Chicken gnocchi soup is a delicious cream-based soup made with tender chicken, gnocchi, shredded carrots, chopped spinach, and real cream. It’s easy to make, and this homemade version tastes even better than Olive Garden chicken gnocchi soup!
This recipe is a copycat of Olive Garden’s famous chicken gnocchi soup—and not to brag, but I think this version might even be better. Gasp! There’s a lot going on in this soup, but what really makes it special is the rich, creamy broth. It’s seasoned with Italian seasoning, and the chicken cooks right in the soup, giving everything incredible flavor. I use real cream here because sometimes nothing else will do.
Floating around in that cozy broth are carrots, onion, celery, and spinach, which add sweetness and a little fresh bite. The gnocchi and chicken turn out perfectly tender, and every spoonful feels like a comforting, restaurant-worthy treat.
Chicken gnocchi soup variations
- Instead of using gnocchi, you can add pasta. Short shapes like macaroni, fusilli, and penne work best.
- Add frozen peas and corn at the end of cooking.
- Add some diced potatoes.
- Use mild Italian sausage instead of the chicken.
- Use leftover cooked chicken.
How long does chicken gnocchi soup last?
This soup will keep for 3-4 days in your fridge.
But … the gnocchi will get very soft. If you know that you’ll have leftovers, or are meal-prepping this soup, it’s best to cook the gnocchi separately and add it to your bowl.
Chicken Gnocchi Soup Recipe
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Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 medium onion (minced)
- ▢ 2 stalks celery (chopped)
- ▢ 2 cloves garlic (minced)
- ▢ 2 chicken breasts (cut into small, bite-sized pieces)
- ▢ 2 teaspoons Italian seasoning
- ▢ ½ teaspoon EACH: sea salt and pepper
- ▢ 4 cups chicken stock
- ▢ 2 medium carrots (grated)
- ▢ 8 ounces gnocchi (see notes)
- ▢ 3 ½ tablespoons cornstarch
- ▢ 1 ½ cups heavy cream
- ▢ 2 cups chopped fresh spinach (do not use frozen)
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes. 1 tablespoon olive oil, 1 medium onion, 2 stalks celery, 2 cloves garlic
- Add the chicken, Italian seasoning, salt, and pepper and mix well. Pour the chicken stock into the pot and bring the pot to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through. 2 chicken breasts, 2 teaspoons Italian seasoning, ½ teaspoon EACH: sea salt and pepper, 4 cups chicken stock
- Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top. 2 medium carrots, 8 ounces gnocchi
- Put the cornstarch in a 2-cup measuring cup and pour in a little of the cream. Mix well then add the rest of the cream to the measuring cup. 3 ½ tablespoons cornstarch, 1 ½ cups heavy cream
- Pour the cream into the pot and let the soup warm and thicken. Add the spinach and stir. 2 cups chopped fresh spinach
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Chicken Gnocchi Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , minced
- 2 stalks celery , chopped
- 2 cloves garlic , minced
- 2 chicken breasts , cut into small, bite-sized pieces
- 2 teaspoons Italian seasoning
- ½ teaspoon EACH: sea salt and pepper
- 4 cups chicken stock
- 2 medium carrots , grated
- 8 ounces gnocchi , see notes
- 3 ½ tablespoons cornstarch
- 1 ½ cups heavy cream
- 2 cups chopped fresh spinach , do not use frozen
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes. 1 tablespoon olive oil, 1 medium onion, 2 stalks celery, 2 cloves garlic
- Add the chicken, Italian seasoning, salt, and pepper and mix well. Pour the chicken stock into the pot and bring the pot to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through. 2 chicken breasts, 2 teaspoons Italian seasoning, ½ teaspoon EACH: sea salt and pepper, 4 cups chicken stock
- Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top. 2 medium carrots, 8 ounces gnocchi
- Put the cornstarch in a 2-cup measuring cup and pour in a little of the cream. Mix well then add the rest of the cream to the measuring cup. 3 ½ tablespoons cornstarch, 1 ½ cups heavy cream
- Pour the cream into the pot and let the soup warm and thicken. Add the spinach and stir. 2 cups chopped fresh spinach
