This Creamy Chicken and Gnocchi Soup is an Olive Garden copycat favorite that brings pure Italian comfort to your dinner table in just 30 minutes! Pillowy potato gnocchi dumplings, tender shredded chicken, sweet carrots, celery, and green peas are simmered in a velvety, rich herb-infused cream broth.
Thick, satisfying, and deeply comforting, this soup is like a warm embrace on a chilly day. Serve it with warm garlic breadsticks or toasted crusty sourdough for the ultimate restaurant-quality dinner at home!
Why You'll Love This Recipe
- Better than Olive Garden and ready in just 30 minutes!
- Pillowy, soft potato gnocchi cook directly in the creamy soup in just 4 minutes
- A rich scratch-made broth loaded with wholesome veggies and tender chicken
- One-pot dinner with minimal dishes and rave reviews from the whole family!
If you love cozy, hearty soups and bakes like our Skillet Chicken Pot Pie or our Slow Cooker Beef Stroganoff, this chicken gnocchi soup will become your go-to comfort meal.
Key Ingredients & Smart Substitutions
Here are the wholesome ingredients needed to make this creamy soup:
- Potato Gnocchi: 1 pack (16 oz) shelf-stable or refrigerated potato gnocchi (they cook directly in the broth!).
- Cooked Shredded Chicken: 3 cups cooked shredded chicken breast (rotisserie chicken works perfectly).
- Vegetables: Sliced carrots, diced celery, diced yellow onion, and 1 cup sweet green peas (or fresh baby spinach).
- Chicken Broth: 4 cups low-sodium chicken broth to build the savory soup foundation.
- Heavy Cream / Half & Half: 1.5 cups heavy cream or half-and-half for that velvety, rich texture.
- Butter & Flour: 3 tablespoons unsalted butter and 3 tablespoons flour to create a light roux for thickening.
- Garlic & Fresh Herbs: 4 cloves minced garlic, fresh thyme sprigs, kosher salt, and freshly cracked black pepper.
How to Make Creamy Chicken and Gnocchi Soup (Step-by-Step)
1. Sauté the Mirepoix Aromatics: In a large Dutch oven or soup pot over medium heat, melt 3 tablespoons of butter. Add the sliced carrots, diced celery, diced yellow onion, and minced garlic. Sauté for 5 to 6 minutes until the vegetables soften and become fragrant.
2. Build the Creamy Broth: Sprinkle the flour over the softened vegetables and stir for 1 minute to cook the flour. Slowly pour in the chicken broth and heavy cream, stirring continuously to prevent any lumps. Add fresh thyme sprigs, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until the broth begins to thicken.
3. Add Gnocchi & Chicken: Add the potato gnocchi dumplings, shredded cooked chicken, and sweet green peas into the simmering soup. Cook uncovered for 4 to 5 minutes, stirring occasionally, until the gnocchi float to the top and are pillowy soft and tender.
4. Ladle and Serve: Remove from heat and discard thyme stems. Taste and adjust seasoning with extra black pepper or a pinch of salt. Ladle into warm soup bowls and serve with toasted crusty bread!
Chef's Helpful Tips
- Cook gnocchi directly in soup: Do NOT pre-boil the gnocchi in water!
- Cooking the gnocchi directly in the simmering broth allows the starches from the potato dumplings to naturally thicken the soup into an ultra-creamy consistency
- Add spinach at the very end: If adding baby spinach, stir it in during the last 1 minute of cooking so it wilts gently without overcooking
What to Serve with Chicken Gnocchi Soup
- Bread & Breadsticks: Warm Olive Garden-style garlic butter breadsticks or toasted sourdough.
- Crisp Salads: Classic Italian chopped garden salad with pepperoncini, black olives, and Italian vinaigrette.
- Cheese Garnish: Freshly grated Parmesan or Pecorino Romano cheese sprinkled right over each bowl.
Storage & Reheating Instructions
To Store: Let soup cool completely. Store in an airtight container in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat gently over medium-low heat on the stove, adding a splash of chicken broth or milk since the gnocchi will continue absorbing liquid as it sits.
Frequently Asked Questions
Can I freeze chicken and gnocchi soup?
We do not recommend freezing soups with potato gnocchi and dairy cream, as the gnocchi become mushy and the dairy can separate upon thawing. It’s best enjoyed fresh within 4 days.
Can I make this in a Slow Cooker (Crockpot)?
Yes! Cook the veggies, chicken, broth, and herbs on LOW for 6 hours. During the last 30 minutes, stir in heavy cream, cornstarch slurry, and gnocchi, and cook on HIGH until tender.
More Cozy Soup & Pasta Recipes to Savor Next
- Slow Cooker Beef Stroganoff — Melt-in-your-mouth tender beef and mushrooms over egg noodles.
- Skillet Chicken Pot Pie — One-pan chicken pot pie topped with fluffy golden buttermilk biscuits.
- Garlic Butter Chicken Alfredo Tortellini — 20-minute tortellini in rich garlic parmesan cream sauce.
Chicken and Gnocchi Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Chicken and Gnocchi Soup is a heartwarming dish that combines tender chicken, fluffy gnocchi, and vibrant vegetables in a creamy broth. Perfect for chilly evenings or quick family dinners, this recipe promises comfort and satisfaction with every spoonful. Its rich flavors and inviting aroma create a cozy atmosphere that everyone will love.
Ingredients
- 1 pack (16 oz) shelf-stable or refrigerated potato gnocchi
- 3 cups cooked shredded chicken breast (or rotisserie chicken)
- 2 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 1 medium yellow onion, diced
- 1 cup frozen sweet green peas (or 2 cups baby spinach)
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1.5 cups heavy cream (or half-and-half)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh Italian parsley and grated Parmesan (for garnish)
Instructions
- Sauté Aromatics: In a Dutch oven or soup pot over medium heat, melt butter. Sauté carrots, celery, onion, and minced garlic for 5 to 6 minutes until tender.
- Make Creamy Broth: Stir in flour for 1 min. Slowly whisk in chicken broth and heavy cream. Add fresh thyme, salt, and pepper. Simmer for 5 mins until slightly thickened.
- Add Gnocchi & Chicken: Add potato gnocchi, shredded chicken, and green peas. Simmer uncovered for 4 to 5 minutes until gnocchi float to the top and are tender.
- Ladle & Serve: Discard thyme stems. Ladle into bowls, garnish with parsley and grated Parmesan, and serve warm with crusty bread!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
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