Creamy Gnocchi Chicken Soup loaded with soft, fluffy dumplings and tender vegetables is comforting, delicious, and simple to make! If you’ve ever had Olive Garden’s version, hold on because now, you can make this popular comfort food recipe at home in just 30 minutes.
If you love hearty soups, try my Chicken & Cheese Tortellini Soup, Crock Pot Potato Soup, or One Pot Lasagna Soup.
In This Post
Sometimes, it’s worth figuring out how to make one of your favorite restaurant recipes at home. And Creamy Gnocchi Chicken Soup proves it. My version is easy to make, with an irresistible rich, creamy broth. It’s fresh, and I dare say healthier than what you’d get in a restaurant.
What Makes This Chicken Gnocchi Soup So Delicious?
- Ultimate Comfort Food – When it comes to comfort food, homemade soup is at the top of the list. Making soup from scratch is always the best.
- Simple Yet Decadent – It tastes like it’s been simmering for hours, but only you will know just how simple it was to make.
- Staple Ingredients – Carrots, celery, rotisserie chicken, and shelf-stable gnocchi are all affordable and easy to get.
What Is Gnocchi?
Gnocchi are small Italian dumplings made from potatoes, flour, cheese, and eggs. They are soft, little pillows perfect in soups or served with a sauce. You can find Gnocchi in the pasta section of the grocery store.
Creamy Gnocchi Chicken Soup Ingredients
- Butter and olive oil both add different types of richness and flavor to the soup.
- Onions, garlic, carrots, and celery create the base of the soup. Onions and garlic add depth, carrots add sweetness, and celery has a distinct taste that completes any soup.
- Fresh thyme, salt, and pepper are the only spices you’ll need.
- All-purpose flour is used to thicken the soup. Feel free to use a 1:1 gluten-free alternative.
- Chicken stock will soupify this gnocchi soup. It is the mildest meat stock. Vegetable stock is a great second choice.
- Shredded chicken adds protein. You can use rotisserie chicken, shredded chicken (often sold in vacuum-sealed bags), or cooked chicken for this soup.
- Half-and-half is the cream for this recipe. Half and half has a high enough fat percentage that it won’t seize up when added to hot liquid.
- Potato gnocchi, either shelf-stable or frozen, will work just fine. I like to use mini gnocchi if I’m feeding little kids.
- Fresh spinach is a must for adding a bit of green to the dish. Frozen spinach ends up too wilted.
What Kind Of Chicken Can I Use In This Recipe?
You can use several different types of chicken in this recipe. My favorite is a rotisserie chicken from the store. I use the white meat for the soup and the dark meat for Cranberry Pecan Chicken Salad or Artichoke Chicken Salad. You can also use leftover roasted chicken or pre-cooked chicken breasts.
Make This Recipe Vegetarian
Skip the chicken and use vegetable broth instead. Add extra veggies like mushrooms, spinach, and zucchini for a hearty, meat-free version.
Step By Step Directions
- Start the Base: Heat butter and olive oil in a large pot or Dutch oven. Add the onion, celery, and carrots. Cook until tender. Add the garlic and cook for 1 minute.
- Soupify: Sprinkle the flour over the vegetables and cook for 1 minute. Slowly add the chicken stock and whisk to incorporate. Add in the Half-and-Half and continue to whisk until thickened.
- Add Flavor and Texture: Add in the thyme, chicken, and gnocchi. Stir.
- Finish with Spinach: Toss in the spinach, stir again and simmer on low for 10 minutes until the spinach has wilted. Taste and adjust the seasoning with salt and pepper.
Can I Make Gnocchi Soup Ahead of Time?
Yup, you can make this up to 3 days in advance. Simply reheat the entire pot on the stove and add a splash of milk as needed to thin it out again. The starches in the gnocchi cause the soup to thicken more as it cools.
Frequently Asked Questions
Store the soup in an airtight container in the refrigerator for up to 3 days.
To reheat, place the soup in a microwave-safe bowl and heat it until warmed through. If the soup is too thick, add a tablespoon or 2 of milk or water to thin it out.
Yes! You can cook the chicken, broth, and veggies in the slow cooker on low for 6-8 hours or on high for 3-4 hours. Add the gnocchi and cream during the last 30 minutes of cooking to prevent the gnocchi from getting too soft.
You can substitute heavy cream with half-and-half or even whole milk for a lighter version. If you’re dairy-free, coconut milk or almond milk are good alternatives.
Serving Suggestions
When I serve this gnocchi soup, I love to pair it with a side of Skillet Green Beans and Green Chili Cheese Cornbread. It’s also tasty for lunch with a Ham Jam Sandwich and Spinach Salad with a Warm Bacon Dressing.
More Comfort Food Recipes You’ll Love!
If you tried this Creamy Gnocchi Soup Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 cloves minced garlic
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups Half-and-Half
- 1 teaspoon fresh thyme (½ teaspoon of dried)
- 1-½ cup shredded chicken breast
- 1-½ cup fresh baby spinach
- 1 16-ounce package Gnocchi
Instructions
- In a large pot, or dutch oven heat butter and olive oil. Add onion, celery, and carrots. Cook until tender. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables and cook for 1 minute. Slowly add the chicken stock and whisk to incorporate. Add in the Half-and-Half and continue to whisk until thickened. Add in the thyme, chicken, baby spinach, and gnocchi. Stir. Simmer on low for 10 minutes.
- Taste and adjust seasoning with salt and pepper. Ladle into a bowl and top with grated Parmesan cheese.
Notes
To reheat, place the soup in a microwave-safe bowl and heat it until warmed through. If the soup is too thick, add a tablespoon or 2 of milk or water to thin it out.
Nutrition
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Pat Nugent
I added a tbl of poultry seasoning and a tea of chicken base paste. So satisfying! You would never know that our family are not soup people by how fast it vanished. I just told them it was a casserole! haha
Thanks, Pat!
Peggy Brown
SO good! Made this soup two days ago and it is even better today. My first time to ever use gnocchi in a recipe. Will definitely make this again. 5 stars!
Thank you so much, Peggy! I agree, this is one of those special recipes that DOES get better after a day or two. I’m thrilled you are following and cooking along with me.
~Donya
LindaP
Just got done making this soup, oh my, is it ever addicting! I used low sodium chicken broth, since that’s what I had on hand. I made up the lack of enough salt by adding approximately three tablespoons of Chef Prudhomme poultry seasoning. Making a batch of Red Lobster cheddar rolls to have with the soup tonight. Delicious, will definitely be a part of my regular rotation. I found this recipe by Googling what I could make with some gnocchi that I had to use up, so glad it popped up in the search results
Thank you!
~Donya
Christine
Wonderful soup! I made this this morning to have tonight, but I had some already, giggle. It’s delicious and filling! Thank you so much!
Donya
Hey there Christine!
My goodness! I am so happy to hear that you enjoyed this recipe, I always end up eating a bowl when I make this soup as well, it’s too delicious to resist! Thank you so much for your kind words and your amazing rating, I really appreciate your support!
~Donya
Caroline
I don’t think I added enough salt and pepper, but I was so excited to have a this recipe! It’s filling, fun, and easy to make! Great knock off of the Olive Garden soup!
Donya
Hey Caroline!
This recipe is definitely easy to get excited over, after I got the seasonings just right I was doing a happy dance in my kitchen. I am so happy to hear you enjoyed this recipe, it’s filling comfort food at it’s finest. Thank you so much for your kind words and your fantastic rating, I really appreciate your support! Have a Happy Holidays!
~Donya