If you’re craving something warm, comforting, and downright cozy, you’re going to adore this Creamy Chicken Gnocchi Soup Recipe. I absolutely love how this soup is like a hug in a bowl—rich, creamy, with tender chicken and little pillows of gnocchi adding that perfect touch of indulgence. Whether you’re new to making soup from scratch or just need a reliable recipe that your family will devour, keep reading because this version is truly fan-freaking-tastic and easier than you might think!

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Why You’ll Love This Recipe

  • Comforting and Creamy: This soup delivers a velvety texture that just melts in your mouth.
  • Simple Ingredients: You’ll find everything you need in your pantry and fridge already.
  • Family Favorite: My crew requests this over and over; it’s a guaranteed hit for weeknights.
  • Perfectly Balanced Flavors: Herbs and spices come together harmoniously, creating deep but gentle flavor.
The image shows a close-up of a spoon held by a woman's hand, lifting a portion of yellow noodle soup from a pot. The soup has thin, flat yellow noodles mixed with small pieces of light brown meat and tiny red chunks, all floating in a clear, slightly oily yellow broth. The background is a large pot filled with the same soup, showing more noodles and ingredients in the warm, golden broth. The surface beneath the pot is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The magic of this creamy chicken gnocchi soup comes from ingredients that complement each other beautifully. It’s all about building those layers of flavor while keeping things simple and straightforward. Here’s what you’re going to want to have on hand.

  • Chicken (cut-up fryer): Using a whole fryer chicken gives you juicy meat and a rich broth foundation.
  • Carrots: Add a subtle sweetness and bright flavor to balance the creaminess.
  • Celery: Provides a fresh, slightly peppery crunch that enhances the vegetable base.
  • Onion (optional): For a deeper savory underpinning—totally optional if you’re aiming for something lighter.
  • Salt: Essential for seasoning and bringing out all the other flavors.
  • Turmeric: Adds a gentle earthiness and a gorgeous gold color to the broth.
  • White Pepper: A little heat with a delicate touch compared to black pepper.
  • Ground Thyme: Earthy and aromatic, it gives the soup a comforting, herbal note.
  • Parsley Flakes: Bright and fresh, these finish the soup just right.
  • Frozen Homemade Egg Noodles: The stars of the show—little soft morsels that soak up all the delicious broth.
  • All-Purpose Flour: Helps thicken the soup to that perfect creamy consistency.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this creamy chicken gnocchi soup recipe is so versatile—you can easily tweak it to suit your tastes or whatever you have on hand. Here are a few ways I’ve personalized it over time, and I encourage you to get creative too!

  • Vegetable Boost: I sometimes toss in chopped spinach or kale at the end for an extra hit of greens and color.
  • Dairy-Free Version: You can swap the flour thickener with a cornstarch slurry and use unsweetened coconut milk for creaminess.
  • Spicy Kick: If you like a little heat, a pinch of crushed red pepper flakes or a dash of hot sauce does wonders.
  • Herb Swap: Fresh rosemary or sage works beautifully if you don’t have thyme on hand.

How to Make Creamy Chicken Gnocchi Soup Recipe

Step 1: Build a Flavorful Chicken Broth

Start by covering your cut-up fryer chicken with about 4 quarts of water in a large pot. Bring it to a boil, then lower the heat and let it simmer gently for 30 minutes. This slow simmer will extract all the rich flavors from the chicken. When you remove the chicken, use two forks to shred as much meat as possible—you want pieces that soak in that creamy broth later on. Don’t toss those bones! Return them to the pot and let them simmer for another 45 minutes to deepen your stock’s flavor. This is the secret to a soup base that feels homemade and luxurious.

Step 2: Prepare Your Veggies and Seasonings

Drain the bones out carefully to avoid any stray small ones, then toss in your diced carrots, celery, and if you’re using, the onions. Sprinkle in salt, turmeric, white pepper, thyme, and parsley flakes. Give everything a good stir and let it simmer together for about 10 minutes. This helps marry the flavors and soften the veggies just perfectly—not mushy, but tender enough to add that lovely texture with every spoonful.

Step 3: Add Noodles and Chicken

Kick up the heat and drop in the frozen homemade egg noodles along with the shredded chicken pieces. Cook it all for 8 to 10 minutes, watching the noodles plump up and soak in those savory juices. This step brings the whole dish together, making it hearty and satisfying—you’ll see how everything blends into one amazingly creamy experience.

Step 4: Thicken It Up Just Right

For the perfect creamy texture, mix the flour with a bit of water until smooth—think of it like making a slurry. Slowly pour this into the simmering pot, stirring constantly so the broth thickens evenly without clumps. Let it cook for another 5 minutes. When you give it a taste, don’t hesitate to adjust your seasonings—sometimes a little extra salt or pepper makes all the difference.

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Pro Tips for Making Creamy Chicken Gnocchi Soup Recipe

  • Simmer, Don’t Boil: Keeping a gentle simmer prevents your chicken from drying out and keeps the broth clear and flavorful.
  • Shred Chicken While Warm: It’s much easier to get nice tender pieces when the chicken is still warm but not too hot to handle.
  • Add Flour Slurry Slowly: This prevents lumps and ensures the perfect creamy texture without clumps.
  • Avoid Overcooking Noodles: Frozen gnocchi and egg noodles cook quickly—keep an eye so they stay tender, not mushy.

How to Serve Creamy Chicken Gnocchi Soup Recipe

A close-up image shows a silver spoon holding two thick, yellow noodle strands, a piece of light brown cooked chicken, and a small red bell pepper cube. In the background, there is a blurry pile of similar yellow noodles mixed with more pieces of chicken and small red and green vegetables, all inside a white bowl. The surface beneath is white marble, softly lit with warm light making the colors of the food look bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

One of my favorite ways to finish this soup is with a sprinkle of fresh chopped parsley or a bit of grated Parmesan cheese for a salty, nutty depth. If you like a little zing, a squeeze of lemon juice on top brightens everything right up. Sometimes I also toss on crispy bacon bits for extra crunch and smoky goodness—totally optional, but yum!

Side Dishes

This soup stands proudly on its own, but I’ve found it pairs beautifully with crisp green salad or a slice of crusty artisan bread to soak up all that goodness. For something heartier, a simple garlic bread or roasted vegetables round out the meal wonderfully.

Creative Ways to Present

For a special occasion or cozy dinner party, serve this soup in rustic bread bowls or individual mini cocottes. Garnish with swirls of cream and fresh herbs to impress your guests. Adding a side of homemade herb crackers makes it feel extra thoughtful and sophisticated without fuss.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I like to cool the soup completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days—perfect for those busy weeknights when you want dinner ready without hassle. Just give it a good stir before reheating.

Freezing

I’ve frozen this creamy chicken gnocchi soup several times with great success. I recommend freezing it without the noodles if possible—they can get a little mushy when thawed. Just add fresh gnocchi when reheating for best texture. Use freezer-safe containers and it will keep for up to 3 months.

Reheating

Reheating on the stovetop is my go-to—heat gently over medium-low while stirring occasionally so it warms evenly without scorching. If you need to rehydrate the noodles, add a splash of water or broth to keep that lovely creamy consistency intact.

FAQs

  1. Can I use store-bought gnocchi for this soup?

    Absolutely! While homemade frozen egg noodles add a nice touch, store-bought gnocchi works just as well. Just watch the cooking time closely since gnocchi cooks quickly.

  2. Is there a way to make this soup dairy-free?

    Yes! To keep it creamy without dairy, swap the flour thickener with cornstarch and use a dairy-free milk alternative like coconut or oat milk. The flavor will still be delicious and rich.

  3. Can I make this soup in a slow cooker?

    You can, but with a few tweaks. Cook the whole chicken and broth base in the slow cooker first, then add gnocchi and thicken with flour slurry near the end to avoid overcooking the noodles.

  4. How thick should the soup be?

    The soup should be creamy but not too thick—think of a comforting chowder texture. The flour slurry helps thicken it just enough to coat your spoon without feeling heavy.

Final Thoughts

This creamy chicken gnocchi soup recipe holds a special place in my kitchen heart. It’s the kind of dish that turns simple ingredients into pure comfort and joy, warming you from the inside out. Whether you’re cooking for your family or entertaining friends, this soup will never disappoint. Trust me, once you try it, it’ll become your go-to recipe whenever you need a little taste of homemade goodness. So grab your pot and get simmering—this one’s a keeper!

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Creamy Chicken Gnocchi Soup Recipe

4.9 from 125 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This homemade chicken and noodles recipe is a comforting, hearty soup made from scratch using a whole fryer chicken, fresh vegetables, and egg noodles. The broth is simmered to develop rich flavors, combined with tender shredded chicken and thickened with a flour mixture, perfect for a nourishing meal any time of year.

Ingredients

Chicken and Broth

  • 1 whole cut-up fryer chicken
  • 4 quarts water
  • 1 tsp. salt
  • 1/2 tsp. turmeric
  • 1/4 tsp. white pepper (more to taste)
  • 1/4 tsp. ground thyme
  • 2 tsp. parsley flakes

Vegetables

  • 2 whole carrots, diced
  • 2 stalks celery, diced
  • 1/2 whole medium onion, diced (optional)

Noodles and Thickener

  • 16 oz. frozen “homemade” egg noodles
  • 3 tbsp. all-purpose flour
  • Water (for mixing with flour)

Instructions

  1. Make the broth: Cover the whole cut-up fryer chicken in 4 quarts of water and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes to release the flavors into the broth.
  2. Shred the chicken: Remove the chicken pieces from the pot using a slotted spoon. Using two forks, carefully shred as much meat from the bones as possible, breaking it into bite-sized pieces. Return the bones back to the broth to continue simmering.
  3. Continue simmering the broth: Keep the broth with bones simmering on low, covered, for an additional 45 minutes to deepen the flavor.
  4. Remove the bones: Use a slotted spoon to take out the bones from the broth, ensuring no small bones remain in the pot.
  5. Add vegetables and seasonings: Add the diced carrots, celery, and onion (if using) to the broth. Stir in the salt, turmeric, white pepper, ground thyme, and parsley flakes. Let everything simmer together for 10 minutes to meld the flavors.
  6. Cook the noodles and chicken: Increase the heat to medium-high and add the frozen egg noodles along with the shredded chicken meat into the broth. Cook for 8 to 10 minutes until the noodles are tender.
  7. Thicken the broth: In a small bowl, mix the 3 tablespoons of all-purpose flour with a little water until smooth. Slowly pour this mixture into the soup while stirring continuously. Continue to simmer for another 5 minutes, allowing the broth to thicken slightly. Taste and adjust seasonings as needed before serving.

Notes

  • Ree Drummond’s homemade chicken and noodles is the ultimate year-round comfort food.
  • The soup is thicker and heartier than typical chicken noodle soups, making it especially satisfying in colder months.
  • Using homemade or frozen egg noodles adds a fresh, tender texture that complements the rich broth.
  • If you prefer a clearer soup, you can strain the broth before adding vegetables and noodles.

Nutrition

  • Serving Size: 1 serving
  • Calories: 750
  • Sugar: 3 g
  • Sodium: 569 mg
  • Fat: 34 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 0 g
  • Carbohydrates: 57 g
  • Fiber: 4 g
  • Protein: 49 g
  • Cholesterol: 214 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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