Chicken Gnocchi Soup
This chicken gnocchi soup is perfect for a quick weeknight dinner! If you love the Olive Garden chicken gnocchi soup, you have to try this!
The other day, on Facebook, I took a poll asking what recipe you’d like to see posted today.
It was between Tuscan roasted vegetables and this chicken gnocchi soup.
Y’all overwhelmingly voted for this soup recipe!
I mean, I choose soup over veggies most day too. I feel you.
And, besides, it’s worked out great because my kids have been so obsessed with Olive Garden lately and this recipe is a riff on the Olive Garden chicken gnocchi soup recipe!
This soup cures your Olive Garden chicken gnocchi soup cravings!
Unfortunately for them, the nearest one is almost 30 minutes away, so that means we don’t eat there too terribly often.
I have to really be craving a breadstick to make that drive. 😉
And when they go, they almost always order spaghetti.
Spaghetti.
Plain Jane boring spaghetti.
Don’t they know that I make this baked spaghetti at home that’s loaded with cream cheese, sour cream, and cottage cheese that is world’s better than any restaurant spaghetti?!
Kids, man.
The other thing they always order is this chicken and gnocchi soup.
I always have the hardest time choosing between soup and salad at Olive Garden. I mean, both are so fantastic.
How’s a girl to choose?
So, now I get the salad and just make this Olive Garden chicken gnocchi soup at home! It’s so easy!
To make this soup, you’ll want some cooked, shredded or diced chicken. I use this crockpot shredded chicken. I always have some on hand in my freezer.
You’ll cook your veggies in a bit of olive oil, add in some flour, and then pour in some chicken broth, cream, and milk.
You want your soup to be nice and creamy! That’s a big part of what makes it so filling and satisfying.
This chicken gnocchi soup recipe calls for packaged gnocchi. You can find it in the pasta section at your grocery store.
Yes, I imagine homemade gnocchi could be substituted here, but I’ve never done it myself. I need to get on that, though!
For now, the packaged gnocchi is just fine. It’s tender and soft and chewy and just so good!
Now that you can buy Olive Garden’s salad dressing (affiliate link) by the bottle, I usually serve this soup with a side salad. Lots of fresh tomatoes, olives, red onions, and crunchy lettuce.
This also goes great with my creamy onion garlic bread. It’s literally the best garlic bread in the world, in my humble opinion. 😉
If you make this chicken gnocchi soup recipe, I hope you’ll let me know what you think! I’m always anxious to hear how you guys like my recipes.
And, if you haven’t heard, I’ve just created a Facebook group for foodie friends! Please come join us and share recipes while making new friends!
Chicken Gnocchi Soup
This chicken gnocchi soup recipe is ready in less than 30 minutes! It's full of juicy chicken and tender gnocchi in a creamy broth.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1/2 cup celery diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cups heavy cream
- 1 cup milk
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cup fresh spinach leaves chopped
- 16 ounce package potato gnocchi
- 1 cup shredded carrots
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
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Heat the olive oil in a large pot over medium heat.
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Add the onions and celery and cook, stirring constantly, for 2 minutes.
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Add the garlic and cook for 30 seconds.
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Sprinkle the flour over the vegetables and whisk for 1 minute.
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Whisk in the chicken broth, cream, and milk. Bring to a simmer, whisking constantly, until soup has thickened slightly, about 5 minutes.
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Add the chicken, spinach, gnocchi, carrots, thyme, salt, and pepper and stir.
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Continue simmering for 10 minutes or until gnocchi and carrots are tender and cooked through.
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Serve immediately.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
I’ve never had the Olive Garden version, but this soup looks incredible. Gnocchi is totally underrated. I often forget about it (and just serve pasta instead), but I recently used it in a dish that turned out so well. This is another great gnocchi option!
Hello, Karly! I am making this recipe right now! I just noticed that you did not mention when to put in the garlic, unless I totally missed it. I threw it in with the first veggies and everything seems ok 🙂 Can’t wait to try this!
Whoops, totally missed that! Updated now – and yes, you added it correctly. 🙂
Sounds super delicious. Are the nutrition facts for the whole recipe of per serving?
The nutrition facts are per serving. 🙂
Would frozen gnocchi be acceptable or should it be fresh?
I’ve never used frozen gnocchi, but I think it would work just fine.
If you decide to make your own gnocchi some day, I love King Arthur Flour’s gnocchi recipe that they pair with their parsley pesto, (it’s truly the same made with potato flakes which cuts down on prep time immensely). Homemade gnocchi make a mess of flour, but are fun to make with kiddos (the correct size to roll/cut them is the same diameter and about a third the length of the thumb that will be rolling them on the back of a fork/gnocchi board). My kiddo’s become an expert at rolling out snakes of dough, so I sprung for a gnocchi board. They’re are around $10 at fancy cooking utensil stores, and while an obviously ridiculous single use tool, they’re totally worth it if you like gnocchi and have room. It’s so much faster & less frustrating to use a board than the back of a fork. Homemade is significantly tasty-er than what you can buy, and they freeze very well if spread out on a floured baking sheet for the initial freeze before being stored in a freezer bag. They cook quickly in water, float a minute or two before being done. I’m pretty sure Olive Garden uses the pre-packaged kind of gnocchi though, like what I find at Trader Joe’s. I really like the soup you’re copying too, except that you’ve solved the issue of theirs having very few “goods” vs liquid. How do you think they get their silky soup texture? More broth (& extra flour to thicken it)?
It looks and sounds absolutely delicious. ! I love your recipes; keep posting such amazing recipes! It adds flavors in our Kitchen.