If you’re a gnocchi lover, you’re going to love this creamy chicken gnocchi soup, made with tender and pillowy soft gnocchi!
This creamy soup is ultra packed with flavor! Searing chicken adds so many layers of flavor. Plus, you’ll love the subtle buttery aroma and the fresh herbs here.
This weeknight chicken gnocchi soup can be made in 35 minutes or under! And it’s also make-ahead and prep-ahead friendly.
If you’ve been to Olive Garden, you’ve probably tried their popular Chicken Gnocchi Soup. It’s one of my favorite items on their menu. Throw in some of their famous breadsticks with unlimited salad, and my heart is happy! It’s my go-to choice whenever I’m craving casual Italian-inspired food.
And you know me…yes, of course I had to make my own version at home! This homemade chicken gnocchi soup version is even BETTER!
You’ll love the creamy broth base, packed with sautéd vegetables and flavorful chicken. And the gnocchi…you guys…it’s so tender and pillowy soft. Every single spoonful is amazing. It’s dreamy!
If you’re a fan of Italian-inspired soups, you’ll also love this easy Italian Wedding Soup and Creamy Tomato Tortellini Soup. Give these a try!
Why we love this homemade chicken gnocchi soup:
- Super comforting! Every spoonful is perfectly creamy, delicious, and cozy.
- Easy and quick! Ready in just 35 minutes or under. Even better, if you use pre-cooked or rotisserie chicken, 20 minutes is all you need. Whenever I have leftovers from my Dutch oven chicken or lemon roasted chicken, I always use it to make this soup.
- Flavor-packed: We sear seasoned chicken breast to unlock amazing flavors to take this version of chicken gnocchi soup to the next level. Plus, you’ll love all the aromatic fresh herbs here!
Jump to:
What is Gnocchi?
If you’ve never had gnocchi before, you have to try it ASAP! It’s a staple in Italian cuisine, and it’s divine.
Gnocchi (pronounced “nyoh-kee”) is a type of Italian dumpling made with mashed potatoes, flour, and eggs. They are pillowy soft and slightly chewy. Once these little potato dumplings are formed, they are pressed against a gnocchi board to form ridges, which help sauces adhere better. It’s a humble ingredient that can be used in everyday cooking, or elevated to produce a stunning and elegant dish.
We like to use store-bought dried potato gnocchi (our favorite brand is DeLallo), which can be found in the boxed pasta section at most grocery stores. You can also use fresh or frozen, or even make your own at home.
5 Different Ways to Cook the Chicken
There are so many ways to cook the chicken to make this amazing chicken gnocchi soup. It’s really up to you. I like to pan-sear it for extra flavor – I’m not a huge fan of bland chicken in soups.
Some methods ensure the chicken is packed with extra flavor (pan-seared or baked), while others help you have dinner ready a lot quicker. Of course, it’s always easiest to just use leftover chicken or even rotisserie chicken.
- Pan-sear: This is my favorite method because it packs so much flavor. Browning activates the maillard reaction, which is responsible for amazing flavors. You can even add extra seasoning to the chicken – try your favorite spices! To pan-sear chicken, start by pounding chicken breasts to ½ inch thick evenly, and sear over medium heat for about 6 minutes per side.
- Cook right in the same pot: This one is the easiest. After you add the broth, add the chicken breasts and simmer for 10 to 15 minutes (or until cooked through) before moving on to the next steps.
- Poach: Poaching involves simmering chicken with broth over very low heat, which ensures the chicken won’t dry out. In a medium pot, place the chicken breasts and add enough broth to fully submerge. Bring to a boil and then immediately reduce to low heat. Simmer on low for about 12 minutes until the center reaches 165 degrees F.
- Bake: Season the ½ inch thick chicken breasts with a few drizzles of olive oil, Kosher salt (½ teaspoon per breast), black pepper, and any other seasoning. Bake at 400 degrees F for 15 to 20 minutes, or until the center registers 165 degrees F.
- Instant Pot: In your pressure cooker, combine 2 to 3 pounds of chicken breast with seasonings and 1 cup of broth or water. Pressure cook for 10 minutes on high, and then do a 5 minute natural release followed by a quick release.
Ingredient Notes
The ingredients used to make this incredibly delicious chicken gnocchi soup are pretty easy to find. Here are a few ingredient notes from recipe testing. As always, the full ingredient list with quantities can be found in the recipe card down below.
- Chicken breasts: I use two medium or large chicken breasts, pounded to about ½ inch thick for even cooking. Thighs are fine too. If you have leftover cooked chicken or rotisserie chicken, that will work great.
- Unsalted butter: Used to cook the vegetables for the soup base. Butter adds subtle, rich flavors.
- Celery, carrots, onions, and minced garlic: These are the veggies and aromatics used to build the flavor base of the soup.
- Fresh thyme: For aromatic flavors. Substitution: dried Italian seasoning.
- All-purpose flour: To thicken the soup.
- Chicken broth: I use about 4 cups, or to taste.
- Potato gnocchi: I use dried, which is sold by the boxed pasta section at more grocery stores. They are easy to cook with and always turn out tender and pillowy soft.
- Half-and-half: Adds the right amount of creaminess and richness. Evaporated milk also works here. I try not to use heavy cream (too thick), but if that’s all you have, just use less.
- Baby spinach: It’s always a good idea to add greens!
- Salt, pepper, Italian seasoning, garlic powder, olive oil
- For garnish, use grated parmesan and freshly ground black pepper
Step-by-Step Tutorial
We always make chicken gnocchi soup on weekdays. It comes together in just 35 minutes, and it’s even faster if you use leftover or rotisserie chicken. Below is a quick overview on how to make it. Full details can be found in the recipe card down below.
Step 1 | Cook the chicken
Using a meat mallet, pound chicken to ½ inch thickness (this will help with faster and even cooking). Season both sides with salt, pepper, and your favorite seasonings. For reference, I use about ½ teaspoon Kosher salt per chicken breast.
Heat about 2 tablespoons of olive oil in a large skillet over medium heat, and cook the chicken, about 6 minutes per side. Let it rest for 10 minutes before slicing or shredding.
Step 2 | Sauté veggies and aromatics
Meanwhile, in a 6-quart pot or Dutch oven, melt butter over medium heat. Cook the celery, carrots, onions, and celery until softened, about 6 minutes. Add the garlic and thyme, and cook for another 1 to 2 minutes until fragrant.
Step 3 | Add flour and broth
Add in the flour and stir to coat all the veggies for a few seconds. Gradually add the chicken broth, stirring to dissolve the flour. Bring to a low boil, and then reduce to a simmer for 3 to 5 minutes with the lid half-covered. The soup will continue to thicken.
Step 4 | Stir in half-and-half and gnocchi
Stir in the half-and-half. Return to a low boil and then add the gnocchi. Simmer, uncovered, for 5 to 6 minutes or until cooked through and pillowy soft. Season with salt and pepper to taste.
Step 5 | Add spinach and cooked chicken
Stir in the shredded or diced cooked chicken and fresh spinach, and cook for an extra minute until reduced. Season with extra salt and pepper as needed. I like to serve this creamy chicken gnocchi with freshly ground black pepper and grated parmesan cheese.
Recipe Variations
You don’t have to exactly follow this recipe! This chicken gnocchi soup is highly customizable. Here are some of my favorite ways to change it up:
- Add extra seasoning to the pan-seared chicken. Try Italian seasoning, rosemary, oregano, poultry seasoning, paprika, flavored salt…it’s up to you!
- Instead of half-and-half, use evaporated milk. It will make the soup slightly thinner, but still creamy enough.
- Add-ons, such as crumbled Italian sausage, corn, kale, or mushrooms.
- Use freshly made gnocchi. I don’t have a recipe for it at the moment, but I’ve linked my favorite recipe.
- Gluten-free or chickpea-based gnocchi (adjust cooking times as needed).
Make Ahead and Prep Ahead
Yes, you can make it ahead! This creamy chicken gnocchi soup can be prepared and refrigerated up to 3 days ahead, but don’t add the gnocchi yet. Reheat in a pot over the stovetop. You may need to add extra broth or half-and-half as it may thicken overnight. Once it’s simmering, add the gnocchi and cook for about 5 to 6 minutes until cooked through and pillowy soft.
I would not recommend freezing this soup as dairy doesn’t freeze well.
As for prep-ahead, I’d recommend cooking the chicken 1 or 2 days in advance. If you do this, you’ll cut the prep time by half. Also dice the veggies and garlic, and refrigerate.
Pairing and Serving Ideas
Go the classic Olive Garden way and serve with breadsticks and a side salad. Since this chicken gnocchi soup is a quick weeknight dinner, I just bake frozen breadsticks and make a simple salad mix. You can even purchase the original Olive Garden dressing online at your local grocery store.
If you want to upgrade, try this Cheesy Garlic Bread or these super soft Garlic Herb Dinner Rolls.
More cozy soup recipes to make for dinner:
Recipe FAQs
There are so many ways to cook the chicken. See “5 ways to cook the chicken” section above or below in the recipe card. This recipe uses the pan-seared method, but it’s really up to you.
Yes, absolutely! This will cut your dinner prep time significantly.
I use dried potato gnocchi. You can find it next to the boxed pasta section at most grocery stores. You may also use gluten-free gnocchi and chickpea-based gnocchi – if using these, adjust cooking times according to package directions.
Yes, fresh gnocchi cooks in like 3 to 4 minutes. If using frozen, do NOT thaw beforehand; cook from frozen, following package directions.
Yes, whole or 2 percent milk. Do not use skim milk (too diluted). You may need to add more flour to thicken the soup further: dissolve 1 tablespoon of flour with some broth, and add it into the soup until thickened to taste. It will thicken as it simmers.
I would not recommend freezing, as dairy doesn’t freeze very well.
Tips for Success
- If you have leftover chicken, feel free to use that! Rotisserie chicken also works great. This will cut prep time by about half.
- Gnocchi: I use dried, which can be found in the boxed pasta section at most grocery stores. It’s easier to find than fresh.
- If using fresh gnocchi, 2 or 3 minutes is all you need to cook them.
- If using frozen gnocchi, do not thaw beforehand. Cook from frozen.
- For creaminess, I’d recommend using half-and-half. You can also use evaporated milk, it will be just slightly thinner, but still really good and creamy! Heavy cream is fine too but use less. Do not use skim milk, as it’s too diluted.
- I would not recommend freezing chicken gnocchi soup, as dairy does not freeze well.
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Chicken Gnocchi Soup
Equipment
Ingredients
For the chicken
- 2 medium or large boneless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper
- Olive oil
For the soup
- 3 tablespoons unsalted butter
- 1 stalk celery, diced
- 2 medium carrots, peeled and diced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons fresh thyme leaves - or 1 teaspoon dried Italian seasoning
- ⅓ cup all-purpose flour
- 4 cups chicken broth - plus more as needed
- 1 package (16 ounce) potato gnocchi - I use DeLallo brand
- 2 cups half-and-half, plus more to taste - or evaporated milk
- 2 cups baby spinach, loosely packed
- Salt and pepper to taste
Instructions
- Using a meat mallet, pound chicken to about ½ inch thick evenly (this helps with even cooking). Season each chicken breast with ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper.
- Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, or until internal temperature reaches 165 degrees F. Set aside and let it rest for at least 10 minutes.
- Meanwhile, in a large 6-quart Dutch oven or pot, melt the butter over medium heat. Sauté celery, carrots, onions, and celery until softened, about 6 minutes, stirring occasionally. Then add the minced garlic and thyme, and cook for another 1 to 2 minutes until fragrant.
- Stir in the all-purpose flour to coat the vegetables. Gradually add the chicken broth, stirring to dissolve and break up any lumps. Bring to a boil, and then reduce to simmer. Simmer for about 5 minutes, partially covered, until slightly thickened.
- Stir in the half-and-half and let it return to a simmer. Then, add the gnocchi and cook for 5 to 6 minutes, uncovered, until cooked through and pillowy soft. If needed, add more broth or half-and-half to taste.
- Shred or dice the cooked chicken, and add it into the soup. At this point, season with salt and pepper to taste.
- To finish, stir in the baby spinach and cook for another minute until reduced. To serve, garnish with freshly grated parmesan cheese and freshly ground black pepper. Enjoy!
Notes
- Where to find potato gnocchi: In the boxed pasta section at most grocery stores.
- 5 ways to cook the chicken:
- Pan-sear: Simply pound the chicken breasts evenly to ½ inch thick, season generously, and sear over medium heat for about 6 minutes per side.
- Cook right in the pot: This one is the easiest. After you add the broth, add the chicken breasts and simmer for 10 to 15 minutes before moving on to the next steps.
- Poach: This method makes the chicken tender. In a pot over medium heat, bring to a boil and then immediately reduce to low heat. Simmer on very low heat for about 10 to 15 minutes until the center reaches 165 degrees F.
- Bake: Season the ½ inch thick chicken breasts with a few drizzles of olive oil, Kosher salt (½ teaspoon per breast), black pepper, and any other seasoning. Bake at 400 degrees F for 15 to 20 minutes, or until the center registers 165 degrees F.
- Instant Pot: In your pressure cooker, combine 2 or 3 pounds of chicken breast with seasoning and 1 cup of broth or water. Pressure cook for 10 minutes on high, and then do a 5 minute quick release.
- Leftovers: Store leftovers for up to 3 days. To reheat, add a splash of chicken broth to loosen up the soup, as it will thicken when stored overnight.
- Make ahead: Up to 3 days, but the fresher the better. Don’t add the dried gnocchi yet. Instead add it when reheating over the stovetop. It takes about 5 to 6 minutes to cook.
- Freezing: Don’t this soup, as dairy does not freeze well.
- Chicken breast: Chicken thighs.
- Half-and-half: Evaporated milk. You can also use heavy cream, but use less since it’s thicker. Whole milk is fine too, but the soup will be thinner. Do NOT use skim milk, as it’s too diluted.
- You can use whole or 2 percent milk. You may need to add more flour to thicken. Dissolve 1 tablespoon of flour with some broth, and add it into the soup until thickened to taste. It will thicken as it simmers.
- Spinach: Kale.
- Add-ons: Crumbled Italian sausage, corn, mushrooms, etc.
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