This Creamy Chicken Gnocchi Soup is easy to make at home and tastes every bit as delicious as the soup from Olive Garden. Made with simple ingredients like juicy chicken breasts, tender vegetables, and pillowy soft potato gnocchi, it’s the perfect anytime soup recipe.
Oh, you guys, this creamy chicken gnocchi soup is so good! Like Olive Garden’s chicken gnocchi soup, this homemade version is simple to make and just as flavorful, creamy, and satisfying. Seasoned with herbs and filled with fresh veggies and shredded chicken, the best part of this soup is the soft and pillowy gnocchi. An absolute must-try soup and a family favorite!
What is Gnocchi?
Gnocchi are a type of small dumpling made from boiled and mashed potatoes mixed with flour. Popular in Italian cuisine, when translated, gnocchi means “lumps” in Italian. To cook gnocchi, they are briefly boiled, transforming them into soft little pillows. Gnocchi can be homemade or store-bought and comes in various flavors like sweet potato and butternut squash, cauliflower, and gluten-free. You’ll also love this Gnocchi alla Sorrentina Recipe.
How to Make Chicken Gnocchi Soup
1. Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-4 minutes, or until the onions have softened and turned translucent.
2. Add the minced garlic and cook for 30 seconds or until it becomes fragrant.
3. Mix in the carrots, celery, thyme, sage, salt, and black pepper. Cook for 5-8 minutes, stirring occasionally.
4. Pour in the chicken broth and water (if adding) and bring to a boil. Reduce heat to a simmer and add the chicken. Allow the chicken to cook for approximately 20 minutes or until it is cooked through (over-cooking the chicken will cause it to dry out and turn chewy).
5. Remove the chicken from the broth and set aside.
6. In a separate bowl, combine the heavy cream and flour until there are no clumps of flour.
7. Slowly pour the cream and flour mixture into the soup, whisking continuously. Return the soup to a light simmer.
8. Add the gnocchi to the pot and allow them to cook for about 6-8 minutes or until they begin to float. Meanwhile, shred the chicken and return it to the soup.
9. Add the fresh spinach and let the soup simmer for an additional 2-3 minutes. Season with additional salt and black pepper to taste.
Slow Cooker Adaptation
You’ll want to sauté the onions, garlic, herbs, and veggies in a large pot or Dutch oven for about 8-10 minutes. Then transfer the veggies to the bottom of your slow cooker. It’s also easiest to add pre-cooked shredded chicken or rotisserie chicken at the same time as the veggies. Pour in the chicken broth and mix well to combine, then cook on low heat for approximately 4-5 hours. In the last hour of cooking, add the gnocchi, and about 30 minutes before serving, stir in the cream and flour mixture. The spinach can be added just before serving as the spinach should wilt quickly.
- As soon as the heavy cream has been added to the soup, maintain a gentle simmer and avoid any kind of rapid boiling. Boiling may cause the dairy to separate.
- Avoid using frozen spinach. It doesn’t hold up well to long periods of cooking.
- For a thicker, creamier soup, omit the additional water. For a thinner soup, add an additional 1-2 cups of water.
- Swap the chicken for Italian sausage – so good!
- Save time by using shredded rotisserie chicken and pre-shredded carrots.
Serve this soup with garlic bread, breadsticks, a loaf of crusty bread with butter, or a side salad.
More Creamy Soup Recipes
- Creamy Chicken Noodle Soup
- Creamy Chicken Tortellini Soup Recipe
- Creamy Chicken and Wild Rice Soup Recipe
- Chicken Pot Pie Soup
- Chicken and Dumplings
- White Chicken Chili Recipe
If you try making this Chicken Gnocchi Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Chicken Gnocchi Soup
- 2 tablespoon olive oil
- 1 large white or yellow onion - diced
- 3 garlic cloves - minced
- 3 large carrots - peeled and sliced
- 3 ribs celery - diced
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 48 ounces low-sodium chicken broth - or chicken stock
- 2 cups water - optional, for a thinner soup
- 1½ pounds boneless skinless chicken breast - or two large chicken breasts
- 1½ cups heavy cream - brought to room temperature
- ¼ cup all-purpose flour
- 1 (17.6-ounce) package potato gnocchi
- 2 cups fresh baby spinach - packed
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onions and sauté for 3-4 minutes, or until the onions soften and turn translucent.
- Add the minced garlic and cook for 30 seconds or until fragrant.
- Add the carrots, celery, thyme, sage, salt, and black pepper. Mix well and cook for 5-8 minutes, stirring as needed to prevent the onions or garlic from burning.
- Add the chicken broth and water and bring to a boil. Once boiling, reduce heat to low and add the chicken. Simmer for approximately 20 minutes, or until the chicken registers 165 degrees Fahrenheit as measured by a digital meat thermometer (over-cooking the chicken will cause it to dry out and turn chewy).
- Carefully remove the chicken from the pot and set it aside on a clean plate.
- Meanwhile, in a separate bowl, whisk together the heavy cream and all-purpose flour until no clumps remain.
- Slowly add the cream and flour mixture to the soup, whisking well as it's added to the pot. Return the soup to a gentle simmer – do not boil.
- Add the gnocchi to the pot and cook for about 6-8 minutes or until they begin to float.
- Shred the chicken and add it back to the soup. Mix in the baby spinach and allow everything to simmer altogether, for 2-3 minutes.
- Season with additional salt and black pepper, to taste, and serve garnished with shaved parmesan cheese and fresh minced parsley, if desired.
- Chicken: Chicken breasts may be substituted for chicken thighs or pre-cooked and shredded rotisserie chicken (approximately 2 cups).
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave until warm. Freezing is not recommended.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)