Chicken Noodle Soup gets a cozy upgrade with tender chicken, a creamy broth, and pillowy potato gnocchi standing in for noodles. If you’ve ever wanted that classic comfort with a little Italian flair, this bowl is your new weeknight staple. The texture of gnocchi makes every spoonful feel extra hearty, while simple fridge veggies keep prep quick and budget-friendly. Best of all, it’s a one-pot dinner you can have on the table in about 30 minutes.
Why You’ll Love It
We all have those nights when only Chicken Noodle Soup will do—when the weather dips, when you’re under the weather, or when you just want something warm and satisfying without fuss. Swapping egg noodles for gnocchi adds a luxurious, fluffy bite that transforms a familiar classic into something special. This version leans on everyday ingredients and pantry staples, so it’s easy to slot into weekly Dinner Recipes, Pasta Soup Recipes, and other Noodle Soup Recipes you already enjoy.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 ribs celery, diced
- 1 cup carrot matchsticks (or finely chopped carrots)
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced
- 16 oz potato gnocchi
- 1 cup baby spinach, roughly chopped
- 1 cup half-and-half (or whole milk for lighter, or add ½ cup cream for richer)
- 1 tsp dried thyme (or 2 tsp fresh)
- ¾ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- Optional garnish: grated Parmesan, extra pepper
Instructions
- Sauté the base: Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook 4–5 minutes until the onion is translucent. Stir in garlic for 30 seconds.
- Simmer: Pour in chicken broth, add thyme, salt, and pepper. Bring to a gentle boil, add the chicken, and simmer 5 minutes.
- Gnocchi time: Add gnocchi and cook per package directions (usually 2–4 minutes) until they float and turn tender.
- Finish creamy: Reduce heat to low. Stir in half-and-half and the spinach; heat 1–2 minutes until the spinach wilts. Taste and adjust seasoning.
- Serve: Ladle into bowls and, if you like, finish with a sprinkle of Parmesan and extra black pepper.
Health Benefits
- Lean protein: Chicken provides high-quality protein to support muscle repair and satiety.
- Veggie boost: Onion, celery, carrots, and spinach bring fiber, vitamin A, vitamin C, and iron.
- Comfort with balance: Using half-and-half in moderation adds creaminess without making the soup overly heavy, and low-sodium broth helps you control salt.
Tips for Success
- Keep it gentle: A soft simmer keeps the chicken tender and the dairy from separating.
- Thicken or thin: For thicker soup, simmer an extra few minutes; for thinner, add a splash of broth.
- Make-ahead magic: Cook gnocchi separately if you plan to hold leftovers—then add to bowls as you reheat to keep the texture perfect.
Variations
- Turkey Noodle Soup vibe: Use leftover turkey and keep everything else the same.
- Rice Noodle Soup: Swap gnocchi for cooked rice noodles for a lighter, brothy bowl.
- Ramen Noodle Soup nod: Replace gnocchi with quick-cook ramen noodles and add a touch of soy and scallions.
Storage & Reheating
Refrigerate leftovers up to 3 days. Reheat gently on the stovetop; add a splash of broth or milk if it thickens. For best texture, store any extra cooked gnocchi separately and combine when serving.
Serving Suggestions
Pair with a crisp green salad or warm bread and finish bowls with Parmesan and freshly cracked pepper. A squeeze of lemon can brighten the creamy base.
Conclusion
This Chicken Noodle Soup with Gnocchi brings classic comfort and Italian character together in one pot. It’s fast, filling, and endlessly adaptable—perfect for everything from quiet nights in to casual company.
