This creamy chicken gnocchi soup is one of those cozy, satisfying soups I love making when the weather turns chilly and a bowl of something warm sounds just right. My recipe is inspired by the popular chicken gnocchi soup served at Olive Garden, but I don’t consider it a direct copycat. I’ve made a few changes to lighten it up and work in more veggies while keeping the creamy texture and comforting flavor that make this soup so good.
Recipe Highlights
Creamy without lots of butter or cream. I reduced the cooking fat by more than half compared to similar recipes, and I use olive oil instead of butter. Instead of calling for a full cup of half-and-half or heavy cream, I use a combination of half-and-half and lower-fat milk.
Well-rounded and satisfying. Tender chicken, potato gnocchi, carrots, celery, spinach, and a creamy broth come together in one bowl for a meal that’s filling and so flavorful. This soup contains foods from nearly every food group, ensuring it’s nutritious as well as delicious.
One-pot comfort food. I appreciate easy dinner recipes like this, where everything comes together in the same pot. Even the gnocchi cooks directly in the soup liquid, which keeps the process simple and cuts down on dishes.
Easy to customize. I typically make this with boneless, skinless chicken breasts, but chicken thighs or cooked chicken work, too. The herbs, vegetables, and greens can also be adjusted based on what needs to be used up.
Main Ingredients And Substitutions
These are the main ingredients to gather, plus a few notes about why I selected each one:
- Cooking oil – I use cooking spray plus a small amount of olive oil for sautéing and cooking the chicken instead of the larger amount of butter often used in creamy chicken soup recipes.
- Chicken breasts – I cut raw boneless skinless chicken breasts into bite-size pieces for quick, even cooking. Chicken thighs work just as well and add a little more richness. I also include an option for using pre-cooked chicken or pulled rotisserie chicken to make this soup even faster.
- Mirepoix – The popular combination of onion, carrots, and celery (often called mirepoix) make up the savory base of flavor for this soup along with minced garlic. I dice the carrots rather than shred them to save a little time, but either type works.
- Flour – This acts as a thickener, similar to cornstarch, and helps create the creamy texture while allowing me to use less high-fat dairy. Gluten free flour also can be used.
- Low-sodium chicken broth – I typically use store-bought low-sodium chicken stock. But homemade bone broth adds extra protein and a richer flavor, which is always worth it, in my opinion.
- Dried seasonings – Italian seasoning and dried thyme are my go-to herbs for seasoning this soup and giving it authentic Italian flavor. Fresh thyme or parsley makes a nice optional garnish.
- Gnocchi – The shelf-stable gnocchi goes directly into the soup uncooked. There’s no need to boil it separately first; it cooks right in the broth and becomes tender in just a few minutes. Jessie has also tested this recipe with gluten-free gnocchi with great results. I find shelf-stable gnocchi to be such an easy and convenient ingredient to help make dinners more substantial, like my sausage and gnocchi skillet and this sheet pan gnocchi recipe.
- Dairy – I use a combination of half-and-half and 2% or whole dairy milk rather than a full cup of half-and-half or heavy cream. The result is still creamy without relying on as much high-fat dairy.
- Fresh spinach – This favorite green of mine adds color, nutrients, and a little freshness to an otherwise rich and cozy soup.
Find the ingredient list with exact measurements in the recipe card below.
Sauté, Simmer, Serve
This soup comes together in three basic steps:
- Cook the chicken and vegetables. Start by browning the chicken pieces in the pot, then set it aside while the onion, carrots, celery, and garlic soften in the same pot. This builds a flavorful and familiar base, similar to chicken noodle soup, without needing much cooking fat.
- Build the creamy broth. Stir the flour into the softened vegetables and cook for about 2 minutes, then gradually stir in the broth to create a smooth, creamy base. Add the herbs and let the soup simmer so the liquid can thicken and the flavors can come together.
- Add the final mix-ins. Finish the soup by stirring in the gnocchi, the previous cooked chicken, and the dairy ingredients. I add the cooked chicken and uncooked gnocchi directly to the simmering soup. Then, once the gnocchi is tender, I reduce the heat before stirring in the milk and half-and-half. Finally, I finish the soup by stirring in large handfuls of fresh spinach, which wilts down quickly.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Don’t Rush The Flour
The step of adding the flour, stirring it into the sauteed veggies, and letting it cook for 2 minutes might seem like a small detail, but I don’t recommend skipping it. Cooking the flour with the vegetables allows the raw flour flavor to cook off and helps the flour coat the vegetables before the broth is added.
That flour is also what gives this soup its creamy, thick texture without requiring a large amount of butter or heavy cream. It’s one of the reasons I can call for lower-fat dairy while still ending up with a rich and creamy bowl of soup.
Then, when adding the broth, I recommend pouring it in gradually while stirring constantly. Adding all of the broth at once can make it harder to incorporate the flour smoothly and may result in lumps. A slow pour and steady stirring create a much smoother soup.
Make It Gluten-Free
Jessie tested a gluten-free version of this soup for her husband, who has celiac, and she reports that it was delicious and she didn’t need to make any changes to the cooking time. To make this soup gluten free, replace the all-purpose flour with gluten-free flour, such as Bob’s Red Mill 1-to-1 gluten free baking flour. And use a gluten-free shelf-stable gnocchi, too. Jessie likes the DeLallo brand gluten free mini potato gnocchi, which isn’t all that mini – it’s just right!
Turn It Into A Cozy Meal
I’ve created a few other soup recipes similar to this one, that are inspired by favorites from Olive Garden, such as this zuppa toscana and this Italian harvest soup. And each time I put my own real-food spin on it.
But just like at Olive Garden restaurants, I think the perfect pairing for soup is an Olive Garden salad. And I think a piece of crusty bread is an easy choice for soaking up every last bit of the creamy broth. Roasted or sauteed vegetables are another good pairing to round out this soup, especially broccolini, Brussels sprouts, or green beans.
Storing And Reheating Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will naturally thicken as it sits, especially because the gnocchi continues to absorb some of the broth.
For the best texture, reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup has become thicker than desired, add a splash of chicken broth or milk while reheating until it reaches the original consistency.
Microwaving also works for individual portions. I recommend heating in short intervals and stirring between each one so the creamy broth heats evenly.
Frequently Asked Questions
I consider this a satisfying, balanced soup that fits well into a nourishing healthy meal plan. It provides protein from the chicken, carbohydrates from the gnocchi, fiber and vitamins from the carrots, celery, and spinach, and some fat from the olive oil and dairy. I’ve also intentionally reduced the amount of saturated fat from butter and heavy dairy compared to many creamy chicken gnocchi soup recipes, while using flour to help maintain a creamy texture.
I don’t recommend freezing this soup as-is if the best possible texture is the goal. The dairy can separate slightly after freezing and thawing, and the gnocchi can become soft or gummy. For that reason, I prefer making the soup fresh or storing leftovers in the refrigerator, then eating it up within 4 days, which has never been a problem for me.
There are plenty of easy ways to change up this soup. I sometimes use chicken thighs instead of breasts, add mushrooms for extra savory flavor, swap in kale for the spinach, or add additional vegetables such as peas or corn. For a little pop of heat, red pepper flakes work well. A small amount of grated Parmesan cheese stirred in at the end can also add another great layer of flavor.
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Creamy Chicken Gnocchi Soup Recipe
This cozy soup is creamy, hearty, and packed with real-food ingredients like tender chicken, potato gnocchi, vegetables, and spinach. It’s inspired by the popular Olive Garden chicken gnocchi soup, but is a lighter take that’s just as indulgent tasting, just with less fat and more veggies.
Ingredients
- Cooking spray
- 3 teaspoons olive oil, divided
- 1 to 1¼ lbs boneless skinless chicken breasts, cut into bite-size pieces*
- ½ teaspoon fine salt, plus more to taste
- ¼ to ½ teaspoon black pepper, plus more to taste
- ½ yellow onion, finely diced (~ 1 cup)
- 2 carrots, finely diced (~ ¾ cup)
- 2 celery stalks, finely diced (~ ¾ cup)
- 3 garlic cloves, minced or grated
- ¼ cup all-purpose flour*
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- 1 (12- to 16-ounce) package shelf stable gnocchi
- ¾ cup half-and-half
- ¾ cup 2% or whole milk
- 1 (5 ounce) carton fresh baby spinach
- Optional garnish: Chopped fresh parsley
Instructions
- Place a large pot or Dutch oven over medium-high heat on the stovetop. When the pot is hot, mist the interior generously with cooking spray and add 2 teaspoons of oil, swirling the pot to coat.
- Add the chicken to the pot in a single layer and sprinkle the salt and pepper over top. Cook until the chicken releases from the pan, 3 to 4 minutes. Then flip the chicken pieces over and cook until the chicken is cooked through, about 3 minutes more. Remove the chicken to a plate or shallow bowl, then cover with foil or a plate to keep the chicken warm.
- Return the pot to the stovetop over medium heat. Mist it again with cooking spray and add the remaining 1 teaspoon oil.
- Add the onion, carrots, celery to the pot; cook until the carrots are just tender, stirring occasionally, 14-15 minutes.
- Stir in the garlic and cook for another 30 seconds or until fragrant.
- Sprinkle the flour over the vegetable mixture and cook for 2 minutes stirring constantly, until the vegetables are coated the flour is no longer white.
- Slowly pour the broth into the pot, stirring continuously to prevent lumps.
- Add the Italian seasoning and thyme.
- Increase the heat to medium-high or high and bring the liquid to a boil for 5 minutes, stirring occasionally.
- Return the cooked chicken to the pot along with the uncooked gnocchi. Cook until the gnocchi is tender and floats to the surface of the soup, 3-5 minutes.
- Reduce the heat to low and slowly add the half-and-half and milk.
- Add the spinach and stir until wilted, 2 to 3 minutes.
- Taste and adjust salt and pepper to taste. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Notes
* May substitute 1 lb cooked and chopped or shredded chicken for the raw chicken. If using pre-cooked chicken, add it in Step 10.
* For gluten free, use gluten-free gnocchi, such as the DeLallo brand. Also, use gluten-free flour instead of all-purpose flour, such as Bob’s Red Mill 1-to-1 gluten-free flour blend.
Nutrition Information
- Serving Size: ⅙ of the recipe or ~ 1 ½ cups
- Calories: 357
- Fat: 14 g
- (Sat Fat: 6 g)
- Sodium: 584 mg
- Carbohydrate: 27 g
- (Fiber: 3 g
- Sugar: 6 g)
- Protein: 30 g
- Cholesterol: 95 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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