Chicken Gnocchi Soup

Chicken Gnocchi Soup is the ultimate bowl of cozy comfort. Inspired by the beloved Olive Garden version, this one-pot wonder is loaded with tender chicken, pillowy gnocchi, and fresh vegetables all simmered in a rich, creamy broth. It’s easy, fast, and far better than takeout—ready in just 30 minutes for a restaurant-quality meal at home.

Why You’ll Love This Recipe

• One-pot meal: Minimal cleanup with maximum flavor.

• Better than the restaurant: Richer, creamier, and more customizable than Olive Garden’s version.

• Quick and easy: From stove to table in just 30 minutes.

• Comfort food favorite: Creamy broth, tender gnocchi, and savory chicken make this deeply satisfying.

• Make-ahead friendly: Tastes even better the next day.

• Perfect for leftovers: Great use for cooked or rotisserie chicken.

• Freezer-friendly: Ideal for meal prep and batch cooking.

• Vegetable-rich: Onions, celery, carrots, and spinach add texture and nutrition.

• Flexible: Swap in kale, different proteins, or milk alternatives as needed.

• Family-approved: Mild, hearty, and perfect for all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup unsalted butter
1 small yellow onion, finely diced
1 large celery rib, diced small
½ cup carrots, peeled and julienned (or thinly sliced)
3 to 5 garlic cloves, finely minced
¼ cup all-purpose flour
4 cups reduced sodium chicken broth
2 cups half-and-half
2 cups cooked chicken, shredded or diced
16 ounces gnocchi (frozen or fresh)
½ teaspoon dried thyme
½ teaspoon ground mustard
1 cup fresh spinach
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ teaspoon red pepper flakes, optional but recommended

Directions

1. In a large Dutch oven or heavy soup pot, melt the butter over medium-high heat.

2. Add the diced onion, celery, and carrots. Sauté for about 4 minutes, stirring frequently, until vegetables begin to soften.

3. Stir in the minced garlic and cook for 1 minute, stirring constantly.

4. Sprinkle the flour evenly over the vegetables and cook for 2–3 minutes, stirring often. The mixture should become golden and fragrant—this roux will help thicken the soup.

5. Slowly pour in the chicken broth and half-and-half, stirring as you go to incorporate the roux.

6. Add the cooked chicken, gnocchi, thyme, and mustard. Stir to combine and bring to a gentle simmer (do not boil). Cook uncovered for about 10 minutes, or until the gnocchi is soft and cooked through.

7. Turn off the heat. Stir in the spinach and let it wilt in the residual heat of the soup.

8. Season with salt, pepper, and red pepper flakes to taste. Adjust seasoning as needed.

9. Serve hot, and enjoy with crusty bread or a side salad.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Swap greens: Use kale or Swiss chard instead of spinach.

• Use rotisserie chicken: A great shortcut for quick prep.

• Vegetarian version: Use veggie broth and omit chicken or add cannellini beans.

• Make it dairy-free: Sub coconut milk or a non-dairy creamer for the half-and-half.

• Spice it up: Add more red pepper flakes or a splash of hot sauce.

• Cheesy version: Stir in a handful of shredded parmesan or Italian cheese blend.

• Add mushrooms: Sauté sliced mushrooms with the other veggies for extra umami.

• Low-carb option: Use cauliflower gnocchi or chopped cauliflower instead.

• Creamier broth: Blend half the soup before adding the gnocchi for an ultra-creamy texture.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. When reheating, do so gently over low heat on the stovetop or in the microwave. Avoid high heat, as it can cause the dairy to separate. Stir frequently while reheating to maintain a creamy consistency.

FAQs

Can I use store-bought gnocchi?

Yes, both fresh and frozen gnocchi work well. Just allow frozen gnocchi to sit out for 10–15 minutes before adding to the soup.

What’s the best type of chicken to use?

Rotisserie chicken or leftover cooked chicken works great. Shredded or diced chicken breast or thigh meat are both good options.

Can I make this soup in advance?

Yes, it’s perfect for meal prep. Just store it in the fridge and gently reheat before serving.

What can I use instead of half-and-half?

You can use whole milk for a lighter soup or heavy cream for an even richer texture.

Can I freeze this soup?

Yes, but for best texture, let it cool fully and store in a freezer-safe container. Thaw overnight and reheat gently.

How do I thicken the soup more?

If you want a thicker soup, add an extra tablespoon of flour when making the roux or simmer uncovered a few minutes longer to reduce the liquid.

Can I make this soup gluten-free?

Yes, just use gluten-free gnocchi and replace the flour with a gluten-free flour blend.

Is this soup spicy?

It’s mild, but you can increase the red pepper flakes for extra heat.

Can I use frozen spinach?

Technically yes, but fresh spinach is recommended for best texture and color.

What side dishes go well with this soup?

Try a side salad, garlic bread, or a crusty baguette to complete the meal.

Conclusion

Chicken Gnocchi Soup is a creamy, comforting bowl of hearty goodness that comes together fast and satisfies every time. Whether you’re feeding a family, prepping lunches for the week, or craving something warm and cozy, this soup delivers rich flavor with minimal effort. Keep it in your regular rotation—it’s bound to become a favorite.

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