There’s something magical about a steaming bowl of baked chicken gnocchi soup on a chilly evening. The way the pillowy gnocchi soak up that creamy broth, the tender shreds of chicken, the subtle herby aroma filling your kitchen – it’s pure comfort in every spoonful. I first fell in love with this dish during a rainy weekend visit to my aunt’s house years ago. She served it straight from the oven in her chipped blue soup bowls, and I’ve been hooked ever since. What makes this version special? That final bake gives the soup an irresistible golden top while keeping the gnocchi perfectly soft inside. It’s the kind of meal that makes everyone at the table go quiet – except for the happy slurping sounds, of course!

Why You’ll Love This Baked Chicken Gnocchi Soup

Oh, where do I even start? This soup checks all the boxes:

• Creamy dreamy texture that coats every bite of gnocchi just right
• Comfort in a bowl – the kind that warms you from the inside out
• So easy to make (seriously, it comes together faster than ordering takeout)
• Kid-approved magic – even picky eaters gobble up those pillowy gnocchi
• That golden baked top adds restaurant-quality flair with zero effort

Trust me, one taste and this will become your new go-to cozy meal!

Ingredients for Baked Chicken Gnocchi Soup

Here’s everything you’ll need for that perfect bowl of comfort – I’ve learned the hard way that prepping everything before you start makes all the difference!

• 2 cups cooked chicken – shredded (I use leftover rotisserie chicken when I’m lazy)
• 1 lb gnocchi – store-bought or homemade (the potato kind works best)

For the aromatic base:

• 1 cup carrots – chopped into little coins (about 2 medium carrots)
• 1 cup celery – chopped (don’t skip – it adds such depth!)
• 1 small onion – diced (white or yellow both work great)
• 2 cloves garlic – minced (fresh is best here)

The liquid magic:

• 4 cups chicken broth – low-sodium so we can control the salt
• 1 cup heavy cream – this makes it luxuriously creamy

Herbs and seasoning:

• 1 tsp dried thyme – rub between your fingers to wake up the flavor
• 1 tsp dried rosemary – crushed lightly
• 1 tbsp olive oil – for sautéing
• Salt and pepper – to taste (I’m generous with both)

See? Nothing fancy – just simple ingredients that create something extraordinary together!

How to Make Baked Chicken Gnocchi Soup

Alright, let’s get cooking! This baked chicken gnocchi soup comes together in three simple phases – sauté, simmer, and bake. Follow these steps and you’ll have cozy perfection in no time:

1. Heat things up: Preheat your oven to 375°F (190°C). Grab your favorite soup pot (I use my enameled cast iron because it goes straight from stovetop to oven).
2. Sauté the aromatics: Heat olive oil over medium heat. Add your diced onions first – let them soften for about 2 minutes before tossing in the carrots and celery. When they start smelling amazing (about 5 minutes total), stir in the minced garlic – just 30 seconds until fragrant!
3. Build your broth: Pour in the chicken broth, then sprinkle in the thyme, rosemary, salt, and pepper. Give it a good stir and let it come to a gentle boil.
4. Gnocchi time: Now add your gnocchi and shredded chicken. Here’s my trick – set a timer for exactly 5 minutes of simmering. The gnocchi will start floating when they’re almost done.
5. Creamy magic: Take the pot off heat and stir in the heavy cream. This prevents curdling and keeps everything velvety smooth.
6. Final bake: Carefully transfer everything to an oven-safe dish (I use my trusty 3-quart ceramic baker). Bake uncovered for 15 minutes – you’ll know it’s ready when you see those beautiful bubbles around the edges!
7. Rest and serve: Let it cool for 5 minutes (those gnocchi retain heat like little pillows of lava). The wait helps the flavors meld perfectly.

Tips for Perfect Baked Chicken Gnocchi Soup

Three golden rules from my kitchen to yours:

• Season as you go – taste after adding broth, then again before baking
• Watch those gnocchi – they cook fast! Overcooked = mushy sadness
• Garnish generously – fresh parsley or grated Parmesan take it next-level

Follow these and your soup will be restaurant-worthy every time!

Ingredient Substitutions for Baked Chicken Gnocchi Soup

Life happens – here’s how to adapt this soup when your pantry doesn’t cooperate! My favorite flexible swaps:

• Out of heavy cream? Half-and-half works (just slightly less rich) or whole milk in a pinch (add 1 tbsp flour to thicken).
• No chicken? Turkey or even white beans make great protein subs – though the flavor shifts slightly.
• Gluten concerns? Use certified GF gnocchi (they hold up beautifully when baked).
• Veggie boost? Swap carrots for sweet potatoes or add spinach at the end.

The soup stays delicious with these tweaks – just expect small texture differences. That’s the beauty of comfort food!

Serving Suggestions for Baked Chicken Gnocchi Soup

Oh, the fun part – dressing up your masterpiece! I always serve this soup with warm, crusty bread for dunking (that broth deserves to be soaked up properly). A simple green salad with lemon vinaigrette cuts through the richness beautifully. For garnish? A shower of fresh parsley adds color, while grated Parmesan takes it over the top. Sometimes I’ll drizzle with a little chili oil if we’re feeling fancy – the slight heat plays so nicely with the creamy broth!

Storing and Reheating Baked Chicken Gnocchi Soup

This soup keeps beautifully in the fridge for up to 3 days – just let it cool completely before covering. When reheating, go low and slow! The stovetop works best (medium-low heat with frequent stirring), but the microwave is fine in 30-second bursts. Fair warning – the gnocchi will soak up more broth as it sits, so you might want to splash in extra chicken stock when reheating. One important note: I don’t recommend freezing this soup. That creamy base tends to separate when thawed, and nobody wants grainy soup!

Nutritional Information for Baked Chicken Gnocchi Soup

Here’s the breakdown per serving (about 1½ cups): roughly 320 calories, with 15g fat (7g saturated), 18g protein, and 30g carbs. You’re also getting 3g fiber and 4g sugar. Remember – these numbers shift based on your ingredients (like using half-and-half instead of cream or adding extra veggies). My calculations assume you’re using all the ingredients listed exactly as written!

Frequently Asked Questions About Baked Chicken Gnocchi Soup

I get asked about this soup all the time – here are the answers to the most common questions that pop up:

Can I use frozen gnocchi?
Absolutely! Just add them straight from the freezer – no need to thaw. They might need an extra minute of simmering, so keep an eye on them. I actually keep a bag in my freezer for soup emergencies!

How do I make this dairy-free?
Swap the heavy cream for full-fat coconut milk (the canned kind) – it gives that same luxurious texture. Just know it’ll have a subtle coconut flavor that works surprisingly well with the herbs.

Help! How do I prevent mushy gnocchi?
Two tricks: First, don’t overcook them in the simmering stage (stick to that 5-minute timer). Second, the baking time is crucial – 15 minutes is perfect to heat through without turning them to paste. They’ll firm up slightly as the soup cools, too.

Can I prep this ahead?
You can chop all the veggies and shred the chicken in advance, but I recommend cooking everything fresh. The gnocchi texture suffers if it sits in broth too long before baking. This soup shines when made day-of!

What if I don’t have an oven-safe pot?
No worries! Just transfer the soup to any baking dish before that final bake. A 9×13 casserole dish works great in a pinch – just watch the edges for bubbling doneness.

Share Your Baked Chicken Gnocchi Soup Experience

I’d love to hear how your soup turns out! Did you add any special twists? Snap a photo of that golden baked top and tag me – nothing makes me happier than seeing your cozy creations. Leave a comment below with your thoughts (or just tell me how many bowls you ate… I won’t judge!).

Creamy Baked Chicken Gnocchi Soup in 30 Minutes

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• Author: Christina R. Jones
• Total Time: 40 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A comforting and creamy soup featuring tender chicken and soft gnocchi, baked to perfection.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 lb gnocchi
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Cook until softened.
3. Add chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Stir in gnocchi and shredded chicken. Reduce heat and simmer for 5 minutes.
5. Pour in heavy cream and mix well.
6. Transfer the soup to an oven-safe dish. Bake for 15 minutes until bubbly.
7. Let cool slightly before serving.

Notes

• Use store-bought or homemade gnocchi.
• Adjust seasoning to your taste.
• Garnish with fresh parsley if desired.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg

Keywords: baked chicken gnocchi soup, creamy gnocchi soup, chicken soup recipe