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Wholesome, simple and comfortingly delicious, herby chicken gnocchi soup is a traditional childhood favourite (of mine) made easy. Sweet and tender shredded chicken and chewy dumplings bob in an irresistibly aromatic homemade broth.
Yes, gnocchi soup is a thing! And you’ll love it! Next try spicy sausage gnocchi soup with ‘nduja or creamy chicken and bacon.
You are right. Gnocchi is not usually found on Eastern European menus, but dumplings are! And as per the Vikalinka mission, I am committed to bringing convenience to more complicated recipes so I’ve substituted store-bought gnocchi for the handmade buttermilk dumplings in an old-fashioned Ukrainian dish.
If you’re not put off by a little galushki (dumpling) making, give it a try with my grandmother’s chicken and dumpling soup recipe.
Chicken and gnocchi soup
This shortcut recipe uses a pack of fresh, store-bought gnocchi, which take no time to prepare and just minutes to cook. Gnocchi offer a firmer texture than a traditional fluffy dumpling, but I quite enjoy that contrast against the soft chicken. They also absorb the fragrant broth making them delicious mouthfuls of delicate flavour.
What gives this simple gnocchi soup an unmistakeably Eastern European edge are the herbs. Where an Italian soup recipe would be recognisable by oregano and basil, and most likely a tomato-based soup, this one has grassy and liquorishy dill and bitter-noted parsley as clues to its origins, and a clear homemade chicken stock.
Don’t be intimidated by the stock either! By using bone-in thighs my 45-minute recipe includes stock-making time. I’ve used thighs and breast so this chicken broth soup offers the best of both.
Important recipe tips and notes
- For the best broth, make your own. This built-in homemade stock recipe takes just 30 minutes.
- You’ll need bones. Stick to the recipe and use bone-in thighs and boneless breast to achieve the most flavourful soup.
- Skim the foam that rises to the surface to keep the stock extra clear and (if you’ve time) strain through a sieve at the end.
- Aromatics: add bay, whole peppercorns and salt to flavour the broth.
- I add garlic, dill and parsley too to lean into the Eastern European flavours. It’s nostalgic for me!
- So is Vegeta seasoning. It’s a dried bouillon mix that bolsters the broth and can be bought in larger supermarkets or online.
- Sauté the vegetables, carrot, onion and celery, in butter for a richness that benefits the gnocchi.
- Add fresh herbs at the end to avoid discolouring the soup and preserving their integrity.
Serving suggestions
Plenty of bread and salty butter! This makes for a simple, light and pleasing meal.
However, if you fancy a deep dive into Eastern European cuisine, begin with this chicken gnocchi soup and follow with:
- Roast pork buzhenina or classic beef stroganoff as a main dish.
- Braised savoy cabbage with bacon and mushrooms and herby mashed potatoes as sides.
- And a showstopping Russian honey layer cake or cheesecake-style paskha for an indulgent dessert.
Storage and leftovers
Give your chicken and gnocchi soup 3 days max. in the fridge. Any longer and the gnocchi will swell and start falling apart. It will still taste great, but the dumplings will have lost their appealing chew.
Reheat gently on the stovetop adding a splash of water if needed.
More soups to try
Herby Chicken Gnocchi Soup
Ingredients
- 2 litres / 8 cups cold water
- 2 skinless boneless chicken breasts
- 2 skinless bone-in chicken thighs
- 3 This is an affiliate link.bay leaves
- 4-5 peppercorns
- 1 tsp salt
- 1 tsp Vegeta seasoning
- 1 tbsp butter
- 1-2 carrots, depending on the size, sliced
- 1 onion, chopped
- 1 stalk celery, diced
- 2 cloves garlic
- 200g / 7 oz This is an affiliate link.gnocchi, fresh
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
Instructions
- To a soup pot, add 2 chicken breast and 2 chicken thighs, 2 bay leaves, the peppercorns and a pinch of salt. Pour in cold water and set to boil over medium heat. Once it boils, lower the heat to simmer and cook for 30 minutes with a lid slightly ajar. Make sure to skim the foam off the top to keep the broth clear.
- At the end of the cooking time, remove the chicken and set aside to cool. Remove the bones and shred with two forks into bite-sized pieces. Strain the broth through a sieve to remove the impurities, the bay leaves and the peppercorns. Set the clarified broth aside till needed.
- In the same pot melt the butter and saute the onions, celery and carrots for 5 minutes over medium heat, then add 2 pressed garlic cloves and cook briefly for 30 seconds. Pour the broth over the vegetables, add 1 tsp of Vegeta seasoning if using and add the chicken back to the pot, bring everything to a boil. Then add the gnocchi and cook for 2-3 minutes or until al dente and take off the heat. Add the fresh dill and parsley, cover with a lid and let it stand for 15 minutes for the flavours to meld together before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
