Move over, Chicken Noodle—there’s a new soup in town. And yes, I’m serious.
Every fall, I count down the days until soup season officially begins. There’s just something about that first crisp morning, when you pull out your favorite oversized sweater, light a candle, and start thinking, What soup should I make first?Traditionally, my all-time favorites are a toss-up between chicken noodle and chicken and dumplings—two classics that never let you down. But this year, I decided to get a little creative.
Enter: Chicken Gnocchi Soup.
I took my love for pillowy, chewy gnocchi and merged it with the comfort of those two classic soups. The result? A creamy, hearty, and slightly more indulgent bowl that still manages to be balanced enough for a weeknight dinner. The gnocchi gives you that “dumpling” feel but with a little extra bite, while the shredded chicken keeps it protein-packed and filling.
The best part? This soup comes together in under 30 minutes. We’re talking weeknight-friendly, last-minute-dinner, one-pot magic.
This is the kind of recipe that feels like a warm hug in a bowl. Perfect for chilly nights, meal prepping for the week, or serving to friends with crusty bread on the side. One bite and I think you’ll agree: chicken noodle might just have met its match.
Nutrition:
- Serves 4
- About 611 grams per serving
- 415 calories
- 9 fat | 60 carb | 27 protein
- 3 fiber
Chicken Gnocchi Soup
Ingredients
- 1 medium (190 grams) onion diced
- 1 large (130 grams) carrots diced
- 3 stalks (85 grams) celery diced
- 2 cloves garlic minced
- 1 Tbsp olive oil
- 5 cups chicken stock
- 10.5 oz can cream of chicken (Campbell's Healthy Request)
- 10.5 oz rotisserie chicken breast (skinless) shredded
- 17.6 oz gnocchi
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp sage
- Salt and pepper
Instructions
- Start by placing a large pot over medium heat and add your oil.
- Add in onion, celery, carrots, garlic and plenty of salt and pepper. Salt helps the veggies sweat so don't skip it! Cook these down until the onions are translucent (about 8-12minutes).
- Add in your seasonings, stock and cream of chicken. Allow to come to a simmer before adding in your gnocchi.
- When the gnocchi float, add in your rotisserie chicken and cook for about 5 more minutes.
- Serve warm! I topped mine with a bit of fresh Parmesan cheese and more herbs.
