There’s nothing quite like a warm bowl of creamy, hearty soup to soothe the soul. This Chicken Gnocchi Soup recipe is the definition of comfort food. It’s rich, flavorful, and packed with soft potato gnocchi, tender chicken, and fresh spinach. If you’re a fan of the famous Olive Garden version, you’ll find this homemade recipe is even better—and surprisingly easy to make right in your own kitchen. It’s a game-changer for weeknight dinners.
We’ve crafted this recipe to be straightforward without sacrificing any of the luxurious flavor you expect. Get ready to make a soup your whole family will request again and again.
Why You’ll Love This Chicken Gnocchi Soup Recipe
This isn’t just another soup recipe; it’s destined to become a staple in your meal rotation. Here’s why you’re going to love it:
- Unbelievably Creamy: A rich, velvety broth forms the perfect base for the pillowy gnocchi and tender chicken.
- Quick & Easy: This recipe is perfect for a busy weeknight, coming together in under an hour from start to finish.
- Better Than Takeout: You control the ingredients, making it fresher and more wholesome than any restaurant version.
- Hearty & Satisfying: Packed with protein and carbs, it’s a complete meal in one bowl that will leave you feeling full and happy.
Understanding the Key Ingredients
The magic of this soup lies in its simple, high-quality ingredients. Here’s a look at what makes this recipe shine.
For the Soup Base
The foundation of this Chicken Gnocchi Soup is a classic mirepoix—a mix of onions, carrots, and celery—sautéed to build a deep flavor profile. We use boneless, skinless chicken breasts for lean protein, while garlic, chicken broth, and heavy cream come together to create that irresistibly savory and creamy broth.
The Stars of the Show
Of course, the gnocchi is a main attraction. We recommend using store-bought potato gnocchi for convenience, as it cooks up perfectly soft and tender right in the soup. A handful of fresh spinach is wilted in at the end, adding a touch of color, nutrients, and freshness that cuts through the richness.
How to Make The Best Chicken Gnocchi Soup
Making this creamy soup is a simple, step-by-step process. First, you’ll sauté the chicken until it’s cooked through, then set it aside. Next, in the same pot, you’ll soften the onion, carrots, and celery. A little garlic adds a fragrant punch before you create a roux with flour and butter to help thicken the soup.
Slowly whisk in the chicken broth and milk, then bring it to a gentle simmer. Add the cooked chicken and the potato gnocchi, letting them cook until the gnocchi are plump and floating on top. To finish, stir in the heavy cream and fresh spinach, allowing it to wilt beautifully into the soup. Season generously and serve hot.
Pro Tips for a Perfect Pot of Soup
Want to elevate your Chicken Gnocchi Soup from great to absolutely unforgettable? Here are a few expert tips:
- Don’t Overcook the Gnocchi: Gnocchi cook quickly! They’re done when they float to the surface. Overcooking can make them mushy, so keep a close eye on them.
- Shred the Chicken: For the best texture, shred the cooked chicken breasts instead of dicing them. Shredded chicken incorporates more seamlessly into the creamy broth.
- Freshly Grated Parmesan: Stir in a handful of freshly grated Parmesan cheese at the end for an extra layer of savory, nutty flavor that takes the soup to the next level.
- Control the Thickness: If you prefer a thicker soup, let it simmer for a few extra minutes. If it gets too thick, simply thin it out with a splash of chicken broth.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also wonderfully versatile. Feel free to make it your own with these simple variations:
- Add a Touch of Spice: A pinch of red pepper flakes can add a gentle warmth that complements the creamy base.
- Incorporate More Veggies: Mushrooms or kale would make excellent additions. Sauté the mushrooms with the mirepoix for the best flavor.
- Use a Different Protein: This soup works beautifully with shredded rotisserie chicken for a shortcut or even mild Italian sausage for a different flavor profile. Try our homemade Italian chicken sausage for an amazing twist.
What to Serve with Your Soup
This Chicken Gocci Soup is a hearty meal on its own, but it pairs perfectly with a few classic accompaniments. Serve it with crusty bread or warm breadsticks for dipping into that creamy broth. A simple green salad, like this vibrant Italian Grinder Salad, adds a fresh, crisp contrast that balances the richness of the soup.
Storing and Reheating Leftovers
This soup makes for fantastic leftovers! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat. Avoid boiling, as it can cause the cream to separate. The gnocchi will continue to absorb liquid as it sits, so you may need to add a splash of chicken broth to restore its original consistency.
Frequently Asked Questions
Yes, you can absolutely use frozen gnocchi. There’s no need to thaw it beforehand. Simply add the frozen gnocchi directly to the simmering soup and cook for an extra minute or two, until they float to the top.
The best way to thicken the soup is to let it simmer for a few extra minutes, which allows the broth to reduce naturally. The flour roux in the recipe creates a great base, but a longer simmer will enhance its thickness. If you’re in a hurry, you can also make a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water and slowly stirring it into the simmering soup.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally. Avoid bringing it to a boil, which can cause the cream-based broth to separate. The gnocchi will absorb some liquid, so you may need to add a splash of broth to thin it out.
Yes, this recipe is inspired by the much-loved Olive Garden Zuppa Toscana and their Chicken and Gnocchi soup. It has a very similar creamy, savory flavor profile, but with the freshness and quality that only comes from homemade cooking. Many people find they prefer this version!
Boneless, skinless chicken breasts are a great lean option that is easy to cook and shred. However, boneless, skinless chicken thighs would also be delicious, offering a slightly richer flavor and more moisture. For a convenient shortcut, you can use pre-cooked rotisserie chicken.
More Delicious Soup Recipes to Explore
If you loved this recipe, you’re sure to enjoy some of our other comforting soup creations. Be sure to check out our incredibly popular Easy Lasagna Soup or this bright and zesty Lemon Chicken Orzo Soup.
Share Your Creation!
We are so excited for you to try this creamy Chicken Gnocchi Soup. It’s a recipe that brings warmth and comfort to any table. If you make it, please leave a comment below and let us know what you think! We’d love for you to share your masterpiece on Pinterest.
Chicken Gnocchi Soup Recipe
Chicken Gnocchi Soup (The Ultimate Creamy Recipe)
Ingredients
Equipment
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for one minute to cook out the raw flour taste. This will help thicken the soup.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for 5 minutes, allowing it to thicken slightly.
- Stir in the cooked chicken and the potato gnocchi. Continue to simmer for 3-5 minutes, or until the gnocchi float to the surface.
- Reduce the heat to low and stir in the heavy cream and fresh spinach. Cook for another 1-2 minutes until the spinach has wilted. Season with salt and pepper to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
