Chicken Gnocchi Soup
Published Jan 19, 2026
Homemade chicken gnocchi soup with cubed chicken, potato gnocchi, vegetables, and a creamy broth you can control.
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Warm up with creamy garlic chicken gnocchi soup!
If I’m eating at Olive Garden, I’m ordering their chicken gnocchi soup. every. single. time. It’s one of my favorites, which is exactly why I wanted to figure out how to make it at home. After a few rounds of testing, this chicken gnocchi soup landed exactly where I wanted it. It’s creamy but not heavy, with vegetables, chicken breast, and potato gnocchi. I might be biased, but this version tastes better to me than the Olive Garden (sorry, OG!) one, and I love the fact that I can control how thick it is and how much chicken and gnocchi actually end up in the bowl.
Happy Cooking!
– Yumna
Chicken Gnocchi Soup Ingredients
- Chicken: I use boneless and skinless chicken breasts, cut into bite-sized cubes. Really try and keep them around the same thickness so they cook evenly. You can use chicken thighs, but they take a little longer to cook. Or, to save time, you can use shredded rotisserie chicken.
- Potato Gnocchi: You can usually find gnocchi in the dry pasta aisle. Some grocery stores have it in the refrigerated or frozen section. Any variety works for this recipe. If you use frozen, let it thaw first.
- Vegetables: Here are quick tutorials on how to dice an onion and how to dice celery for the soup. You’ll also need shredded carrots and baby spinach, or another leafy green. You can buy pre-shredded carrots if you don’t want to shred your own.
- Low-sodium chicken broth: You can also use vegetable broth or water.
- Whole milk: If you use plant-based milk, make sure it’s unsweetened.
- Unsalted butter: I recommend using unsalted butter so you can control the amount of salt in the recipe. You can always season the soup with more salt!
- All-purpose flour: You can substitute it with cornstarch.
- Garlic: Read my tips on how to mince garlic.
- Herbs and seasonings: You’ll also need dried thyme, salt, and pepper.
How to Make Chicken Gnocchi Soup
Chicken Gnocchi Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 1½ cups thinly shredded carrots about 2–3 medium carrots
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 pound boneless skinless chicken breast cut into small pieces
- 1 (16-ounce) package potato gnocchi
- 4 cups baby spinach
- Grated Parmesan cheese for serving
- Chopped parsley for serving
Instructions
- Heat the butter in a large pot over medium heat. Add the onion, celery, and shredded carrots and cook for 4–5 minutes, until softened. Add the garlic, salt, pepper, and thyme and cook for 1 more minute, until fragrant.
- Sprinkle the flour over the vegetables, then stir to combine and cook for 1 minute.
- Slowly pour in the chicken broth while whisking to combine. Then, add the milk and chicken pieces and bring to a boil. Reduce the heat and simmer for 10–12 minutes, until the chicken is cooked through.
- Add the gnocchi and cook for 5–7 minutes, until tender and floating to the top.
- Stir in the spinach and cook for 1–2 minutes, until wilted.
- Serve hot, garnished with chopped parsley and Parmesan cheese.
Equipment
Notes
- My Top Tip: Cut the chicken into even pieces. It’s easier to eat when everything is about the same size. Flatten the chicken with a meat mallet first if needed.
- Storage: Store the chicken gnocchi soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a little water or broth as needed to loosen the soup. Freezing is not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Pan-sear the gnocchi first: Lightly brown the gnocchi in butter or olive oil before adding it to the soup for a different texture.
- Add more vegetables: Try sliced mushrooms or diced fennel for more flavor.
- Simmer with a Parmesan rind: Add it to the pot while the soup simmers and remove it before serving.
Recipe Tips
- Let the gnocchi float to the top. Cook the gnocchi according to package instructions, but as a general rule, it’s done when it floats to the top of the soup.
- Cook the gnocchi to al dente. If it cooks longer, it will turn mushy.
Serving Ideas
- Bread: Garlic Cheese Bread, Rosemary Focaccia, Air Fryer Bread
- Salad: Fresh Garden Salad, Kale Caesar Salad, Simple Green Salad
- Pizza: Flatbread Pizza, Sheet Pan Pizza, Cast Iron Pizza
FAQs
You likely simmered it for too long. Gnocchi absorbs liquid quickly and softens fast. I recommend turning down the heat or removing the pot from the heat entirely when you stir in the spinach so the gnocchi doesn’t keep cooking.
