Chicken Gnocchi Soup

In my house, every season is soup season. I love making soup because it’s a great way to use up vegetables and have leftovers for days. Of all the different homemade soup recipes out there, nothing hits the spot quite like a comforting chicken soup. Bonus points if it’s rich and creamy! This copycat Olive Garden chicken gnocchi soup recipe checks all the boxes. After making it once, I knew the recipe needed to be in my soup rolodex.

If you ask me, this copycat version is even more delicious than the original—especially considering that it comes together in a single pot in less than 30 minutes. That leaves plenty of time to whip up a batch of copycat Olive Garden breadsticks to serve on the side!

How do you make gnocchi?

Gnocchi are soft, pillowy dumplings made from potatoes, flour and eggs. The traditional way to make homemade potato gnocchi starts with boiled or baked potatoes. After passing the potatoes through a potato ricer or food mill, they’re combined with eggs and flour to create a firm dough. The dough is then rolled into a long rope and cut into tiny pillow-like pieces. For a quicker and easier gnocchi, start with mashed potato flakes to make instant potato gnocchi.

Of course, you don’t have to make homemade gnocchi in order to enjoy chicken and gnocchi soup. Using store-bought gnocchi is an excellent shortcut for gnocchi recipes.

Ingredients for Chicken Gnocchi Soup

• Chicken: You can use fresh or leftover chicken breasts. Olive Garden’s soup features cubed chicken, but shredded chicken works just as well.
• Gnocchi: There are a few different types of gnocchi, but potato gnocchi are the most popular—and the best option for this soup. They hold up better than bread gnocchi or ricotta gnocchi in brothy concoctions. You can find premade gnocchi at the grocery store in the refrigerator or freezer aisles.
• Butter and flour: Butter adds richness and combines with all-purpose flour to create the roux that thickens the soup.
• Aromatic vegetables: Onions, carrots, celery and garlic form the aromatic base of this soup. We shred the carrots so they infuse the soup with their sweetness, but you can leave them chunkier for a more stew-like consistency.
• Spinach: Baby spinach wilts down quickly and doesn’t need to be chopped. If you swap in mature spinach, wash it thoroughly to remove any excess dirt, then chop it into bite-sized pieces.
• Chicken broth: Use homemade chicken broth or pick up the best chicken broth brand from the grocery store. The higher the quality of the broth, the better the soup!
• Heavy whipping cream: Heavy cream adds body and a decadent finish to chicken and gnocchi soup. You can swap in half-and-half cream, but regular milk isn’t thick enough.
• Seasonings: Fresh thyme, salt and pepper season the soup, and sliced chives add a burst of fresh oniony flavor as a garnish.

Directions

Step 1: Saute the vegetables

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In a Dutch oven, melt the butter over medium heat. Add the celery, carrots, onion and garlic. Cook and stir until they’re crisp-tender, four to six minutes.

Editor’s Tip: The vegetables should soften but still have some bite to them.

Step 2: Simmer the soup

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Stir in the flour until it’s blended in.

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Gradually whisk in the broth, and bring the soup to a boil. Reduce the heat and simmer the soup, uncovered, until it is slightly thickened, four to five minutes, stirring occasionally.

Step 3: Add the gnocchi

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Stir in the gnocchi and chicken. Cook until the gnocchi is heated through and tender, four to six minutes.

Editor’s Tip: You can cut a gnocchi down the middle to test for doneness. If it’s tender and warm in the middle, it’s finished cooking!

Step 4: Finish it with cream and spinach

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Reduce the heat to medium-low. Stir in the spinach, cream, thyme, salt and pepper, and heat them through. Garnish the soup with chives.

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How to Make Chicken Gnocchi Soup in a Slow Cooker

With a few modifications, you can make creamy chicken gnocchi soup in the slow cooker. Instead of using flour, thicken the soup at the end with a cornstarch slurry. Use raw chicken instead of cooked chicken, as precooked chicken can dry out with extended cooking time. Bone-in chicken thighs have the best flavor and texture, but boneless skinless chicken breasts are great too.

For slow-cooker chicken gnocchi soup, place the celery, carrots, onions and garlic in a slow cooker. Top them with the broth, salt, pepper, thyme and the chicken. Cover the pot and cook the soup on low for six to eight hours.

Remove the chicken from the slow cooker and cut it into bite-sized pieces. Add the chicken and gnocchi to the slow cooker. To thicken the soup, whisk together 1/4 cup of cornstarch and 1/4 cup of water, then stir it into the soup. Cover the pot and cook the soup on high for 30 minutes, or until it has thickened. Finish the soup by stirring in the spinach and cream. The ambient heat should be high enough to wilt the spinach in about a minute.

Recipe Variations

• Use a different protein: You can make creamy gnocchi soup with bacon or sausage (which makes the soup reminiscent of this copycat Zuppa Toscana recipe). Cook the meat in the Dutch oven, then remove it and discard the grease. Proceed with the recipe as directed, adding the cooked meat back to the pot alongside the gnocchi.
• Make it without cream: Use evaporated milk to make a cream-free soup similar to creamy chicken and rice. Or skip the dairy entirely and use all chicken broth for a brothy soup similar to chicken stew with gnocchi. For a thicker consistency, stir in a can of pureed cannellini beans when you add the spinach.
• Add vegetables: Saute diced bell peppers or sliced mushrooms with the aromatic vegetables, or simmer hearty roots like potatoes or sweet potatoes before adding the gnocchi and chicken. You can also swap in other greens for spinach, like kale or Swiss chard.

How to Store Chicken Gnocchi Soup

Once the soup has cooled, store it in an airtight container in the refrigerator. It will last for up to four days, although the gnocchi will become mushier and the soup will become thicker over time as the gnocchi absorb liquid from the soup.

Can you make chicken gnocchi soup ahead of time?

We don’t recommend preparing chicken gnocchi soup ahead of time, as the gnocchi can become gummy and soak up excess liquid as it sits in the hot broth. If you want to make the soup ahead of time, prepare it without the gnocchi. Upon reheating the soup, add the gnocchi and cook them until they’re tender and heated through.

How do you reheat chicken gnocchi soup?

Reheat chicken gnocchi soup on the stovetop over medium heat. If needed, add a splash of water or broth to restore its original consistency.

Can you freeze chicken gnocchi soup?

We don’t recommend freezing creamy, dairy-based soups like chicken gnocchi. When thawed, dairy can become gritty or grainy, and the gnocchi will take on a mushy texture.

Chicken Gnocchi Soup Tips

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Should you cook gnocchi before adding it to soup?

You don’t have to cook gnocchi before adding it to soup. The simmering soup is the perfect temperature for cooking gnocchi, so just drop them straight in! If using frozen gnocchi, you may need to add a few minutes to the cooking time to ensure that they cook through.

How do you thicken chicken and gnocchi soup?

We use a roux made with flour and butter to thicken the soup, while heavy whipping cream gives it a thick, creamy consistency. You can use another thickener like cornstarch or arrowroot to make gluten-free soup. Whisk 1/4 cup of arrowroot or cornstarch with 1/4 cup of water, and stir it into the soup when adding the spinach.

Can you use frozen spinach in copycat Olive Garden chicken gnocchi soup?

We don’t recommend using frozen spinach in this soup recipe. While frozen spinach is great for many uses, its texture is a bit mushy for this soup. The fresh spinach thrown in at the end will wilt immediately but stay fresh and light since it’s not overcooked.