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Chicken Gnocchi Soup
by S T E P H A N I E on J U LY 1 4 , 2 0 2 1 ( updated S E P T E M B E R 8 ,
2023) 137 *This post may contain affiliate links. Read more »
J U M P TO R E C I P E
This creamy Chicken Gnocchi Soup is so
easy to make at home and tastes just like
the famous soup from Olive Garden. Use
fresh or leftover chicken and make it on
the Stove Top or the Crock Pot!
Be sure to serve this soup with my easy Cheddar
Bay or Buttermilk Biscuits!
Chicken Gnocchi Soup
I definitely struggle with which soup to choose
from when I go to Olive Garden, but Chicken
Gnocchi Soup is always a top contender, along
with their Zuppa Toscana Soup. (Does anyone
else have a self vs. self over this decision?)
Since you’re here, I’m sure that this soup is right
at the top of your list too. So let’s do it, this is
definitely a super easy soup recipe. Check out my
pro tips, storage information, Crock Pot
instructions, and more below!
What is Gnocchi
• Gnocchi is mostly made of potato, and
also contains flour and eggs.
• You can find it in the pasta aisle at the
grocery store, where the dry pastas are
located. You may also be able to find it in the
refrigerated section with other fresh pastas.
How to Make It
See recipe card below this post for ingredient
quantities and full instructions.
Soften the vegetables and garlic in butter.
Add the flour and cook for 2 minutes to
remove the raw flour taste.
Add the chicken broth and half and half in
splashes, stirring as you do so. Adding it
too quickly can break the roux. Add the
thyme and mustard powder.
Add the chicken and bring it to a gentle
boil until cooked through, 10-15 minutes.
Remove and dice, then add it back to the
soup.
Let the soup simmer until desired
consistency is obtained, it will continue to
thicken. Add the gnocchi and simmer for
about 5 minutes, (refer to package for
timing).
Add spinach, red pepper flakes, and any
salt/pepper to taste. Simmer until spinach
is wilted, about 1 minute. Serve!
Crock Pot Method
Note: We’ll use a slurry to thicken the soup at the
end, so omit the flour and only use 1 Tbsp. butter.
The consistency of the Crock Pot method isn’t
quite as thick as the stove top but it still tastes
great.
• Cut uncooked chicken into bite-sized pieces.
Melt the butter over low heat in the Crock Pot.
Add the vegetables, garlic, and chicken and toss
to coat. Pour in the chicken broth and stir in the
thyme and mustard powder. Do not add the
half and half, gnocchi, or spinach.
• Cook on low for 6-8 hours. Use a fork to whisk
the half and half and cornstarch until
combined. Slowly stir it into the soup. Add the
gnocchi. Increase heat to high and cook for 30
minutes, until the gnocchi is cooked through.
• Add the spinach a few minutes prior to serving.
Season with red pepper flakes and salt/pepper
if desired and serve.
Pro Tips
• The soup will continue to thicken the
longer that it simmers on the stove top.
• Don’t cook the chicken at a rapid boil or
it will become tough. A very gentle boil is best.
• Sliced or Ground Sausage can be used
instead of chicken and it can be cooked with the
vegetables as they soften.
• Half and Half is half milk, half cream.
• Mustard Powder is an ingredient that I like
to use that you can’t taste outright in the soup,
but it helps enhance the other flavors.
Storage
• Store in an airtight container and refrigerate
for up to 3 days or freeze for up to 3
months.
• While this soup can be frozen, the consistency
of dairy based soups isn’t quite the same when
reheated. But the flavor is still great.
Tools For This Recipe
(Amazon affiliate links)- Check out all of
my kitchen essentials here.
• 4-Quart Dutch Oven– this is the perfect
size for this soup. This one is high
quality and you’ll have it forever. (I use
one almost every time I cook!)
• Garlic Twister– it’s much more flavorful
to mince fresh garlic. This twister does it
in seconds and is easy to clean and store.
• Soup Bowls –(I love these!)
Try These Next
Baked Potato Copycat Broccoli Pasta
Soup Longhorn
Parmesan
Crusted Chicken
Chicken Tortilla Olive Garden Olive Garden
Soup Alfredo Sauce Salad
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Tried This Recipe?
Leave a review, I love hearing your
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Chicken Gnocchi
Soup
prep time: 5 M I N U T E S cook time: 2 5 M I N U T E S
total time: 3 0 M I N U T E S
5 from 52 ratings
SERVINGS: 10 PEOPLE tap or hover to scale
P R I N T RECI PE
P I N R ECI P E
LEAVE A REVIEW
This creamy Chicken Gnocchi Soup is so
easy to make at home and tastes just
like the famous soup from Olive Garden.
Use fresh or leftover chicken and make
it on the Stove Top or the Crock Pot!
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···
Ingredients
8 tablespoons butter
2 small yellow onion, diced
2 stick of celery, diced
1 cup carrots, julienned
4 garlic cloves, minced
0.5 cup all-purpose flour
4 cups half-and-half
8 cups chicken broth
1 teaspoon thyme
1 teaspoon mustard powder
2 lb. boneless skinless chicken breasts, or
2 cups diced cooked chicken
32 oz. potato gnocchi, (in the pasta isle)
2 cup fresh spinach, roughly chopped
2 pinch red pepper flakes, optional
Salt and pepper, to taste
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Instructions
Stove Top Method (See notes for Crock
Pot method)
1. Melt the butter in a large pot over
medium heat. Add the diced onions,
celery, and carrots and cook until
softened, about 5 minutes. Add the garlic
and cook for 1 more minute.
2. Add the flour and stir to combine. Cook
for 2 minutes, until the flour begins to
turn a golden color.
3. Add the chicken broth and half and half in
splashes, stirring to incorporate. Don’t
add it too quickly or you will break the
roux.
4. Add the thyme and mustard powder.
5. If using uncooked chicken, add it to the
broth. Bring it to a gentle boil. (If you boil
too rapidly, the chicken will become
tough.) Simmer until the chicken is
cooked through, about 10 minutes. (This
depends on the thickness of the chicken.)
6. Remove the chicken and let it rest for 5
minutes, then dice it and add it back to
the soup. Let the soup simmer until
desired consistency is obtained, it will
continue to thicken.
7. Add the gnocchi and simmer for about 5
minutes, refer to package instructions for
exact amount of time.
8. Reduce heat to low and add the spinach,
red pepper flakes, and any salt/pepper to
taste. Simmer until spinach is wilted,
about 1 minute. Serve!
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Recipe Video
Chicken Gnocchi Soup
Notes
Notes
The soup will continue to thicken
the longer that it simmers on the
stove top.
Sliced or Ground Sausage can be used
instead of chicken and it can be cooked
with the vegetables as they soften.
Half and Half is half milk, half cream.
Mustard Powder is an ingredient that I
like to use that you can't taste outright in
the soup, but it helps enhance the other
flavors.
Crock Pot Method
Note: We'll use a slurry to thicken the soup at
the end, so omit the flour and only use 1 Tbsp.
butter. The consistency of the Crock Pot
method isn't quite as thick as the stove top but
it still tastes great.
Cut uncooked chicken into bite-sized
pieces. Melt the butter over low heat in
the Crock Pot. Add the vegetables, garlic,
and chicken and toss to coat. Pour in the
chicken broth and stir in the thyme and
mustard powder. Do not add the half and
half, gnocchi, or spinach.
Cook on low for 6-8 hours. Use a fork to
whisk the half and half and 2 Tablespoons
cornstarch until combined. Slowly stir it
into the soup. Add the gnocchi. Increase
heat to high and cook for 30 minutes,
until the gnocchi is cooked through.
Add the spinach a few minutes prior to
serving. Season with red pepper flakes
and salt/pepper if desired and serve.
Nutrition
Calories: 507kcal, Carbohydrates: 46g, Protein: 28g,
Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g,
Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol:
118mg, Sodium: 1236mg, Potassium: 739mg, Fiber:
3g, Sugar: 2g, Vitamin A: 3384IU, Vitamin C: 20mg,
Calcium: 159mg, Iron: 5mg
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course: S O U P cuisine: A M E R I C A N , I TA L I A N
author: S T E P H A N I E
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