Rustic Chicken Gnocchi Soup (Dutch Oven & Instant Pot Instructions)

This Rustic Chicken Gnocchi Soup is a comforting meal your whole family will love. Use either the dutch oven stove top or instant pot version of this recipe for a dish that is certain to become one of your family favorites.

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This recipe is a little different than the creamy chicken gnocchi soup everyone raves about from the Olive Garden. I created this soup when I had a package of fresh gnocchi on hand and was craving something a little lighter that didn’t involve heavy cream. This version has become one of my favorite soups to make year-round.

What You’ll Need to Make Rustic Chicken Gnocchi Soup

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 medium-sized onion, diced
• 2 garlic cloves, minced
• 6 cups of chicken broth or chicken stock
• 1 16-ounce package of potato gnocchi
• 1 6-ounce package of kale, roughly chopped
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• Shredded Parmesan cheese for serving.

Note on Ingredients:

• Sometimes I swap out the kale for fresh spinach, it just depends on what I have on hand.
• When I make the recipe in my dutch oven, I will often pull a bag of instant pot shredded chicken out of my freezer, defrost it, and skip the step of cooking the chicken in my dutch oven. Leftover rotisserie chicken works just as well.
• If you prefer boneless skinless chicken thighs to skinless boneless chicken breasts, you can make that swap as well.

What is Gnocchi?

Gnocchi are small dumplings that are traditionally made with potatoes as their main ingredient. You can them in the pasta aisle of your grocery store or alongside the fresh pasta in the refrigerator section. And, although I’ve never tried them, I have also seen cauliflower gnocchi if you’re looking for a healthier version.

How to Make the Best Chicken Gnocchi Soup in Your Dutch Oven

1. Sprinkle your pieces of chicken with the Italian seasoning
2. Heat the olive oil in your dutch oven and brown the chicken on all sides. Once done, remove them from the pot and keep them warm.
3. Next, add the onion and garlic to the pot and saute until the onions become translucent.
4. Add the broth and bring it to a boil.
5. Once boiling, reduce the heat to medium-high and add the kale to the pot and let it to cook until it is wilted. Next, add in the gnocchi.
6. Add the chicken back to the dutch oven, cover, and allow the soup to simmer until the chicken is cooked through (about 10 minutes).
7. Ladle the soup into bowls, sprinkle with parmesan cheese, and serve.

How to Make Instant Pot Chicken Gnocchi Soup Recipe

1. Select the saute setting on your Instant Pot and add the olive oil.
2. Once the olive oil is hot, add the onion and garlic and saute until the onions become translucent. Turn off the sauté setting.
3. Next, add in the chicken broth, chicken cubes, and seasonings. Stir everything together to combine and get any browned bits off the bottom of the pot.
4. Put the lid on the pot, lock it, and make sure that the steam release knob is in the sealing position.
5. Select Manual and set the pot to cook for 10 minutes on high pressure.
6. While the soup is cooking, prepare the gnocchi according to package directions.
7. Allow the pressure cooker to do a natural release for 10 minutes and then you can perform a quick release to let the remaining pressure out.
8. Use two forks to shred the chicken carefully.
9. Add the cooked gnocchi to the pot and stir.
10. Distribute the soup into bowls and sprinkle with cheese before serving.

Serve this bowl of soup with chunks of crusty bread and salted butter for a truly cozy meal.

More Delicious Soups Your Whole Family Will Love

• Slow Cooker Chicken Taco Soup
• Instant Pot Green Enchilada Chicken Soup
• 30-Minute Chicken Paprikash Soup
• Disney’s Animal Kingdom Lodge Boma Chicken Corn Chowder
• Easiest Ever Chicken & Dumplings Recipe
• Easiest Ever Shrimp Corn Chowder

Rustic Chicken Gnocchi Soup (Dutch Oven and Instant Pot Instructions)

Print Recipe

This Rustic Chicken Gnocchi Soup is a comforting meal your whole family will love. Use either the dutch oven stove top or instant pot version of this recipe for a dish that is certain to become one of your family favorites.

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 medium-sized onion diced
• 2 garlic cloves minced
• 6 cups of chicken broth or chicken stock
• 1 16- ounce package of potato gnocchi
• 1 6- ounce package of kale roughly chopped
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• Shredded Parmesan cheese for serving.

Instructions

How to Make the Best Chicken Gnocchi Soup in Your Dutch Oven

• Sprinkle your pieces of chicken with the Italian seasoning
• Heat the olive oil in your dutch oven and brown the chicken on all sides. Once done, remove them from the pot and keep them warm.
• Next, add the onion and garlic to the pot and saute until the onions become translucent.
• Add the broth and bring it to a boil.
• Once boiling, reduce the heat to medium-high and add the kale to the pot and let it to cook until it is wilted. Next, add in the gnocchi.
• Add the chicken back to the dutch oven, cover, and allow the soup to simmer until the chicken is cooked through (about 10 minutes).
• Ladle the soup into bowls, sprinkle with parmesan cheese, and serve.

How to Make Instant Pot Chicken Gnocchi Soup Recipe

• Select the saute setting on your Instant Pot and add the olive oil.
• Once the olive oil is hot, add the onion and garlic and saute until the onions become translucent. Turn off the sauté setting.
• Next, add in the chicken broth, chicken cubes, and seasonings. Stir everything together to combine and get any browned bits off the bottom of the pot.
• Put the lid on the pot, lock it, and make sure that the steam release knob is in the sealing position.
• Select Manual and set the pot to cook for 10 minutes on high pressure.
• While the soup is cooking, prepare the gnocchi according to package directions.
• Allow the pressure cooker to do a natural release for 10 minutes and then you can perform a quick release to let the remaining pressure out.
• Use two forks to shred the chicken carefully.
• Add the cooked gnocchi to the pot and stir.
• Distribute the soup into bowls and sprinkle with cheese before serving.

Notes

• Sometimes I swap out the kale for fresh spinach, it just depends on what I have on hand.
• When I make the recipe in my dutch oven, I will often pull a bag of instant pot shredded chicken out of my freezer, defrost it, and skip the step of cooking the chicken in my dutch oven. Leftover rotisserie chicken works just as well.
• If you prefer boneless skinless chicken thighs to skinless boneless chicken breast, you can make that swap as well.

Course: Soup

Author: Snug and Cozy Life