Introduction

This Chicken Gnocchi Soup recipe is perfect for a quick weeknight dinner and simple & delicious. It brings the comforting, creamy taste of the Olive Garden classic right to your home kitchen in under 30 minutes. If you love easy gnocchi dishes, you might also enjoy this Easy One Pot Gnocchi Chicken Pot Pie Recipe. It’s a hearty, family-friendly meal that everyone will love.

Ingredients

This comforting chicken gnocchi soup comes together with simple ingredients that create a creamy, savory broth loaded with tender chicken and pillowy gnocchi.

• 4 tablespoons butter
• 1 cup celery, chopped
• 1 cup carrots, shredded or chopped
• 1 medium sweet onion, finely chopped
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 pound cooked chicken breast, chopped
• 1 package potato gnocchi (16 ounces)
• 2 cups heavy cream
• 3 cups fresh spinach
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Chicken Gnocchi Soup recipe is perfect for a quick weeknight dinner, coming in about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1 pound of boneless, skinless chicken breasts, 16 ounces of potato gnocchi, 4 cups of chicken broth, 1 cup of heavy cream, and your preferred vegetables like carrots, celery, and spinach. Having everything measured and ready makes this quick weeknight dinner flow smoothly.

Step 2 — Cook the Chicken

Season the chicken breasts with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

Remove the chicken from the pot and let it rest on a cutting board. It will continue to cook slightly as it rests, so don’t worry if it’s just at 165°F when removed.

Step 3 — Sauté Aromatics and Vegetables

In the same pot, add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5–7 minutes until the vegetables begin to soften and the onion is translucent. This builds a flavorful base for your Chicken Gnocchi Soup.

Step 4 — Simmer the Broth

Pour in 4 cups of chicken broth and bring the mixture to a gentle boil. Reduce the heat to medium and let it simmer for about 10 minutes to allow the flavors to meld and the vegetables to become tender.

Step 5 — Add Gnocchi and Shredded Chicken

While the broth simmers, shred or dice the cooked chicken. Add the gnocchi to the pot and cook according to package directions, usually 3–4 minutes, until they float to the surface. Stir in the shredded chicken.

Step 6 — Incorporate Cream and Spinach

Reduce the heat to low and stir in 1 cup of heavy cream. Add 2 cups of fresh spinach and cook just until wilted, about 2 minutes. Avoid boiling after adding cream to prevent curdling.

Step 7 — Final Seasoning and Serve

Taste the soup and adjust seasoning with additional salt, pepper, or herbs like thyme or parsley. Ladle into bowls and serve hot. This Chicken Gnocchi Soup recipe is perfect for a quick weeknight dinner and is best enjoyed immediately.

Nutritional Information

Calories	380
Protein	28g
Carbohydrates	35g
Fat	14g
Fiber	3g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or lean ground chicken — Lighter protein option with similar texture and mild flavor
• Cauliflower gnocchi — Lower-carb alternative that maintains the pillowy texture
• Coconut milk or unsweetened almond milk — Creamy dairy-free substitute for the soup base
• Gluten-free gnocchi — Perfect swap for those with dietary restrictions
• Low-sodium chicken broth — Reduces salt while keeping the savory foundation
• Sweet potato gnocchi — Adds natural sweetness and extra nutrients
• Vegetable broth with mushrooms — Creates a rich, earthy vegetarian version
• Zucchini noodles — Ultra low-carb option that works well in the creamy broth

Serving Suggestions

• Pair this Chicken Gnocchi Soup with a simple side salad and crusty bread for a complete, satisfying meal.
• Serve it in a warm, rustic bread bowl for a cozy, impressive presentation on a chilly evening.
• This recipe is perfect for a quick weeknight dinner with the family or a casual weekend lunch with friends.
• Garnish with fresh parsley and a sprinkle of grated Parmesan cheese to enhance flavor and visual appeal.
• Make a double batch of this Chicken Gnocchi Soup to have delicious leftovers for easy lunches throughout the week.
• It’s an ideal comfort food for busy weeknights, potlucks, or whenever you need a quick, hearty meal.

This Chicken Gnocchi Soup recipe is perfect for a quick weeknight dinner, offering a creamy, comforting bowl that comes together with minimal effort.

Common Mistakes to Avoid

• Mistake: Using the wrong type of gnocchi, which can turn mushy. Fix: Opt for shelf-stable potato gnocchi instead of refrigerated fresh varieties for better texture.
• Mistake: Overcooking the chicken, making it dry and tough. Fix: Sear chicken until just cooked through before adding to the soup to keep it juicy.
• Mistake: Adding gnocchi too early in the cooking process. Fix: Stir in gnocchi during the last 5-7 minutes of simmering to prevent it from falling apart.
• Mistake: Not properly seasoning the soup base. Fix: Sauté aromatics like garlic and onion until fragrant to build a flavorful foundation.
• Mistake: Skipping the step of deglazing the pan after browning chicken. Fix: Use a splash of chicken broth to scrape up the flavorful browned bits from the pan.
• Mistake: Overcrowding the pot when browning chicken. Fix: Cook chicken in batches to ensure proper searing and avoid steaming.
• Mistake: Using low-fat dairy which can curdle when heated. Fix: Use full-fat cream or half-and-half and temper it by slowly adding hot soup broth.
• Mistake: Not adjusting liquid levels as the soup cooks. Fix: Keep extra broth handy to thin the soup if it becomes too thick from the gnocchi starch.
• Mistake: Rushing the vegetable sauté step. Fix: Cook carrots and celery until slightly softened before adding liquids for better texture and flavor infusion.
• Mistake: Forgetting to taste and adjust seasoning at the end. Fix: Always do a final taste test and add salt, pepper, or herbs as needed before serving.

Storing Tips

• Fridge: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze in freezer-safe containers or bags for up to 3 months.
• Reheat: Reheat on the stovetop or in the microwave until it reaches 165°F.

For best results, thaw frozen soup overnight in the refrigerator before reheating. This chicken gnocchi soup recipe is perfect for a quick weeknight dinner because it stores and reheats beautifully.

Conclusion

This Chicken Gnocchi Soup recipe is perfect for a quick weeknight dinner. If you loved this cozy soup, try our Tuscan Chicken Skillet next. Let us know how your soup turned out in the comments, and subscribe for more easy dinner ideas!

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FAQs

Can I use pre-cooked chicken for this Chicken Gnocchi Soup recipe?

Yes, using pre-cooked chicken like rotisserie chicken is a great time-saver. It makes this Chicken Gnocchi Soup recipe perfect for a quick weeknight dinner since you can skip the step of cooking raw chicken. Just shred the cooked chicken and add it when the recipe calls for it.

What type of gnocchi works best in this soup?

Any shelf-stable potato gnocchi from the pasta aisle works perfectly. They cook quickly right in the broth, absorbing the delicious flavors. This helps keep the preparation fast and simple for your weeknight meal.

How can I store and reheat the leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. The gnocchi will soften further upon reheating.