You can have this restaurant-quality Creamy Chicken Gnocchi Soup on the table in just 30 minutes! With fresh baby spinach, potato gnocchi (Italian potato dumplings), parmesan, and herbs, this rich soup will warm you up from the first spoonful to the last.
Before You Start Cooking
- This quick and comforting soup uses pre-cooked chicken breast, making it ideal for repurposing leftover rotisserie or roasted chicken in your fridge. If you don’t have leftovers, try it with my Instant Pot Shredded Chicken Breasts—they’re tender, flavorful, and easy to make!
- While this recipe is reminiscent of the popular soup from Olive Garden, it’s not meant to be an exact copycat. (They may be a bit biased, but my family thinks this homemade version is even better!)
- Craving more Italian-American soups? Try my Italian Wedding Soup and Creamy Sausage Tortellini Soup.
How to Make Creamy Chicken Gnocchi Soup
This recipe comes together in a few easy steps. To start, you’ll need a large, heavy-bottomed pot or Dutch oven—I’ve used both 4-quart and 6-3/4-quart sizes for this soup.
Step 1: Sauté the Aromatics
Heat unsalted butter and regular olive oil (not extra virgin) over medium-high heat. The butter will foam as it melts and its water content evaporates. Once the foaming settles, add your yellow onion, carrots, and celery.
Tip: Since this is a quick-cooking soup, chop the vegetables into small pieces so they soften in the short cooking time. For convenience, I usually buy a bag of pre-cut matchstick or shredded carrots at the grocery store.
Season the vegetables with kosher salt and freshly ground black pepper. This mirepoix—slightly modified from the traditional ratio—builds a flavorful base for the soup.
Sauté the vegetables for about 5-8 minutes, until they’re tender and just starting to brown. Then, stir in the minced garlic and cook for about a minute, just until it’s fragrant. Be careful not to let the garlic burn, as it can become bitter.
Step 2: Deglaze the Pot and Make a Roux
Pour in dry white wine (I recommend Pinot Grigio) to deglaze the pot. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot (the “fond”).
Let the wine simmer until it’s almost fully evaporated and then stir in all-purpose flour to coat the vegetables and create a roux. Let the flour cook for 1-2 minutes, removing the raw flour taste.
The roux will help to thicken the soup base slightly; the starches in the potato gnocchi will do the rest of the thickening work later.
Step 3: Simmer the Soup
Slowly whisk in the chicken stock, followed by warmed half-and-half, dried Italian seasoning, and fresh thyme. The mixture may appear slightly lumpy or “gloppy” at first—don’t worry. Continue whisking as you bring it to a simmer, and the roux will dissolve smoothly into the liquid.
Stir the gnocchi into the soup and let them simmer for 3-5 minutes, until they’re tender. Cooking time can vary by brand, but most will fall within this range. When gnocchi are cooked, they’ll start to float to the surface.
What Type of Gnocchi Should I Use?
For this soup, I buy a 1-pound package of potato gnocchi from the refrigerated case at the grocery store, or the shelf-stable gnocchi in the pasta aisle. While I prefer the texture and flavor of homemade gnocchi for most dishes, l’ve found that store-bought works better in Creamy Chicken Gnocchi Soup.
Refrigerated and shelf-stable gnocchi tend to have a heavier texture than their homemade counterparts, and that’s actually a benefit here. Lighter, more pillowy gnocchi can easily become gummy and fall apart in the soup.
For this reason, I also don’t recommend using ricotta gnocchi for this soup, which are more delicate than potato gnocchi.
Step 4: Finish the Soup
When the gnocchi are tender, stir in shredded cooked chicken breast, fresh baby spinach leaves, and finely-grated Parmigiano Reggiano. Let the soup simmer for another 1-2 minutes, just until the chicken is heated through and the spinach wilts.
Before seasoning the soup to taste with salt and pepper, I like to finish it with a little bit of freshly grated nutmeg. It’s a classic addition to creamy soups and cheesy sauces in Italian cooking and it gives this soup a nice finish.
Serving Tips
To serve, top bowlfuls of this Creamy Chicken Gnocchi Soup with freshly cracked black pepper and a little (or more) grated Parmigiano Reggiano. (Extra parmesan cheese is never something I turn down!)
Chicken Gnocchi Soup will thicken significantly as it sits, thanks to the starches in the potato gnocchi. If you prefer a thinner consistency, serve the soup immediately after cooking. For a heartier texture, let it rest for 5-10 minutes before ladling it into bowls.
A warm slice of crusty Italian bread for dipping, buttery breadsticks, or a side salad can turn this soup into a full meal or hearty starter for a restaurant-style dinner at home.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. This soup isn’t freezer-friendly. The creamy base can separate and turn gritty after thawing. Enjoy it fresh or within a couple of days for the best flavor and texture.
Since this is a cream-based soup, reheat leftovers gently so it doesn’t curdle.
- Stovetop: Heat the soup over medium-low heat, stirring frequently.
- Microwave: Heat it in 30-second intervals, stirring in between. Cover the soup with a vented, microwave-safe lid to prevent splatters.
Keep in mind that the soup will continue to thicken in the fridge as the gnocchi absorb more liquid. When reheating, thin it with a splash of chicken broth or stock, if needed.
More Soup Recipes
Craving more? Browse my full collection of Soup Recipes!
Creamy Chicken Gnocchi Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- 3/4 cup shredded carrots (or julienned/"matchstick" cut)
- 1/2 cup thinly-sliced or small-diced celery
- 2 large garlic cloves , minced (2-3 teaspoons)
- 1/2 cup dry white wine (I use Pinot Grigio)
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth (use low sodium and season to taste to control salt content)
- 2 cups half-and-half , warmed
- 1 to 2 teaspoons chopped fresh thyme leaves (see note)
- 1/2 teaspoon dried Italian seasoning (also sometimes labeled "Italian Herbs")
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- 1/2 to 3/4 cup grated Parmigiano Reggiano (see note)
- 2 cups cooked chicken breast , such as from a rotisserie chicken, shredded or cubed
- 2 cups baby spinach leaves , roughly torn
- 1/8 teaspoon grated nutmeg (optional)
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
- Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat until foaming subsides. Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 teaspoon pepper until softened and just starting to brown. Add garlic and cook for 1 minute, until fragrant.⠀
- Deglaze the pot with the wine, scraping any brown bits from the bottom with a wooden spoon. Simmer until almost all of the liquid is evaporated, 2-3 minutes. Stir in flour and cook for 1-2 minutes.⠀
- Gradually whisk in chicken stock and simmer to thicken slightly. Whisk in half and half, thyme, and Italian seasoning. Bring to a simmer (not a rolling boil), stirring or whisking.
- Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they'll start to float). Stir in parmesan, shredded chicken, and spinach leaves. Simmer for 2-3 minutes, until chicken is hot and spinach is wilted.⠀
- Season to taste with nutmeg (if using), salt, and pepper. The soup will thicken as it sits. For a thinner-textured soup, serve right away. For a thicker soup, let stand 5-10 mins, keeping the soup warm or gently reheating, if needed.
- Serve, topped with additional freshly-grated Parmigiano Reggiano and cracked black pepper, with crusty Italian bread on the side for dipping.
Video
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Editor’s note: This recipe was originally published on Striped Spatula in October 2019. We have updated the blog post with improved copy addressing reader questions we’ve received.
Loved it!!
Wow, this soup is delicious!! Ok, I did have to swap out a few ingredients that I didnโt have on hand but even with the swaps still so good. Instead of Pinot Grigio I used Prosecco and instead of the gnocchi (I know one of the main ingredients) I used bulgur. I am sure if I had used the gnocchi it would have been even better.๐
this was so much better than olive garden version! definitely a favorite to make on cold nights
I made this recipe using leftover chicken breast in the slow cooker and it was fantastic! I used 1/4 cup Pino Grigio instead of 1/2 and substituted Pecorino Romano cheese for the Reggiano since it was slightly cheaper. Thank you for this recipe will definitely make it again
We made this tonight and it was delicious. Easy quick and just right on a cold freezing night in NC!
The flavors work well together and I adapted what I had to make it. I didnโt use wine as we donโt have any and I couldnโt find fresh thyme leaves so I used dried.The gnocchi reminded me of little tiny drop โdodgersโ, as we call them in my neck of the woods. A simple, delicious and quick soup!! Try it and Iโm sure youโll like it!!
Yes Yes and Yes.
It is a cool rainy day in Colorado and this recipe sang out to me. Pick me. Make me! Soooo glad I did. It is deeelicious in every way. Stting here enjoying a bowl with hot crispy French Bread, a glass of delicious wine, some Art Pepper jazz and YES. I am in heaven. Thank you for sharing with us.
I absolutely loved this! I doubled the recipe to feed more people! And believe me itโs not going to last long! 10/10! Thanks so much for sharing this!
Love this recipe! Tried it for the first time and it was amazing! I just added a little extra broth towards the end to prevent it from being too thick. This recipe is amazing! You have to try it! ๐
This soup was fantastic. I used a Costco chicken and refrigerated gnocchi. Very creamy and delish. The wine and cheese add good flavor. This will be a regular when I have chicken to use up.
This was great, all I had to do was add a little more chicken broth as I went to keep it from getting too thick. Made an Italian herbed bread in the bread maker to go with it. The family loved it!