This chicken soup with gnocchi is a thick, hearty, and delicious creamy soup. Sautéed vegetables are simmered with bone broth, cream, fresh herbs, tender, seared chicken breast, and pillowy gnocchi. It’s a nourishing, satisfying comfort food the entire family will love.
My favorite recipes are hearty, filling, and delicious. That’s why I love adding some type of pasta (try my homemade sourdough pasta), cubed potatoes, sourdough dumplings, or tender gnocchi to a soup.
They really make soups a complete meal in themselves, and this homemade version of Olive Garden’s chicken gnocchi soup is exactly that.
Protein from the chicken and broth, plus the carbohydrates from the gnocchi and veggies, make this soup a super easy one pot meal. It’s so comforting and delicious, perfect for a cool winter’s night.
Chicken gnocchi soup is a hearty, comforting soup that is surprisingly easy to make at home. This creamy soup is packed with flavorful chicken, soft potato gnocchi dumplings, and fresh spinach. With just a few simple ingredients, you can recreate this popular Olive Garden soup and enjoy a steaming bowl of chicken gnocchi goodness.
Overview of Chicken Gnocchi Soup
Chicken gnocchi soup has a smooth, creamy base made from a roux and chicken broth. Diced chicken breast, garlic, onions, carrots, and celery are sauteed to add savory flavor. After simmering, potato gnocchi dumplings are added to the soup and cook until soft and pillowy. Finally, fresh spinach is stirred in at the end to add color and nutrients.
The key ingredients in chicken gnocchi soup are
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Chicken – boneless, skinless chicken breast provides lean protein. Thighs can also be used.
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Gnocchi – soft, pillow-like potato dumplings.
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Vegetable aromatics – onion, celery, carrots, garlic.
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Chicken broth – adds flavor.
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Cream/milk – makes the base rich and creamy.
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Butter/oil – for sauteing.
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Flour – thickens the broth into a creamy soup
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Spinach – wilts into the soup at the end.
Step-by-Step Instructions
Follow these simple steps to make perfect chicken gnocchi soup:
Prep the ingredients
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Dice the chicken breast into 1/2 inch pieces.
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Peel and dice the carrots, onion, and celery into small pieces.
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Mince the garlic.
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Measure out the chicken broth, flour, milk/cream, and seasonings.
Make the roux
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Melt 2 Tbsp butter in a large pot over medium heat.
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Add the minced garlic and cook for 1 minute.
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Stir in the diced carrots, onion, and celery. Cook for 5 minutes until softened.
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Sprinkle the flour over the vegetables. Cook for 2 minutes, stirring constantly.
Simmer the soup
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Gradually whisk in the chicken broth.
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Add the diced chicken breast. Bring to a boil.
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Reduce heat and simmer for 10-15 minutes, until chicken is cooked through.
Finish the soup
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Stir in the gnocchi and cook for 5-7 minutes until the dumplings are tender.
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Add the milk/cream and spinach. Cook until heated through.
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Season to taste with salt, pepper, and any other seasonings.
That’s it! If you want a richer broth, make your own chicken stock. Serve piping hot with crusty bread.
Tips for Making Chicken Gnocchi Soup
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For maximum flavor, brown the chicken before adding it to the soup.
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Add herbs like dried thyme, basil, and parsley.
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Cook the raw flour with the vegetables to prevent lumps.
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Use potato gnocchi, not ricotta gnocchi, for the best texture.
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Add the gnocchi toward the end so it doesn’t get mushy.
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Use half and half or heavy cream for an ultra creamy soup.
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Stir in Parmesan cheese or lemon juice before serving.
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Garnish with shredded cheese, croutons, or roasted veggies.
FAQs
What kind of gnocchi should I use?
Potato gnocchi works best in soups. The pillow-like dumplings keep their shape and take on the flavors of the food they’re in. Avoid ricotta gnocchi as it can fall apart.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is an easy shortcut. Shred or dice the cooked chicken and add it when you would normally add the raw chicken.
Is chicken gnocchi soup gluten free?
The regular version has wheat flour in it, so it’s not gluten-free. When making the roux, you can use cornstarch or rice flour instead of flour. Check labels as some store-bought gnocchi may contain gluten.
Can I prepare this soup in advance?
Yes, you can prepare the soup up to the point before adding the gnocchi, then refrigerate for 2-3 days or freeze for up to 3 months. Reheat and add the gnocchi just before serving.
What spices go well in chicken gnocchi soup?
Basil, oregano, and parsley are some of the most famous Italian herbs. They go well with chicken and gnocchi. To make it taste even better, you can add paprika, red pepper flakes, garlic powder, or onion powder.
More Chicken Gnocchi Soup Tips
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Save time by using rotisserie chicken.
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Cook a turkey breast and use the meat in the soup.
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Make it even easier with pre-cut veggies or mirepoix mix.
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Use chicken stock concentrate if you don’t have broth on hand.
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Add peas, kale, or green beans for extra veggies.
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Stir in grated parmesan just before serving.
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Top with croutons or oyster crackers for crunch.
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Drizzle with olive oil or pesto for added richness.
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Freeze leftovers in individual portions for quick meals.
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Use milk instead of cream for a lighter version.
Conclusion
Chicken gnocchi soup may sound fancy, but it’s actually quite simple to recreate at home. With a few basic ingredients like chicken, potato gnocchi, broth, and veggies, you can put together a steaming pot of this satisfying soup in under an hour. Follow the step-by-step instructions for sautéing the aromatics, simmering the chicken, and cooking the pillowy gnocchi dumplings. Finish it off with fresh spinach and you have a delicious soup ready for serving. This hearty dish makes for a comforting meal any time of year.
How To Make Chicken And Gnocchi Soup
Step 1: Cook chicken in a cast iron skillet over medium high heat, about 4-5 minutes on each side until cooked through. Alternatively, you could use leftover chicken or a rotisserie chicken. Dice celery, onion, and carrots.
Step 2: Place a large pot over medium heat and add butter. Add the diced celery, onion, and carrots.
Step 3: Cook veggies for five minutes until they start to become translucent. Add garlic and cook an additional two minutes.
Step 4: Sprinkle flour over the vegetables and butter to create a roux. Cook for another minute, stirring constantly to avoid burning. This will help thicken the soup. It is important to cook the flour for a few minutes without letting it burn so that the flour taste goes away.
Step 5: Add in the broth and cook until thickened.
Step 6: Dice chicken and add to soup.
Step 7: Add thyme and gnocchi. Simmer for 5 minutes, or until gnocchi is cooked.
Step 8: Add cream and a little salt and pepper to taste.
Step 9: Lastly, add fresh spinach and cook until wilted.
Step 10: Serve with some crusty bread and enjoy.
Why You’ll Love This Recipe
Lots of people can eat this soup at once. I like to make a big pot for dinner one night so that we have at least one (maybe even two) quick and easy lunches the next day. It’s an easy way to get ahead through the week, while still feeding my family a nourishing meal.
Great for soup season and all year long—the vegetables give the soup a fresh taste that makes it a great dish for any season.
Make it all homemade or throw it together quickly with a few store bought items –If you are pinched for time, you could use store-bought broth, gnocchi, leftover chicken, or even a rotisserie chicken. I prefer to make it all homemade, but we all have those busy weeknights when we need something quick.
Chicken or bone broth – Making your own bone broth is super easy. I will roast a whole chicken and then use the bones for broth. You end up with chicken for your soup and broth. Learn how to make homemade bone broth in the Instant Pot.
Gnocchi – While store bought gnocchi is just fine, I like to use my homemade gnocchi. It’s easier to make than you would think!
Heavy cream – I prefer cream to make a really creamy broth, but use what you have! Half and half or even whole milk would work just fine.
A full ingredient list with exact amounts can be found in the recipe card below.