Nothing beats a warm bowl of creamy chicken gnocchi soup when you’re craving cozy comfort food. This rich, velvety soup is packed with tender shredded chicken, soft potato gnocchi, and classic soup vegetables simmered in a savory, herb-filled broth. It’s the kind of hearty, satisfying recipe that tastes like it simmered all day—yet it comes together fast enough for a busy weeknight.
If you love the Olive Garden chicken gnocchi soup, you’re going to love this homemade version even more. Making it from scratch means you control the ingredients, the seasoning, and the creaminess, so it turns out perfectly every time. Plus, it’s a true one-pot soup recipe, which means fewer dishes and a quicker cleanup—always a win.
This easy chicken gnocchi soup is also incredibly flexible. Use rotisserie chicken to save time, swap in kale for spinach, or add mushrooms for an extra depth of flavor. Want a thicker, chowder-like texture? A simple flour roux gives the soup body without making it heavy, while a splash of half-and-half (or cream) makes it irresistibly smooth.
Serve this creamy gnocchi soup with chicken with crusty bread, garlic knots, or a simple side salad for a complete meal that the whole family will request again and again. It’s cozy, filling, and freezer-friendly with a few simple tips—making it a perfect make-ahead dinner for chilly nights, meal prep, or anytime you need a comforting bowl of goodness.
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Creamy Chicken Gnocchi Soup
A cozy, restaurant-style soup with tender chicken, pillowy potato gnocchi, and a creamy broth loaded with veggies and spinach—ready in about 40 minutes.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Soup
2 tbsp butter
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
3 tbsp all-purpose flour
6 cups chicken broth (low-sodium preferred)
2 cups cooked shredded chicken (rotisserie works great)
1 lb potato gnocchi (shelf-stable or refrigerated)
1 cup half-and-half (or heavy cream for extra richness)
2 cups packed fresh spinach, chopped
1 tbsp lemon juice (optional, brightens the flavor)
Optional finishing
Grated Parmesan
Chopped fresh parsley
Red pepper flakes
Instructions
Sauté the veggies: In a large pot or Dutch oven over medium heat, melt butter with olive oil. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
Add aromatics: Stir in garlic, Italian seasoning, salt, and pepper. Cook 30 seconds until fragrant.
Make a light roux: Sprinkle in flour and stir constantly for 1 minute to cook off the raw flour taste.
Build the broth: Slowly whisk in chicken broth, a little at a time, until smooth. Bring to a gentle simmer.
Add chicken + gnocchi: Stir in shredded chicken and gnocchi. Simmer 4–6 minutes (or according to package) until gnocchi float and are tender.
Make it creamy: Reduce heat to low and stir in half-and-half. Add spinach and cook 1–2 minutes until wilted.
Finish + taste: Stir in lemon juice (if using). Taste and adjust salt/pepper. Serve hot with Parmesan on top.
Notes
Cooking Tips
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Don’t boil after adding dairy: Keep it at a low simmer to prevent curdling.
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Thicker soup: Add 1 extra tbsp flour, or simmer 5 more minutes before adding dairy.
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Thinner soup: Add an extra 1/2–1 cup broth at the end.
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Gnocchi timing matters: Add it near the end so it stays pillowy—not overcooked.
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Best chicken options: Rotisserie, leftover roast chicken, or quick-poached chicken breasts.
Variations
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Olive Garden–style: Add 1/2 cup grated Parmesan into the soup at the end.
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Extra veggie: Add 1 cup sliced mushrooms or 1 diced zucchini with the carrots/celery.
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Spicy: Add red pepper flakes or a pinch of cayenne.
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Lower carb: Swap gnocchi for cauliflower florets (simmer until tender) or use mini dumplings sparingly.
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Dairy-free: Use olive oil instead of butter and replace half-and-half with full-fat coconut milk or an unsweetened creamy oat-based option (flavor will change slightly).
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Gluten-free: Use gluten-free flour blend for the roux and gluten-free gnocchi.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
