Chicken Gnocchi Soup

Chicken gnocchi soup is the ultimate comfort food. It’s a creamy soup filled with pillowy gnocchi, tender chicken, and fresh spinach in a silky broth that’s hearty but not too heavy. We like to pair this soup with a crusty bread, like sourdough and focaccia for dipping. It's homemade, ready in 30 minutes, and exactly what you want during soup season.

The first time I had chicken gnocchi soup at Olive Garden, I knew I was hooked. I made copycat versions for years, but as my cooking skills improved, I started putting my own spin on it. I thicken the broth with a little flour cooked into the mirepoix, add red pepper flakes for just a hint of spice, and load it up with way more rotisserie chicken than the restaurant ever did. Ezra calls this his “favorite soup,” and always requests it with his “special bread”—a loaf of homemade focaccia. It’s now a staple in our weekly dinner lineup and one of those recipes the whole family looks forward to.

Ingredients Needed

• Rotisserie chicken – Juicy, flavorful, and already cooked, it makes this soup so easy. Leftover roasted chicken breasts or thighs work as well.
• Celery – Adds a subtle, earthy flavor and crunch to the base. If you don’t have celery, you can add extra carrot or onion.
• Onion – Yellow onions are the most common all-purpose onion, with a strong, slightly sweet flavor that mellows as they cook. White onions can also be used, adding depth and sweetness.
• Carrots – Bring sweetness and color to the broth. Parsnips can be swapped in if you want something a little different.
• Garlic – Essential for flavor. You can use garlic powder if you’re out of fresh cloves.
• Butter – Used to sauté the veggies and build richness. Olive oil can be substituted.
• Flour – Thickens the broth to make it creamy. If you’re gluten-free, use cornstarch mixed with water instead.
• Chicken broth – The heart of this soup. I usually grab low-sodium box chicken stock from the grocery store, but homemade chicken stock brings even more flavor.
• Heavy cream – Adds rich, creamy texture and depth of flavor. Swap with whole milk or half and half for a lighter version, but heavy cream makes the soup extra indulgent.
• Potato gnocchi – The star of the dish! Those pillowy gnocchi soak up all the flavor. Store-bought works great, but homemade gnocchi would be next-level.
• Spinach – Fresh spinach wilts down beautifully. Baby spinach, kale, or even Swiss chard are great alternatives.
• Fresh thyme – Brings a herby note that ties everything together. Dried thyme works if you don’t have fresh.
• Red pepper flakes – Just a pinch adds warmth and a kick of spice without overpowering the flavor of the soup. You can easily leave it out if you prefer a milder soup.

Tips and Tricks for Success

• Use a dutch oven for even cooking and perfect simmering.
• For extra depth, deglaze the veggies with a splash of white wine before adding the broth.
• Keep the soup at a gentle boil after adding dairy to prevent curdling.
• Don’t skip thickening the mirepoix with flour—it’s the secret to a silky, creamy soup.
• To make this in a slow cooker, sauté the veggies first, then add everything except the half and half and spinach. Cook on low for 4–5 hours and stir those in at the end.
• Store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, but a splash of chicken broth or whole milk brings back the creamy richness when reheating.

How to Make Chicken Gnocchi Soup

1. In a dutch oven, melt the butter over medium heat. Add celery, onion, carrots, garlic, kosher salt, black pepper, and red pepper flakes. Cook until softened.
2. Sprinkle the flour over the veggies and stir for 2 minutes to cook the flour.
3. Add 1 cup of chicken broth and stir until the mixture thickens and comes to a gentle boil. Cook for 1 minute.
4. Stir in the remaining chicken broth and bring to a simmer.
5. Add shredded rotisserie chicken and gnocchi. Simmer until the gnocchi float, about 5 minutes. This will ensure perfectly tender, pillowy gnocchi.
6. Remove from the heat and stir in heavy cream and fresh spinach. Adjust seasoning to taste.

Final Thoughts

This creamy chicken gnocchi soup recipe is rich, flavorful, and packed with everything you want in a hearty soup. It’s creamy without being too heavy, and the combination of tender chicken, pillowy gnocchi, and fresh spinach makes it a family favorite. It tastes just like the Olive Garden version, but better! Serve it with focaccia or a crisp salad, and you’ll have a restaurant-quality meal right at home.

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