi soup starts by pan-searing the chicken breast in butter, giving it a golden, flavorful exterior. The leftover brown bits are then incorporated into the next step.
Carrots, onions, and celery provide natural sweetness, depth, and texture. Tomatoes add body and a touch of acidity while also bringing a boost of nutrition.
Next, garlic, Italian seasoning, and tomato paste are added to deepen the flavor. Garlic gives a fragrant, savory punch, Italian seasoning layers in herbs like basil and oregano. And, the tomato paste intensifies the tomato flavor while adding richness to the broth.
Once the aromatics and tomato paste are ready, chicken stock is added to the vegetables along with the pan seared chicken. The stock not only forms the base of the soup but also infuses the carrots, onions, celery, and tomatoes with rich, savory flavor.
Once the chicken has simmered and is removed from the pot, shelf-stable mini gnocchi is added to the flavorful broth. As it cooks, the gnocchi releases starch, naturally thickening the soup and adding a satisfying, hearty texture.
Finally, Parmesan is stirred into the soup, adding creamy richness without the need for heavy cream. A small splash of milk at the end balances the flavors and gives the soup just the right touch of extra creaminess, resulting in a comforting, hearty, and perfectly textured chicken gnocchi soup.
Recipe Ingredients & FAQs
What type of gnocchi should I use in this soup?
There are several types of gnocchi, but mini shelf-stable potato gnocchi are the best choice for this chicken gnocchi soup because they hold their shape well when simmered in broth.
Shelf-stable potato gnocchi can be found in the pasta isle. If you cannot find mini gnocchi, please substitute with regular-sized gnocchi.
Do I need to cook the gnocchi before adding to the soup?
Absolutely not! Adding the gnocchi to the simmering broth releases starch in the soup and provides the creamy thickness without the cream.
Can I substitute the chicken breast in this recipe?
Boneless, skinless chicken breast is recommended for this soup because it cooks quickly and stays tender when gently simmered in the broth. Pan-searing the chicken first adds flavor, then finishing it in the soup keeps it juicy without drying out.
Boneless, skinless chicken thighs or turkey breast are good alternatives and can replace chicken breast if that is your preference.
Any leftover cooked chicken or turkey can work, just be sure to add at the very end–you want to warm it through and not cook it. If using rotisserie chicken, be careful of the extra sodium content and adjust the salt accordingly.
Should I use chicken broth or stock in chicken gnocchi soup?
High quality chicken stock is recommended. Broth is usually more seasoned and lighter, while stock (from bones) can be thicker and richer. I used chicken stock when testing this recipe.
You may need to adjust salt if using broth or buy low sodium broth.
No matter what, buying a high quality stock or broth is important to flavor. Read here for more on stock vs. broth.
Is there another type of cheese you recommend if I do not have Parmesan?
A grated piece of hard, aged Parmesan is my only recommendation for the best flavor and texture. It melts smoothly into the soup, adding creaminess without the need for heavy cream.
Pecorino Romano can be substituted but will alter the flavor. Parmesan is sweeter and nuttier, while Pecorino is saltier with a slight tang. You may need less Pecorino than is called for in this recipe.
A microplane or box grater both work for the very fine, powdery consistency we need in this recipe.
Pre-shredded Parmesan that use anti-caking agents, will not melt into the soup like fresh Parmesan.
Can I substitute the milk?
A small amount of milk is added at the end to balance the flavors and provide just a touch of extra creaminess.
Whole or 2% milk work best. While not tested, half and half, unsweetened oat, soy, or cashew should work as substitutes for the milk.
What other types of vegetables work in this recipe?
The carrot, celery, onion, and tomatoes are recommended for flavor. Feel free to add fresh spinach or kale near the end of cooking for extra nutrition and flavor.
Canned, diced tomatoes can be substituted (no need to drain), but watch the sodium content.
One Pot Chicken Gnocchi Parmesan Soup (Healthy Version)
This healthy, Italian flavored chicken gnocchi soup is made in one pot with tender chicken, gnocchi, garlic, vegetables, and Parmesan—creamy without the cream.
6
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Ingredients
1 pound boneless, skinless chicken breast
1 Tablespoons butter
3 Tablespoons olive oil, divided
1 medium sweet onion, diced (about 1 cup)
3 l arge carrots, diced (about 2-1/2 cups)
3 c elery stalks, diced (about 1-1/2 cups)
1/4 teaspoon salt
4 cloves garlic, finely minced
1 Tablespoon Italian seasoning
1 cup fresh chopped tomatoes
2 Tablespoons tomato paste
6 cups good quality chicken stock (plus extra for desired consistency)
1 (16 oz) package shelf-stable mini gnocchi
3/4 cup finely grated Parmigiano Reggiano cheese
1/2 cup 2% or whole milk
- Garnish (optional)
1/4 cup finely chopped fresh parsley
Additional grated Parmigiano Reggiano cheese
fresh cracked pepper
Extra virgin olive oil
Directions
- Cook Chicken. Preheat large pot or Dutch oven over medium heat, add 1 Tablespoon butter and a splash of olive oil. Season chicken breast with a pinch of salt and pepper. Add chicken breast to pan with melted butter and olive oil and sear on each side for about 3 minutes, or until a golden brown. You are not cooking the chicken, just giving it flavor. Remove from pot.
- Sautee Vegetables. Add an additional 1 Tablespoon olive oil to hot pot over medium heat and scrape up any brown bits from the chicken. Add onion, carrot, and celery, 1/4 teaspoon salt and fresh pepper. Cook 5-7 minutes until slightly tender. Stir in garlic, Italian seasoning, and tomatoes. Cook for 2-3 more minutes.
- Build flavor. Push veggies aside to make room in the middle of the pan, add another tablespoon of olive oil and add the tomato paste. Cook the paste for 1-2 minutes, while pushing around in the center, to deepen the flavor. Then combine with the vegetables.
- Add stock and cook the chicken. Add in 6 cups of chicken stock and bring to a gentle boil. Reduce the heat and add the pan seared chicken breast to the pot. Simmer, covered for about 12-15 minutes (for large breasts) or until chicken is 165F. Time will vary based on thickness of chicken breast. Do not over cook. Remove chicken and place on a cutting board to cool slightly.
- Cook the gnocchi. Add mini gnocchi to simmering soup. Cook 2-3 minutes or until the gnocchi float and are tender. In the meantime, shred the chicken with two forks or cut into bite-sized pieces.
- Finish the soup. Reduce the heat to low so the soup is no longer simmering. Add the shredded chicken back into the soup. Stir. Then slowly add in Parmesan, stirring constantly so it doesn’t drop to bottom of the pot. Finally, add the milk. Taste and add salt and pepper if needed.
- Garnish and serve. Ladle soup into bowls, top with more Parmesan, fresh black pepper, and parsley. A drizzle of olive oil is delicious on top as well.
- Note. This soup thickens as it sits. Add additional stock or broth when reheating leftovers.
Notes
- Dice or chop the vegetables first so you can add them into the pot after searing the chicken. If you happen to have a rind of Parmesan cheese in your refrigerator, throw that in the pot with the broth.
- I recommend using chicken stock as it typically has more flavor and less sodium. You may substitute with low sodium broth.
- Simmer the chicken gently in the broth—boiling can make the chicken tough and rubbery.
- If you cannot find shelf-stable mini gnocchi, use regular sized gnocchi. Be sure to separate the gnocchi if they are clumped together before adding to the soup.
- Store leftover soup in the refrigerator for up to four days. Reheat in a pot over medium heat or microwave. Add extra broth as needed. The gnocchi will thicken the soup.
- The soup can be frozen, though the texture of the gnocchi may be softer after thawing. Allow to cool and place in freezer storage bags or freezer-proof containers for up to 3 months. Thaw in refrigerator over night.
What to serve with one pot chicken gnocchi Parmesan soup.
- Salad: simple mix of field greens or Cesar salad
- Bread: crusty multigrain or Italian bread; garlic toast; focaccia or flatbread.
- Vegetables: pan seared broccoli, Mediterranean cauliflower, or your favorite vegetable.
- Add-ons: grilled cheese or panini, bruschetta.
Want to know more about this recipe and ingredients?
- Why you will love this recipe.
- What makes this chicken gnocchi soup different.
- Building flavor–what makes this recipe so delicious.
- Recipe ingredients, substitutions, & FAQs.
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