Chicken Gnocchi Soup has juicy chicken, tender potato gnocchi, and a handful of veggies simmered in a creamy savory herb broth.
This quick and creamy soup is packed with flavor. Serve with some crusty bread for dipping and an Italian salad for the perfect meal!
Simple, Savory Soup
- Chicken Gnocchi Soup is hearty and so easy to make.
- Start with raw chicken breasts, no need for pre-cooked chicken.
- This stovetop Gnocchi soup needs just one pot making for quick clean up.
- This Olive Garden copycat recipe is jam-packed with flavor. It’s easy to make at home, costs less, and tastes even better than the original!
What is Gnocchi?
Gnocchi are little Italian dumplings. We make gnocchi with potatoes, but sometimes they can be made from seasoned semolina flour, sweet potatoes, ricotta, or other ingredients.
They look like small pillows with that distinctive ridge pressed into one side with the back of a fork or a gnocchi board.
You can buy gnocchi at almost any grocery store in the pasta section or you can order it online.
Ingredients for Chicken Gnocchi Soup
- Chicken – One of the best things about this recipe is that you can use raw chicken and there’s no need to pre-cook. Place them into the broth whole and simmer until they’re cooked. We use chicken breasts but thighs work too.
- Gnocchi – We like to use packaged gnocchi because it’s a bit denser than homemade (which can be delicate). You can find it in the pasta section or the deli section of the market. If using homemade, cook it separately and add it to each bowl when serving.
- Vegetables – With onion, garlic, celery, and carrot, plus fresh spinach add both color and flavor!
- Broth – Start with a boxed broth to make it quick or use homemade if you have it. The broth is seasoned and heavy cream adds a rich flavor.
- You can add extra veggies if you’d like, fresh or frozen peas, green beans, diced zucchini, or red bell pepper.
- Switch out the chicken for Italian sausage or meatballs. Adding bacon bits will give it a smoky flavor.
- If you don’t have gnocchi, use any medium pasta shape.
- We know it wouldn’t be the same classic recipe but to lower carbs, omit the gnocchi and substitute with cauliflower, and the light cream for heavy cream.
- Add your favorite herbs from thyme to fresh basil for garnish.
How to Make Chicken Gnocchi Soup
- Cook onion & garlic in oil until softened per the recipe below.
- Add broth and simmer chicken and veggies until the chicken is cooked through.
- Shred chicken while simmering gnocchi in the soup.
- Stir in cream, shredded chicken, & spinach.
- Keep leftover chicken gnocchi soup in the refrigerator for up to 4 days.
- Freeze chicken soup by placing it into zippered bags and label the outside with the date on it. It will keep about 2 months. The gnocchi will be softer once they’ve been thawed, but feel free to add fresh ones when reheating.
- Reheat on the stovetop until heated through, refresh flavors with salt & pepper.
8 Chicken Soup Recipes You Need to Try
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Chicken Gnocchi Soup
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
- Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer and cook 20 minutes or until chicken is cooked through.
- Remove chicken and shred (or chop). Set aside.
- Bring broth back to a simmer and add gnocchi. Simmer 10 minutes.
- Stir in cream, shredded chicken and spinach. Simmer 3-4 minutes or until spinach is wilted.
- Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.
- Discard bay leaf. Taste, season with salt and pepper, and serve immediately.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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