I still remember the first time I recreated Olive Garden’s Chicken Gnocchi Soup at home — it felt like wrapping my hands around a warm, pillowy hug. This copycat version delivers tender gnocchi, shredded chicken, and a creamy spinach finish without hours of work. If you like creamy gnocchi soups, you’ll also enjoy this rich creamy Marry Me chicken soup with gnocchi which shares similar comforting flavors and textures.
Why you’ll love this dish
This soup is comforting, fast, and family-friendly. It comes together in about 30 minutes if you have cooked chicken on hand, uses pantry-friendly herbs, and hits the craveable creamy-and-savory notes people associate with restaurant versions. It’s perfect for a busy weeknight, a rainy-day supper, or when you want something soothing after a long day.
"Creamy, surprisingly light, and loaded with little gnocchi clouds — a perfect weeknight bowl that tastes like you took more time than you did."
Beyond taste, it’s flexible: swap in rotisserie chicken to save time, use frozen gnocchi for convenience, or make it lighter by using half-and-half instead of heavy cream.
The cooking process explained
Quick overview: sweat aromatic vegetables, add garlic and herbs, pour in chicken broth, simmer with shredded chicken and gnocchi until the dumplings rise to the surface, then finish with spinach and cream. The technique is simple: keep the simmer gentle so gnocchi cook evenly and the cream blends smoothly without breaking.
What you’ll need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced (substitute 1/2 teaspoon garlic powder in a pinch)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth (low-sodium if you plan to salt later)
- 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken works great)
- 1 package (16 oz) potato gnocchi (fresh or refrigerated)
- 2 cups fresh spinach (baby spinach wilts fastest)
- 1 cup heavy cream (for lighter soup use half-and-half)
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Notes: If you want a gluten-free bowl, choose a certified gluten-free gnocchi or make potato gnocchi from scratch. For a dairy-free swap, replace heavy cream with canned coconut milk (flavor will change).
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté 4 to 5 minutes until the vegetables begin to soften and the onion becomes translucent.
- Stir in the minced garlic and cook 30 to 60 seconds until fragrant.
- Sprinkle the dried thyme and dried basil over the vegetables and stir to coat. Toast the herbs briefly to bloom their flavor.
- Pour in the chicken broth and bring the pot to a boil.
- Reduce the heat so the broth is at a gentle simmer. Add the shredded chicken and the gnocchi.
- Cook 5 to 7 minutes, stirring occasionally, until the gnocchi rise to the surface and are tender to the bite. Taste one to check for doneness.
- Lower the heat, then stir in the fresh spinach and heavy cream. Warm for 2 to 3 minutes until the spinach wilts and the soup is heated through. Avoid boiling once the cream is added.
- Taste and season with salt and black pepper as needed.
- Serve hot with grated Parmesan on top if you like.
Best ways to enjoy it
Serve this soup in deep bowls with plenty of broth and gnocchi. Pair it with a crisp green salad, crusty bread or garlic knots for dipping, or a simple side of roasted vegetables. For presentation, finish each bowl with a grind of black pepper and a sprinkle of grated Parmesan.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
- Reheat: Warm gently on the stove over low to medium heat until steaming and reach 165°F (74°C) in the center. Stir frequently to prevent the cream from separating.
- Freezing: Gnocchi can change texture after freezing. For best results freeze the soup without the gnocchi and add fresh or frozen gnocchi when reheating. Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Safety: Always cool soup to room temperature before refrigerating and refrigerate within two hours of cooking.
Helpful cooking tips
- Use cooked chicken that’s moist: shredded poached chicken or rotisserie meat gives the best texture.
- Avoid a rolling boil after adding cream to keep the soup smooth. If the cream looks like it might break, temper it by stirring a ladle of hot broth into the cream before adding it to the pot.
- Don’t overcook gnocchi; they’re done when they float and are tender through. A firm, pillowy bite is ideal.
- If the soup is too thin, simmer uncovered a few minutes to reduce, or whisk a tablespoon of cornstarch with cold water and stir in to thicken slightly.
- For inspiration on other comforting gnocchi soups, check this rich creamy Marry Me chicken soup with gnocchi that uses similar techniques.
Recipe variations
- Vegetarian: Use vegetable broth and swap chicken for sautéed mushrooms or white beans.
- Lighter version: Replace heavy cream with half-and-half or stir in Greek yogurt off heat for tang and reduced fat.
- Extra greens: Substitute kale or Swiss chard for spinach; simmer a little longer so tougher greens soften.
- Protein swaps: Leftover turkey works beautifully in the same proportions.
FAQ
How long does it take to make this soup?
Active time is about 25 to 30 minutes if you have cooked chicken ready. Start-to-finish with prep and cooking is roughly 35 minutes.
Can I use raw chicken in this recipe?
Yes. If using raw chicken breast, simmer it in the broth for 12 to 15 minutes until it reaches 165°F, then remove, shred, and return to the pot before adding gnocchi. Alternatively, poach chicken separately for a more controlled cook.
Will the gnocchi fall apart if I overcook them?
Gnocchi can become gummy if boiled too long. Cook until they float and test for a tender bite — usually 5 to 7 minutes. Stir gently to avoid smashing them.
Can I make this soup ahead of time?
You can make the broth and vegetables ahead, then reheat and add gnocchi and spinach at the last minute to keep textures fresh. If freezing, leave out the gnocchi and add fresh when reheating.
How do I prevent the cream from breaking?
Keep the heat low after adding cream. For extra safety, warm the cream slightly and temper it by mixing in a small amount of hot broth before combining with the pot.
If you want more guidance on similar comforting soups or variations, I can suggest swaps or a shopping list to match your pantry.
Chicken Gnocchi Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté 4 to 5 minutes until the vegetables begin to soften and the onion becomes translucent.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
- Sprinkle the dried thyme and dried basil over the vegetables and stir to coat. Toast the herbs briefly to bloom their flavor.
- Pour in the chicken broth and bring the pot to a boil.
- Reduce the heat so the broth is at a gentle simmer. Add the shredded chicken and the gnocchi.
- Cook for 5 to 7 minutes, stirring occasionally, until the gnocchi rise to the surface and are tender to the bite. Taste one to check for doneness.
- Lower the heat, then stir in the fresh spinach and heavy cream. Warm for 2 to 3 minutes until the spinach wilts and the soup is heated through. Avoid boiling once the cream is added.
- Taste and season with salt and black pepper as needed.
- Serve hot with grated Parmesan on top if you like.
