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A spoonful of hearty chicken gnocchi soup, showing the creamy texture and ingredients like carrots, spinach, and chicken.

Chicken Gnocchi Soup (The Ultimate Creamy Recipe)

This Chicken Gnocchi Soup is the ultimate comfort food! A creamy, savory broth loaded with tender chicken, pillowy potato gnocchi, and fresh spinach. This easy recipe is better than the Olive Garden original and ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Boneless, Skinless Chicken Breasts cut into bite-sized pieces
  • 1 cup Yellow Onion chopped
  • 1 cup Carrots shredded or finely chopped
  • 1/2 cup Celery finely chopped
  • 4 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 6 cups Chicken Broth low-sodium recommended
  • 1 cup Heavy Cream
  • 16 oz Potato Gnocchi
  • 3 cups Fresh Spinach packed
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Wooden Spoon

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the cooked chicken and the potato gnocchi. Continue to simmer for 3-5 minutes, or until the gnocchi float to the surface.
  6. 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

For an extra rich flavor, stir in 1/4 cup of grated Parmesan cheese along with the heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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