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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

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

4.94 from 15 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


  • 2 tablespoons oil
  • 1/2 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
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breasts cut into 1/2" pieces (or whole, see recipe instructions)
  • 4 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi (500g)
  • 1 1/2 cups fresh spinach roughly chopped
  • 1/4 cup grated Parmesan cheese


  • 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 chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes.
  • 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 spinach and Parmesan and serve.

Nutrition Information

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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Reader Interactions


  1. Kathie says

    I made this soup today and it was a huge hit! The flavor is so good. I will be trying more of your recipes, so keep them coming.

  2. MardiWL says

    OMG!!! This was FABULOUS!!!! I shared with a friend, who had it a day later, and they loved it. I’ve never made anything from you, nor had I even known about your page. I think FB had an advertisement.. I’m typically not much of a soup fan, but this was perfect for our rainy weekend in NC

  3. Paige says

    I have some TJ’s cauliflower gnocchi in my freezer – do you think I could use this in place of regular gnocchi? Also, should I let it thaw before adding it? Thank you <3

      • Paige says

        I made this with the frozen cauliflower gnocchi and it turned out great! I made the soup a few days before we were planning on eating it and added the frozen cauliflower gnocchi after the soup was done cooking and was cooling, it actually helped it come to room temperature. The cauliflower gnocchi held its form and was very delicious in this soup!

  4. Ampsitup says

    This was amazing! I used canned chicken (it’s what I had) and didn’t use Parmesan at the end ( I ran out ). Will definitely make again!

  5. Kandy says

    Soup looks delicious … just made it. 1. I sauted the gnocchi (Rana-fresh) in butter a few mins before adding to keep them from getting too mushy. 2. At the end when I added the cheese and stirred it the spoon is covered with cheese. Does this happen to anyone else? Hope to enjoy this for dinner tonight! Thx!

  6. Abigail Raines says

    This is truly comfort food in a bowl! Even in hot weather, I can eat this – it’s that good!

  7. Jessica says

    Oh my goodness, this was the perfect bowl of comfort food. It is still chilly here and I wanted to try something new. This hit the spot.

  8. Krissy Allori says

    I love Gnocchi! I haven’t used it in soup. I can’t wait to try this. Going to put this on the menu for next week. Yum!

  9. Christine says

    Tasted amazing right out of crockpot. But the next day when I reheated a bowl it left an oily taste in my mouth. And had lost some flavor. Not sure why…..

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