This creamy chicken gnocchi soup is like a warm hug in a bowl. There’s something so comforting about the pillowy gnocchi, tender chicken, and rich, savory broth that just instantly makes a chilly evening feel cozier. It’s the kind of meal that slows down the evening and brings everyone together.

I remember my mom spending hours over the stove, stirring giant pots of soup that would fill the whole house with the most incredible aromas. Those memories are what inspire my cooking today. This recipe captures that same feeling of love and tradition but comes together in under an hour, which is a total win for busy weeknights.

This soup is not only incredibly hearty and satisfying, but it’s also wonderfully low-stress to prepare. My biggest tip? Have all your veggies chopped and ready before you start. It makes the whole process feel smooth, calm, and much more fun.

What You Need to Make This Recipe

This recipe uses simple, wholesome ingredients to create its signature creamy texture and flavor. The combination of fresh spinach, carrots, and celery gives this chicken gnocchi soup a wonderful depth. The full ingredient list is in the recipe card below!

chicken gnocchi soup recipe — Creamy Chicken Gnocchi Soup 30

How to Make chicken gnocchi soup

Making this soup is a straightforward and rewarding process. You’ll start by cooking the chicken and sautéing the vegetables to build a flavorful base. Next, you’ll create the creamy broth by whisking in flour, chicken broth, and thyme. The gnocchi and spinach are added at the end, cooking just until tender. For another incredibly easy soup night, you have to try my chicken tortellini soup!

A creamy chicken gnocchi soup in a white bowl with spinach, carrots, and chicken, accompanied by a basket of bread.

Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

A rich and creamy soup packed with tender chicken, pillowy potato gnocchi, and fresh spinach. This cozy, Olive Garden-inspired dish is the perfect one-pot comfort meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Italian-American

Calories: 462

Ingredients Equipment Method Notes

Ingredients

1 tbsp Olive oil
1 lb Boneless, skinless chicken breasts diced into 1/2-inch pieces
1/4 tsp Salt for seasoning chicken
1/4 tsp Black pepper for seasoning chicken
4 tbsp Unsalted butter
1 medium Yellow onion finely chopped
2 medium Carrots shredded or finely diced
2 stalks Celery finely diced
4 cloves Garlic minced
1/4 cup All-purpose flour
6 cups Low-sodium chicken broth
1 tsp Dried thyme
1 1/2 cups Heavy cream
1 package (16 oz) Shelf-stable potato gnocchi
3 cups Fresh baby spinach lightly packed
Grated Parmesan cheese for serving

Equipment

Large Pot or Dutch Oven
Whisk
Wooden spoon

Method

Pat the diced chicken dry and season with 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside on a plate.
Reduce heat to medium. In the same pot, melt the butter. Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the soup.
Gradually pour in the chicken broth while whisking constantly to prevent any lumps from forming. Once the broth is fully incorporated, stir in the dried thyme. Bring the soup to a gentle simmer.
Reduce the heat to low, cover partially, and let it simmer for 10 minutes to allow the flavors to meld together.
Stir in the heavy cream and the cooked chicken (along with any juices from the plate). Bring the soup back to a gentle simmer (do not boil).
Add the potato gnocchi and cook according to the package directions, typically until they float to the surface, about 3-4 minutes. Be careful not to overcook them or they can become mushy.
Turn off the heat. Stir in the fresh spinach a handful at a time until it has wilted into the soup. This should only take a minute.
Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese.

Notes

Time-Saving Tip: Use 2-3 cups of shredded rotisserie chicken instead of cooking raw chicken. Add it in step 7 along with the heavy cream.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will soften upon reheating. For best results, reheat gently on the stovetop over low heat, stirring occasionally. Do not bring to a boil.
Variations: For extra flavor, add a pinch of red pepper flakes with the garlic. You can also add other vegetables like mushrooms or kale.

Pro Tips for Making This chicken gnocchi soup

To make sure your soup comes out perfectly every time, I’ve gathered a few tips from my own kitchen adventures. Getting the creamiest, most flavorful chicken gnocchi soup is all about a few simple techniques.

Don’t Overcook the Gnocchi: Add the gnocchi in the last few minutes of cooking. They’re done when they float to the top. Overcooking can make them mushy, and we want them to have that perfect, pillowy bite.
Thicken to Your Liking: If you prefer a thicker soup, you can make a small slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it in. Let it simmer for a minute or two to thicken.
Shred Your Own Parmesan: For the best flavor and melting quality, I always recommend buying a block of Parmesan cheese and grating it yourself. It makes a huge difference!
My Secret Trick: A tiny pinch of nutmeg stirred in with the heavy cream enhances the creamy flavors without being overpowering. It’s a classic trick for cream-based sauces and soups, and it works wonders here.

chicken gnocchi soup pinterest — Creamy Chicken Gnocchi Soup 31

Fun Variations for chicken gnocchi soup

One of the things I love most about cooking is making a recipe my own. This soup is a fantastic canvas for a little creativity. Here are a few variations my family enjoys:

Add Some Spice: For a little kick, add a pinch of red pepper flakes along with the garlic. It adds a gentle warmth that’s lovely on a cold day.
Sneak in More Veggies: This is a great recipe for adding extra vegetables. Sautéed mushrooms, diced zucchini, or even kale are wonderful additions. Stir them in with the other veggies.
Make it Cheesy: For an even richer soup, stir in a handful of shredded mozzarella or Asiago cheese at the end until it melts.
Try Different Herbs: While thyme is classic, you could also experiment with a bit of dried rosemary or sage to give your chicken gnocchi soup a different aromatic profile. If you love a versatile soup, my creamy potato soup is another great one for customizing.

What to Serve With chicken gnocchi soup

This soup is definitely a meal in itself, but serving it with a little something extra can make dinner feel even more special. Here are my favorite pairings for a cozy bowl of chicken gnocchi soup:

Crusty Bread: A warm, crusty baguette is perfect for sopping up every last bit of the creamy broth.
Simple Green Salad: A light salad with a simple vinaigrette provides a fresh, crisp contrast to the rich soup.
Garlic Breadsticks: Just like at the restaurant! Warm, buttery garlic breadsticks are always a hit.

How to Store chicken gnocchi soup

Leftovers are one of my favorite parts of making a big pot of soup! Here’s how to store it properly to enjoy later.

To Store: Let the chicken gnocchi soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. The gnocchi will soften a bit upon storing.
To Reheat: Gently warm the soup in a saucepan over medium-low heat, stirring occasionally until it’s heated through. Avoid boiling it. If the soup has thickened too much, you can add a splash of chicken broth or cream to reach your desired consistency.

Nutritional Benefits

This dish is a wonderful way to enjoy a comforting meal that’s also packed with goodness. The lean protein from the chicken helps keep you full, while the carrots and spinach in this chicken gnocchi soup provide essential vitamins.

FAQs

Can I use frozen gnocchi?

Yes, absolutely! There’s no need to thaw it first. Just add the frozen gnocchi directly to the simmering soup and cook for an extra minute or two until they float to the surface and are cooked through.

How do I make this soup gluten-free?

To make a gluten-free version, use a gluten-free all-purpose flour blend to thicken the soup and be sure to use certified gluten-free potato gnocchi. The results are just as delicious!

Can I make this chicken gnocchi soup ahead of time?

You can prepare the soup base (everything except the gnocchi and spinach) up to two days in advance. When you’re ready to serve, bring the soup to a simmer and add the gnocchi and spinach to cook just before serving.

What’s the best chicken to use for this soup?

Boneless, skinless chicken breasts or thighs both work wonderfully. Thighs will provide a slightly richer flavor, but breasts are a fantastic lean option. You can also use leftover shredded rotisserie chicken as a great time-saver!

A Bowl of Comfort for Your Table

There’s nothing quite like sharing a warm, delicious meal with the people you love. This chicken gnocchi soup is more than just a recipe; it’s a way to create those cozy, comforting moments that make a house feel like a home. I hope you enjoy making it as much as I do.

Creamy Chicken Gnocchi Soup