I still remember the first time I tried Chicken Gnocchi Soup at Olive Garden. It was raining outside, I was cold, and honestly, a little overwhelmed by life. One spoonful and I felt grounded again—like someone had wrapped me in a warm blanket and said, “Take a breath.” That kind of comfort sticks with you.
That’s why I recreated this Chicken Gnocchi Soup at home. It's rich, creamy, and filled with soft potato gnocchi, tender chicken, and just enough spinach to pretend you’re being good. Whether you're cooking for a crowd or just need something soothing on a weeknight, this version hits all the right notes.
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Why You’ll Love This Recipe
- Tastes just like Olive Garden: Get that same restaurant-style flavor without leaving your kitchen. This recipe nails the balance of creamy broth, savory chicken, and soft gnocchi.
- Ready in 30 minutes: Busy nights don’t mean bland meals. This soup comes together quickly with everyday ingredients you probably already have.
- Comfort in a bowl: It’s rich, cozy, and soul-soothing. Perfect for rainy days, long weeks, or when you just need something that feels like a hug.
- Flexible and forgiving: Use leftover chicken, swap in rotisserie, or go full veggie. The recipe adapts easily to what you have on hand.
- One pot simplicity: Fewer dishes, less cleanup, and all the flavor. Everything simmers together in one pot for maximum ease.
Ingredients You'll Need
Dairy and Broth
- 4 tablespoons butter
- 2 cups half-and-half
- 4 cups chicken broth
Vegetables
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots
- 3 garlic cloves, minced
- 1 cup fresh spinach, roughly chopped
Protein and Pasta
- 1 pound boneless skinless chicken breasts or 2 cups cooked chicken, diced
- 16 ounces potato gnocchi (look in the pasta aisle)
Seasoning and Extras
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- Salt and pepper, to taste
- A pinch of red pepper flakes (optional)
Kitchen Note: Don’t rush out to buy something fancy. This recipe thrives on basic pantry staples. If you’ve got leftover cooked chicken, even better.
How to Make Chicken Gnocchi Soup
Step 1: Start with the flavor base
In a large pot over medium heat, melt the butter. Add the diced onions, celery, and carrots. Sauté for about 5 minutes until softened. Stir in the garlic and cook for one more minute.
Step 2: Build the roux
Sprinkle the flour over the vegetables. Stir well and cook for 2 minutes, letting it turn a light golden color. This thickens your soup and adds richness.
Step 3: Add liquids slowly
Pour in the chicken broth and half-and-half in small splashes, stirring continuously to keep the mixture smooth. Go slowly to avoid lumps and protect that velvety texture.
Step 4: Season and simmer
Add thyme, mustard powder, and season with salt and pepper. Gently place in the raw chicken breasts. Bring the soup to a low, gentle boil and simmer for 10 to 15 minutes, until the chicken is fully cooked. Avoid a rapid boil to keep the chicken tender.
Step 5: Finish the chicken
Remove the chicken from the pot and let it rest for 5 minutes. Dice or shred it, then return it to the soup.
Step 6: Cook the gnocchi
Add the gnocchi and simmer according to the package instructions, usually around 5 minutes. Stir occasionally so they don’t stick together.
Step 7: Final touch
Stir in the spinach and red pepper flakes. Simmer just until the spinach wilts, about 1 minute. Taste and adjust seasoning if needed. Serve warm.
Pro Tips from My Kitchen
✓ Go low and slow with the chicken – A gentle simmer keeps the chicken tender and juicy. Boiling it too hard will dry it out fast, and no one wants rubbery chicken in a creamy soup.
✓ Don’t dump in the liquids all at once – Adding the broth and half-and-half slowly while stirring helps the flour dissolve smoothly. This is what gives you that silky, restaurant-style texture.
✓ Use leftover chicken for an even quicker meal – Got rotisserie or grilled chicken in the fridge? Dice it up and toss it in after the gnocchi. It saves time and still gives great flavor.
✓ Want it thicker? Just simmer a bit longer – The soup thickens naturally as it simmers. If it looks thin at first, give it a few more minutes. It tightens up beautifully without any extra flour or cornstarch.
✓ Taste at the end, not the start – Flavors develop as the soup simmers. Hold off on adjusting salt or spice until the very end, when everything has come together.
Frequently Asked Questions about Chicken Gnocchi Soup
Yes, but with a heads-up. Dairy-based soups can separate slightly after freezing, so the texture may change. The flavor holds up well, but you might need to stir in a splash of cream when reheating to bring back the smoothness.
Add the gnocchi near the end of cooking and avoid over-simmering. Follow the time on the package and stop cooking as soon as they float and feel tender. Leaving them in the soup for too long can make them fall apart.
You can use unsweetened almond milk or coconut milk with a little added cornstarch to thicken. It won’t be quite as rich, but it still tastes great. Just steer clear of sweetened or vanilla versions.
Reheat gently on the stove over low heat or in the microwave at half power. Stir often and add a splash of broth or milk if it thickened too much in the fridge.
Absolutely. Mushrooms, kale, peas, or even diced zucchini work well. Just add them with the other vegetables at the beginning so they soften properly.
Chicken Gnocchi Soup Recipe
Ingredients
- 4 tablespoon butter
- 2 cups half-and-half
- 4 cups chicken broth
- 1 small yellow onion diced
- 1 stick celery diced
- ½ cup carrots julienned or diced
- 3 cloves garlic minced
- 1 cup fresh spinach roughly chopped
- 1 pound boneless skinless chicken breasts or 2 cups cooked chicken, diced
- 16 oz potato gnocchi
- ¼ cup all-purpose flour
- 0.5 teaspoon dried thyme
- ½ teaspoon mustard powder
- salt and pepper to taste
- 1 pinch red pepper flakes optional
Instructions
- Start with the flavor baseIn a large pot over medium heat, melt the butter. Add the diced onions, celery, and carrots. Sauté for about 5 minutes until softened. Stir in the garlic and cook for one more minute.
- Build the rouxSprinkle the flour over the vegetables. Stir well and cook for 2 minutes, letting it turn a light golden color.
- Add liquids slowlyPour in the chicken broth and half-and-half in small splashes, stirring continuously to keep the mixture smooth.
- Season and simmerAdd thyme, mustard powder, and season with salt and pepper. Gently place in the raw chicken breasts. Bring to a low boil and simmer for 10–15 minutes until the chicken is cooked through.
- Finish the chickenRemove the chicken from the pot, let rest for 5 minutes, then dice or shred it. Return it to the soup.
- Cook the gnocchiAdd the gnocchi and simmer according to package instructions, around 5 minutes. Stir occasionally.
- Final touchStir in the spinach and red pepper flakes. Simmer until the spinach wilts, about 1 minute. Taste and adjust seasoning as needed. Serve warm.
Notes
- Use rotisserie or leftover chicken for convenience.
- Simmer gently to avoid drying out the chicken.
- Add broth and cream slowly for a silky texture.
- Soup thickens as it cools – give it a few extra minutes if needed.
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