If you’re a fan of creamy, comforting soups, this homemade Chicken Gnocchi Soup will quickly become a favorite in your household! Inspired by the beloved Olive Garden classic, this soup features tender chicken, pillowy gnocchi, and a rich, velvety broth that will have you coming back for seconds. The best part? It’s easy to make at home with fresh, wholesome ingredients!
Every time I make this soup, my husband and kids eagerly gather around the kitchen, excited for that first comforting spoonful. The creamy broth, soft gnocchi, and hearty chicken make it the ultimate comfort meal. Over time, this recipe has become a staple in our home, especially on chilly nights when we all crave something warm and satisfying.
Why This Chicken Gnocchi Soup?
- Creamy & Flavorful: A rich and silky broth infused with herbs and garlic.
- Restaurant-Quality at Home: Skip the takeout and enjoy this dish from the comfort of your own kitchen.
- Quick & Easy: Ready in under 40 minutes with simple ingredients.
- Kid-Approved: Even picky eaters love the soft gnocchi and tender chicken.
Ingredients:
- 450g (1 lb) boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 4 tbsp butter
- 30g (1/4 cup) all-purpose flour
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1.4L (6 cups) chicken broth
- 480ml (2 cups) milk
- 120g (1 cup) shredded carrots
- 2 tsp dried parsley flakes
- Salt and pepper, to taste
- 450g (16 oz) mini potato gnocchi
- 120g (1 cup) fresh spinach, chopped
Directions:
- In a large Dutch oven or stockpot, melt the butter and olive oil over medium heat.
- Add the chopped onions, shredded carrots, and minced garlic. Sauté until the onions become translucent and fragrant.
- Sprinkle in the flour and stir continuously for about a minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring, allowing the mixture to thicken as it simmers.
- Meanwhile, cook the gnocchi according to the package instructions, then drain and set aside.
- Add the milk to the pot and bring the mixture to a gentle boil.
- Stir in the dried parsley, salt, and pepper, then reduce the heat to low.
- Add the cooked gnocchi, shredded chicken, and chopped spinach to the pot. Let the soup simmer until everything is heated through and the broth reaches the desired consistency.
- Serve warm and enjoy!
Notes:
- Substitutions: Swap chicken breasts for rotisserie chicken to save time. You can also use half-and-half for an even creamier texture.
- Vegetarian Option: Replace chicken with mushrooms and use vegetable broth instead.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
- Freezing: This soup can be frozen without the gnocchi. Simply add fresh gnocchi when reheating to maintain texture.
Enjoy this cozy, delicious Chicken Gnocchi Soup that’s even better than the restaurant version!