Creamy Chicken Gnocchi Soup

This creamy chicken gnocchi soup recreates the beloved Olive Garden classic right in your kitchen. The pillowy potato dumplings swim in a rich, velvety broth alongside tender chicken and colorful vegetables for a restaurant-quality meal that comes together in just 30 minutes.

I first made this soup when trying to recreate my daughter's favorite Olive Garden dish during lockdown. What started as a restaurant copycat has become our Sunday tradition when temperatures drop below 60 degrees!

Ingredients

• Shredded chicken provides protein and substance. Rotisserie chicken works perfectly to save time
• Olive oil for sautéing creates the flavor foundation. Use a good quality extra virgin for best results
• Onion celery and carrots form the classic mirepoix that gives depth to any good soup
• Chicken broth serves as the savory base. Homemade is best but low sodium store bought works well
• Half and half creates the signature creamy texture without being too heavy like cream
• Packaged gnocchi offers the perfect pillowy texture. Look for potato gnocchi in the pasta aisle
• Fresh spinach adds color nutrition and a slight earthiness that balances the richness
• Seasonings like salt pepper and thyme enhance the flavors without overpowering the dish

Step-by-Step Instructions

Build the Flavor Base

Heat olive oil in a large pot over medium heat until shimmering but not smoking. Add diced onion celery and carrots and sauté for 5 to 7 minutes until vegetables begin to soften. This creates the aromatic foundation that will flavor the entire soup. Stir occasionally to prevent browning.

Develop the Broth

Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and add shredded chicken plus dried thyme. Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld together. The broth should reduce slightly and become more flavorful.

Cook the Gnocchi

Add the packaged gnocchi directly to the simmering broth and cook until they float to the surface about 3 to 4 minutes. This indicates they are perfectly tender. The starch from the gnocchi will also help thicken the soup slightly.

Finish with Creaminess

Reduce heat to low and slowly stir in the half and half. Add fresh spinach and gently simmer until spinach wilts about 2 minutes. Season with salt and pepper to taste. Never boil the soup after adding dairy to prevent curdling.

Bookmark

I discovered that adding a pinch of nutmeg to the cream enhances the savory flavors in a subtle way that makes everyone ask for my secret. My husband now requests this soup instead of takeout from Olive Garden which I consider the highest compliment!

Perfect Pairings

This soup is substantial enough to enjoy on its own but pairs wonderfully with a simple side salad dressed with Italian vinaigrette. For the full Olive Garden experience serve with warm garlic breadsticks for dipping into that creamy broth. The contrast of crisp bread and velvety soup creates the perfect textural balance.

Storage and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb liquid so your soup will thicken considerably when chilled. When reheating add a splash of chicken broth or water to reach desired consistency. Always reheat gently over medium low heat never boil to prevent the cream from separating. This soup does not freeze well due to the dairy content.

Customization Options

This recipe welcomes personalization based on your preferences or what you have on hand. For a lighter version substitute the half and half with evaporated milk or whole milk thickened with a tablespoon of flour. Add diced red bell peppers for extra color and vitamin C. Swap spinach for kale for a heartier green that holds up longer. For herb lovers fresh basil added at the end brings brightness that complements the creamy base.

Your Questions Answered About This Recipe

→ Can I use store-bought rotisserie chicken for this soup?

Yes! Pre-cooked rotisserie chicken is an excellent time-saving option. Simply remove the skin and shred the meat before adding it to your soup. The rich flavor of rotisserie chicken can actually enhance the overall taste of your finished dish.

→ What is half-and-half and can I substitute it?

Half-and-half is a dairy product with equal parts whole milk and light cream. If unavailable, you can substitute with equal parts milk and heavy cream, or use whole milk for a lighter version. For a dairy-free option, full-fat coconut milk or cashew cream work well.

→ Can I freeze leftover chicken gnocchi soup?

While possible, freezing this soup isn't ideal due to the cream content and gnocchi texture. If you do freeze it, the cream may separate slightly when reheated (stir vigorously to recombine) and the gnocchi might become softer. For best results, consume refrigerated leftovers within 3-4 days.

→ What type of gnocchi works best in this soup?

Both shelf-stable and refrigerated potato gnocchi work well. Shelf-stable varieties (found in the pasta aisle) tend to hold their shape better during cooking, while refrigerated versions (from the dairy/prepared foods section) often have a softer texture. Fresh homemade gnocchi is delicious but will cook even faster.

→ How can I make this soup thicker or thinner?

For a thicker soup, create a slurry with 1-2 tablespoons of cornstarch mixed with cold water and add it after the half-and-half. For a thinner consistency, simply add more chicken broth until reaching your desired texture. Remember to adjust seasonings accordingly.

→ Can I make this soup in a slow cooker?

Yes! Sauté the vegetables first, then transfer to a slow cooker with broth and chicken. Cook on low for 4-5 hours, then add the gnocchi during the final 30 minutes. Stir in half-and-half and spinach just before serving and heat through without boiling.