Creamy broccoli chicken gnocchi soup

Creamy broccoli chicken gnocchi soup with shredded chicken and potato gnocchi is delicious, warming and the ultimate winter comfort food.

Creamy broccoli chicken gnocchi soup

When it’s cold outside, there’s just nothing better than a bowl filled with warm soup. And let me tell you, this creamy broccoli chicken gnocchi soup is the kind of comfort food you’ll crave all too often once you try it.

Using gnocchi in soup is a pretty genius idea. Not only does the gnocchi add creaminess to the soup, the little potato dumplings also soak up all the flavors, making each bite a delight.

This creamy chicken gnocchi soup recipe will also be great in a slow cooker/crockpot. However, because it doesn’t take incredibly long to cook I just make it on the stove in a big pot. And word to the wise: double up on this recipe because the leftovers make the very best lunch the next day!

Ingredients Needed

  • Onions. 
  • Leeks. 
  • Celery. I didn’t add carrots but feel free to add a finely diced carrot for extra sweetness.
  • Fresh garlic cloves. 
  • Broccoli. Other vegetables like spinach, green beans or zucchini will also be delicious.
  • Chicken broth. Use any stock or broth of your choice. 
  • Chicken. I used chicken breasts but skinless boneless chicken thighs can be used. If you don’t want to use chicken, bacon or Italian sausage will also be delicious.
  • Bay leaves. Fresh herbs like thyme or parsley will also be delicious.
  • Gnocchi. I use store bought gnocchi for this recipe but you can use homemade if preferred.
  • Heavy cream. 
  • Salt and black pepper. A pinch of red pepper flakes will add a bit of heat, if that’s your thing.
  • Fresh lemon juice.
Creamy broccoli chicken gnocchi soup

How to make chicken gnocchi soup?

Place a large pot or Dutch oven over medium heat. Start by cooking onions, celery, garlic and the chopped stalks of the broccoli in butter until soft and fragrant. Stir in the chicken broth and add the chicken breasts. Poach the breasts until cooked then remove and shred with two forks. Return the chicken to the stock with the broccoli florets, cooked gnocchi and cream and allow to simmer until the broccoli is tender. Season to taste and serve. If your soup isn’t as thick as you’d like, make a cornstarch slurry by combining a tablespoon or two of cornstarch with water. Stir in the soup and allow to simmer for 5-10 minutes until thickened to your taste.

Can I make this ahead?

Yes, you definitely can. The soup can be made up to 3 days in advance and kept in the fridge. Simply reheat and serve. Similarly, any leftovers can be kept in an airtight container in the fridge for up to 3 days. To freeze, Cook the soup as per the instructions then freeze in freezer-safe dishes/containers. Remove the soup a day ahead then allow to thaw in the fridge. Pour the thawed soup into a large pot and bring up to heat before serving. For best results, leave the gnocchi and cream out of the soup before freezing then just add as you re-heat the thawed soup as frozen cream can sometimes cause soup/sauces to split.

Creamy broccoli chicken gnocchi soup


Can  you put gnocchi soup in a slow cooker?

Definitely! Put all the ingredients except for the broccoli florets, gnocchi and cream in the slow cooker/crock pot and cook on high for 3 hours, low for 8 hours. Shred the chicken then add the broccoli florets, gnocchi and cream and allow to cook on high for another 45 minutes-1 hour or until the broccoli is cooked.

How do you make gnocchi from scratch?

Gnocchi is very simple to make. Cooked, mashed potato is combined with flour, egg and salt and kneaded into a smooth dough before being rolled and cut into gnocchi. Homemade gnocchi is delicious with simple sauces but in soup it is best to use shop-bought gnocchi as it is firmer and will hold its shape better. (Try my Parmesan gnocchi for a delicious homemade recipe)

How do you cook store bought gnocchi?

Similarly to pasta, gnocchi is cooked in a big pot of salted boiling water. Once the water comes to a boil, carefully add the gnocchi and allow to cook until the gnocchi begins to float to the surface. Once they are floating, they are cooked. Remove with a slotted spoon and add to the sauce of your choice.

Creamy broccoli chicken gnocchi soup

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Creamy broccoli chicken gnocchi soup

Creamy broccoli chicken gnocchi soup

Creamy broccoli chicken gnocchi soup with shredded chicken and potato gnocchi is delicious, warming and the ultimate winter comfort food. 
4.53 from 19 votes
Print Pin Rate
Course: Comfort food, Dinner, Soup
Cuisine: American
Keyword: Chicken gnocchi soup, Gnocchi soup, soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 317kcal
Author: Alida Ryder
Servings: 6


  • 1 onion finely chopped
  • 2 small leeks washed and finely chopped
  • 2 celery sticks finely chopped
  • 4 garlic cloves thinly sliced/crushed
  • 3 cups broccoli stalks removed and finely chopped
  • 6 cups/1.5liters chicken stock/bone broth
  • 4 chicken breasts skinless, boneless
  • 2 bay leaves
  • 500 g gnocchi cooked
  • ½ cup cream
  • salt and pepper to taste
  • lemon juice to taste


  • Melt a tablespoon of butter with a tablespoon of olive oil in a large pot then add the onion, leek, celery, broccoli stalks and garlic. Season with salt and pepper.
  • Sauté until soft, fragrant and starting to brown then add the stock/broth, chicken breasts and bay leaves. Cover and allow to simmer gently until the chicken is cooked. Remove the chicken from the soup and shred with two forks. In the meantime, cook the gnocchi in a large pot of salted water. 
  • Add the shredded chicken back to the soup with the cooked gnocchi, broccoli florets and cream. Allow to simmer until broccoli is cooked then season with salt, pepper and lemon juice before serving. 


Calories: 317kcal | Carbohydrates: 35g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 404mg | Potassium: 506mg | Fiber: 3g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 43.9mg | Calcium: 68mg | Iron: 3.7mg

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  1. Has anyone tried putting in any type of cheese? I have 3 kids under 10 to feed and I think they will like it “as-is”, but I was originally looking on Pintrest for a recipe like this with cheese, like broccoli and cheese. Did anyone do that and what kind of cheese worked? I’m going to go look at the plain broccoli cheese soups and probably put in something like Velveeta, but wanted to ask if someone already succeeded at it. (Imitation is the sincerest form of flattery, right? )

    Thank you for posting this recipe!

  2. Alida, this is Nancy again made this soup today! I made the Gnocchi homemade! It was so delicious!I will make it again.

  3. I used leftover roast chicken from our Sunday dinner and my family couldn’t get enough. Definitely a great addition to our monthly menu.