Creamy Chicken Gnocchi Soup Recipe

This chicken gnocchi soup is a rich, creamy, and comforting recipe made with tender diced chicken, vegetables, soft potato gnocchi, and a savory broth. It is inspired by the popular Olive Garden favorite, but it is simple enough to make in your own kitchen whenever you want a cozy bowl of homemade soup.

If you enjoy creamy chicken soup recipes, this chicken gnocchi soup is a wonderful choice for lunch, dinner, or a chilly evening meal. It has all the flavors people love in a restaurant-style soup: a silky broth, hearty chicken, fresh vegetables, and pillowy gnocchi that make every spoonful satisfying.

Chicken gnocchi soup is one of those recipes that feels both filling and comforting without being complicated. The ingredients are easy to find, and the soup comes together quickly on the stovetop. It is creamy without being too heavy, and the combination of chicken, carrots, celery, spinach, and gnocchi gives it plenty of texture and flavor.

This homemade version is especially useful when you want a restaurant-style soup without leaving the house. It is a great way to use cooked chicken, including leftover chicken or rotisserie chicken, and it makes a complete meal in one pot. Serve it with bread, salad, or enjoy it on its own for a warm and satisfying dish.

How do you make chicken gnocchi soup?

To make chicken gnocchi soup, begin by cooking chopped onion and sliced celery in butter until the vegetables are soft and fragrant. This step builds the flavor base for the soup. Next, stir in the flour and garlic. The flour helps thicken the broth, while the garlic adds savory depth.

After that, add the cooked chicken, shredded carrots, gnocchi, Italian seasoning, and spinach. Pour in the chicken broth and half and half, then bring everything to a gentle simmer. As the soup cooks, the gnocchi becomes tender, the spinach wilts, and the broth thickens into a creamy, smooth consistency. Finish the soup with chopped parsley and season it with salt and pepper to taste.

Tips for the perfect chicken gnocchi soup

Any cooked chicken works well in this soup. You can use diced leftover chicken, rotisserie chicken, shredded chicken, or roasted chicken breast cut into bite-sized pieces.
Half and half gives the soup a creamy texture that closely matches the restaurant-style version. Whole milk can be used for a lighter result, or heavy cream can be used in a smaller amount for a richer soup.
Refrigerated potato gnocchi often has the best texture and flavor, but shelf-stable gnocchi also works well if that is what you have available.
This soup is best served right after cooking, when the gnocchi is tender and the broth is freshly thickened.
Leftover chicken gnocchi soup can be stored in the refrigerator for up to 3 days. Reheat it gently on the stove and stir often.
If you do not have fresh spinach, frozen spinach may be used. Thaw it first and squeeze out any extra water before adding it to the pot.

What are gnocchi made of?

Gnocchi are small dumplings traditionally made with cooked mashed potatoes and flour. They are soft, tender, and slightly chewy, which makes them perfect for creamy soups. You can usually find gnocchi in several areas of the grocery store. Some varieties are sold in shelf-stable packages near the pasta, while others are refrigerated near fresh pasta or frozen in the freezer section.

For this chicken gnocchi soup recipe, potato gnocchi is the best choice because it adds body and makes the soup more filling. The gnocchi cooks quickly, so it should only simmer until tender. Overcooking can make it too soft.

Can you freeze gnocchi soup?

Chicken gnocchi soup is not the best soup to freeze because it contains dairy. Cream-based soups can separate after thawing, which may change the texture of the broth. The gnocchi may also soften more after freezing and reheating.

If you want to prepare the soup ahead for freezing, make the base without the half and half. Freeze the soup, then thaw and reheat it gently. Add the half and half after reheating so the soup stays creamy and smooth.

Chicken gnocchi soup variations

This recipe is inspired by the well-known Olive Garden chicken gnocchi soup, but it is also easy to customize. Small changes can help you use what you already have in the kitchen or adjust the soup to your family’s taste.

Protein: Add cooked bacon or Italian sausage along with the chicken for a deeper flavor. Diced cooked turkey breast can also be used instead of chicken.
Vegetables: Add mushrooms, peas, zucchini, or green beans for extra color and texture.
Greens: Replace spinach with kale or escarole if you prefer a heartier green.
Pasta: If you do not have gnocchi, try cheese tortellini, small ravioli, or a short pasta shape such as rotini.

A warm bowl of chicken soup is always welcome on a cold day, and this creamy chicken gnocchi soup is especially comforting. It is hearty enough for dinner, quick enough for a weeknight, and flavorful enough to serve to guests.

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Slow Cooker Chicken Tortilla Soup
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Chicken Gnocchi Soup

5 from 17 votes

Author Sara Welch

A bowl of creamy gnocchi soup topped with chopped parsley.

This creamy chicken gnocchi soup is made with diced chicken, vegetables, potato gnocchi, spinach, and a savory broth. It is a comforting homemade version of a restaurant favorite.

Time

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Course Soup

Cuisine Italian

Serves 6

Ingredients

3 tablespoons butter
3/4 cup onion, chopped
3/4 cup celery, sliced
3 tablespoons all-purpose flour
2 teaspoons minced garlic
3 cups cooked chicken, cut into 3/4-inch pieces
3/4 cup shredded carrots
16 ounces gnocchi
1 teaspoon Italian seasoning
1 1/2 cups baby spinach leaves
3 cups chicken broth
2 cups half and half
2 tablespoons chopped parsley
salt and pepper to taste

Instructions

Melt the butter in a large pot over medium heat. Add the onion and celery, then cook for 5 to 6 minutes, or until softened. Season the vegetables with salt and pepper.
Stir in the flour and cook for 1 minute. Add the garlic and cook for another 30 seconds.
Add the chicken, carrots, gnocchi, Italian seasoning, and spinach to the pot. Pour in the chicken broth and half and half. Bring the soup to a simmer and stir well to combine.
Cook for 5 to 7 minutes, or until the soup has thickened, the gnocchi is tender, and the spinach has wilted. Taste and add more salt and pepper if needed. Sprinkle with parsley, then serve warm.

Nutrition