Creamy and delicious Chicken Kale and Gnocchi Soup is a comforting one-pot meal made with tender chicken, colorful vegetables, soft potato gnocchi, and hearty kale. Everything simmers together in a rich, creamy broth for a cozy soup that is filling, flavorful, and ready in about 30 minutes.
When the weather begins to cool down, a warm bowl of soup is one of the easiest ways to bring comfort to the dinner table. This creamy chicken gnocchi soup is hearty enough to serve as a main course, yet simple enough for a busy weeknight. The combination of chicken, carrots, celery, onion, kale, and gnocchi gives every spoonful great texture and balanced flavor.
This recipe is inspired by the popular restaurant-style chicken gnocchi soup, but it is easy to make at home with everyday ingredients. It uses one pot, requires no complicated techniques, and comes together quickly. The result is a satisfying homemade soup that tastes rich and cozy without being difficult to prepare.
Why You’ll Love This Chicken and Kale Soup Recipe
- Full of flavor: Tender chicken, savory vegetables, garlic, thyme, and soft gnocchi create a creamy chicken kale soup that tastes comforting and homemade.
- Easy one-pot recipe: After the vegetables are chopped, everything cooks in one Dutch oven or soup pot, which makes cleanup simple.
- Ready in about 30 minutes: This chicken gnocchi soup is quick enough for weeknights but hearty enough for a relaxed family dinner.
- Satisfying and nourishing: Chicken adds protein, vegetables bring texture and nutrients, and kale holds up well in the creamy broth.
Ingredients Needed
This Chicken Kale and Gnocchi Soup is made with simple ingredients that work together to create a creamy, cozy meal. Each ingredient adds something important, from flavor and texture to richness and heartiness.
- Olive oil: Used to cook the chicken and start building flavor in the pot. You can use another preferred cooking oil if needed.
- Chicken breast: Boneless, skinless chicken breast is lean, easy to chop, and cooks quickly. Boneless chicken thighs can also be used if you prefer a juicier cut with more flavor.
- Onion, carrots, and celery: This classic vegetable base gives the soup a savory, hearty taste and adds color to every bowl.
- Garlic and dried thyme: These seasonings add warmth and depth to the creamy broth.
- Chicken stock: Low-sodium chicken stock provides the liquid base. Chicken broth may also be used.
- Cornstarch and almond milk: Whisked together, these ingredients help thicken the soup and create a smooth, creamy texture.
- Gnocchi: Soft potato dumplings make the soup extra satisfying. Gnocchi is usually found in the pasta section of most grocery stores.
- Kale: Kale adds color, texture, and nutrition. It works especially well in soup because it keeps some structure after cooking.
How to Make This Creamy Soup Recipe
This creamy chicken and kale gnocchi soup is simple to prepare and does not require any special cooking skills. Use a large soup pot or Dutch oven so the ingredients have enough room to simmer evenly.
- Cook the chicken: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until it is no longer pink. Season with kosher salt and pepper to taste.
- Sauté the vegetables: Stir in the onion, carrots, celery, garlic, and dried thyme. Cook for 3 to 4 minutes, stirring often, until the vegetables begin to soften and smell fragrant.
- Add the stock: Pour in the chicken stock and bring the soup to a boil.
- Make the creamy mixture: In a small bowl, whisk the cornstarch with 1/2 cup of almond milk until smooth. Pour this mixture into the remaining almond milk and whisk again to combine.
- Simmer the soup: Stir the almond milk mixture into the pot. Reduce the heat to medium-low and simmer for 12 minutes, allowing the broth to thicken slightly.
- Add gnocchi and kale: During the last 2 minutes of cooking, stir in the gnocchi and chopped kale. Cook just until the gnocchi is tender and the kale has softened.
Shortcuts for Making This Chicken and Vegetable Soup
- Use rotisserie chicken: To save time, skip cooking raw chicken and stir in shredded rotisserie chicken when you add the gnocchi and kale.
- Buy pre-chopped vegetables: Many grocery stores sell a mirepoix mix, which is diced onion, carrot, and celery. It is a convenient option when you want to reduce prep time.
- Use jarred garlic: Jarred garlic can be used instead of freshly pressed garlic when you need a faster option.
Frequently Asked Questions
Chicken gnocchi soup is made with bite-sized pieces of chicken, vegetables, gnocchi, and a creamy broth. In this version, kale is added for extra color, texture, and flavor.
Gnocchi is not traditional pasta. It is a dumpling commonly made with potatoes, though some versions may include flour or semolina. It can be served in soups or with sauces in a similar way to pasta.
Gnocchi has a mild flavor on its own, which makes it perfect for creamy soups, savory broths, and flavorful sauces. In this soup, it absorbs some of the chicken broth and seasonings as it cooks.
Storage Recommendations
This creamy Chicken Gnocchi Soup is best enjoyed the same day it is made. As the soup sits, the gnocchi continues to absorb liquid and may become softer than desired. If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days.
When reheating, add a splash of chicken stock if the soup has thickened too much. Warm it gently on the stovetop or in the microwave until heated through. Because gnocchi absorbs liquid and changes texture after thawing, this soup is not ideal for freezing.
More Delicious Soup Recipes to Try
- Creamy Turkey Lemon Rice Soup
- Chicken Tortilla Soup
- Easy Moroccan Vegetable Soup
- Cabbage Roll Soup
- Vegan Lentil Soup
- Homemade Tomato Rice Soup
If you make this creamy chicken kale and gnocchi soup, serve it warm and enjoy it as a comforting lunch or dinner. It is especially good on chilly days when you want something hearty, simple, and homemade.
Creamy Chicken and Kale Gnocchi Soup
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, chopped into bite-sized pieces
- Kosher salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, pressed
- 2 tsp dried thyme
- 6 cups low-sodium chicken stock
- 1/4 cup cornstarch
- 2 cups almond milk
- 1 lb package gnocchi
- 2 cups chopped and packed kale
Instructions
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Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook until it is no longer pink, then season with salt and pepper.
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Stir in the onion, carrots, celery, garlic, and thyme. Sauté for 3 to 4 minutes, stirring frequently. Add the chicken stock and bring the soup to a boil.
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In a small bowl, whisk the cornstarch with 1/2 cup almond milk until smooth. Pour this mixture into the remaining almond milk and whisk to combine. Stir the almond milk mixture into the soup. Simmer over medium-low heat for 12 minutes.
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During the last 2 minutes of cooking, stir in the gnocchi and kale. Serve warm.
Notes
Storage: Chicken Gnocchi Soup is best the same day it is made. If you have leftovers, store them in an airtight container and refrigerate for up to 3 days. Add a little extra chicken stock when reheating if the soup has thickened.
The gnocchi continues to absorb liquid as it sits, so this soup is not the best option for freezing and thawing.
Nutrition
Calories: 248 kcal
Carbohydrates: 31 g
Protein: 19 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 36 mg
Sodium: 710 mg
Potassium: 524 mg
Fiber: 3 g
Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.