Chicken and Gnocchi Soup

This chicken and gnocchi soup is rich, creamy, and filling. To make a batch, simply cook the base until the vegetables are tender. Then add cooked chicken, potato gnocchi, and fresh spinach. Simmer the soup for about 10 minutes and then enjoy. A breadstick served on the side is optional but tasty.

The Olive Garden serves some very tasty soups. And their chicken and gnocchi soup is one of my favorites. It’s creamy and delicious without being too much. If you can’t make it to the restaurant, you can make a similar version at home.

Ingredients for Chicken & Gnocchi Soup.

Here’s what you need to make this recipe.

• Gnocchi. What would this chicken and gnocchi soup be without gnocchi? Use prepared potato gnocchi. They’re sold in either the pasta section or the freezer section. And while sweet potato and stuffed gnocchi are delicious, I don’t recommend them for this recipe. 
• Cooked Chicken. You’ll need about 2 cups of chopped, cooked chicken. If you don’t have leftover chicken, no problem. You can air fry chicken breasts quickly or cook them in a pan. Then let them cool and cut them into pieces. 
• Onions, Celery, Carrots, and Garlic. Cut these yourself or use the prepared ones sold at the grocery store. If you want a soup that looks similar to the Olive Garden classic, grate your carrot instead of chopping it. 
• Water or Chicken Broth. While this soup is creamy, it starts with a broth-based soup. Use water and a little chicken bouillon or a low sodium chicken broth. 
• Half and Half. The creaminess comes from half and half. This is a premade blend of half whole milk and half heavy cream.
• Spinach. Fresh baby spinach or one package of frozen spinach work in the soup. 
• Basil and Thyme. These dried herbs add flavor. If you don’t have dried thyme in the house, use an equal amount of oregano instead.  
• Salt and Pepper. Season your soup with salt and pepper to taste.

How to Make Chicken and Gnocchi Soup.

Start by cooking the carrots, celery, and onion until the onions start to get tender. Add the minced garlic and dried herbs. Cook for about a minute to cook the garlic.

Then, add the water or chicken broth and let the soup simmer for about 20 minutes.

Finally, stir in the cooked chicken, gnocchi, half and half, and baby spinach. Stir until the spinach is wilted. Simmer the soup for 10 minutes or until the gnocchi is tender.

Storing Chicken and Gnocchi Soup. 

This recipe makes a big pot of soup. So chances are, you’ll have some leftovers. 

To store it in the refrigerator. Store the cooled leftover soup in a covered container for up to three days in the refrigerator.

To freeze. Chicken and gnocchi soup can be frozen for up to 3 months. Cool the soup and place it into freeze-safe container. Thaw the soup overnight in the refrigerator or thaw on low heat in the microwave. Please note that frozen gnocchi get very soft when frozen and thawed.

To reheat. Place the soup in a small or medium pot. Reheat over medium heat, stirring frequently to prevent burning,  until it’s warm.

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Chicken and Gnocchi Soup

You can make this restaurant-favorite soup at home. From start to finish, the recipe takes less than an hour to cook. 1 tablespoon olive oil

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Ingredients

• 1 tablespoon olive oil
• 3 stalks celery, diced (2 cups; 6 ounces)
• 2 medium carrots, peeled and shredded or diced (1 ½ cups shredded; 4 ounces)
• 1 medium onion, diced (1 cup, 4 ounce)
• 4 cloves garlic, minced or put through a garlic press (about one tablespoon)
• 2 teaspoons dried basil
• 1 teaspoon thyme leaves
• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt
• 6 cups water or low sodium chicken breast
• 2 teaspoons chicken bouillon base
• 2 cups cubed or shredded cooked chicken (about 3 chicken breasts)
• 1 (17-ounce) package potato gnocchi
• 2 cups baby spinach, chopped
• 1 cup half and half

Instructions

1. Heat olive oil over medium-high heat until it shimmers but doesn’t smoke. Add the celery, carrots, and onion. Cook until the onions start to soften, about three minutes. Stir frequently as the vegetables cook.

   Add the garlic, dried basil, dried thyme, black pepper, and salt. Stir to combine. Cook for another minute or so.

2. Add the water or chicken broth and chicken bouillon. Stir to combine. Bring to a boil. Once it reaches a boil, reduce the heat to medium-low and simmer for 20 minutes or until the vegetables are tender.

3. Stir in the cooked chicken, gnocchi, half and half, and baby spinach. Stir until the spinach is wilted. Simmer for 10 minutes or until the gnocchi is tender.

4. Serve and enjoy. Store cooled, leftover soup covered in the refrigerator for up to three days. Or freeze for up to three months. (Frozen and reheated gnocchi are very soft when reheated.)