Chicken gnocchi soup is creamy, cozy, and easy to make!
This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.
You’ll Crave This Chicken Gnocchi Soup Because…
- It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
- It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
- This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
- This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
What You’ll Need For Chicken Gnocchi Soup
Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.
Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.
Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.
Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.
How to Make Chicken Gnocchi Soup
- Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
- Add the gnocchi and let it simmer until tender.
- Shred the chicken and thicken the soup before serving.
Storing Soup
Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.
Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.
More Easy Chicken Soups
From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!
Did you enjoy this Chicken Gnocchi Soup? Leave a rating and a comment below.
Chicken Gnocchi Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 boneless skinless chicken breasts
- 1 carrot sliced
- 1 rib celery sliced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 8 ounces gnocchi uncooked
- 2 cups half and half or light cream
- 2 cups fresh spinach packed
- 3 tablespoons cornstarch
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and 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.
- Meanwhile, bring the 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Do you think this could be made in the crock pot?
Hi Cat, I have never tried this recipe in a crock pot but I think it would work.
Absolutely incredible soup. Thank you Holly!
This is a great recipe and very adaptable to what you have on hand. Had to use FF half and half, cubed yukon golds for gnocchi and diced cooked chicken thighs with Italian marinade.
It still tasted great. But I am now dying to try the recipe as written!! Another great recipe!
Amazing! Thank you for always suggesting alternatives as well. Easy to make and Family loved this meal!! Cozy soul food!
I am so happy your family enjoys it, Pavlo!
I hate!!! spinach.what else could I use. ?cauliflower ?broccoli
I haven’t tried but I think either would work well in this recipe.
rating is great for the recipe, you’ve always been my go to for recipes.
Delicious! My husband loved it, too. I will definitely make this again.
I am so happy to hear this recipe was a hit Michele!
Came out perfect (almost). Not because of the recipe. I say almost because we cannot cook with garlic. We missed it in the taste but it was still very good.
Great soup!
I am so glad you enjoyed this recipe Nicole!
Could I use 2%milk instead of cream. I just don’t like the taste of cream, but would like to make the soup.
I haven’t tried milk so I can’t say for sure Jeanine, but I think it would work just fine however it would not be quite as creamy. If you try it, I would love to hear how it turns out!
This soup is absolutely amazing!! I did change 1 thing though by accident. When I bought the cream for the recipe I accidentally bought heavy whipping cream. I didn’t want to go back to the store so I used that instead of half & half. It made it so creamy & delicious. My whole batch was gone in less than 24 hours. My family absolutely loved it – even my picky husband!!!
Such a happy accident! That would be delicious, thanks for sharing Darla!
I made this for dinner yesterday. It was a hit! We ate it for lunch today and it was even tastier! Will be making I again. Very good recipe. Thank you.
We love when a meal also works for leftovers the next day! So handy!
WOW. Made a 1.5’d batch of this to portion and freeze for quick WFH lunches this fall and winter, and it tastes amazing. It’s perfect on a cold day, and it tastes just like the soup at Olive Garden. That’s another one for my collection!
So happy you loved this recipe as much as we do, Ashtin! Such a delicious quick lunch.
So this may sound silly but could you use coconut milk instead of the light cream?
Thank you so much for sharing!!
Coconut milk would work but it would probably change the flavor profile of the soup a bit.
Absolutely delicious! Soups are our favorites and this one has gone to the top of our list.The recipe was easy to make and the favor was so tasteful. Thank you.
You are so welcome Margie! So happy to hear that!
This sounds not only easy, but also delicious. I plan to use cauliflower, which we’d like better, anyways. I can’t wait to make this, since it contains everything my family loves in a soup. Thank you for all of your lovely recipes.
Let us know how it turns out!