This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, pillowy gnocchi, and spinach in a creamy, flavorful broth, and ready in 30 minutes.
Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake, this Baked Gnocchi with Sausage or any of my best gnocchi recipes!
This Chicken Gnocchi Soup is my at-home version of the restaurant favorite, and honestly, we like it even better! It’s creamy, hearty, and packed with tender chicken, veggies, pillowy gnocchi and spinach.
I love that I can swap in leftover roast chicken or shredded chicken if that’s what’s in the fridge, and the gnocchi makes it feel like a full meal without a lot of extra sides.
Finish it with a sprinkle of Parmesan, grab some homemade breadsticks for dunking, and you’ve got a cozy bowl of Olive Garden Chicken Gnocchi Soup without ever leaving the kitchen.
What people are saying
““Amazing, literally the best soup I’ve ever made. So simple and easy!!” Whitney
“I’m not a great cook but get compliments every time with this one! It’s my go to comfort meal and so easy, now checking out other recipes too 🙂” Jen”
Chicken Gnocchi Soup ingredients:
- Oil: Any 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! Matchstick carrots save chopping time, but finely chopped carrots work just as well!
- Parsley, garlic, thyme, salt, and pepper: For the 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 Baked Chicken Breasts or Slow Cooker Shredded Chicken, 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.
- Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle. Feel free to experiment with different types of gnocchi!
- Fresh spinach: I like using fresh spinach, but you can swap it with frozen spinach; make sure to thaw and dry it before adding to the soup.
How to make Chicken Gnocchi Soup:
This Chicken Gnocchi Soup cooks in one pot on the stove, which makes it a weeknight favorite! Scroll down to the recipe card for full ingredient amounts and step-by-step instructions.
- Sauté the vegetables and add seasonings.
- Add the chicken broth and chicken breasts.
- Remove the chicken to a cutting board and shred it.
- Stir in the shredded chicken, cream, spinach, and Parmesan.
How to store Chicken Gnocchi Soup:
Leftover Chicken Gnocchi Soup keeps well in the fridge for up to 4 days. Store it in an airtight container, then reheat gently on the stove over low to medium heat, stirring often.
The gnocchi will continue to soften as it sits, so I sometimes add a splash of broth or cream to loosen it up when reheating. If you prefer al dente gnocchi, cook it separately and add it to each serving.
To freeze, let the soup cool completely and transfer it to freezer-safe containers or freezer bags (I like to freeze bags flat so they thaw quickly).
Freeze for up to 3 months. Thaw overnight in the fridge or reheat from frozen over low heat, adding a bit of extra broth if needed!
Serving suggestions:
While I don’t actually need to serve anything alongside this hearty chicken 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!).
Chicken Gnocchi Soup
written by Ashley Fehr
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations & Substitutions
- Frozen chicken option: Add frozen chicken breasts straight to the pot with the broth, simmer until they reach 165°F, then shred and continue as directed.
- Extra vegetables: Stir in peas, corn, or chopped zucchini near the end of the cook time, or add mushrooms with the onions if you want more veggies in each bowl.
- Rotisserie shortcut: Got leftover Crockpot Whole 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. You could also use rotisserie chicken!
- Different greens: Swap the spinach for kale (add it earlier so it softens) or use frozen spinach that has been thawed and squeezed dry.
Val Stein says
I’m not sure how I came across this recipe; however, I’m so happy I did! I’ve been making this probably once a week and we LOVE it! So easy and delicious! I’ll be trying more of your recipes, Ashley!
Ashley Fehr says
Thank you Val!
Sharron Weir says
This looks soo good! I cannot wait to make it!❤
Ashley Fehr says
Enjoy!
Heather Lersch says
Wonderful recipe. Such a great cold day soup. To speed up the process I use ground chicken and cook it first. Then follow the recipe.
Ashley Fehr says
Thanks for sharing Heather!
Bibi says
Can you freeze leftovers?
Ashley Fehr says
Yes you can! Everything will have a softer texture after thawing, but it can be frozen.
Pam Carter says
Oh my gosh ! I just made this and it its delish.
I could eat it all. Guess I will share it with them husband tho.
Cooked in the Instapot
Ashley Fehr says
Thanks for sharing Pam!
Erica says
This was absolutely fantastic! I used dark meat since my family prefers it. Full of flavor and very satisfying!
Ashley Fehr says
I’m glad it was a hit!
Mel says
This was so easy and fast to make. On my second bowl right now!! Absolutely delicious! Thank you!!
The Recipe Rebel says
Thank you Mel!
Julie says
You think adding cannellini beans and kale would be good?
The Recipe Rebel says
Sure!
Dehelen Bonner says
I would very much like to try this recipe! Way to many Carbs! Can this recipe ne critique with less carbohydrates????
The Recipe Rebel says
Sure, you can adjust it however you need to. Enjoy!
Jen says
I’m not a great cook but get compliments every time with this one! It’s my go to comfort meal and so easy, now checking out other recipes too 🙂
The Recipe Rebel says
Yay! Makes me so happy to hear! Thank you!
Mirsa says
I saw this recipe on Instagram and decided to make it this week as my lunch. I didn’t want to mess with cooking everyday (Thanksgiving week) and it’s gotten colder. This has been PERFECT! It’s delicious! Like a delicious bowl of comfort 🙂
The Recipe Rebel says
Yay! Great to hear!
Gg says
Can I sub collard greens for spinach? That’s all I have. Tia
The Recipe Rebel says
Hi Gg! You probably could, I just haven’t tested it out myself! If you decide to experiment, I’d love to know how it turns out!
Jeanine says
I just want to put this out there: this soup is extra delicious made with Trader Joe’s Gnocchi in Gorgonzola Sauce!
The Recipe Rebel says
That sounds tasty! Thanks Jeanine!
Rebecca says
One of my absolute favorites! I make this soup once a month & eat it for the whole week. So so good. I sometimes use the Trader Joe’s frozen cauliflower gnocchi & it works just as well. Thanks so much for sharing!
The Recipe Rebel says
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the cauliflower gnocchi!
Lisa says
Absolutely delicious! A warm, comforting hug! This would be amazing to take to a new mom or a friend under the weather!
The Recipe Rebel says
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Whitney Hester says
Amazing, literally the best soup I’ve ever made. So simple and easy!!
The Recipe Rebel says
Hi Whitney! So glad you enjoyed it! Thank you for this review!
Lily says
Making this today. About how many ounces or pounds of chicken breast?
Lelia says
Absolutely delicious!!! Great recipe – it was easy and super yummy!
The Recipe Rebel says
Hi Lelia! So glad you enjoyed the recipe! Thank you for this review!
DazzlingDoodlez says
I finally made this recipe on a cold, overcast, expecting rain kind of a day. Your soup recipe was delicious!
The Recipe Rebel says
Hi! I’m so glad you enjoyed the recipe! Thank you for this review!
Marla says
Have you tried this with gluten free gnocchi? Do you think it would be ok to use gluten free gnocchi?
The Recipe Rebel says
Hi Maria! I haven’t but if you decide to experiment, let me know how it goes!
Susan M Mikoff says
Excellent soup followed the recipe and I could not have been happier with the results.