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Chicken Gnocchi Soup (Creamy, One-Pot Copycat Style)
This chicken gnocchi soup is a thick, creamy pot of shredded chicken, soft potato gnocchi, carrots, celery and spinach, made in the style of the well-known Olive Garden soup. It’s a copycat-style version built from grocery store basics: a rotisserie chicken, a shelf-stable package of gnocchi and a carton of half-and-half. One pot, about 45 minutes, and it serves six.
Below you’ll find what makes chicken gnocchi soup creamy, the ingredients and easy swaps, step-by-step stovetop instructions, slow cooker and Instant Pot notes, how to keep the gnocchi from going mushy, a troubleshooting table, serving ideas and storage. The printable recipe card is at the bottom.
What Makes Chicken Gnocchi Soup Creamy?
The body of this chicken gnocchi soup comes from three things working together, not from a huge pour of heavy cream. A simple roux of butter and flour thickens the broth, half-and-half adds richness, and the gnocchi release a little potato starch as they cook. Together they give you a velvety soup that coats a spoon without tasting heavy.
- The roux: ¼ cup flour cooked in butter for a minute thickens 4 cups of broth into a light, smooth base.
- Half-and-half: it has about 10 to 12% fat, enough for a creamy feel but less than heavy cream (about 36%).
- Potato starch from the gnocchi: it thickens the soup a little more as it simmers and as it sits.
- A gentle heat: keeping the chicken gnocchi soup below a hard boil after the dairy goes in keeps it smooth instead of grainy.
The result is a classic chicken and gnocchi soup: creamy, but still a soup rather than a sauce. If you like it thicker, the troubleshooting table below shows how to adjust it.
Chicken Gnocchi Soup Ingredients and Swaps
Everything here is easy to find. The amounts make about 10 cups, or 6 servings of roughly 1â…” cups each.
For the soup base
- Unsalted butter, 2 tablespoons, and olive oil, 1 tablespoon.
- Yellow onion, 1 medium (about 1 cup / 150 g), diced.
- Carrots, 2 medium (about 1 cup / 120 g), diced small or cut into thin half-moons.
- Celery, 2 ribs (about ¾ cup / 80 g), diced.
- Garlic, 3 cloves, minced.
- All-purpose flour, ¼ cup (30 g).
- Low-sodium chicken broth, 4 cups (960 ml).
- Dried thyme, 1 teaspoon, plus Diamond Crystal kosher salt, 1 teaspoon (or ½ teaspoon table salt) and black pepper, ½ teaspoon.
To finish
- Cooked chicken, 3 cups shredded (about 1 lb / 450 g), from a rotisserie chicken or leftovers.
- Half-and-half, 2 cups (480 ml).
- Shelf-stable potato gnocchi, 1 package (16 oz / 454 g).
- Baby spinach, 2 cups loosely packed (about 2 oz / 60 g), roughly chopped.
- Parmesan, ¼ cup finely grated (25 g), optional, plus more to serve.
Easy swaps
| Ingredient | Swap | What changes |
|---|---|---|
| Rotisserie chicken | 1¼ lb (565 g) raw boneless chicken breasts or thighs, poached in the broth | Adds about 15 minutes; see the step below |
| Shelf-stable gnocchi | Refrigerated or frozen potato gnocchi (same weight) | Frozen may need 1 to 2 extra minutes; don’t thaw first |
| Half-and-half | 2 cups whole or 2% milk | Lighter and a little thinner; heat it gently |
| Half-and-half | 1 cup heavy cream + 1 cup milk | Richer, closer to restaurant style |
| Baby spinach | Chopped kale (stems removed) | Needs 3 to 4 minutes instead of 1 |
| All-purpose flour | 2 tablespoons cornstarch mixed with 3 tablespoons cold water, added after the broth | Works for gluten-free soup if your gnocchi are gluten-free too |
Most potato gnocchi contain wheat flour, so check the label if you’re cooking for someone who avoids gluten.
Equipment You Need
- A large Dutch oven or soup pot, at least 5 quarts.
- A wooden spoon and a whisk for the roux and broth.
- Two forks for shredding the chicken.
How to Make Chicken Gnocchi Soup on the Stovetop
Have everything chopped and measured before you start; once the roux is going, the steps move quickly.
1. Soften the vegetables
Melt the butter with the olive oil in the pot over medium heat. Add the onion, carrots and celery with a pinch of the salt and cook, stirring now and then, for 6 to 8 minutes, until the onion is soft and translucent. Stir in the garlic for 30 seconds, until fragrant.
2. Make the roux
Sprinkle the flour over the vegetables and stir constantly for 1 minute so the raw flour taste cooks off. The mixture will look pasty; that’s what you want.
3. Add the broth and simmer
Slowly pour in the broth while whisking, scraping the bottom of the pot so no flour sticks. Add the thyme, the rest of the salt and the pepper. Bring to a simmer and cook for 8 to 10 minutes, until the carrots are just tender and the broth has thickened slightly.
- Using raw chicken? Add the whole breasts or thighs here, cover and simmer for 15 to 20 minutes, until they reach 165°F (74°C) in the thickest part. Lift them out, shred them with two forks and continue.
4. Add the dairy and chicken
Lower the heat to medium-low. Stir in the half-and-half and the shredded chicken and heat for 3 to 4 minutes, until steaming and barely bubbling at the edges. Don’t let it reach a rolling boil.
5. Cook the gnocchi in the soup
Add the gnocchi straight from the package and simmer gently, stirring now and then so they don’t stick to the bottom, for 4 to 5 minutes. They are ready when they are plump, soft all the way through and float near the surface. Taste one to check.
6. Finish with spinach and Parmesan
Turn off the heat. Stir in the spinach; it wilts in about a minute. Add the Parmesan, if using, then taste and adjust the salt and pepper. Serve right away, while the gnocchi are at their best.
| Step | Heat | Time |
|---|---|---|
| Soften vegetables | Medium | 6 to 8 minutes |
| Cook roux | Medium | 1 minute |
| Simmer broth | Medium, then gentle simmer | 8 to 10 minutes |
| Add half-and-half and chicken | Medium-low | 3 to 4 minutes |
| Cook gnocchi | Gentle simmer | 4 to 5 minutes |
| Wilt spinach | Off the heat | 1 minute |
Slow Cooker and Instant Pot Notes
This chicken gnocchi soup recipe is at its best on the stovetop, because the gnocchi only need a few minutes and turn soft if they sit in hot liquid for hours. You can still use an appliance for the long part and add the gnocchi at the end.
Slow cooker
- Put the onion, carrots, celery, garlic, thyme, salt, pepper, 4 cups broth and 1¼ lb (565 g) raw boneless chicken in the slow cooker.
- Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken reaches 165°F (74°C). Shred it in the pot.
- Whisk ¼ cup flour into the 2 cups half-and-half until smooth, then stir it in. Switch to high.
- Add the gnocchi and cook covered for 20 to 30 minutes, until tender and the chicken gnocchi soup has thickened. Stir in the spinach and Parmesan.
Instant Pot (6-quart)
- Use the sauté setting to cook the vegetables in the butter and oil for 5 minutes. Add the broth and scrape the bottom well to avoid a burn warning.
- Add 1¼ lb raw boneless chicken, seal and cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes.
- Shred the chicken. Switch back to sauté, add the gnocchi and simmer for 3 to 4 minutes.
- Stir 2 tablespoons cornstarch into 3 tablespoons cold water, add it with the half-and-half and stir for 1 to 2 minutes until thickened. Turn off the pot and add the spinach.
Skip the flour roux in the pressure cooker; thickened liquid on the bottom is the usual cause of burn warnings.
How to Keep the Gnocchi From Going Mushy
Gnocchi are small potato dumplings, and they keep absorbing liquid as long as they sit in soup. A few habits keep them soft but intact.
- Add them last. Gnocchi go in only after the broth, chicken and dairy are hot, and they need just 4 to 5 minutes.
- Keep the simmer gentle. A hard boil knocks them around and breaks the edges.
- Don’t stir too hard. Use a wide spoon and stir from the bottom a few times.
- Serve right away. The longer the chicken gnocchi soup sits on the heat, the softer the gnocchi get.
- Planning leftovers? Cook only the gnocchi you’ll eat now in the soup. Boil the rest separately for 2 to 3 minutes, drain, toss with a little oil and refrigerate them apart from the chicken and gnocchi soup.
- Want more texture? Brown the gnocchi in 1 tablespoon butter in a skillet for 4 to 5 minutes before adding them. The golden crust holds up a little longer.
Troubleshooting Creamy Chicken Soup
Most problems with a creamy chicken soup come down to heat and timing. Here’s how to fix the common ones.
| Problem | Likely cause | Fix |
|---|---|---|
| Too thin | Roux skipped or undercooked, or milk used instead of half-and-half | Simmer uncovered for a few minutes, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 1 minute |
| Too thick | Gnocchi absorbed liquid, especially in leftovers | Stir in warm broth or milk, ¼ cup at a time |
| Curdled or grainy | The chicken gnocchi soup boiled hard after the dairy went in, or very cold dairy hit very hot soup | Lower the heat right away and whisk well; next time warm the half-and-half or add it over medium-low heat |
| Gnocchi gummy or falling apart | Cooked too long, boiled hard, or left in the hot soup | Add them last, simmer gently for 4 to 5 minutes and serve soon |
| Gnocchi still firm in the center | Not cooked long enough, or added frozen to soup that wasn’t simmering | Simmer 1 to 2 minutes more, then taste one |
| Bland | Low-sodium broth and no final seasoning | Add salt a pinch at a time, more Parmesan or a squeeze of lemon |
| Too salty | Regular broth plus salty rotisserie chicken | Add a splash of half-and-half or unsalted broth; use low-sodium broth next time |
What to Serve With Chicken Gnocchi Soup
This chicken gnocchi soup is filling on its own, so simple sides work best.
- Warm breadsticks, garlic bread or crusty bread for dunking
- A crisp green salad with Italian dressing
- Roasted broccoli or green beans
- A half sandwich, such as grilled cheese, for a soup-and-sandwich lunch
Need cooked chicken for this chicken gnocchi soup? Our oven roasted chicken thighs shred well, and these shredded chicken recipes use up the rest of a rotisserie bird. For more cozy bowls, try our simple chicken stew recipes or a creamy chicken noodle casserole. If you’d rather have beef, our stove top beef stew is just as warming. You can browse all of our chicken recipes too.
Want a spicier bowl? Try this creamy chicken enchilada soup with black beans and corn.
How to Store, Freeze and Reheat
- Refrigerate leftover chicken gnocchi soup in airtight containers within 2 hours of cooking. It keeps for 3 to 4 days.
- Expect it to thicken. The gnocchi soak up liquid overnight and get softer, so plan to thin leftovers with broth or milk.
- Freezing: soups made with half-and-half can separate and turn a bit grainy after freezing, and the gnocchi go soft. For the best result, freeze the soup base (vegetables, broth and chicken) before adding the dairy, gnocchi and spinach, for 2 to 3 months. Thaw it overnight in the fridge, then reheat and finish with the dairy and fresh gnocchi.
- Reheat on the stove over medium-low heat, stirring often, or in the microwave in 1-minute bursts, until it reaches 165°F (74°C). Avoid a hard boil.
These times follow the FoodSafety.gov cold food storage chart, and the 165°F target comes from the safe minimum internal temperature chart.
Chicken Gnocchi Soup Variations (Exact Amounts)
The base recipe is easy to change once you know which parts carry the flavor. Each swap below is for the full 6-serving pot, and the cooking method stays the same unless the note says otherwise.
| Variation | Change | When to add it |
|---|---|---|
| Sausage and gnocchi | Swap 1 cup of the chicken for 8 oz (225 g) mild Italian sausage, casings removed | Brown it first and cook it to 160°F (71°C), then cook the vegetables in the same pot |
| Tuscan style | Add 1/3 cup (50 g) chopped oil-packed sun-dried tomatoes and use kale instead of spinach | Tomatoes with the broth; kale 3 minutes before the end |
| Lighter | Use 2 cups (480 ml) whole milk instead of half-and-half | Same step; simmer gently so the milk doesn’t split |
| Lemon and herb | Add the zest of 1 lemon, 1 tbsp lemon juice and 2 tbsp chopped fresh dill or parsley | Off the heat, just before serving |
| Extra vegetables | Add 1 cup (150 g) frozen peas or 1 diced zucchini | With the gnocchi |
Keep the flour in every version. It thickens the broth before the dairy goes in, so the soup stays creamy even with milk. For more chicken dinners built on the same pantry basics, browse the chicken recipes.
Make-Ahead Plan for Chicken Gnocchi Soup
The gnocchi is the only part that suffers when it sits. Cook the rest ahead and your chicken gnocchi soup is ready in about 10 minutes on a busy night.
- Up to 3 days ahead: cook the vegetables, make the thickened broth and stir in the chicken. Cool it, then refrigerate it within 2 hours in a shallow container.
- On the night: bring the base to a simmer, stir in the half-and-half and cook the gnocchi in it for 3 to 4 minutes.
- Finish: stir in the spinach and Parmesan, then season to taste. Reheated soup should reach 165°F (74°C), as the FoodSafety.gov temperature chart advises for leftovers.
This plan also works well for lunches. Pack the base and a portion of cooked gnocchi separately, then combine them when you reheat, so the dumplings stay tender instead of soaking up all the broth.
How to Scale Chicken Gnocchi Soup
A chicken gnocchi soup scales well, as long as the pot is big enough for the gnocchi to move freely while it cooks.
| Batch | Servings | Gnocchi | Broth + half-and-half | Pot |
|---|---|---|---|---|
| Half | 3 | 8 oz (225 g) | 2 cups + 1 cup | 3-quart saucepan |
| Full recipe | 6 | 16 oz (450 g) | 4 cups + 2 cups | 5- to 6-quart Dutch oven |
| Double | 12 | 32 oz (900 g) | 8 cups + 4 cups | 8-quart stockpot |
- Doubling: soften the vegetables for 2 to 3 minutes longer, and whisk the broth in a little at a time so the flour doesn’t clump.
- For a crowd: keep the soup warm on low in a slow cooker and add the gnocchi in batches, so the last bowls aren’t soft and swollen.
- Seasoning: start with 1.5 times the salt for a double batch, then taste. Broth and Parmesan add more salt as the soup reduces.
If your chicken gnocchi soup gets too thick on the second day, loosen it with 1/4 cup (60 ml) of broth at a time. Need another cozy one-pot dinner? Try this creamy chicken tetrazzini or these slow-simmered beef tips and gravy.
Chicken Gnocchi Soup FAQ
Is this the Olive Garden chicken and gnocchi soup recipe?
No. It’s a homemade, copycat-style soup in the style of the restaurant version, with the same main ingredients: chicken, potato gnocchi, carrots, celery, spinach and a creamy broth. It isn’t the official restaurant recipe.
Do you cook gnocchi before adding it to soup?
No. Shelf-stable, refrigerated and frozen gnocchi all cook right in the simmering soup in about 4 to 5 minutes. Pre-cook them separately only if you plan to store leftovers.
Can I use milk instead of half-and-half?
Yes. Whole or 2% milk works; the chicken and gnocchi soup is a little lighter and thinner. Add it over medium-low heat and don’t let the soup boil afterward.
Why did my gnocchi get mushy?
They were cooked too long or sat in hot soup. Gnocchi keep absorbing liquid, so add them at the very end, simmer gently and serve soon after.
Can you freeze chicken gnocchi soup?
You can, but the dairy may separate and the gnocchi soften. It freezes best as a base without the half-and-half, gnocchi and spinach, which you add when reheating.
Chicken Gnocchi Soup Recipe Card
Calories are an estimate per serving (about 1â…” cups) based on USDA FoodData Central values for roasted chicken, potato gnocchi, half-and-half, butter, olive oil, flour, vegetables, broth and Parmesan.
Chicken Gnocchi Soup
Ingredients
Equipment
Method
- Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook 6 to 8 minutes until soft. Stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute.
- Slowly whisk in the broth, scraping the bottom of the pot. Add the thyme, remaining salt and pepper, bring to a simmer and cook 8 to 10 minutes, until the carrots are just tender.
- Lower the heat to medium-low. Stir in the half-and-half and shredded chicken and heat 3 to 4 minutes until steaming; don’t let it boil hard.
- Add the gnocchi and simmer gently, stirring now and then, 4 to 5 minutes, until plump, tender and floating.
- Turn off the heat, stir in the spinach until wilted (about 1 minute) and the Parmesan if using. Season to taste and serve right away.
