Spring Chicken Gnocchi Soup

There’s something deeply comforting about a bowl of soup that feels like a gentle hug. This Spring Chicken Gnocchi Soup brings all the soothing vibes of classic chicken soup, but with a fresh seasonal twist. Tender chicken, fluffy gnocchi, and crisp spring vegetables mingle in a golden, aromatic broth that’s both light and hearty. Whether you’re chasing away a chill or just craving something wholesome, this soup promises warmth in every spoonful.

Behind the Recipe

This recipe came to life on one of those early spring days when winter hadn’t quite let go but the sunlight hinted at warmer times ahead. I had leftover roast chicken in the fridge and a packet of gnocchi waiting to be used. With a few fresh veggies and some dill from the garden, this soup just came together like magic. It’s now one of those dishes I reach for whenever I want something comforting but not too heavy.

Recipe Origin or Trivia

Chicken soup has roots in countless cultures, often tied to healing, comfort, and family. From Jewish matzo ball soup to Italian brodo, the idea of simmering chicken with vegetables runs deep. This version takes a nod from Italian gnocchi soups, often creamy and rich, but lightens things up for spring. Gnocchi, those soft little potato dumplings, add substance without weighing things down, while dill and olive oil bring brightness and lift.

Why You’ll Love Spring Chicken Gnocchi Soup

Once you make this just once, it might just become your go-to feel-good soup. Here’s why:

Versatile: Works beautifully with leftover roast chicken, rotisserie, or even poached breast.

Budget-Friendly: Uses simple vegetables and pantry-friendly staples.

Quick and Easy: Ready in under 30 minutes from start to finish.

Customizable: Add more greens, make it creamier, or spice it up — totally up to you.

Crowd-Pleasing: Kid-approved and loved by grown-ups alike.

Make-Ahead Friendly: Soup flavors deepen the next day — a true bonus.

Great for Leftovers: Reheats like a dream, perfect for lunches all week.

Chef’s Pro Tips for Perfect Results

This soup might be simple, but a few small tricks make all the difference:

• Sear the gnocchi in a hot pan before adding for extra texture and flavor.
• Add the gnocchi last to avoid overcooking and mushiness.
• Don’t skip the fresh dill — it lifts the entire dish with a bright, herby note.
• Use homemade or high-quality broth for the most flavorful base.
• A splash of lemon juice right before serving adds a hint of acidity and freshness.

Kitchen Tools You’ll Need

Nothing too fancy, just a few essentials to keep things flowing:

Large Soup Pot: For simmering everything together comfortably.

Sharp Knife: To slice your veggies evenly for even cooking.

Wooden Spoon: For stirring without scratching your pot.

Ladle: Makes serving easy and clean.

Ingredients in Spring Chicken Gnocchi Soup

This ingredient list is all about balance — cozy, fresh, and satisfying.

1. Shredded Cooked Chicken: 2 cups. Adds protein and body to the soup with a tender texture.
2. Gnocchi: 1 pound. These soft potato dumplings soak up flavor and add comforting bite.
3. Carrots: 2 large, sliced. Bring sweetness and color.
4. Celery: 2 ribs, diced. Adds crunch and aromatic depth.
5. Potatoes: 2 medium, diced. Makes the broth heartier and more filling.
6. Onion: 1 medium, chopped. The base flavor builder.
7. Garlic: 3 cloves, minced. Adds warmth and savory punch.
8. Chicken Broth: 6 cups. The rich, flavorful base that ties it all together.
9. Fresh Dill: 2 tablespoons, chopped. Brightens and freshens the soup.
10. Olive Oil: 2 tablespoons. For sautéing the aromatics and bringing richness.

Ingredient Substitutions

Need to swap something out? Here are a few easy fixes:

Gnocchi: Use small pasta like orzo or ditalini.

Chicken: Cooked turkey or even shredded rotisserie chicken works great.

Potatoes: Try sweet potatoes or parsnips for a twist.

Dill: Fresh parsley or thyme if dill isn’t your thing.

Chicken Broth: Vegetable broth for a lighter, vegetarian-friendly base.

Ingredient Spotlight

Gnocchi: These soft, pillowy dumplings made from potatoes add a unique texture and heartiness. They’re satisfying yet gentle, making them perfect for soup.

Fresh Dill: Not just a garnish — dill adds a grassy, slightly tangy brightness that complements the richness of chicken and broth beautifully.

Instructions for Making Spring Chicken Gnocchi Soup

This soup comes together easily and quickly, which means more time to enjoy it. Let’s get cooking.

1. Preheat Your Equipment:
   Heat a large soup pot over medium heat and add the olive oil.
2. Combine Ingredients:
   Add onions, carrots, celery, and potatoes. Sauté for 5–7 minutes until vegetables begin to soften. Stir in garlic and cook for another minute.
3. Prepare Your Cooking Vessel:
   Pour in the chicken broth and bring everything to a gentle boil. Reduce heat and simmer until the potatoes are fork-tender, about 10 minutes.
4. Assemble the Dish:
   Stir in the shredded chicken and gnocchi. Cook for 3–4 minutes more, until the gnocchi are soft and begin to float.
5. Cook to Perfection:
   Taste and season with salt and pepper as needed. Stir in chopped fresh dill and let everything sit for a minute to meld.
6. Finishing Touches:
   Optional: Add a squeeze of lemon juice or drizzle of olive oil for brightness.
7. Serve and Enjoy:
   Ladle into bowls, garnish with extra dill, and serve warm with crusty bread.

Texture & Flavor Secrets

This soup is full of contrasts that work so well together. The gnocchi is soft and fluffy, the chicken tender and savory. The broth is light yet layered with aromatic depth, and the vegetables bring in sweetness and gentle crunch. Dill ties it all together with a spark of freshness that makes it feel like spring in a bowl.

Cooking Tips & Tricks

Soup success is all about small choices. Here’s how to make yours shine:

• Don’t overcook the gnocchi or it’ll get gummy.
• For deeper flavor, brown the chicken first if starting from raw.
• Add a parmesan rind while simmering for extra umami richness.
• A swirl of cream at the end can make it more indulgent.

What to Avoid

Let’s keep your soup silky and satisfying. Here’s what not to do:

• Adding gnocchi too early: They’ll disintegrate.
• Using low-sodium broth without tasting: Your soup might fall flat.
• Skipping the herbs: Fresh herbs bring life to the dish.

Nutrition Facts

Servings: 6
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

Soup is one of the best make-ahead meals. You can cook it fully and refrigerate for up to 4 days. Reheat gently on the stove. If you want to freeze it, hold off on adding the gnocchi until reheating so they don’t become mushy. You can also prep all the chopped veggies ahead of time for quick cooking later in the week.

How to Serve Spring Chicken Gnocchi Soup

Serve hot with a side of crusty bread or warm focaccia. A light salad with lemon vinaigrette pairs beautifully. Sprinkle with grated parmesan or drizzle with a touch of olive oil for added richness.

Creative Leftover Transformations

Have leftovers? Here are a few clever ideas:

• Pour into a mug for a quick microwave lunch.
• Add a handful of spinach and a splash of cream for a new take.
• Use as a base for pot pie filling — just add puff pastry on top.

Additional Tips

• If the soup thickens too much in the fridge, just add a splash of broth or water while reheating.
• Stir in a handful of baby spinach or kale at the end for more greens.
• Taste and season again after reheating — flavors evolve.

Make It a Showstopper

Ladle it into wide bowls and top with a sprig of dill and a swirl of good olive oil. Add a lemon wedge on the side for squeezing. Serve on a wooden board with a small bowl of grated parmesan and a side of artisan bread.

Variations to Try

• Creamy Version: Stir in 1/2 cup of cream or milk at the end.
• Spicy Kick: Add red pepper flakes or diced jalapeño.
• Vegetarian Twist: Use veggie broth and chickpeas instead of chicken.
• Green Boost: Stir in peas, spinach, or chopped asparagus.
• Lemon Herb: Add lemon zest and more fresh herbs for a Mediterranean feel.

FAQ’s

Q1: Can I use store-bought gnocchi?

Yes, shelf-stable or refrigerated gnocchi both work perfectly.

Q2: Can I make this soup creamy?

Absolutely, just add cream or a splash of milk at the end.

Q3: What can I use instead of dill?

Try parsley, thyme, or tarragon for a different herbal note.

Q4: Will this soup freeze well?

Yes, but for best texture, add gnocchi fresh after thawing.

Q5: Can I use raw chicken?

Yes, simmer it in the broth until fully cooked, then shred.

Q6: What’s the best broth for this?

A homemade or good-quality chicken broth gives the best flavor.

Q7: How do I store leftovers?

In an airtight container in the fridge for up to 4 days.

Q8: Can I make it in a slow cooker?

Yes, cook on low for 4 hours, then add gnocchi 20 minutes before serving.

Q9: How do I keep gnocchi from going mushy?

Add them near the end of cooking and avoid overcooking.

Q10: Is this kid-friendly?

Yes, it’s mild, cozy, and usually a big hit with little ones.

Conclusion

This Spring Chicken Gnocchi Soup is more than just a seasonal meal — it’s a warm, cozy bowl of comfort that’s perfect all year round. With tender chicken, soft gnocchi, and a vibrant broth, it’s the kind of recipe you’ll find yourself making again and again. Trust me, it’s worth every spoonful.

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