Cozy Chicken Gnocchi Soup
From Janet's Recipe Box · 40 min · one pot
If you love the chicken gnocchi soup at Olive Garden, this is that, made at home and honestly even better. Creamy broth, tender shredded chicken, soft little potato gnocchi, and spinach, all in one pot. It comes together fast with rotisserie chicken and store-bought gnocchi, so it feels fancy but it is really a weeknight soup. This is the one my family requests the moment there is a chill in the air.
Ingredients
- 3 tbsp butter
- 1 onion, diced
- 2 carrots, diced (or shredded)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tbsp flour
- 4 cups chicken broth
- 1.5 cups half-and-half (or whole milk plus a splash of cream)
- 2 cups cooked shredded chicken (rotisserie is perfect)
- 1 lb potato gnocchi (the shelf-stable kind)
- 2 big handfuls fresh spinach
- 1 tsp Italian seasoning, plus salt and pepper
How I make it
- Melt the butter in a big pot over medium heat. Add the onion, carrots, and celery and cook until soft, about 6 minutes, then stir in the garlic for a minute.
- Sprinkle in the flour and stir constantly for a minute to cook off the raw taste. This is what makes the soup creamy.
- Slowly pour in the chicken broth while whisking, then stir in the half-and-half and Italian seasoning. Bring it to a gentle simmer and let it thicken a little.
- Add the shredded chicken and the gnocchi. Simmer for about 4 to 5 minutes, until the gnocchi float and are tender.
- Stir in the spinach and let it wilt, about a minute. Taste and add salt and pepper.
- Ladle into bowls and serve warm, ideally with crusty bread for dipping.
Make it your own
Use kale instead of spinach, add a pinch of nutmeg for that cozy warmth, or stir in some cooked bacon for a smoky version. It is very forgiving. In the mood for another cozy bowl? My one-pot lasagna soup is just as comforting.
My cozy-soup staples
The big soup pot I make this in, my go-to whisk, and the bowls I always reach for are all in my Amazon storefront.
Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.Frequently asked questions
Do I need to cook the gnocchi first?
No. Shelf-stable gnocchi cook right in the soup in just a few minutes. Add them near the end so they stay soft and pillowy.
Can I freeze chicken gnocchi soup?
Cream-based soups can get a little grainy when frozen, so I prefer to refrigerate leftovers for a few days. If you want to freeze it, freeze the base without the gnocchi and add fresh gnocchi when you reheat.
What chicken should I use?
Rotisserie chicken is my favorite shortcut, but any cooked, shredded chicken works. Leftover roasted or poached chicken is great here.
Janet
Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.
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