Chicken Gnocchi Soup with Zucchini and Carrots

Creamy Chicken Gnocchi Soup with Zucchini & Carrots 🍲

This comforting, one-pot soup combines tender chicken, pillowy gnocchi, and fresh veggies in a rich, creamy broth. Ready in 30 minutes—perfect for chilly nights!

Ingredients (Serves 4-6)

• 1 lb (450g) boneless chicken breast or thighs, diced

• 1 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 1 medium zucchini, diced

• 4 cups (1L) chicken broth

• 1 cup (240ml) heavy cream (or half-and-half for lighter version)

• 1 (16oz/450g) package potato gnocchi

• 1 tsp dried thyme (or 1 tbsp fresh)

• ½ tsp paprika (optional, for warmth)

• Salt & pepper to taste

• 2 cups baby spinach (optional)

• Parmesan cheese for garnish

Instructions

1️⃣ Sauté Aromatics

• Heat oil/butter in a large pot over medium heat.

• Add onion, garlic, carrots, and zucchini. Sauté 5 mins until softened.

2️⃣ Cook Chicken

• Push veggies aside, add chicken, and cook until no longer pink (5-6 mins).

• Season with thyme, paprika, salt, and pepper.

3️⃣ Simmer Soup

• Pour in broth and bring to a boil.

• Add gnocchi and simmer for 3-4 mins until they float.

4️⃣ Creamy Finish

• Reduce heat, stir in cream and spinach (if using). Heat gently (don’t boil).

• Adjust seasoning.

Serving Suggestions

🍞 Pair with crusty bread or garlic toast.
🧀 Top with grated Parmesan and fresh parsley.
🌶️ Add red pepper flakes for a kick.

Tips

• Gluten-free? Use GF gnocchi.

• Vegetarian? Swap chicken for mushrooms + veggie broth.

• Storage: Keeps 3 days in fridge (reheat gently—cream may separate).

Creamy, hearty, and packed with flavor! 😋 Let me know if you’d like a slow-cooker version.