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Creamy Chicken Gnocchi Soup has a silky, creamy broth, tender chunks of chicken, loads of fresh spinach and pillowy soft gnocchi. This soup is comforting, easy to make and super satisfying!
Copycat Olive Garden Chicken Gnocchi Soup Recipe
Are you a fan of Olive Garden Restaurant soups? While this didn’t start out to be a copycat recipe, it’s pretty close!
We were so thrilled with our Hearty Beef & Gnocchi Soup recipe I decided to bring gnocchi to a pot of creamy chicken soup too. I started with a base from our delicious Chicken Pot Pie Soup and then added shredded carrots instead of diced and loads of fresh baby spinach.
The veggies are crisp tender, the gnocchi is dreamy soft but not falling apart, and the broth is flavorful and surprisingly light.
We use half-and-half or whole milk instead of heavy cream in this recipe. Feel free to use a combination of any of these or even evaporated milk.
Better than restaurant soup
We enjoy eating out but sometimes find the sodium content in restaurant meals to be way too high. I try to watch my salt intake daily, as well as all those other things I shouldn’t be eating regularly.
However, one bowl of Olive Garden soup has about twice the sodium I usually consume in a day. While our soup recipe needs some salt, I find that adding loads of fresh ground black pepper and plenty of fresh thyme to be the magic makers. Start with low-sodium or salt-free chicken broth and you’re good to go!
Sometimes creamy soups with chicken can be a little bit flavorless, but not this soup!
This Creamy Chicken Gnocchi Soup doesn’t taste milky or bland, and I don’t think you need a lot of salt to add flavor. You can use whole milk or half-and-half or a combination of both. Chicken broth or chicken stock is fine too.
I enjoy making soups with gnocchi found in the pasta aisle of the grocery store. It’s vacuumed sealed and keeps without refrigeration, for a long time.
However, if your store carries fresh pasta you might look there for a package of gnocchi. And if you’re looking for a little dumpling fun, try making your own with our Homemade Potato Gnocchi Recipe complete with how-to video!
Using pre-made gnocchi is a wonderful way to speed up the process
With just a few simple shortcuts this soup can be on the table in about 30 minutes.
Since the onions and celery are finely diced and the carrots are shredded the vegetables cook quickly. The gnocchi is added at the end of cooking and is tender in just a few minutes. Spinach wilts almost immediately in the hot broth so there hardly any cooking involved.
Using shredded rotisserie chicken or pre-cooked chicken breasts is the final key to serving this soup in about 30 minutes.
Leftover Chicken Gnocchi Soup is fantastic!
Simply rewarm on medium-low heat on the stovetop or microwave at 50% power. Garnish with fresh grated Parmesan cheese and lots of black pepper.
Don’t forget to serve this soup with a big hunk of crusty bread to dunk in the broth, it’s heavenly!
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Creamy Chicken Gnocchi Soup
- 5 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery finely diced
- 1 large carrot peeled and shredded
- ⅓ cup all-purpose flour
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 4 cups chicken stock or low sodium broth
- 2 cups half-and-half or whole milk
- 1 pound package prepared gnocchi
- 3 to 4 cups diced chicken breast cooked (about 3 small breasts)
- 3 cups sliced fresh baby spinach leaves packed
- ½ teaspoon salt
- 1 teaspoon fresh ground black pepper
- Melt the butter in a heavy bottom Dutch oven or soup pot, over medium heat. Add the onion and celery and sauté until the vegetables are slightly soft, about 5 minutes. Add the carrots, flour and thyme leaves and stir until all vegetables are covered in the flour. Continue cooking and stirring the vegetable/flour mixture for 2-3 minutes. Stirring constantly, gradually add the chicken broth. Bring the soup to a simmer then reduce the heat to low, cover the pot and simmer (stirring occasionally) until the vegetables are tender, about 15 minutes.
- Remove the lid and add the half-and-half, gnocchi, chicken and spinach. Cook gently (do not boil) until the gnocchi rises to the top and the chicken is warmed through, about 5 minutes. Taste and season with salt and plenty of black pepper, as needed. Serve immediately with crust bread for dipping.
- You can find gnocchi in the dried pasta section of most grocery stores. Look for a vacuum sealed package.
Finally, here are a few more of our favorite hearty soups you might also like:
- You’re going to love this comforting, filling and delicious Hearty Beef and Gnocchi Soup. Our chunky soup is worthy of an entire meal, especially when served with a hunk of crusty bread to sop up all the delicious broth!
- Creamy Chicken and Wild Rice Soup is a delicious soup that checks all the boxes for a perfect bowl of fall comfort food. It’s creamy and hearty with a nutty bite from the wild rice and a wonderful, flavor packed broth.
- Hearty Chicken Pot Pie Soup is a creamy chicken soup with potatoes, peas, onion, celery and carrots. All the flavors of a homey chicken pot pie without the crust!