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Chicken Gnocchi Soup

Prep Time 10 mins
Total Time 30 mins
Servings 6 servings

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This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don’t forget the crusty bread!

chicken gnocchi soup in large grey dutch oven with scoop being pulled out
Table of Contents
  1. Why this Chicken Gnocchi Soup is better than Olive Garden:
  2. How to make Chicken Gnocchi Soup:
  3. How to make Crockpot Chicken and Gnocchi Soup:
  4. How to store soup:
  5. More hearty soup recipes you’ll love!
  6. Chicken Gnocchi Soup Recipe

So over the last couple years as our girls are getting older, I’ve been trying to get into the habit of taking them out on dates a little more often.

Whenever we’re in the city, Olive Garden is our extra special spot to go for lunch, and every time — without fail — I have to have the unlimited soup and breadsticks.

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

chicken gnocchi soup close up overhead in white bowl on white background

It doesn’t have the same ring, does it?

Why this Chicken Gnocchi Soup is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

  • flavor! All those veggies add a ton of it
  • tender chunks of chicken — that cooks right in the soup, making it tender and lending more flavor to the broth!
  • pillowy soft gnocchi
  • and enough creamy broth to soak up with your favorite breadsticks 😉

Plus, you get the added benefit of making your house smell amazing in the meantime 😉

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier:

  1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
  2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
  3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
  4. Cook it until the chicken and vegetables are tender, then stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender.
  5. Serve it up! Don’t forget the bread 😉
chicken gnocchi soup in two white bowls with blue towel and crusty bread on the side

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

Simply saute your onion, celery and spices as the recipe originally calls for (if you’re really in a time crunch or hate dishes, you can skip this part, but you’ll get the best results this way).

Add the chicken and other vegetables to the crockpot with the broth, and cook on low for 4-6 hours.

Shred the chicken and add in the gnocchi, cream, spinach and Parmesan and cook another 20-30 minutes.

How to store soup:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

chicken gnocchi soup one bowl with spoons on white background

More hearty soup recipes you’ll love!

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Chicken Gnocchi Soup

4.92 from 25 votes
This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American
Course Main Course, Soup
Servings 6 servings
Calories 444.68cal

Ingredients

  • 2 tablespoons oil
  • ½ medium onion finely chopped
  • 2 ribs celery finely chopped
  • 1 cup carrot matchsticks (or finely chopped carrots)
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi (500g)
  • 1 ½ cups fresh spinach roughly chopped
  • ¼ cup grated Parmesan cheese

Instructions

  • In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
  • Add parsley, garlic, thyme, salt and pepper and stir.
  • Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
  • Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
  • Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Nutrition Information

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg
Keywords chicken gnocchi soup, chicken soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Valerie says

    I made this soup according to the recipe and it turned out great! It was so yummy and is better than OG. This may be my favorite soup.

  2. Kelsey says

    I’m very new to cooking and decided to give this recipe a shot tonight. I followed the instructions exactly other than omitting the spinach and it came out so thin and I can’t figure out what I did wrong.

    I added a few extra tablespoons of cornstarch and extra Parmesan to try and thicken it up which helped a little bit not quite enough. Any suggestions?

  3. Katrina says

    Oh my goodness. This soup is absolutely delicious! My daughter found the recipe and suggested we add it to our very eclectic Thanksgiving dinner. We made it exactly like the recipe instructed except for we omitted the onion and garlic just because of personal preference. The smell, texture, taste, and ease of making are just wonderful. Thank you for sharing this recipe!

  4. Leah says

    We’ve made 3 different varieties of this soup (normal, dairy free, pasta instead of gnocci) and they have all turned out delicious. I like this better than Olive Garden’s!

    My favorite variety was the non-dairy with pasta. I used Ripple plant based half and half, Follow Your Heart vegan parmesan, and less than 1/4 of a box of rotini. You could probably use any pasta though. With the non dairy version, I highly recommend using salted chicken broth and 1/4 tsp of salt since vegan cheese isn’t salted as much as normal cheese. (If salt sensitive, just use salted broth and don’t add any additional salt.)

    Yum! I will definitely make this again and again.

  5. Justine says

    I am making this recipe for my daughter’s family this week. In addition to the chicken version, would I be able to make a vegetarian version (for my one grandaughter)?

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