Creamy Chicken Gnocchi Soup

An above view of two bowls of creamy gnocchi soup with chicken, carrots, and celery.

4.92 from 12 votes

This Chicken Gnocchi Soup is cozy, creamy, and full of flavor. If you've ever had this favorite from Olive Garden - you know how delicious it is. This homemade version has the same great flavors, with tender potato gnocchi, juicy chicken, and lots of veggies all smothered in the rich and creamy broth.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: Creamy Chicken Gnocchi Soup, one pot

Servings: servings

Calories: 323kcal

Ingredients

4 TBS butter
1 cup diced yellow onion
3/4 cup shredded carrots (freshly shredded is best)
3/4 cup diced celery
1 TBS minced garlic (fresh if you can)
1/4 cup all purpose flour
2 cups chicken broth
2 cups whole milk
1/2 cup heavy cream
16 oz mini gnocchi (found in the pasta aisle)
2 cups shredded or diced cooked chicken (rotisserie chicken works great)
1 tsp Italian seasoning
1 tsp salt (to taste)
1/2 tsp pepper (to taste)
1 1/2 cups spinach (roughly chopped)

Instructions

In a large pot melt the butter over medium high heat. 4 TBS butter
Add in the onion, carrots, and celery, and cook for about 5 minutes until the onion starts to get translucent and the vegetables all start to get tender. 1 cup diced yellow onion, 3/4 cup shredded carrots, 3/4 cup diced celery,
Add in the garlic and cook it for another 1 to 2 minutes. 1 TBS minced garlic
Add in the flour and stir together to create a roux (a thickener), cook for about 1-2 minutes, until the veggies are evenly coated in it. 1/4 cup all purpose flour
Slowly pour in the chicken broth while stirring it all together until the flour is blended in to it. 2 cups chicken broth
Slowly pour in the milk, and heavy cream. 2 cups whole milk, 1/2 cup heavy cream
Lower the temperature to medium low, and let it come to a boil and cook until thickened, for about 8 to 10 minutes.
Add in the gnocchi, chicken, italian seasoning, salt and pepper and cook for about 4 to 5 minutes. (Or until the gnocchi pops to the top and is tender - according to the package directions.) 16 oz mini gnocchi, 2 cups shredded or diced cooked chicken, 1 tsp Italian seasoning, 1 tsp salt, 1/2 tsp pepper,
Add in the chopped spinach and cook for another 1 to 2 minutes, until it is tender. Serve immediately. 1 1/2 cups spinach

Video

Notes

- Mini Gnocchi: It's best to use mini gnocchi if you can find them, but any will work. You can also use a different noodle if preferred, I love shells or tortellini too.

- Extra Veggies: Double the veggies, or add even more variety for flavor. Try peas, zucchini, mushrooms, or asparagus.

- Too Thick: If the soup thickens up too much, add a little more broth or milk to thin it out.

- Make it Lighter: Only use milk, instead of milk and cream to make the soup a little lighter. It will still be creamy, just not quite as thick and rich.
- Storage Instructions: The soup can be stored in the fridge for up to 3 days. The gnocchi will absorb the liquid and turn a little softer the longer it sits in the fridge, so if you want to store it longer, only add cooked gnocchi to the portion you are eating. Reheat it over a low temperature on the stove, or in the microwave. Do not freeze.

Nutrition