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Chicken Gnocchi Soup

Make this chicken gnocchi soup if you’re under the weather and craving a simple, comforting meal. It’s made entirely from scratch using wholesome ingredients. The best part is that it takes only 30 minutes and only needs one cooking pan.



  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts or tenderloins
  • ½ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper


  • 1 small yellow onion chopped
  • 3 small carrots peeled and sliced
  • ½ teaspoon Italian seasoning
  • 2 medium zucchini sliced
  • 4 cloves garlic minced


  • 16 oz potato gnocchi
  • 4 cups chicken broth or water
  • 1 cup heavy cream


Cook chicken

  • Heat olive oil in a large soup pot over medium-high heat. Add chicken (seasoned with smoked paprika, Italian seasoning, salt, and pepper).
  • Cook on both sides until browned, about 4 minutes per side. Remove the chicken from the soup pot to a plate. Chicken doesn’t have to be cooked through; it will continue cooking in the broth.

Cook veggies

  • Add chopped onions and carrots to the pot, together with more Italian seasoning. Sprinkle with more salt. Cook the vegetables for about 6 minutes on medium heat, stirring occasionally.
  • Add sliced zucchini and minced garlic to the pot with veggies and cook for 4 more minutes on medium heat.

Cook gnocchi

  • Add chicken broth (or water) to the pot.
  • Slice seared chicken and add it to the pot. Add gnocchi.
  • Bring the soup to a boiling point and then reduce to a simmer. Cook, covered, for about 10 or 12 minutes or longer until the chicken is thoroughly cooked through.
  • Stir in cream and cook for about three more minutes.
  • Make sure to adjust the seasonings by adding more salt and pepper.

Recipe From: Chicken Gnocchi Soup (30-Minutes, One-Pot) – Julia’s Album (juliasalbum.com)


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