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My kitchen always smells incredible when I whip up this copycat Chicken Gnocchi Soup. Those soft potato dumplings, juicy chicken bits, and garden-fresh veggies swimming in that velvety broth just hit different. It's turned into our go-to comfort meal, especially when it's cold outside.
Tastier Than Olive Garden's Version
The best part about making this at home? It takes hardly any time but tastes like you've been cooking all afternoon. Those puffy gnocchi and hearty chicken pieces really fill you up. I'll pack it for tomorrow's lunch or serve it with some bread for dinner, and there's never any left - everyone wants more!
Grab These Ingredients
- 4 tablespoons butter: Works great with or without salt.
- 2 tablespoons olive oil: Makes the base taste amazing.
- 1 large white onion: Cut it small for extra flavor.
- 3 celery stalks: Chopped into even bits for texture.
- 4 garlic cloves: Chopped up small for lots of taste.
- 1/3 cup flour: This makes your soup nice and thick.
- 2 cups half and half: Gives that dreamy creamy texture.
- 4 cups chicken broth: Get the reduced salt kind.
- 1 teaspoon each: Dried thyme and parsley bits.
- 1/4 teaspoon nutmeg: Just a tiny bit adds magic.
- 2 cups carrots: Thin-cut so they cook fast.
- 2 cups chicken: Grab a pre-cooked one to save time.
- 1 pound potato gnocchi: The ones from the store are fine.
- 2 cups fresh spinach: For some green goodness.
Making Your Soup
- Cook the Veggies
- Grab your big soup pot and melt that butter, pour in oil, then toss in onions and celery. Give them 3-4 minutes until they're soft and smell good.
- Thicken It Up
- Toss that flour over your veggies and keep stirring for 1-2 minutes. This trick makes your soup extra rich.
- Get It Simmering
- Now add your half and half and chicken broth, let it bubble up, then turn down the heat. Give it about 10 minutes to start getting thicker.
- Throw In The Good Stuff
- Mix in your chicken, gnocchi, carrots and spinach. Let it all cook together for 10-12 minutes until those gnocchi puff up and float.
- Finish It Off
- Sprinkle in thyme, parsley, nutmeg, salt and pepper. Dish it up hot with some fresh parsley on top if you want.
Crockpot Method
Got a slow cooker? First cook those veggies in a pan, then dump everything except the gnocchi and spinach into your crockpot. Let it go for 4 hours on low, then toss in the gnocchi and spinach during the last hour. Need it thicker? Just stir in some cornstarch mixed with water at the end.
Keeping It Fresh
Pop any leftover soup in a container with a good lid and stick it in your fridge for up to 5 days. When you want more, heat it up slowly so the creamy part doesn't get weird. You can freeze it for months too, just let it thaw in the fridge overnight before warming it back up.
Fan Favorites
My buddy Don thinks it's basically a whole meal in one dish. Erin can't have hers without sprinkling cheese on top. And Krystal got smart after Thanksgiving and threw in some leftover turkey instead of chicken. She said it was killer. These personal touches really make it special.
Overview
This silky chicken gnocchi soup is a comforting meal packed with flavor. Juicy chicken, fluffy gnocchi, and fresh veggies are all cooked in a creamy, aromatic broth. It’s easy to make, quick, and perfect for dinners or special moments with loved ones.
Recipe Q&A
- → Why mix flour with butter first?
This step makes a roux that thickens the broth evenly while removing that raw flour taste. Plus, it keeps lumps at bay.
- → Can I replace half-and-half with heavy cream?
You can! But expect a denser texture. If needed, blend it with milk for a more balanced consistency.
- → Why dice veggies finely?
Smaller pieces cook faster and keep the texture harmonious with the soup, so the gnocchi and chicken can shine.
- → Is dried spinach okay to use?
Stick with fresh spinach when you can—it keeps the bright color and chewy texture. Dried spinach tends to get soft and less tasty.
- → How much salt should I use?
It depends on your chicken broth and taste. Start with less and gradually adjust once the soup is done.