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Rotisserie chicken, potato gnocchi, vegetables, and herbs combine with a rich, creamy broth for a flavorful and comforting bowl of chicken and gnocchi soup that will warm you from the inside out.
Soup is one of my go-to comfort foods. From loaded baked potato soup to stuffed pepper soup to chicken and wild rice soup, I love it all.
One of my new favorite soup recipes is this creamy chicken and gnocchi soup. Not only is it delicious, but it’s quick to make so it’s a great weeknight go-to dinner recipe.
COPYCAT OLIVE GARDEN CHICKEN AND GNOCCHI SOUP
If you love my copycat Olive Garden zuppa toscana, then I’ve got a real treat for you today with another OG copycat recipe.
As a huge soup fan, you know that I have a hard time saying no to a soup, salad, and breadsticks lunch. Except I don’t really want to have to put on real pants to go out to lunch most days, and it’s kind of an expensive habit to have.
Luckily we can make some pretty darn delicious soups at home, including a darn delicious creamy chicken and gnocchi soup.
Chicken and gnocchi soup is a cozy combination of roasted chicken, pillowy gnocchi, and spinach in a creamy broth. It’s totally a bowl full of comfort.
And since you can make a pot of this chicken and gnocchi soup in about 30 minutes, it will probably take you less time to make than to go pick it up from your local Olive Garden.
HOW TO MAKE CHICKEN AND GNOCCHI SOUP
Like all of my favorite soup recipes, this chicken and gnocchi soup is easy to make and will fill you up for a perfect lunch or dinner.
Ingredients you’ll need
To make my version of chicken and gnocchi soup, you will need:
- 2 tablespoons unsalted butter
- 2 carrots, peeled and small diced
- 1 stalk celery, small diced
- 1 onion, small diced
- 3-4 cloves garlic, minced
- 3 cups low-sodium chicken stock
- 2 cups half-and-half
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram or rosemary, optional
- 2-3 cups shredded rotisserie chicken
- 1 package potato gnocchi, 16 ounces
- 2 cups fresh spinach
- Salt and pepper to taste
Half-and-half is a mixture of whole milk and heavy cream. If you live somewhere where you can’t find half-and-half, you can use 1 cup of milk and 1 cup of heavy cream in place of the 2 cups of half-and-half.
If you happen to have fresh herbs on hand, feel free to use those instead! You will need about twice as much if using fresh herbs as is called for in the recipe, since dried herbs have a stronger flavor than fresh.
I like to use rotisserie chicken in this soup, but any cooked chicken will do.
Look for potato gnocchi near the pasta and pasta sauces. You can use homemade gnocchi as well, although I find the packaged gnocchi to be perfectly delicious in this recipe.
Making this recipe
Grab a large dutch oven or soup pot and melt the butter over medium heat. Add the carrots, celery, and onion. Season with a pinch of salt and cook for about 5 minutes, or until the onions begin to turn translucent.
Add the garlic and cook for 1 additional minute. Add the chicken stock and bring the mixture to a simmer.
While the soup comes to a simmer, whisk together the half-and-half with the flour. Once the stock is simmering, slowly add in the half-and-half mixture.
Continue simmering until the soup starts to thicken. This should take about 5 minutes.
Add the herbs, about ½ teaspoon each of salt and pepper, the chicken, and the gnocchi. Simmer the mixture until the gnocchi is plump and tender, about 4-5 minutes.
Finish the chicken and gnocchi soup by stirring in the spinach until it has wilted. Taste and adjust for seasoning before serving.
MAKE-AHEAD AND STORAGE TIPS
Store leftovers in the refrigerator in an airtight container for up to 3 days or freeze for up to a month.
If you want to make an entire pot of chicken and gnocchi soup ahead of time, follow the directions but stop after adding the chicken. Do not add the gnocchi or the spinach.
Let the soup cool, then store in the refrigerator overnight or in the freezer for up to a month. Thaw in the refrigerator overnight.
When ready to serve, bring the soup back to a simmer. Add the gnocchi and cook until tender, then add the spinach and cook until wilted.
SERVING SUGGESTIONS
Chicken and gnocchi soup makes for a great lunch, first course, or entree.
I like to serve mine alongside buttery garlic knots or buttermilk drop biscuits. Bisquick biscuits are also a great option if you’re looking for something super quick and easy.
Round out the meal with a green salad with homemade ranch dressing or blue cheese dressing or a strawberry spinach salad.
Chicken and Gnocchi Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 carrots peeled and small diced
- 1 stalk celery small diced
- 1 onion small diced
- 3-4 cloves garlic minced
- 3 cups low-sodium chicken stock
- 2 cups half-and-half
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram or rosemary optional
- 2-3 cups shredded rotisserie chicken
- 1 package potato gnocchi 16 ounces
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- In a large pot or dutch oven over medium heat, melt butter. Add the carrots, celery, and onion, along with a pinch of salt. Cook until onions begin to turn translucent, about 5 minutes.
- Add the garlic and cook for 1 additional minute. Add the stock and bring the mixture to a simmer.
- Meanwhile, whisk together the half-and-half and flour in a small bowl or measuring cup. Once the stock is simmering, slowly add the half-and-half mixture. Continue simmering until the mixture starts to thicken, about 5 minutes.
- Add the herbs and about ½ teaspoon each salt and pepper, followed by the chicken and the gnocchi. Simmer until the gnocchi is plump and tender, about 4-5 minutes.
- Gently stir in the spinach until it is wilted. Taste and add additional salt and/or pepper as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
