Chicken Gnocchi Soup is a warm, comforting dish that feels like a big hug in a bowl. Think creamy broth, tender chunks of chicken, soft potato gnocchi, and a mix of carrots, spinach, and herbs that bring it all to life. This recipe is a favorite at many restaurants—especially Olive Garden—but making it at home is just as tasty (and much healthier). Perfect for cold nights, busy weeknights, or cozy family dinners, this soup is satisfying, simple, and packed with flavor. Let’s break it down so you can whip it up like a pro!
Quick Facts
Here’s a quick peek at the key details of the Chicken Gnocchi Soup:
| Course | Soup / Main Dish |
|---|---|
| Cuisine | Italian-American |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 10 minutes |
| Cooking Time | 25 minutes |
| Calories | Approx. 340 per serving |
Equipment Needed
Before we start, let’s gather all the kitchen tools you’ll need. Good equipment makes cooking faster and easier. Here’s the list:
- Large Pot or Dutch Oven – To cook the soup evenly and keep the heat steady.
- Cutting Board & Knife – For chopping vegetables and cooked chicken.
- Measuring Cups & Spoons – Accuracy matters in a creamy soup like this.
- Wooden Spoon or Silicone Spatula – Great for stirring without scratching your pot.
- Ladle – To serve the soup neatly.
- Small Bowl – Optional, for mixing cornstarch if needed for thickening.
- Colander – To rinse spinach or drain gnocchi (if needed).
Ingredients
Let’s get to the heart of the recipe—what goes into it! Here’s everything you need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- ½ cup chopped celery
- 1 cup chopped carrots
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded or chopped
- 1½ cups half-and-half (or use heavy cream for extra richness)
- 1 package (16 oz) potato gnocchi
- 1½ cups fresh spinach, chopped
- ½ teaspoon dried thyme
- Salt and pepper to taste
Optional:
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (if you like a thicker soup)
- Parmesan cheese, for topping
Instructions
Let’s cook this up, step by step:
- Sauté the veggies: In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and carrots. Cook until softened (about 5–6 minutes).
- Add garlic and flour: Stir in minced garlic and cook for 1 minute. Sprinkle in flour and stir constantly for another minute to form a light roux.
- Pour in broth: Slowly add chicken broth while stirring. This helps prevent lumps.
- Add chicken and gnocchi: Toss in the cooked chicken and uncooked gnocchi. Let it simmer for 10–12 minutes until the gnocchi float and become tender.
- Cream it up: Lower the heat and stir in the half-and-half. Simmer for 3–5 more minutes.
- Add spinach and seasonings: Stir in chopped spinach, thyme, salt, and pepper. Let it cook just until spinach wilts (2 minutes).
- Thicken if needed: If the soup feels too thin, add the cornstarch mix and stir well while simmering.
Essential Note:
Make sure not to boil the soup after adding the cream—gentle simmer only! Boiling can cause the dairy to separate. Also, cook the gnocchi directly in the soup; it soaks up flavor and saves a step.
