What is in Chicken Gnocchi Soup?

Chicken Gnocchi Soup includes potato gnocchi, skinless chicken breasts, chicken broth, half-and-half, butter, onion, celery, carrots, garlic, and spinach. Herbs like thyme and a touch of mustard powder round out the flavor, while red pepper flakes add gentle warmth if you like a little kick.

What is in the Chicken Gnocchi Soup at Olive Garden?

The Olive Garden version features a creamy broth with roasted chicken, potato gnocchi, spinach, carrots, celery, onion, and garlic. This homemade Chicken Gnocchi Soup mirrors that comforting profile while giving you control over richness and seasoning.

Do I have to boil gnocchi before putting it in soup?

No, you don’t need to boil gnocchi first. Add potato gnocchi directly to the simmering soup. It cooks in about five minutes and absorbs flavor as it softens, which keeps the texture tender and satisfying.

What goes with Chicken Gnocchi Soup?

Crusty bread, soft dinner rolls, or a light salad pair well. For cozy spreads, serve it with sides like a simple salad or something warm from the oven, similar to pairing soups with comfort classics such as hashbrown casserole .

Chicken Gnocchi Soup Recipe: Best Ultimate 30-Minute Comfort Dinner Guide

Description

This creamy Chicken Gnocchi Soup is a cozy, comforting dinner that comes together quickly with simple ingredients. Made with tender chicken, soft potato gnocchi, and a rich, velvety broth, it tastes just like the restaurant favorite but feels even better homemade. It works beautifully for busy weeknights, lazy dinners, or anytime you want a warm, satisfying bowl without extra effort.

Ingredients

Scale

4 tablespoons butter
1 small yellow onion, diced
1 stalk celery, diced
1/2 cup carrots, julienned
3 garlic cloves, minced
1/4 cup all-purpose flour
2 cups half-and-half
4 cups chicken broth
1/2 teaspoon thyme
1/2 teaspoon mustard powder
1 lb boneless skinless chicken breasts, or 2 cups cooked diced chicken
Salt and pepper to taste
16 oz potato gnocchi
1 cup fresh spinach, roughly chopped
Pinch of red pepper flakes (optional)

Instructions

Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion, celery, and carrots and cook for about 5 minutes until softened. Add garlic and cook for 1 minute.
Build the base: Stir in flour and cook for 2 minutes until lightly golden.
Add liquids: Slowly pour in chicken broth and half-and-half, stirring constantly to keep the mixture smooth.
Season and cook chicken: Add thyme and mustard powder. Season chicken with salt and pepper, add to the pot, and gently simmer for 10–15 minutes until cooked through.
Finish the soup: Remove chicken, dice, and return to the pot. Add gnocchi and simmer about 5 minutes.
Add greens: Stir in spinach and red pepper flakes. Cook just until wilted, then serve warm.

Notes

The soup thickens as it simmers, so add a splash of broth or milk when reheating. Gnocchi cooks directly in the soup, no pre-boiling needed. This recipe also works well in the Slow Cooker with a slurry added at the end for thickness.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 507
Sugar: 2g
Sodium: 1236mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 3g
Protein: 28g
Cholesterol: 118mg

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