Creamy Chicken Gnocchi Soup

This hearty chicken gnocchi soup brings the beloved Olive Garden favorite right to your kitchen. The pillowy gnocchi, tender chicken, and vegetables swimming in a creamy broth create a comforting meal that's perfect for any day of the week.

I first made this soup after moving far from my favorite Italian restaurant chain. After several attempts tweaking the recipe just right, my family now requests this version over the original. It has become our Sunday evening tradition during the colder months.

Ingredients

• Cooked chicken breast: adds hearty protein and makes this soup filling enough to be a complete meal
• Butter and olive oil: combination creates the perfect base for sautéing without burning
• All purpose flour: thickens the broth beautifully without making it gummy
• Onion and garlic: provide aromatic foundation for deep flavor development
• Chicken broth: forms the savory base look for low sodium options if watching salt intake
• Milk: adds creaminess without making the soup overly heavy like cream would
• Shredded carrot: adds natural sweetness and beautiful color
• Dried herbs like chives and oregano: infuse the broth with Italian flavors
• Frozen mini potato gnocchi: are the star ingredient choose mini size for perfect soup spoonfuls
• Fresh spinach: adds color nutrients and a slight earthy flavor that balances the richness

Step-by-Step Instructions

Create The Flavor Base:

Heat the butter and olive oil in a medium Dutch oven over medium heat until the butter melts completely. Add your chopped onions, shredded carrots, and minced garlic. Cook gently for about 5 minutes, stirring occasionally until the onions become translucent and slightly golden. This aromatic foundation will flavor your entire soup.

Make The Roux:

Sprinkle the flour over your sautéed vegetables and stir constantly for about one minute. This cooking process eliminates the raw flour taste and creates a thickening agent for your soup. Make sure every bit of vegetable gets coated with the flour mixture for even thickening.

Develop The Broth:

Slowly pour in the chicken broth while continuously whisking to prevent lumps. Start with just a small amount, creating a paste, then gradually add the remaining broth. Allow this mixture to come to a gentle simmer, which will activate the thickening properties of the flour. You'll notice it starting to thicken slightly after about 3-4 minutes.

Add Creaminess:

Pour in the milk while stirring and increase the heat slightly to bring the mixture to a gentle boil. This incorporation of dairy adds richness and a silky texture to your soup. Watch carefully as milk can quickly boil over.

Season The Soup:

Add the dried chives, oregano, salt, and pepper to the simmering liquid. These herbs infuse the broth with classic Italian flavors that make this soup so addictive. Reduce heat to maintain a gentle simmer for about 5 minutes to allow flavors to meld.

Prepare The Gnocchi:

While your soup base simmers, cook the gnocchi according to package directions in a separate pot of salted water. They typically take just 2-3 minutes and will float to the surface when done. Drain immediately to prevent overcooking.

Combine All Elements:

Add the cooked gnocchi, shredded chicken, and fresh spinach to your soup pot. Stir gently to avoid breaking the tender gnocchi. Allow everything to simmer together for just 2-3 minutes until the spinach wilts and the chicken warms through.

Final Seasoning:

Taste your creation and adjust seasonings as needed. Sometimes a pinch more salt or pepper makes all the difference in bringing the flavors to life. Serve immediately while hot and enjoy the restaurant-quality soup you've created.

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The mini gnocchi are truly the heart of this recipe. I discovered their perfect bite-sized nature after making this soup with regular gnocchi and finding them too large for comfortable spoonfuls. My daughter now requests this soup whenever she feels under the weather, claiming the pillowy gnocchi are the ultimate comfort food.

Make-Ahead and Storage

This soup stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen and improve overnight as the ingredients have time to meld together. When reheating, do so gently over medium-low heat to prevent the milk from separating. Add a splash of chicken broth or milk if the soup has thickened too much in storage.

Smart Substitutions

If you prefer a lighter version, substitute half and half or evaporated milk for regular milk. For dairy-free needs, unsweetened almond milk works surprisingly well though the soup will be slightly less creamy. Rotisserie chicken makes an excellent time-saving option instead of cooking chicken breast separately. Frozen spinach can replace fresh in a pinch just be sure to thaw and squeeze out excess moisture first.

Serving Suggestions

This soup pairs wonderfully with a simple green salad dressed with lemon vinaigrette for a complete meal. For heartier appetites, serve alongside crusty Italian bread or homemade garlic breadsticks for dipping into that creamy broth. A sprinkle of freshly grated Parmesan cheese on top adds a delicious finishing touch that enhances all the flavors.

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Recipe FAQs

→ Can I use store-bought gnocchi for this dish?

Yes, store-bought gnocchi works perfectly. Just follow the package instructions for cooking before adding it to the soup.

→ How can I thicken the soup if it’s too thin?

You can thicken it by mixing 1 tablespoon of cornstarch with ½ tablespoon of cold water, then stirring the mixture into the simmering soup.

→ What can I substitute for fresh spinach?

Baby kale or Swiss chard are great alternatives to fresh spinach. Just chop them into smaller pieces before adding to the soup.

→ How long does this soup keep in the fridge?

This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for the best results.

→ Can I add other vegetables?

Definitely! Celery, peas, or zucchini make great additions to this flavorful soup.