This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!
See the step by step recipe video down in the recipe card.
Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!
Table of Contents
- What is Gnocchi?
- Why my Chicken Gnocchi Soup recipe is better than Olive Garden:
- Reader Rating
- Chicken Gnocchi Soup Ingredients:
- Can I use frozen chicken breasts?
- How to make Chicken Gnocchi Soup:
- How to make Crockpot Chicken and Gnocchi Soup:
- Recipe Tip
- Chicken Gnocchi Soup storage:
- Serving Suggestions:
- More hearty soup recipes you’ll love!
- Chicken Gnocchi Soup Recipe
Everyone loves Olive Garden, right?
There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!
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’.
It doesn’t have the same ring, does it?
Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!
What is Gnocchi?
Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).
Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!
Why my Chicken Gnocchi Soup recipe 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 shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
- pillowy soft gnocchi
- and enough creamy broth to soak up with some crusty No Knead Artisan Bread 😉
Chicken Gnocchi Soup Ingredients:
This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.
- Oil: ay neutral flavored oil with a high smoke point will work.
- Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
- Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
- Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
- Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
- Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
- Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
- Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
- Parmesan cheese: adds a bunch of salty, cheesy flavor!
Can I use frozen chicken breasts?
Absolutely! This is one of my favorite quick dinner hacks.
You can throw chicken breasts or boneless, skinless chicken thighs straight into this soup from the freezer.
Simmer about 15 minutes and check the internal temperature with a meat thermometer (165 degrees F is what we’re looking for!). Continue cooking if need be, then remove and shred as the recipe calls for.
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. Find the complete recipe in the recipe card below!
- Saute your onion, celery and carrots in a great big dutch oven or soup pot
- Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
- 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.
- Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!
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!
See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.
Recipe Tip
Got leftover Shredded Chicken? You can simply stir it in and leave out the chicken breasts in this recipe. You’ll want about 2 cups of shredded chicken.
Want to make a big batch of shredded chicken for easy dinners like this? Try my Instant Pot Shredded Chicken or my Crockpot Shredded Chicken!
Chicken Gnocchi Soup storage:
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.
Serving Suggestions:
While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).
More hearty soup recipes you’ll love!
- Cheeseburger Soup
- Crockpot Potato Soup
- Beef and Barley Soup
- Chicken Rice Soup: Stove Top or Slow Cooker
Pin this recipe to save for later
Pin this recipe to your favorite boardChicken Gnocchi Soup
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.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Jenn C says
My entire family lived this! Even the super picky eater. Thank you!!!
Ashley Fehr says
Thanks Jenn! I’m so glad!
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!
Ashley Fehr says
Hi Kandy! I would just give the cheese a few minutes to melt before serving. That should help!
Kandy says
And do you think that the cheese won’t stick to the spoon? It’s happened every time I add parm cheese so that would be nice if it worked! Btw … soup was delicious!!
Ashley Fehr says
Thank you! Yes I think if you let it melt a bit and then stir it again, it should be fine 🙂
Abigail Raines says
This is truly comfort food in a bowl! Even in hot weather, I can eat this – it’s that good!
Ashley Fehr says
I definitely can too!
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.
Ashley Fehr says
Thanks Jessica!
Stephanie says
Absolutely phenomenal recipe!
Ashley Fehr says
Thanks Stephanie!
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!
Ashley Fehr says
Thanks Krissy! Let me know how it goes!
Chelsea says
This soup is so delicious!! We’re obsessed! Thanks for sharing!
Ashley Fehr says
Thanks Chelsea! us too!
Eszter says
Best soup ever, my family loved it, thank you Ashley!
Ashley Fehr says
Thank you Ezter!
Scout Daily says
Love the idea but do you cook the chicken before putting it in the soup?
Ashley Fehr says
I don’t! They cook in the soup. You could use precooked chicken if that’s what you have
Clare says
Hello! Making this today in the crockpot. I assume the corn starch isn’t needed when cooking this way?
Ashley Fehr says
No, you will add it with the cream at the end. I hope you enjoyed it!
Denise says
Does the gnocchi eat up the broth if you keep in the refrigerator for 2 days?
Ashley Fehr says
It will thicken as it sits and is refrigerated, but I just add a little more broth to serve and it is great!
Laura Porter says
Awesome soup! Our kids loved it too!!
Ashley Fehr says
Thanks Laura!
Natalie says
Made this a couple weeks ago & my family loved it!! Our favorite is the gnocchi! This soup has a lot of flavor!
Ashley Fehr says
Thanks Natalie! I’m glad!
Rachael Yerkes says
best soup ever!
Ashley Fehr says
Thanks Rachael!
wilhelmina says
This is such a great bowl of soup! So comforting and beyond delicious!
Ashley Fehr says
I’m so glad you enjoyed it!
Jessica Formicola says
This recipe really is better than the Olive Garden version! Everyone loved it last time I made it!
Ashley Fehr says
Thanks Jessica! I think so too!
Stephanie says
This was fantastic. So delicious and so easy to make! Thanks for making my day easier!
Ashley Fehr says
I’m so happy to hear that!
Elaine says
This may be a simple question, but where do I *find* gnocchi? Good ol’ rural areas and all…
Ashley Fehr says
No problem! You can find it in almost any grocery store with the pasta — it comes in a little vacuum packed package!
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…..
Ashley Fehr says
I’m sorry to hear that! Most soups thicken quite a bit as they sit, so I usually dilute with additional broth after storing. Do you think that would help?
Brittany says
This was a great recipe! I added a little Italian seasoning. Also, I used the crockpot and didn’t want to dirty another pan, so I added all my veggies and seasonings and let them heat in the crockpot about 20 minutes until they were translucent before adding the other ingredients. Worked great! I will certainly be adding this to the winter rotation.
Ashley Fehr says
That’s a great tip! Thanks for sharing!
Talicia says
If dairy free could you use coconut milk in place of cream? Or would you recommend something else? Thanks!
Ashley Fehr says
You can use whatever you enjoy the flavor of in savory dishes — whether that’s almond or coconut or something else1