There’s nothing like a warm, creamy Chicken Gnocchi Soup to chase away the cold and fill you with cozy goodness in just 35 minutes.
This Chicken Gnocchi Soup is a hearty, comforting dish that combines tender bites of chicken with pillowy potato gnocchi in a rich, creamy broth. It’s loaded with carrots, celery, chicken, gnocchi, and spinach. The best part? It only takes 35 minutes to make, start to finish!
It’s also a popular recipe at Olive Garden, and we’ve perfected our own version. For more Olive Garden copycats check out our Zuppa Toscana or Tuscan Garlic Chicken.
Table of Contents
What is Gnocchi?
Gnocchi are bite-sized, soft-dough dumplings traditionally made from potatoes, flour, and eggs. They have a tender, pillowy texture and a mild, slightly chewy consistency.
You can find it in the pasta aisle or in the refrigerated section of most well-stocked grocery stores.
Recipe Ingredients
- Chicken Broth: This broth enhances the overall taste of the Chicken Gnocchi Soup.
- Italian Seasoning: A blend of herbs that adds a fragrant aroma and a burst of flavor.
- Gnocchi: Soft and pillowy, gnocchi provides a unique, comforting texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: For extra flavor, consider topping the soup with freshly grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.
- Extra Veggies: Boost the nutritional value by adding diced zucchini, bell peppers, or mushrooms.
How to Make Chicken Gnocchi Soup
Step 1: In a large stockpot set over medium heat, add butter. Add onion, shallot, carrot, and celery, and sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Step 2: Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, then milk, and whisk to combine. Add salt, Italian seasoning, thyme, pepper, and paprika. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 5 minutes.
Step 3: Add the rotisserie chicken, spinach, and gnocchi. Stir continuously for 1 minute, then simmer for an additional 4 minutes. Remove from heat and serve.
Expert Tips
- Slurry for Consistency: If the soup is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stir it into the simmering soup until it thickens to your liking.
- Roux for Creaminess: To achieve a richer texture, start with a roux by cooking the flour and butter together for a few minutes before adding the broth and milk. This will enhance the soup’s creamy consistency.
FAQs
You can serve this soup with salad or bread. Some of our favorites include Apple Harvest Salad, Garlic Parmesan Artisan Bread, Whole Wheat Dinner Rolls, and Buttery Pull Apart Rolls.
Make it creamier by adding half and half or heavy cream instead of whole milk. This will enhance the soup’s richness and creaminess.
You can use shredded or cubed rotisserie chicken. If you don’t have a rotisserie chicken, follow this Instant Pot Shredded Chicken recipe. Alternatively, you can also use boneless skinless chicken thighs if you prefer dark meat.
Storage Info
To STORE Chicken Gnocchi Soup, place it in an airtight container and refrigerate for up to 3 days. We don’t recommend freezing leftovers because the texture of the gnocchi won’t do well after being frozen and thawed. However, if you want to double this recipe and freeze half of it, we recommend cooking the gnocchi separately and adding it to individual servings.
To REHEAT, warm on your stovetop over medium heat until hot. Add fresh gnocchi and cook for 5 minutes before serving.
More Chicken Recipes to Try
Chicken Gnocchi Soup Recipe
Ingredients
- 2 tbsp. unsalted butter
- 1 small yellow onion - diced
- 1 small shallot - diced
- 4 large carrots - peeled and diced
- 2 celery stalks - thinly sliced
- 4 garlic cloves - minced
- ¼ c. all-purpose flour
- 5 c. chicken broth
- 2 c. whole milk
- 1 tsp. kosher sea salt
- 1 tsp. Italian seasoning
- 1/2 tsp. thyme
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 2 c. shredded or cubed rotisserie chicken
- 4 ounces chopped fresh spinach
- 16 oz. packaged or refrigerated gnocchi
Instructions
- In a large stockpot set over medium heat, add butter. Add onion, shallot, carrot, and celery, and sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
- Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, then milk, and whisk to combine. Add salt, Italian seasoning, thyme, pepper, and paprika. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 5 minutes.
- Add the rotisserie chicken, spinach, and gnocchi. Stir continuously for 1 minute, then simmer for an additional 4 minutes. Remove from heat and serve.
I LOVE this soup. I did change a few things. I lowered the amount of carrots and added broccoli. I was not a fan of the gnocchi, so the second batch I replaced it with stuffed spinach and cheese tortellini. I will definitely be making this over and over. Thank you.
Hi Vicki, thanks for your comments and sharing your changes!