Cozy, creamy, and downright delicious, this Chicken and Gnocchi Soup is just what you want to warm you up on a chilly night! With nutritious veggies, tender chicken, and delicious gnocchi, this soup feeds a crowd and will warm your soul.
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5 Star Review
“I loved this recipe, it is so cozy! The flavors are perfection and well-balanced.”
— Veronica —
Why You’ll Love This Easy Chicken Gnocchi Soup
- Pure Comfort in a Bowl. This rich, thick, and creamy soup with plump rounds of gnocchi, tender chunks of chicken, and a sneaky number of vegetables, is my take on the Olive Garden chicken gnocchi soup. Like this Chicken Alfredo Bake, it’s a downright scrumptious comfort food meal that the entire family will enjoy.
- Great for Busy Weeknights. Like my Broccoli Cheddar Soup, this soup is fast and easy enough for a weeknight. We used ready-made, quick-cooking gnocchi (meaning you don’t need to cook gnocchi before adding it to soup) and sauteed the meat and veggies first so that the soup didn’t need to simmer as long.
- It’s Delicious Left Over. When the weather is chilly, nothing makes me happier than opening my fridge to find a surplus of cozy, hearty leftover soup. This creamy chicken gnocchi soup is a favorite (along with Healthy Turkey Chili and Pasta Fagioli)! It will last in the refrigerator for a few days and freezes well too.
- A Nutritious Family Favorite. With veggies, chicken, and that can’t-get-enough-of-it flavor, no one will complain about enjoying this chicken and spinach gnocchi soup on repeat!
How to Make Chicken Gnocchi Soup
The Ingredients
- Gnocchi. Although gnocchi is commonly thought of as pasta, gnocchi is actually a potato dumpling. Like pasta, you can serve it with a variety of sauces (like the brown butter sage sauce in Sweet Potato Gnocchi) and toppings, and of course, use it to make the most delicious spin on chicken soup. (For a traditional version of chicken soup with pasta, try this Homemade Chicken Noodle Soup.)
- Chicken Breast. For lean protein, I used boneless, skinless chicken breasts. Feel free to swap for chicken thighs if you enjoy dark meat. (This Creamy Chicken Noodle Soup is another satisfying favorite.)
- Carrots + Celery + Onion. Frequently referred to as a mirepoix, this combination of ingredients helps build the soup’s flavor right from the start.
- Evaporated Milk + Cornstarch. My sneaky swap for heavy cream also lets me avoid making a roux with flour. Instead, a slurry with evaporated milk and cornstarch thickens the soup like a dream but with less saturated fat and cholesterol than heavy cream.
- Spices. Italian seasoning, dried thyme, and poultry seasoning enhance the flavors of the soup, add wonderful earthiness, and give it Italian flair (like my Crockpot Lasagna Soup). A dash of celery salt adds saltiness with a special touch, and black pepper is always delicious.
- Chicken Broth. The main liquid for our soup. I like to use low sodium chicken broth.
- Baby Spinach. The spinach is barely noticeable once it’s stirred into the soup. Baby kale would be a delicious swap for the spinach in this chicken gnocchi soup. Just make sure to use tender baby kale, so it cooks in about the same amount of time as the spinach would.
The Directions
- Brown the Chicken. Remove it to a plate.
- Sauté the Mirepoix. Don’t let the onion brown!
- Make the Slurry. Whisk cornstarch into evaporated milk.
- Simmer. Add the spices and garlic. Pour in the slurry, milk, and broth.
- Stir in the Gnocchi. Let simmer for 8 to 10 minutes more.
- Add the Chicken. Remove the pot from the heat.
- Stir in the Spinach. ENJOY!
What to Serve With Chicken and Gnocchi Soup
- Bread. This soup was made for dunking! Try my No Knead Focaccia, Crock Pot Bread, or Rosemary Olive Oil Bread.
- Salad. Soup and salad is a classic. Shaved Brussels Sprouts Salad, Burrata Salad, or Arugula Salad would be wonderful with this soup.
- Vegetables. Pair this soup with Roasted Broccolini, Air Fryer Zucchini, or Sauteed Spinach.
- Crackers. If you prefer serving your soup with crackers, these Ranch Crackers are a delightful option.
Chicken and Gnocchi Soup
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 8 servings
Video
This copycat Olive Garden chicken and gnocchi soup recipe is easy, creamy and cozy, but it's also lighter than the original. No heavy cream!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds boneless, skinless chicken breast diced
- 1 ½ teaspoons kosher salt divided
- 2 tablespoons unsalted butter
- 3 medium carrots scrubbed or peeled and 1/4-inch diced
- 2 stalks celery halved lengthwise and cut 1/2-inch thick
- 1 small yellow onion finely chopped
- 2 (12-ounce) cans low-fat evaporated milk divided
- 2 tablespoons cornstarch
- 2 teaspoons Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning optional
- ¼ teaspoon celery salt
- ¼ teaspoon ground black pepper plus additional cracked black pepper for serving
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium chicken broth plus additional to thin the soup if needed
- 2 pounds potato gnocchi 2 packages; about 4 cups
- 4 ounces fresh baby spinach roughly torn or chopped (about 4 big handfuls)
FOR SERVING:
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
- In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4 minutes. Remove to a plate and set aside.
- Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
- Meanwhile, splash a few tablespoons of evaporated milk into a mixing bowl or large measuring cup. Add the cornstarch and whisk to combine.
- To the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let cook 30 seconds, until the garlic is fragrant.
- Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
- Stir in the gnocchi. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes more.
- Remove the pot from the heat. Stir in chicken.
- Then, stir in the spinach a few handfuls at a time until it wilts.
- Taste and season with additional salt and pepper as desired (the amount of salt you need will vary based on how salty your chicken broth is). If the soup is thicker than you would like, stir additional chicken broth or water as needed to reach your desired consistency. Serve hot with a sprinkle of Parmesan, parsley, and a few cracks of black pepper.
Notes
- TO STORE: Store leftover soup in an airtight container in the fridge for up to 3 days.
- TO REHEAT: Gently reheat soup in a pot on the stovetop over medium-low heat, adding splashes of broth or water as needed to thin the soup. You can also reheat leftovers in the microwave.
- TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 8)Calories: 436kcalCarbohydrates: 58gProtein: 32gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgPotassium: 888mgFiber: 4gSugar: 12gVitamin A: 5618IUVitamin C: 9mgCalcium: 317mgIron: 6mg
I’m so impressed, my husband who hates soup loved this! Thank you!
Yay! So happy to hear that, Elizabeth!
I cannot wait to try this recipe! I loved the Zuppa Toscana and this one seems like it’s going to be a hit as well! Do you think I could use baby carrots instead of regular carrots?
Sure Angela, that should work! Enjoy!
I loved this recipe so much! As a bonus so did the picky eaters, so double win! The baby carrots didn’t work out but that’s probably user error since I cut them too small. I subbed the chicken broth for veggie and used meatless grounds and it was fabulous :)
Great to hear, thank you Angela!
How can I make this dairy free. I’m lactose intolerant
Hi Mitchy, I haven’t tried it myself but it might be possible to use lactose free butter and evaporated milk (or evaporated coconut milk). If you decide to experiment, I’d love to know how it goes!
I made this with dairy free butter and used unsweetened plain almond milk instead of evaporated milk. Next time I will try the plain Nut Pods creamer instead of almond milk, but that’s what I had on hand. It turned out really well!
Yay! So glad to hear, Emily! Thank you!
This is officially one of my favorite winter soups! So thick and hearty, but still nutrient-rich and full of good stuff. I added a chopped parsnip to the veg and used half potato and half cauliflower gnocchi, and we garnished with a pinch of red pepper flakes for a hint of heat. The evaporated milk makes such a silky, creamy base – it’s amazing. Recipe was easy to follow, too. This one is going in my back pocket!
Makes me so happy to hear, thank you Melanie!
Loved this soup! I left out the poultry seasoning and substituted kale instead of spinach. Turned out delicious
Glad to hear you enjoyed it, Katie!
This recipe is absolutely phenomenal. It’s rich and creamy and full of flavor! I added mushrooms to it which elevated it even more! Will continue to make this on repeat.
So glad you enjoyed it, Jo! Looks great!
This soup is GREAT! We love cooking with gnocchi, and this one was easy and delicious. I had to sub coconut milk for evaporated milk, but it received rave reviews from everyone AND they all had seconds!
So glad it worked well, Elisabeth! Thank you!
Loved this soup. So delicious, cozy and creamy.
It’s a keeper that will go in my recipe book.
I didn’t have evaporated milk so used 2cups half&half and 1-2 cups extra water.
Turned out great. Will make again soon :)
So glad the half and half plus water worked well for you, Dani! Thank you!
I was wondering if I could use regular milk in this recipe? Would it change the flavor or texture?
Hi Lindsay, I haven’t tried it but others have with success. Let me know how it goes if you decide to experiment!
Hi Erin! This looks amazing! I wonder if there is a way to make it dairy free? Do you have any recommendations?
Hi Nicole, I haven’t tried it myself but it might be possible to use lactose free butter and evaporated milk (or evaporated coconut milk). If you decide to experiment, I’d love to know how it goes!
Finally got around to this recipe, and it didn’t disappoint. Love how the veggies soften up and release flavor into the broth. I just paired it with a simple side salad, and it made a really satisfying meal for the whole family. Leftovers reheated really well too. Thanks
So glad to hear, Gianna! Thank you!
I loved how balanced this soup was. The creaminess, the tender chicken, and the soft gnocchi all came together beautifully. I even used leftover rotisserie chicken, which worked perfectly. It’s warm, cozy, and comforting. Thank you so much for sharing the recipe!
Thank you Sophia!
I made this for dinner and it was gone faster than I expected. The flavors were simple and clean, and the gnocchi gave it a really nice texture. It didn’t feel too heavy, which I appreciated. Definitely one of those recipes that feels like home cooking in the best way.
Glad you enjoyed the soup, Winona!