This Chicken Gnocchi Soup recipe is perfect for a quick weeknight dinner! If you love the Olive Gardenchicken gnocchi soup, you have to try this – an excellent copycat recipe! Rich, creamy, and loaded with tender chunks of chicken and pillowy soft potato dumplings!
The other day, on Facebook, I took a poll asking what recipe you’d like to see posted today.
It was between Tuscan roasted vegetables and this chicken gnocchi soup.
Y’all overwhelmingly voted for this soup recipe!
I mean, I choose soup over veggies most days too. I feel you.
And, besides, it’s worked out great because my kids have been so obsessed with Olive Garden lately and this recipe is a riff on the Olive Garden chicken gnocchi soup recipe!
They always order this chicken and gnocchi soup as their starter and fettucine alfredo as their main dish!
Table of Contents
What Is Gnocchi?
It’s a type of pasta that is made with potatoes as well as flour and eggs. Potato gnocchi are shaped into what are basically small dumplings, and they have a soft and chewy texture.
For this recipe I’m keeping things simple and sticking to a store bought, fresh potato gnocchi. Feel free to prepare your own homemade gnocchi if that’s your thing.
You can serve gnocchi just like you would any other pasta with sauce or in this case in a soup!
Chicken Gnocchi Soup Ingredients:
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Cooked Shredded Chicken – Use leftovers from my Instant Pot Whole Chicken or make a bunch ahead of time with my easy crockpot shredded chicken!
Potato Gnocchi – We use store bought but you can make your own if you’re feeling ambitious! I used dried gnocchi but you can often find fresh gnocchi in the store too. When the gnocchi floats it is done!
Spinach – Adding some freshly chopped spinach to the chicken gnocchi soup will give it a nice healthy boost! Kale would also work well here.
Carrots, Celery, & Onion – A must in most soup recipes!
Garlic – Along with the celery and onion you’ll saute a bit of garlic for even more of a flavor boost.
Heavy Cream & Milk – Adding these will give it the thick, rich, and creamy consistency that makes chicken gnocchi soup such a popular soup recipe!
Chicken Broth – We recommend a good quality broth or stock for this soup.
Flour – We’re using flour to help thicken the base of the soup.
Salt & Pepper – We use about a teaspoon of each. You can use more or less to taste.
What We Love About This CHICKEN GNOCCHI SOUP Recipe:
- This creamy soup is perfect comfort food when you serve it up with some breadsticks!
- We’ve made this into an easy vegetarian meal by swapping shredded chicken for chik’n strips or seitan in the past.
- It’s so much more economical to make your own pot of soup than it is to get take out. And just as delicious!
How To Make Chicken Gnocchi Soup:
Sauté: Grab your large soup pot and heat up your olive oil along with onions and celery. Stir this while cooking it for two minutes. Stir in the garlic for 30 seconds.
Flour: Sprinkle in flour to the pot and whisk for a minute.
Cream & Broth: Now whisk in the milk, heavy cream, and chicken broth. Whisk this for around 5 minutes.
Chicken & Veggies: Add in your chicken, spinach, carrots, thyme, gnocchi, salt, and pepper then stir.
Simmer: Let this simmer for 10 minutes after which the carrots and gnocchi should be tender. Serving suggestions below!
Serving Gnocchi Soup:
Now that you can buy Olive Garden salad dressing by the bottle, I usually serve this soup with a side salad. Lots of fresh tomatoes, olives, red onions, and crisp lettuce, plus the OG salad dressing. Divine!
This also goes great with my creamy onion garlic bread. It’s literally the best garlic bread in the world, in my humble opinion. 😉
Frozen air fryer breadsticks are also a quick and easy option that goes well with any good soup recipe!
If you make this chicken gnocchi soup recipe, I hope you’ll let me know what you think! I’m always anxious to hear how you guys like my recipes.
FAQ’s:
Can I use frozen gnocchi?
Yes, frozen gnocchi will cook just fine! You may need to let the soup cook a bit longer – just continue simmering until the gnocchi are hot and tender. They’ll float when they’re ready.
How to store leftover soup?
You can keep any leftover chicken gnocchi soup covered well in the refrigerator for about 3 to 4 days. It can be reheated on the stove!
Can you freeze gnocchi soup?
Yes, it can be frozen! Store it in a freezer safe container or bag for up to a couple of months.
MORE COPYCAT RECIPES!
- Pretzel Nuggets
- Copycat Chick-Fil-A Sauce
- Raspberry Lemonade
- Puffy Chocolate Chip Cookies
- Keto Zuppa Toscana
- Pretzel Dogs
- Bang Bang Shrimp Tacos
Recipe
Chicken Gnocchi Soup
This chicken gnocchi soup recipe is ready in less than 30 minutes! It’s full of juicy chicken and tender gnocchi in a creamy broth.
4.67 from 6 votes
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Prep5 minutes minutes
Cook20 minutes minutes
Total25 minutes minutes
Serves 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1/2 cup celery diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cups heavy cream
- 1 cup milk
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cup fresh spinach leaves chopped
- 16 ounce package potato gnocchi
- 1 cup shredded carrots
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onions and celery and cook, stirring constantly, for 2 minutes.
Add the garlic and cook for 30 seconds.
Sprinkle the flour into the pot and whisk for 1 minute.
Whisk in the chicken broth, cream, and milk. Bring to a simmer, whisking constantly, until soup has thickened slightly, about 5 minutes.
Add the chicken, spinach, gnocchi, carrots, thyme, salt, and pepper and stir.
Continue simmering for 10 minutes or until gnocchi and carrots are tender and cooked through.
Serve immediately.
Tips & Notes:
Using a really flavorful chicken broth or stock will make the best base for this soup. You can also add in a bit of Better than Bouillon to amp up the flavor as well.
We start with leftover roasted chicken or rotisserie chicken to keep this recipe quick and easy.
We find that carrots we shred ourselves are more likely to soften up nicely in the soup. If you’re using shredded carrots from the store, add them in with the celery and onion to start the cooking process a bit early.
Nutrition Information:
Serving: 1bowl| Calories: 405kcal (20%)| Carbohydrates: 40g (13%)| Protein: 14g (28%)| Fat: 21g (32%)| Saturated Fat: 11g (69%)| Cholesterol: 85mg (28%)| Sodium: 1090mg (47%)| Potassium: 405mg (12%)| Fiber: 3g (13%)| Sugar: 4g (4%)| Vitamin A: 5020IU (100%)| Vitamin C: 13.5mg (16%)| Calcium: 126mg (13%)| Iron: 3.8mg (21%)
Author: Karly Campbell
Course:Soup
Cuisine:Italian
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This recipe was originally published in February 2018. It was updated in February 2021.
