Chicken gnocchi soup is so creamy and comforting, easy to make and comes together in less than 30 minutes! This hearty soup is sure to warm you up.
Today, I’m sharing a comfort food winner.
This creamy chicken gnocchi soup is warm, hearty and oh so satisfying.
It’s a copycat of the favorite Olive Garden soup, and there’s a reason it’s so popular.
We’ve got tender pieces of chicken, plump, fluffy potato gnocchi, spinach, carrots and a creamy base to bring it all together.
It’s thick and rich and just warms you up from the first spoonful to the last.
My daughter loved this soup and as my resident “selective” eater, as I like to refer to it, that’s a huge win.
I love that it’s an all-in-one meal with veggies, protein and carbs, so it’s a one-pot dinner that’s easy to make and easy to clean up.
Plus, it’s ready in about 25 minutes, making it a cinch to throw together any night of the week.
So let’s get cooking!
Now, I’ve got some notes, tips and substitutions coming up below on how to make chicken gnocchi soup. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making creamy chicken gnocchi soup:
- Chicken: Your chicken needs to be cooked and chopped for this recipe, so please plan accordingly. You can use a rotisserie chicken from the store, homemade rotisserie chicken or crock pot shredded chicken (just chop it instead of shredding it).
- Gnocchi: You need a 16-ounce package of potato gnocchi. Any brand will do, but check the package and adjust the cook time to make sure they are cooked through. (About 5 minutes, as listed in the recipe card below, was good for me with both brands I tried.)
- Half and half: I tend to go with the regular half and half for this soup, to give it the full creaminess factor, but you could substitute fat-free half and half if you prefer.
- Chicken broth: Start with 3 cups of broth and add more if you want to thin the soup out a bit more. I prefer ours decently thick and 3 is usually about right, but you may need up to 4 cups. Oh and I recommend low-sodium so you can control the level of sodium in your soup.
- Spinach: You’ll need at least 1 cup of packed baby or regular spinach leaves, but feel free to add an extra cup if you want some more greens and veggies in your soup. I sure do.
So lots of ways to make it work for you.
And speaking of soups...
And if you are feeling soup season right now like I am, check out some of our other favorites:
Easy chicken noodle soup uses simple ingredients, is just 10 minutes to prep, and comes out so flavorful, brothy and comforting.
Slow cooker chicken stew is chock full of chunks of tender chicken and potatoes, pops of carrot and green beans and is perfect for a warm, cozy, healthy dinner on a chilly night.
Instant Pot lentil soup is one of my favorite vegetarian soups. It's so satisfying.
And this Italian wedding soup is super flavorful, filled with mini meatballs, spinach and pasta, and makes a great, hearty soup for a chilly night.
Or if you love creamy, check out this healthy creamy chicken and wild rice soup. It’s filled with veggies and so creamy, but still light.
OK, back to today’s recipe.
As far as serving, this soup is really an all-in-one meal.
However, you could certainly add some fresh chopped parsley to serve this up.
And you could pair it with some soup crackers, homemade dinner rolls or some herby drop biscuits. Or just get some crusty bread for dipping.
Last thing, let’s talk about what to do with any leftovers.
As with most creamy soups, I think they are best served day of. However, you can refrigerate this soup for up to 3-4 days. Reheat it over medium low heat on the stove, stirring regularly to make sure it heats through evenly.
I don’t recommend freezing leftovers of this soup.
And there you have it!
So much deliciousness awaits with this creamy chicken soup. I hope you give it a try soon.
Enjoy!
XO,
Kathryn
Creamy Chicken Gnocchi Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups half and half
- 3-4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ¾ cup matchstick carrots
- 1-2 cups baby spinach leaves
- 2 cups diced, cooked chicken breast
- 1 (16 oz) package potato gnocchi
Instructions
- Melt the butter in a large stock pot over medium heat.
- Add the onion and celery and saute for 5-6 minutes, until tender. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the flour and cook, stirring regularly, for 1-2 minutes, to remove the raw flour taste.
- Slowly add the half and half and then the chicken broth, stirring well, and bring to a simmer.
- Add the thyme, carrots, spinach, cooked chicken and gnocchi. Stir well and simmer for 5 minutes, until the gnocchi is cooked through. (Check your package’s instructions and adjust the timing as needed.)
- Serve hot and enjoy!
Notes
Nutrition
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