Chicken and Gnocchi Soup

If you’re crazy about Chicken and Gnocchi Soup but don’t feel like heading to Olive Garden, this creamy, comforting recipe is definitely your best move. It’s not only delicious but also super easy to whip up without stressing in the kitchen. So if what you’re craving is a simple, flavorful meal with that cozy vibe, our Olive Garden–inspired version is gonna win you over. So, let’s make it!

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Chicken and Gnocchi Soup

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 3 cloves garlic, minced
• 1 quart (946 ml) chicken broth
• 2 cooked and shredded chicken breasts
• 1 cup heavy cream
• 1 package 16 oz (450 g) potato gnocchi
• 2 cups chopped fresh spinach
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons all-purpose flour
• 1 cup milk (240 ml)
• Optional: chopped fresh parsley

Necessary Equipment

• Large pot
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! First, heat the butter and olive oil in a large pot over medium heat. Once the butter melts completely, add the onion, carrot, and celery. Stir everything gently—take your time—and let the veggies soften and release their natural flavor for about 5 minutes.
2. Now add the minced garlic and stir again. Cook it for just 1 minute, only until it becomes fragrant. Don’t let it brown too much—burnt garlic gets bitter and can change the flavor of the whole soup.
3. Sprinkle the flour evenly over the veggies. Mix constantly but gently so the flour absorbs the fat and forms a light roux. This is what’s going to help thicken your soup later, so make sure there aren’t any dry clumps hiding anywhere.
4. Slowly pour in the chicken broth while stirring—really, go slowly—this keeps lumps from forming and gives you that silky smooth texture. Once the broth is fully mixed in, add the milk and turn the heat up just a bit so the mixture comes to a gentle simmer. Gentle is the key word here. Let it cook a few minutes until you see it start to thicken.

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5. Next, add the shredded chicken along with the salt, pepper, and Italian seasoning. Stir well so all the flavors come together and let it cook for another 5 minutes. This gives the chicken time to soak up that creamy base.
6. Now add the gnocchi and stir carefully. Cook everything for about 3 to 4 minutes, or until you see the gnocchi float to the top—that’s your sign they’re perfectly cooked and tender.
7. Add the heavy cream and the fresh spinach—so good! Reduce the heat to low and cook for 2 to 3 more minutes so the cream blends in without boiling and the spinach wilts down nicely—it shrinks a lot, so don’t worry. At this point, your soup should look richer and creamier.
8. And you’re all set! Taste your soup and adjust the seasoning however you like—more salt, pepper, or spices. Serve it hot, and if you want to give it that extra fresh and elegant touch, sprinkle a little chopped parsley on top. Enjoy!

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Ingredient Substitutions

• Gnocchi: If you don’t have any, use small pasta like orecchiette, mini shells, or tortellini.
• Heavy cream: You can swap it for half & half or milk with a tablespoon of butter.
• Fresh spinach: If you’re out of fresh spinach, just use well-drained frozen spinach or chopped kale.
• Chicken broth: You can replace it with water plus an extra teaspoon of Italian seasoning and salt to taste.
• Flour: If you don’t have flour, thicken the soup with 1 teaspoon of cornstarch dissolved in cold water.
• Shredded chicken: You already know—store-bought rotisserie chicken works perfectly.

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Prep Tips

• Sauté the veggies well: Don’t skip this; it brings out their natural sweetness and deeper flavor.
• Add the broth slowly: Doing it this way helps prevent lumps after adding the flour.
• Don’t overcook the gnocchi: Always pull them out once they float—if they cook too long, they fall apart.
• Avoid boiling the cream: Seriously, don’t do it! Keep the heat low so it doesn’t curdle and ruin the dish.
• Adjust the texture: Reduce the soup if you want it thicker, or add broth if it turned out too dense.
• Taste at the end: Remember, the cream softens the salt, so adjust the seasoning right before serving.

Common Mistakes (What NOT to Do)

• Adding the gnocchi too early: If you do, they’ll turn mushy and start breaking apart.
• Boiling the cream on high heat: This can make it curdle and mess up both texture and flavor.
• Using too much flour: Too much makes the soup heavy and pasty.
• Skipping the sauté: Really—without this step, your flavor base ends up flat and bland.
• Adding the spinach too early: It’ll lose its color, freshness, and texture.
• Using raw chicken directly: Always—ALWAYS—make sure the chicken is cooked before adding it.

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FAQ (Frequently Asked Questions)

• Can I use frozen gnocchi? Yes, just toss them in straight from the freezer—no need to thaw.
• How do I make it lighter? Use milk instead of cream, or go half milk and half cream.
• Can I make it gluten-free? Totally! Just sub the flour with cornstarch and of course use gluten-free gnocchi.
• Can I freeze it? It’s not ideal; gnocchi change texture and get grainy once thawed.
• What chicken works best? Think simple—cooked chicken breast or rotisserie chicken works great.
• How do I thicken it if it's too thin? Just reduce it over low heat or add a bit of dissolved cornstarch.
• How do I thin it out if it’s too thick? Add a splash of broth or milk until it hits the texture you like.
• Can I add more veggies? Yes, mushrooms, extra carrot, or kale work really well.
• Does plant-based milk work? Yes, just keep in mind it changes the flavor—unsweetened almond milk is the best option.
• Does the flavor change if I use chicken breast instead of thigh? Yes, breast is leaner and a bit less juicy, but still delicious.

Storing & Reheating

• Refrigeration: You can store the soup in an airtight container for 3 to 4 days, no problem.
• If it gets too thick: When reheating, just add a splash of milk or broth and you’re good to go.
• Reheating on the stove: Always keep the heat low so the cream doesn’t separate.
• Reheating in the microwave: If you use the microwave, heat it in 30-second intervals, stirring in between.
• Don’t freeze it: Gnocchi change texture and get grainy once thawed, so trust me—better not freeze it.

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Serving Suggestions

• Pair it with classic rustic toasted bread with garlic butter.
• A light Caesar salad or a spring mix salad works beautifully.
• Bruschetta with tomato and basil is also a great match.
• Enjoy it with a raspberry or lemon Italian soda.
• And for dessert, tiramisu or vanilla panna cotta hits the spot.

Suggestions for Kids and Teens

• For them, serve the soup with warm dinner rolls—they love it.
• Add a little shredded cheese on top for that extra melty, cheesy goodness.
• Throw in some fresh baby carrots on the side—fewer complaints, trust me.
• For drinks, go with pink lemonade or homemade fruit water.
• And for dessert… how about some soft chocolate chip cookies?

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Recipe Variations

• Bacon soup: Come on, who doesn’t love bacon? Add 4 strips of chopped, crispy bacon for a deeper, smoky flavor—seriously delicious.
• Low-carb version: If you need it, swap the gnocchi for cauliflower florets. You keep the creaminess without the carbs.
• Vegetarian option: For our veggie friends, use veggie broth and replace the chicken with sautéed mushrooms—still super comforting.
• Spicy kick: If you enjoy bold flavors, just add red pepper flakes or a splash of hot sauce for that extra kick.
• Mediterranean style: For a more European twist, add sliced black olives and a sprinkle of feta right before serving.

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Nutritional Information (per serving)

• Calories: 410
• Protein: 23 g
• Fat: 22 g
• Carbs: 32 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 980 mg

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