Chicken Gnocchi Soup is the kind of dish that feels like a warm hug in a bowl. Rich, creamy, and full of hearty ingredients, it’s no wonder this soup has become a favorite among Olive Garden fans and home cooks alike. This recipe is a nod to the iconic restaurant classic, but it’s even better because you can make it in your own kitchen with fresh, wholesome ingredients.
This dish combines tender chunks of chicken, soft, pillowy gnocchi, shredded carrots, and fresh spinach in a velvety broth. It’s the perfect comfort food for cold winter nights, rainy afternoons, or even a quick weeknight dinner when you’re craving something indulgent yet easy to prepare. What makes it even more special is how customizable it is—swap out the vegetables, add fresh herbs, or use homemade gnocchi to truly make it your own.
The history of gnocchi itself is fascinating. These tiny dumplings, typically made from potatoes, are an ancient Italian invention. They date back to Roman times and have evolved over the centuries into the soft, delicate pillows we know today. Pairing gnocchi with chicken and a creamy soup base is a modern twist that brings Italian tradition into the realm of comfort food.
Now, imagine a pot of this soup simmering on your stove. The aroma of garlic, onions, and thyme fills the air, and the sight of gnocchi floating to the top of the creamy broth lets you know dinner is just about ready. This recipe is simple, satisfying, and sure to become a family favorite.
Why You’ll Love This Recipe
- Restaurant Quality at Home: Recreate Olive Garden’s beloved soup in your own kitchen without needing to leave the house or pay restaurant prices.
- Comfort in a Bowl: The rich, creamy broth, tender chicken, and fluffy gnocchi make this the ultimate comfort food.
- Quick and Easy: Despite its decadent taste, this soup comes together in just 30 minutes. It’s perfect for busy weeknights or last-minute cravings.
- Kid-Friendly: Even picky eaters will love the mild, creamy flavors and soft textures.
Ingredients You’ll Need
- 3-4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk of celery, finely chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 16 ounces potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach, roughly chopped
How to Make Chicken Gnocchi Soup
Step-by-Step Instructions
- Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and shredded carrots. Stir occasionally, cooking for about 3-5 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and sauté for another minute, until fragrant. This step builds the foundation of flavor for the soup. - Add the Chicken and Broth
Stir in the cooked, diced chicken. Pour in the chicken broth, and season with salt, pepper, and dried thyme. Stir everything together to combine. The chicken broth will serve as the base of the soup, carrying all the flavors. - Bring to a Gentle Boil
Increase the heat to medium-high and bring the mixture to a gentle boil. This allows the flavors to meld together and creates the perfect environment for cooking the gnocchi. - Cook the Gnocchi
Add the potato gnocchi to the boiling broth. These little dumplings cook quickly—just 3-4 minutes—and you’ll know they’re done when they float to the surface. Stir occasionally to ensure they don’t stick together. - Add the Cream and Spinach
Reduce the heat to a simmer and pour in the half-and-half. Stir gently to combine and let the soup simmer for another 5-7 minutes, allowing it to thicken slightly. Add the chopped spinach and cook just until it wilts, about 1-2 minutes. - Taste and Adjust
Give the soup a final taste test and adjust the seasoning with additional salt and pepper if needed. The goal is to balance the creamy richness with just the right amount of savory seasoning. - Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. Pair it with crusty bread, garlic breadsticks, or a fresh green salad for a complete meal.
Helpful Tips
- Shortcuts for Busy Cooks: Use rotisserie chicken for a time-saving option. Simply shred the meat and add it to the soup during step 2.
- Choosing Gnocchi: While store-bought gnocchi is convenient, homemade gnocchi can elevate the dish. Either option works beautifully!
- Thicker Soup: If you prefer a heartier soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the soup during the simmering stage and cook for a few extra minutes.
- Custom Vegetables: Add mushrooms, zucchini, or bell peppers to the soup for extra nutrients and flavor.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from curdling.
- Freezing: Freezing is not recommended due to the dairy and gnocchi, which can alter in texture after thawing.
Nutritional Information (Per Serving):
- Calories: 523
- Protein: 31g
- Carbohydrates: 52g
- Fat: 22g
- Saturated Fat: 11g
- Fiber: 4g
- Sodium: 622mg
Frequently Asked Questions
Can I make this soup dairy-free?
Yes! Replace the half-and-half with coconut milk or a non-dairy cream alternative. The soup will still be creamy and flavorful, though the taste will change slightly.
What can I use instead of spinach?
Kale, Swiss chard, or even arugula can be used. Just keep in mind that sturdier greens like kale may need a few extra minutes to soften.
Is this soup gluten-free?
You can easily make it gluten-free by using gluten-free gnocchi and ensuring your chicken broth is certified gluten-free.
Related Recipes
Conclusion
This Chicken Gnocchi Soup is the epitome of comfort food. Its creamy base, tender chicken, and delicate gnocchi create a dish that’s perfect for warming up on a cold day or simply enjoying a cozy night at home. Whether you’re serving it for a family meal or treating yourself to something special, this recipe delivers restaurant-quality flavor with the ease of a homemade dish. Try it today—you’ll fall in love with every spoonful!
Print
Creamy Chicken Gnocchi Soup
Description
Chicken Gnocchi Soup is the kind of dish that feels like a warm hug in a bowl. Rich, creamy, and full of hearty ingredients, it’s no wonder this soup has become a favorite among Olive Garden fans and home cooks alike. This recipe is a nod to the iconic restaurant classic, but it’s even better because you can make it in your own kitchen with fresh, wholesome ingredients.
This dish combines tender chunks of chicken, soft, pillowy gnocchi, shredded carrots, and fresh spinach in a velvety broth. It’s the perfect comfort food for cold winter nights, rainy afternoons, or even a quick weeknight dinner when you’re craving something indulgent yet easy to prepare. What makes it even more special is how customizable it is—swap out the vegetables, add fresh herbs, or use homemade gnocchi to truly make it your own.
The history of gnocchi itself is fascinating. These tiny dumplings, typically made from potatoes, are an ancient Italian invention. They date back to Roman times and have evolved over the centuries into the soft, delicate pillows we know today. Pairing gnocchi with chicken and a creamy soup base is a modern twist that brings Italian tradition into the realm of comfort food.
Now, imagine a pot of this soup simmering on your stove. The aroma of garlic, onions, and thyme fills the air, and the sight of gnocchi floating to the top of the creamy broth lets you know dinner is just about ready. This recipe is simple, satisfying, and sure to become a family favorite.
Ingredients
- 3–4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk of celery, finely chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 16 ounces potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and shredded carrots. Stir occasionally, cooking for about 3-5 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and sauté for another minute, until fragrant. This step builds the foundation of flavor for the soup. - Add the Chicken and Broth
Stir in the cooked, diced chicken. Pour in the chicken broth, and season with salt, pepper, and dried thyme. Stir everything together to combine. The chicken broth will serve as the base of the soup, carrying all the flavors. - Bring to a Gentle Boil
Increase the heat to medium-high and bring the mixture to a gentle boil. This allows the flavors to meld together and creates the perfect environment for cooking the gnocchi. - Cook the Gnocchi
Add the potato gnocchi to the boiling broth. These little dumplings cook quickly—just 3-4 minutes—and you’ll know they’re done when they float to the surface. Stir occasionally to ensure they don’t stick together. - Add the Cream and Spinach
Reduce the heat to a simmer and pour in the half-and-half. Stir gently to combine and let the soup simmer for another 5-7 minutes, allowing it to thicken slightly. Add the chopped spinach and cook just until it wilts, about 1-2 minutes. - Taste and Adjust
Give the soup a final taste test and adjust the seasoning with additional salt and pepper if needed. The goal is to balance the creamy richness with just the right amount of savory seasoning. - Serve and Enjoy
Ladle the hot soup into bowls and serve immediately. Pair it with crusty bread, garlic breadsticks, or a fresh green salad for a complete meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from curdling.
- Freezing: Freezing is not recommended due to the dairy and gnocchi, which can alter in texture after thawing.