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This creamy Chicken Gnocchi Soup brings the flavors of Olive Garden right to your kitchen. It is cozy enough for a chilly evening and quick enough for a weeknight, loaded with soft gnocchi, juicy chicken, and a heap of vegetables simmered in a rich, comforting broth.
The first time I made this soup, the aroma brought everyone into the kitchen before it was ready and now my family nearly cheers when I pull out a bag of gnocchi after a long day.
Ingredients
- Olive oil: brings out sweetness in the veggies and keeps them from sticking
- Onion: diced fine for the essential flavor base go for yellow for a mild bite
- Garlic: fresh cloves for bold taste smash before mincing for best flavor
- Carrots: chop small for faster softening pick firm bright carrots
- Celery: diced for a hint of herbal crunch fresh stalks avoid limp or dry ones
- Dried thyme: earthy notes to balance the creaminess dried is just as good as fresh
- Dried basil: gives an Italian lift choose aromatic brands
- Chicken broth: base for the soup quality makes a difference pick low-sodium if sensitive
- Cooked chicken: easy to use leftovers or rotisserie always shred for best texture
- Gnocchi: soft and chewy the star ingredient shelf-stable or fresh from refrigerated section
- Fresh spinach: stirred in at the end for color and subtle earthiness crisp vibrant leaves are best
- Heavy cream: for a luscious finish look for high-quality cream with good body
- Salt: lifts all flavors season gradually and taste as you go
- Black pepper: for a gentle kick grind fresh for best aroma
- Parmesan cheese: for serving adds a final hint of richness freshly grated is best but store bought works too
Step-by-Step Instructions
- Prep the Base:
- Dice the onion carrots and celery into small even pieces. Heat olive oil in a large pot over medium heat. Add the vegetables and cook gently for about eight minutes. Stir often until they soften and the onions turn slightly golden. This slow cooking lets the veg build a sweet flavor foundation.
- Bloom the Spices:
- Add the minced garlic to the pot. Keep stirring the mix for just one minute so the garlic releases its scent but does not burn. Sprinkle in the dried thyme and dried basil now to help them flavor the oil and veggies.
- Layer the Broth and Simmer:
- Carefully pour in the chicken broth. Turn up the heat and bring everything to a lively simmer. Let the flavors mingle for five minutes before moving to the next step.
- Add Chicken and Gnocchi:
- Lower the heat so the soup gently simmers. Stir in the shredded cooked chicken and gnocchi. Keep an eye on the pot. When the gnocchi float to the surface and look pillowy usually in five to seven minutes they are cooked through.
- Finish with Cream and Greens:
- Add the fresh spinach and heavy cream to the soup. Stir so the leaves wilt and the cream fully blends in. Let this cook for two to three minutes to heat through but do not boil. Taste and season with salt and black pepper as needed.
- Serve:
- Ladle hot soup into bowls and sprinkle each with grated Parmesan cheese for that classic finish. Serve right away for the best texture.
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I especially love how the gnocchi soak up the broth overnight. My daughter always sneaks an extra ladle because of the pillowy gnocchi so now I make an extra-batch just for her after chilly soccer practices.
How to Store Chicken Gnocchi Soup
Once cooled transfer the soup into airtight containers and keep in the fridge for up to three days. Reheat on the stovetop over low heat adding a splash of broth or cream if too thick. Freeze in single portions but leave out the spinach until reheating as it can go mushy.
Ingredient Swaps and Substitutions
Use leftover turkey or rotisserie chicken if you have it on hand. For a lighter version swap half-and-half or evaporated milk for heavy cream. Gluten free gnocchi works well if needed. If you love extra veggies toss in chopped mushrooms or zucchini with the other vegetables.
Serving Ideas
Serve this soup with crusty bread or buttery rolls for dunking. A side salad of kale with lemon vinaigrette matches perfectly. Sometimes I like to add a drizzle of good olive oil or sprinkle extra fresh basil just before eating for a fresh finish.
A Taste of Italy at Home
Chicken Gnocchi Soup captures the heart of Italian family cooking hearty bowlfuls designed to share. Gnocchi dumplings have roots all over Italy different towns have their own twists but pairing them in soup with vegetables and chicken comes straight from the tradition of rustic Italian kitchens. It always reminds me of old family photos around crowded tables bowls steaming and laughter in the air.
Recipe FAQs
- → Can I use store-bought gnocchi for this soup?
Yes, packaged potato gnocchi works perfectly and saves time for this dish.
- → How can I thicken the soup?
Use less chicken broth or add more heavy cream to achieve a thicker, creamier texture.
- → What kind of chicken is best?
Shredded cooked chicken breast or rotisserie chicken both work well for quick preparation.
- → Can I make this soup ahead?
Absolutely. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop.
- → Is there a dairy-free option?
You can substitute coconut milk for heavy cream and omit Parmesan cheese if needed.
- → What vegetables can I add?
In addition to carrots, celery, and spinach, try adding mushrooms or peas for variety.