Easy one pot chicken gnocchi soup made with tender chicken, pillowy gnocchi, and vegetables in a creamy broth for a comforting dinner idea.
Making chicken gnocchi soup at home is easier than you might think, and the result is a rich, creamy bowl of comfort that tastes just like a copycat Olive Garden favorite.
It’s the kind of simple, satisfying meal that feels restaurant worthy but is easy enough to make in your own kitchen.
If you love the classic Olive Garden chicken gnocchi soup, this homemade version is sure to become a regular on your dinner menu.
Why You Will Make This Chicken Gnocchi Soup on Repeat
- Quick and easy one pot meal with minimal cleanup.
- Creamy, comforting flavor the whole family will love.
- Made with simple ingredients you can easily find at your local grocery store.
- Perfect for busy weeknight dinners with leftovers!
- Hearty and filling without being complicated to make.
Ingredients
- Chicken (thighs, drumsticks)
- Carrot
- Celery Stalk
- Onion
- Garlic Cloves
- Lemon Juice
- Chicken Broth
- Potato Gnocchi
- Olive Oil
- Parmesan Cheese
- Heavy Cream
- Spinach
- Flour
- Salt
- Bay Leaves
- Fresh Thyme
How to Make Chicken Gnocchi Soup
Heat olive oil in a large pot. Add onion, carrot, and celery and cook for about 5 minutes over medium heat, stirring occasionally, until the vegetables soften and begin to turn golden. Add garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously. Cook for about 3 minutes over low heat to remove the raw taste of the flour and create a smooth base.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add lemon juice, bay leaves, thyme, salt, and the chicken.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to develop and the chicken to cook through.
Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin, then return the shredded chicken to the soup.
Stir in the heavy cream and grated Parmesan. Mix until the cheese fully melts into the broth and the soup takes on a rich, creamy texture.
Add the spinach and cook for 2–3 minutes until the leaves wilt but remain bright green.
Stir in the gnocchi and let them heat through for about 5 minutes. Remove from heat, cover the pot, and allow the soup to rest for 15 minutes before serving.
That's all there is to it! A delicious, one-pot soup recipe that can be enjoyed any time of year.
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Tips and Tricks
- Toasting the gnocchi in a pan with a little olive oil before adding them gives extra texture and prevents sogginess.
- Use freshly grated Parmesan instead of pre-shredded for a smoother, creamier finish.
- Shred the chicken while it’s still warm — it comes apart more easily.
- If you prefer a lighter soup, reduce the cream to 2 cups and replace 1 cup with milk.
- Add a pinch of nutmeg to enhance the creaminess and bring out the spinach flavor.
- A squeeze of fresh lemon juice before serving brightens the flavors.
- This soup thickens as it cools. Add a splash of broth or water when reheating.
- For extra depth, sauté the vegetables in a mix of butter and olive oil instead of olive oil alone.
- Leftovers taste even better the next day once the flavors meld.
Author: Recipe Idea Shop
Equipment
- large pot
Ingredients
- 1 lb Chicken (thighs, drumsticks)
- 1 Carrot, diced
- 1 Celery Stalk, diced
- 1 Onion, finely chopped
- 3 Garlic Cloves, minced
- 1 tablespoon Lemon Juice
- 4 cups Chicken Broth
- 1 cup Cooked Potato Gnocchi
- 1 tablespoon Olive Oil
- 1 oz Parmesan Cheese
- ⅓ cups Heavy Cream
- 1 cup Spinach
- 2 tablespoon Flour
- ½ tablespoon Salt
- 2 Bay Leaves
- 5 Sprigs Fresh Thyme
Instructions
- Heat olive oil in a large pot. Add onion, carrot, and celery and cook for about 5 minutes over medium heat, stirring occasionally, until the vegetables soften and begin to turn golden. Add garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously. Cook for about 3 minutes over low heat to remove the raw taste of the flour and create a smooth base.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add lemon juice, bay leaves, thyme, salt, and the chicken. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to develop and the chicken to cook through.
- Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin, then return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan. Mix until the cheese fully melts into the broth and the soup takes on a rich, creamy texture.
- Add the spinach and cook for 2–3 minutes until the leaves wilt but remain bright green.
- Stir in the gnocchi and let them heat through for about 5 minutes. Remove from heat, cover the pot, and allow the soup to rest for 15 minutes before serving.
