Create delicious Chicken Gnocchi Soup at home with chunks of juicy chicken, fresh spinach, and vegetables for the best comfort food recipe.
Chicken gnocchi soup recipe is one of those that is super under rated and a complete meal all in one bowl for a simple dinner recipe. Serve it with your favorite crusty bread, and you are good to go!
This is the perfect soup to serve during soup sesaon, or when you just want a delicious soup recipe the whole family can enjoy.
Why You’ll Love This Recipe
If you love Olive Garden’s chicken gnocchi soup then youare going enjoy this Olive Garden copycat recipe! It is loaded with flavor, juicy chunks of chicken, vegetables, and tender gnocchi all in a creamy soup base.
Recipe Ingredients:
- Oil: use whatever olive oil you have on hand
- Chicken: you will need to use boneless skinless chicken breasts
- Chicken seasoning: be sure to season with paprika, kosher salt and ground black pepper
- Vegetables: use a chopped celery stalk, shredded small carrots (or the bag of preshredded carrots), a yellow onion diced, and fresh baby spinach
- Soup seasoning: have on hand minced cloves garlic, chopped fresh thyme, kosher salt and ground black pepper
- Cooking liquid: use chicken stock for the best results
- Gnocchi: you favorite brand of potato gnocchi (regular or mini will work great!)
- Cream: use heavy whipping cream to get the best creamy broth for this soup recipe
How To Make Chicken Gnocchi Soup:
Prepare the chicken:
- Cook the chicken: heat olive oil in a large skillet over medium-high heat.
- Season the chicken with paprika and salt and pepper to taste.
- Add chicken breasts to the skillet and cook for 6-8 minutes without flipping. Flip the chicken and continue to cook until the inner temperature reaches 165℉ at the thickest part.
- Transfer the chicken onto a cutting board and allow it to rest for 5 minutes before chopping or shredding.
Prepare the soup:
- Make the flavor base: heat olive oil in a large pot or dutch oven over medium-high heat.
- Add celery, onion, and carrots. Season the vegetables to taste with salt and pepper and cook for 5 minutes.
- Add garlic and cook until fragrant, for 1 minute.
- Add the stock: pour in the chicken stock and scrape any browned bits. Add chopped thyme.
- Add the gnocchi: Add the gnocchi and the chicken. Bring to a boil, then reduce heat. Cook for 3-4 minutes or until the gnocchi are cooked.
- Add heavy cream: stir in heavy cream and spinach. Cook until the spinach is wilted, for 1-2 minutes.
- Taste the soup and add more salt and pepper, if needed.
Serve:
- Ladle soup into the bowl and serve.
Expert Tips:
- If you have leftover chicken, you can use it in this recipe.
- Baby spinach is not mandatory. You can use regular spinach; chop it roughly.
- This soup can also be made with Swiss chard. Remove the tough stems and chop the Swiss chard roughly.
- Soup can be served with a few drops of lemon juice. It will brighten the flavors.
- For this soup, you can use regular gnocchi or mini gnocchi
Frequently Asked Questions for Making Creamy Chicken Gnocchi Soup:
Yes! You definitely can use gnocchi bought from the grocery store. You could also use homemade gnocchi if you want! Either way the pillowy gnocchi in this comforting soup will taste delicious.
You for sure can use a rotisserie chicken in this hearty soup recipe. Just take the chicken off the bone and add the shredded chicken in with the gnocchi and you are ready to go!
If you have leftover chicken you could make this recipe. However, I would suggest cooking the vegetables in a skillet ahead of time to get the flavor boost you will love iin this delicious creamy soup.
Storage & Reheating Instruction:
Fridge: Pour the leftover soup in an airtight container and place it in the fridge for up to 5 days.
Reheat: Reheat this chicken soup either in the microwave in 30 second intervals or pour it all into a sauce pan and heat it over medium heat.
What to Serve with this Recipe:
Chicken Gnocchi Soup Recipe
Ingredients
For the chicken:
- 1 Tablespoon olive oil
- 3 small chicken breasts
- ½ teaspoon paprika
- Salt and pepper, to taste
For the soup:
- 1 Tablespoon olive oil
- 1 stalk celery, chopped
- 1 onion, diced
- 2 small carrots, shredded
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 cups chicken stock
- 1 teaspoon fresh thyme, chopped
- 14 oz. potato gnocchi
- 1 cup heavy cream
- 1 cup baby spinach
Instructions
Prepare the chicken:
- Cook the chicken: heat olive oil in a large skillet over medium-high heat.
- Season the chicken with paprika and salt and pepper to taste.
- Add chicken breasts to the skillet and cook for 6-8 minutes without flipping. Flip the chicken and continue to cook until the inner temperature reaches 165℉ at the thickest part.
- Transfer the chicken onto a cutting board and allow it to rest for 5 minutes before chopping or shredding.
Prepare the soup:
- Make the flavor base: heat olive oil in a large pot over medium-high heat.
- Add celery, onion, and carrots. Season the vegetables to taste with salt and pepper and cook for 5 minutes.
- Add garlic and cook until fragrant, for 1 minute.
- Add the stock: pour in the chicken stock and scrape any browned bits. Add chopped thyme.
- Add the gnocchi: Stir in the potato gnocchi and the chicken. Bring to a boil, then reduce heat. Cook for 3-4 minutes or until the gnocchi are cooked.
- Add heavy cream: stir in heavy cream and spinach. Cook until the spinach is wilted, for 1-2 minutes.
- Taste the soup and add more salt and pepper, if needed.
Serve:
- Ladle soup into the bowl and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews