My chicken gnocchi soup has a velvety, creamy broth, lots of juicy chicken, tender veggies, and pillowy, fluffy gnocchi. It’s a chicken soup dream come true! It uses dried gnocchi so it’s a snap to make.
This soup tastes just like the popular soup at Olive Garden restaurant. I love making it at home because, of course, it tastes better, it’s cheaper, and I don’t need to hassle with driving all the way to the restaurant! Impress your family with this recipe. They’ll think you’ve spent all day in the kitchen slaving over a hot stove.
Let’s make this soup!!
What Is Gnocchi
Gnocchi is a small Italian dumpling. There are two main types, potato, and ricotta. This recipe uses the more common potato gnocchi. Potato gnocchi is made from flour, eggs, and cooked potato. They are cooked in a liquid and develop into tender, fluffy, pillowy dumplings.
Best Type Of Chicken To Use
My family prefers white meat so I use cooked boneless, skinless chicken breasts. Rotisserie chicken is a good substitute.
Should You Cook Gnocchi Before Adding To Soup?
Nope! Just add them to the soup. They cook quickly and will absorb the delicious broth and be tender and perfectly fluffy!
Chicken Gnocchi Ingredients
- Olive Oil
- Chicken Broth
- Black Pepper
- Chicken Breasts
- Potato Gnocchi
- Half and Half
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Your soup will stay good in the fridge for up to 4 days.
- Can You Freeze This? I know there’s a lot of mixed advice about freezing cream soups. I do not freeze cream soups. They have a tendency to separate and the texture changes.
- Make-Ahead Tips: You can prep the veggies and store them in a container or Ziploc until you’re ready for them. That will save you the most time.
- Food Safety: If you’d like more info on food safety check out this link.
How to Make Chicken Gnocchi Soup
- Saute onions, carrots, and celery.
- Add garlic and saute.
- Sprinkle flour over the veggies, cook and stir constantly.
- Pour chicken broth and stir.
- Add salt, pepper, thyme, and gnocchi. Bring to a boil.
- Stir in chicken and simmer.
- Add half and half and spinach. Continue to cook until the spinach is tender.
More Chicken Soup Recipes
- Chicken And Rice Soup
- Lemon Chicken Soup
- Chicken Taco Soup
- Chicken Vegetable Soup
- Creamy Chicken Tortilla Soup
- Creamy Chicken Tortellini Soup
Chicken Gnocchi Soup
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 2 stalks celery, diced
- 1 tablespoon garlic minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme
- 3-4 boneless skinless chicken breasts, cooked and diced
- 16 ounces potato gnocchi
- 1 cup half and half
- 1 cup fresh spinach roughly chopped
- In a large soup pot, heat the olive oil (2 tablespoons). Add the onion (1 cup), carrots (1 cup), and celery (2 stalks) then sauté over medium-low heat until the onion is translucent about 10-12 minutes. Add garlic (1 tablespoon) and continue to sauté until fragrant, about 1 minute.
- Sprinkle flour (1/4 cup) over sauté vegetables, and cook stirring constantly, for 1 minute.
- Gradually pour in chicken broth (6 cups), continuing to stir constantly until the flour mixture is incorporated.
- Add salt (1 teaspoon), pepper (1/2 teaspoon), thyme (2 teaspoons), and gnocchi (16 ounces). Bring to a boil for 3-4 minutes. Reduce heat, stir in chicken (3-4), simmer, and cook, stirring occasionally, until gnocchi is tender and fluffy, 5-10 minutes.
- Add the half and half (1 cup) and spinach (1 cup). Continue to cook, stirring occasionally, until spinach is tender, about 1-2 minutes.
- Remove from heat and adjust seasoning as needed.