This chicken gnocchi soup recipe is hearty, filling, and super creamy! It’s filled with diced chicken, tender potato gnocchi, vegetables, and simmered in a creamy sauce jam-packed with flavor. The best part is that it’s ready in just 30 minutes, making it a quick and easy meal.
You may have fallen in love with the Olive Garden Chicken Gnocchi Soup, but this recipe is a pretty darn good copycat that you don’t have to leave the house for it and it’s cheap to make! I’m using diced chicken breasts, but to make it even easier you can shred a rotisserie chicken, and it’s just as good.
If you love this soup, be sure to try these other OG favorites and dishes that pair well together. Such as this simple Italian salad, grilled chicken alfredo, giant stuffed pasta shells, fried raviolis, and to end the Italian-inspired night with authentic homemade cannoli.
Why You’ll Love Chicken Gnocchi Soup
- Quick and easy dinner ready in 30 minutes.
- A great copycat recipe (Olive Garden).
- Hearty, filling, and flavorful.
- Can easily double or triple for a bigger crowd.
What Ingredients do I Need for Creamy Chicken Gnocchi Soup?
- olive oil
- white onion
- cloves of garlic – use store bought minced garlic if you need to.
- shredded carrots
- chicken broth – use a rich, high-quality broth.
- dried thyme, oregano, and basil – can swap for an Italian seasoning blend if needed.
- coarse black pepper
- chicken breasts
- gnocchi – it will thicken to make a creamy soup
- fresh baby spinach
- heavy cream
Pro Tip: Rotisserie chicken makes this soup recipe extra easy if you don’t want to cook chicken breasts.
How to Make The Best Creamy Chicken Gnocchi Recipe
PREP: Heat the oil in a large pot over medium heat. Sauté the onion until soft. Add the garlic and cook until fragrant. Stir in the carrots and celery. Pour in the broth and seasonings and bring to a boil.
SIMMER: Add the gnocchi and chicken and simmer over low heat, covered, for 10 minutes. Stir in the cream and spinach.
SERVE: Add more salt and pepper if needed. Once the spinach has wilted, the soup is ready to serve! Ladle into your favorite bowl and enjoy with grated parmesan cheese if desired.!
- Using cooked chicken will take less time, but you can cook the raw chicken directly in the soup. Simply brown it before sautéing the onion. It doesn’t have to be cooked completely.
- While the soup is simmering, the gnocchi will help to thicken it up. If you want it to be more stew-like, make a cornstarch slurry mixing a tablespoon of water and cornstarch (or flour) together. Then pour it in while it’s simmering.
- If you use a low sodium broth, add more seasonings. We like to use a rich stock.
- Small pasta such as orzo would be a great swap for the gnocchi or if you wanted to try something new.
Most believe that gnocchi is a pasta, but really it’s considered a dumpling since it’s made with potatoes.
Left the leftovers in the refrigerator for up to 4 days in an airtight container.
It’s best if you don’t freeze it. Because of the cream and the texture of the gnocchi once it has cooked, it just doesn’t hold up well.
Some recipes may call for that, but not this one! We are cooking the gnocchi along with the other ingredients.
Saute the onions veggies first, then add them to the crockpot. Top with all remaining ingredients except the spinach, cream, and gnocchi. Cook on low for 3-4 hours. Add the gnocchi when there’s 1 hour remaining, then the spinach and cream about 30 minutes before serving.
Chicken Gnocchi Soup
- 1 tablespoon olive oil
- 1 cup white onion diced
- 2 cloves of garlic minced
- 1 cup shredded carrots 1-2 medium carrots
- 1 cup celery sliced (2-3 stalks)
- 6 cups chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon salt plus more to taste
- 1 teaspoon coarse black pepper plus more to taste
- 2 chicken breasts cooked and diced
- 16 oz. gnocchi
- 1-2 cups baby spinach leaves
- 1 cup heavy cream
- In a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant.
- Add carrots and celery; saute 2-3 minutes longer.
- Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil.
- Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes.
- Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready to serve.
- Stir the soup, season with salt and pepper to taste, and serve.