This Chicken Gnocchi Soup is pure comfort in a bowl! Made with rotisserie chicken and dried potato gnocchi, it comes together easily to make a flavorful dish that will warm you on even the coldest of days.
With carrots, celery, spinach, and onions, our Chicken & Gnocchi Soup is a complete meal on its own, though we’ll never say no to a light side salad or crusty bread. This recipe is sure to become a weeknight staple! (And bonus: it’s 1000x better than the Olive Garden chicken gnocchi soup!)
If you love gnocchi, be sure to try our Gnocchi Alla Sorrentina next. Or check out all of our easy soup recipes, including our Chicken Tortellini Soup or this Greek Lemon Chicken Soup.
Ingredient Notes
- Olive oil: This will be combined with butter for cooking the vegetables. .
- Butter:To give a richness to the soup.
- Vegetables including onion, carrots, celery, and baby spinach.
- Spice and herbs including salt, pepper, rosemary, thyme, and curry.
- Garlic: Fresh minced garlic will enhance the flavor of the soup.
- All-purpose flour: This will thicken your Chicken Gnocchi Soup.
- Chicken broth: We recommend using reduced-sodium for your soup base.
- Shredded chicken: Use the white meat from a rotisserie chicken for this soup.
- Parmesan rind: While this is optional, it will infused the Parmesan flavor throughout your gnocchi soup.
- Dried potato gnocchi: A 1 lb. container will be enough for this soup.
- Whole milk: You can also use coconut milk to give the soup a creamy consistency.
- Parmigiano Reggiano: Freshly shaved Parmesan cheese, for serving
- Baguette: For serving with your Chicken Gnocchi Soup
How To Make Creamy Chicken Gnocchi Soup
- Sauté the mirepoix. Sauté onion, carrots, and celery in a mixture of olive oil and butter over medium-high heat. Season with Kosher salt and pepper, cooking 3-5 minutes. Add garlic, fresh herbs, and curry powder, then cook 1 minute more.
- Stir in the flour. Reduce the heat to medium, then add flour. Cook, stirring constantly, until the flour has absorbed all the liquid, about 1-2 minutes.
- Add chicken, broth, and simmer. Whisk in chicken broth. Add shredded chicken and a Parmesan rind (if using). Simmer for 10-15 minutes.
- Add gnocchi, spinach, and milk, and serve. Carefully lower the potato gnocchi into the soup along with baby spinach and milk. Stir well, then cook for 3-5 minutes, or until the gnocchi begin to float to the top. Serve immediately with freshly shaved Parmesan (the heat will cause it to soften and melt a bit), cracked black pepper, and baguette. That’s it!
FAQs
Sure! ¾ lb of chicken breast will yield about 2 cups of cooked shredded chicken. You can also use chicken thighs, if preferred.
No. Let the gnocchi cook in the broth until tender. You’ll know it’s done when it floats to the top.
Dried gnocchi is generally sold next to dried pasta. You will sometimes see it in the refrigerated area by ravioli and tortellini.
Definitely! This would be delicious with chopped kale (in place of spinach), frozen peas, mushrooms, or tomatoes.
Expert Tips
- Adding a parmesan rind is optional, but will add an additional cheese flavor throughout the soup. Next time you buy fresh Parmigiano Reggiano, save the rind in the freezer to use in future soups and stews!
- You can also find fresh parmesan rinds in the cheese department of many grocery stores. They’re usually very inexpensive.
- Be sure to use low-sodium chicken broth to ensure the soup isn’t too salty.
- Some recipes call for a cornstarch slurry to thicken the soup, but we prefer flour. You can use whichever you like.
Make-Ahead, Leftovers, & Storage
- To make-ahead: If you want to make the soup ahead of time, you can do so up to the point of adding the spinach, gnocchi, and milk. When you are ready to serve, reheat the soup and bring it to a simmer. Stir in the spinach, potato gnocchi, and milk, then cook until the gnocchi float.
- Leftovers and storage: This chicken & gnocchi soup can be store in an airtight container in a refrigerator for up to 3-4 days (making it perfect for a meal prepped lunch!).
- To freeze: While you can freeze this soup for up to 3 months, the consistency may not be quite the same when reheated due to the presence of dairy products.
How To Serve
While this dish is a complete meal on it’s own, you could also pair it with a simple salad like our Kale and Brussels Sprouts Salad or Arugula Salad and some crusty baguette.
For dessert, why not try one of our Italian-inspired sweets like Cannoli Cream Parfaits or Almond Ricotta Cake.
Substitutions and Variations
- If you don’t have or don’t prefer to use curry powder, you can omit it.
- To add a bit of spice, add a pinch of red pepper flakes to your chicken and gnocchi soup.
- Feel free to substitute coconut milk for whole milk in this recipe. Or use heavy cream for an even thicker, richer soup.
Tender gnocchi and spinach, lots of pulled chicken, and a rich, creamy broth. This is total comfort food in a bowl and perfect for cool nights. Definitely going to be on repeat this fall and winter!
If you make this easy Chicken Gnocchi Soup recipe, please let us know by leaving a review and rating below!
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Creamy Chicken Gnocchi Soup
Equipment
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced, about 1½ cups
- 2 medium carrots, peeled and diced into ¼-inch cubes, about 1½ cups
- 2 celery stalks, diced into ¼-inch pieces
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper, plus more for serving
- 4 cloves garlic, finely chopped
- 2 springs rosemary leaves finely chopped, about 1 Tbsp
- 2 tsp thyme leaves
- ½ tsp curry powder
- ¼ cup all-purpose flour
- 4 cups reduced-sodium chicken broth
- 2 cups shredded rotisserie chicken, white meat only
- 1 Parmesan rind, optional
- 16 oz (1lb) dried potato gnocchi
- 5 oz fresh baby spinach
- 1 cup whole milk or coconut milk
- ¼ cup Parmigiano Reggiano, freshly shaved, for serving
- Baguette, for serving
Instructions
- Make the broth. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot over medium-high heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, then season with ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add 4 cloves chopped garlic, 1 Tbsp chopped rosemary, 2 tsp fresh thyme leaves, and ½ tsp curry powder, then cook about 1 minute more.
- Reduce the heat to medium. Add ¼ cup flour. Cook, stirring constantly, until the flour has absorbed all the liquid, about 1-2 minutes.
- Whisk in 4 cups chicken broth. Continue to stir until the flour has fully dissolved and no lumps remain. Add 2 cups of shredded rotisserie chicken and a Parmesan rind (if using). Simmer for 10-15 minutes.
- Add the Gnocchi. Carefully lower 16oz potato gnocchi into the soup along with 5oz baby spinach and 1 cup of milk. Stir well, then cook for 3-5 minutes, or until the gnocchi begin to float to the top. Taste, adjust seasoning as needed (often I’ll add at least another ½ tsp Kosher salt), then serve immediately with freshly shaved Parmesan, lots of cracked black pepper, and baguette.
Notes
- Nutrition facts do not include baguette, if using.
- The Parmesan rind is optional, but adds additional cheese flavor throughout the soup. If you buy fresh Parmigiano Reggiano cheese, whenever you work your way down to the rind, simply transfer it to a resealable bag and freeze for soups and stews. Alternatively, many stores now sell fresh Parmesan rinds in the cheese department. They’re usually just a few dollars for 5 or 6 rinds.
- While not at all necessary, additional fresh thyme leaves make a beautiful garnish for serving on top of the soup!
- To make-ahead: If you want to make the soup ahead of time, you can do so up to the point of adding the spinach, gnocchi, and milk. When you are ready to serve, reheat the soup and bring it to a simmer. Stir in the spinach, potato gnocchi, and milk, then cook until the gnocchi float.
- Leftovers and storage: This chicken & gnocchi soup can be refrigerated in an airtight container for up to 3-4 days, making it perfect for a meal prepped lunch!
- To freeze: While you can freeze this soup for up to 3 months, the consistency may not be quite the same when reheated due to the presence of dairy products.
Nutrition
Photography by: Megan McKeehan
Hi! Question on the nutrition facts- is that per serving or for the whole pot of soup? If it’s per serving, how big is a serving? This looks incredible and I want to make it tonight! 😋 thanks!
Hi Gabriella, the nutrition facts are per serving (and there are roughly 8 servings total). This assumes about 1½ cups of soup per person, but certainly you can adjust and serve more or less as desired. The nutrition facts do not include baguette, if you choose to serve with bread. xo, Ari