Chicken Gnocchi Soup Recipe

There are few dishes as soul-warming and satisfying as a bowl of chicken gnocchi soup. Creamy, rich, and bursting with comforting flavors, this soup has earned a permanent spot in the hearts of home cooks and food lovers alike. It’s a perfect harmony of tender chicken, pillowy potato gnocchi, fresh vegetables, and a velvety, flavorful broth that comes together in one pot. Whether you’re chasing away the chill of a winter night or simply craving a nourishing bowl of homemade comfort, chicken gnocchi soup delivers every time.

Inspired by the beloved Olive Garden version yet elevated with fresh, wholesome ingredients and simple techniques, this recipe offers both familiarity and depth. Over the years, chicken gnocchi soup has become a weeknight favorite, a weekend indulgence, and a crowd-pleaser at family gatherings. Its creamy texture, subtle herbs, and the way gnocchi soaks up flavor make it a standout among classic comfort food recipes.

This guide aims to not only give you a delicious recipe but also to walk you through every component with clarity and precision. From selecting the right chicken (rotisserie, poached, or sautéed), to crafting a creamy, seasoned broth that doesn’t feel too heavy, every step has been tested and refined. We’ll also dive into ingredient substitutions, storage tips, how to make homemade gnocchi from scratch, and even explore dairy-free and gluten-free adaptations for special dietary needs.

What makes this soup truly special is its balance. The savory, herby base combined with the luxurious cream and the light, chewy gnocchi create a dish that’s both filling and refreshing. You’ll find that the vegetables don’t just add color—they build complexity. The carrots lend natural sweetness, the celery offers crunch, and the spinach brightens every spoonful.

Perfect for meal prep, quick lunches, or cozy dinners, this Chicken Gnocchi Soup recipe will become a go-to in your home kitchen. With clear instructions, step-by-step photos (if you choose to include them), expert tips, and plenty of variations, this guide is as much about teaching as it is about cooking. Whether you’re a novice or an experienced cook looking to master another comfort classic, this recipe is here to ensure success.

Ingredients (with Detailed Notes)

Main Soup Ingredients:

• 2 tablespoons unsalted butter
  Used for sautéing aromatics. You can substitute olive oil or a combination of oil and butter for added flavor and balance.

• 1 tablespoon olive oil
  Adds richness and prevents butter from burning at high heat.

• 1 medium yellow onion, finely diced
  Adds depth and natural sweetness to the broth.

• 2 medium carrots, peeled and diced
  Adds color, texture, and sweetness to the soup.

• 2 ribs of celery, diced
  Provides aromatic base flavor and a subtle crunch.

• 3–4 garlic cloves, minced
  Fresh garlic enhances the savory base. Adjust to taste.

• ¼ cup all-purpose flour
  Thickens the soup. Make sure it’s cooked properly in the roux to avoid a raw flour taste.

• 4 cups low-sodium chicken broth
  The liquid foundation of the soup. You can use homemade or store-bought. Low-sodium gives you better control over seasoning.

• 2 cups cooked chicken, shredded or diced
  Use leftover rotisserie chicken, poached chicken breasts, or sautéed thighs for different textures and flavors.

• 1 teaspoon Italian seasoning
  A blend of basil, oregano, rosemary, and thyme. Enhances the traditional profile of the soup.

• Salt and black pepper, to taste
  Always taste as you go. Start light and build flavor gradually.

• 1½ cups half-and-half (or heavy cream for a richer soup)
  Creates the creamy base. Half-and-half offers a balance of creaminess and lightness.

• 1 package (16 oz) potato gnocchi
  You can use store-bought or homemade gnocchi. Do not overcook, or it may become gummy.

• 1½–2 cups fresh baby spinach (roughly chopped if leaves are large)
  Added at the end for freshness, nutrition, and color.

• Optional: Fresh parsley or grated Parmesan for garnish

Equipment You’ll Need:

• Large Dutch oven or heavy-bottomed soup pot

• Wooden spoon or spatula

• Ladle

• Measuring cups and spoons

• Knife and cutting board

• Whisk (for flour roux and broth blending)

Step-by-Step Instructions

Step 1: Prepare and Chop Ingredients

Start by prepping all your vegetables: dice the onion, peel and chop the carrots, slice the celery, and mince the garlic. Having everything ready (mise en place) makes the cooking process seamless and prevents overcooking at any stage.

Shred your cooked chicken and set aside. If using raw chicken, you can poach it now (instructions will follow in the Variations section).

Step 2: Sauté the Aromatics

In your Dutch oven or large soup pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, or until the onions are translucent and the carrots begin to soften.

Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant. Don’t let the garlic brown, or it will turn bitter.

Pro Tip: Stir regularly and adjust the heat to prevent burning. You want the vegetables soft but not browned.

Step 3: Create the Roux for a Creamy Base

Sprinkle the ¼ cup of flour evenly over the sautéed vegetables. Stir constantly for 1–2 minutes to cook the flour and form a roux. The mixture will look pasty—this is expected.

Slowly pour in 4 cups of chicken broth, whisking or stirring vigorously to prevent lumps. The soup will begin to thicken as the flour integrates with the liquid.

Tip: If you notice lumps, you can use an immersion blender briefly to smooth the broth before adding chicken.

Step 4: Add Chicken and Seasonings

Add the shredded chicken to the soup base. Stir in 1 teaspoon of Italian seasoning, and season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce to a simmer.

Let it simmer for 10–12 minutes to allow the flavors to meld.

Step 5: Add Cream and Gnocchi

Lower the heat slightly and slowly stir in the 1½ cups of half-and-half (or heavy cream). Mix thoroughly to ensure the soup is creamy and smooth.

Gently add the gnocchi into the pot. Simmer uncovered for about 3–4 minutes, or until the gnocchi float to the top and are cooked through.

Important: Don’t overcook the gnocchi. They are done when they rise to the surface. Overcooking can cause them to break apart and turn the soup gummy.

Step 6: Finish with Spinach

Add the chopped spinach and stir until wilted. This should take just 1–2 minutes. Taste the soup again and adjust seasoning if needed.

Optional: Add a squeeze of lemon juice or a pinch of nutmeg to brighten the flavors before serving.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with:

• Fresh chopped parsley

• Grated Parmesan

• A drizzle of olive oil or a dollop of cream for presentation

Serve with warm crusty bread, garlic knots, or a crisp side salad.