Chicken Gnocchi Soup is a cozy and hearty dish, perfect for a cold day. It’s filled with vibrant veggies, delicious potato gnocchi dumplings, and tender chicken, all mixed together in a rich and creamy broth.
This blend of creamy, savory soup makes for the perfect comfort food when all you want to do is cozy up on the couch with your favorite blanket.
This Copycat Olive Garden Chicken Gnocchi Soup is sure to be your go-to this season. And don’t forget the homemade bread for dipping!
Easy Chicken Gnocchi Soup Recipe
What’s better than restaurant recipes made at home? A restaurant recipe made at home and made better. Many restaurants have copycat recipes online and a lot of them are even more delicious than the originals.
A popular recipe that recently caught my eye was the Olive Garden Chicken Gnocchi Soup. This homestyle soup is creamy, flavorful, and super hearty. A homemade version could only be that much better, right?
While there are many copycat Chicken Gnocchi Soup recipes, I’m confident I’ve achieved the perfect balance of creaminess and spices. This easy Chicken Gnocchi Soup has easily become one of my preferred comfort recipes. It’s savory, rich, and definitely a crowd favorite.
This recipe is packed with flavor in every bite. Don’t forget the breadsticks!
What is Gnocchi?
First things first, if you haven’t had gnocchi, this recipe is going to change your life!
Now, if you don’t know what gnocchi is, it’s pasta, but technically they’re also “Italian dumplings.” Gnocchi is also unique because of their rich potato flavor and airy texture; they definitely hold their own in the pasta world.
Gnocchi can be the healthier choice since it contains less flour however, both gnocchi/pasta are high-carb foods.
Like most other types of pasta, gnocchi can be boiled, baked, or my preferred method: pan-fried. Pan-frying the gnocchi gives it a delicious golden crust that adds texture to any dish. If you opt for boiling, make sure to remove the gnocchi as soon as they float, if you don’t your gnocchi will be soggy, gummy, and overcooked.
Gnocchi can also be quickly fried after boiling on a hot skillet coated with butter.
What is Chicken Gnocchi Soup?
Chicken Gnocchi Soup is notable for its rich and creamy broth. The gnocchi and veggies, along with cheese and cream, make this soup incredibly hearty and filling. This dish is very comparable to Southern chicken and dumplings.
Chicken Gnocchi Soup Ingredients
Chicken: whether you prefer diced or shredded, you’ll need 2 cups of cooked chicken!
Gnocchi: although there are variations, such as spinach, cheese, etc. for this recipe I used stuck to the classic potato gnocchi.
Broth: chicken broth is the perfect way to compliment the soup without overpowering the flavorful veggies and spices.
From the Garden (or the store): this recipe gets a ton of flavor from the vegetables you include in your roux; like onions, carrots, celery, and garlic. You’ll also need 1 cup of spinach to incorporate into the finished soup.
Dairy: to get the perfect amount of creaminess in this recipe you’ll need butter, parmesan, milk, and heavy cream.
Spices: this recipe has pretty minimal spices which will probably already be in your pantry or kitchen; Italian seasoning, nutmeg, salt, and white pepper.
For cooking: you’ll need about 2 tablespoons of olive oil for cooking the potato gnocchi.
Garnish: garnish your soup with 1/2 a teaspoon of lemon zest when done cooking for added flavor.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How To Make Chicken Gnocchi Soup
1. Cook veggies. Heat the butter in a large Dutch oven over medium heat until melted. Add the onions, carrots, celery, and garlic and cook until slightly soft, about 4 to 5 minutes.
2. Add flour. Slowly add the flour, stirring until it forms a paste to make a roux.
3. Add chicken and simmer. Add chicken, Italian seasoning, nutmeg, and chicken broth. Bring to a low simmer and continue cooking for 10 minutes.
4. Pan fry the gnocchi. While soup simmers, heat 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Add the potato gnocchi and brown on all sides. Remove and set aside.
5. Season the broth with parmesan cheese, salt, and white pepper. Once combined, add milk and cream, bring to a low simmer again.
6. Add remaining ingredients. While hot, add spinach, browned gnocchi, and lemon zest. Serve immediately.
Chicken Gnocchi Soup Calories
Most of the calories from chicken gnocchi come from fat and carbs. This probably isn’t super surprising since chicken gnocchi soup is pretty loaded with potato and dairy products.
There are about 430 calories per serving of soup.
Should you boil gnocchi before frying?
Can you? Yes. Should you? Probably not. Ultimately, the difference really isn’t noticeable enough to justify adding an extra step to the cooking process, especially in a soup. Frying the gnocchi will give it a nice crispy crust and prevent it from getting stuck together and soggy in the soup.
Is gnocchi pasta or potato?
Gnocchi is a dumpling made from potatoes. It’s fairly plain and can be served with a variety of proteins and sauces. You can even add gnocchi to soups or stews.
More Easy Chicken Recipes
- Slow Cooker Balsamic Chicken
- Honey Balsamic Chicken
- Mexican Street Corn White Chicken Chili
- Crispy Air Fryer Chicken Wings
- Coconut Curry Chicken Empanadas
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Chicken Gnocchi Soup
- 2 tablespoons unsalted butter divided
- 1 cup white onion chopped
- ½ cup carrots chopped
- ¾ cup celery thinly sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups cooked chicken diced or shredded
- 1 tablespoon Italian seasoning
- 1/2 teaspoon nutmeg grated
- 4 cups low sodium chicken broth
- 2 tablespoons olive oil
- 16 ounces potato gnocchi
- 2 tablespoons Parmesan cheese finely grated
- 1 teaspoon coarse Kosher salt
- ½ teaspoon ground white pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup spinach coarsely chopped
- 1/2 teaspoon lemon zest
- Heat the butter in a large Dutch oven over medium heat. Add the onion, carrots, celery and garlic, cooking for 4-5 minutes or until slightly soft, but still a little taunt.
- Add the flour, stirring until it forms a paste to make a roux.
- Add the chicken, Italian seasoning, nutmeg and chicken broth. Bring to a low simmer for 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium high heat. Add potato gnocchi, browning on all sides. Remove and set aside.
- Season broth with Parmesan cheese, Kosher salt and white pepper, then add milk and cream, bring to a low simmer again.
- When hot, add spinach, browned gnocchi and lemon zest and serve immediately.