Creamy Chicken and Gnocchi Soup

Creamy chicken gnocchi soup with spinach and shredded carrots in a bowl.

Creamy Chicken and Gnocchi Soup

Creamy Chicken Gnocchi Soup is a simple and delicious homemade soup is a must-make for all. A popular pasta restaurant makes a chicken gnocchi soup and this recipe is much better and easy to make at home with simple ingredients.

Course Main Course

Cuisine American

Keyword chicken gnocchi soup, copycat olive garden chicken gnocchi soup, creamy chicken gnocchi soup

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 428kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

4 Tablespoons unsalted butter Note 1: Dairy-free: 4 Tablespoons dairy free butter sticks.
1 cup shredded carrots
1 cup diced celery
1 medium diced yellow onion
3 cloves minced garlic
¼ cup all-purpose flour gluten-free 2 Tablespoons cornstarch
2 ¼ cups half and half Note 1
1 ½ cups cooked chicken breast chopped
3 cups low-sodium chicken broth Note 2
16 ounce potato gnocchi
1 teaspoon kosher salt Note 3
½ teaspoon black pepper
¼ teaspoon ground nutmeg
2 sprigs fresh thyme
2 cups baby spinach chopped
fresh thyme optional garnish

Instructions

Melt 4 Tablespoons unsalted butterdairy-free option in notes) in a large Dutch oven over medium heat.
Add 1 cup shredded carrots, 1 cup diced celery , and 1 medium diced yellow onion to the Dutch oven, sauté for 5 minutes. Add 3 cloves minced garlic and continue cooking until the onions are translucent and the vegetables are tender.
Stir ¼ cup all-purpose flour (gluten-free use 2 Tablespoons cornstarch) into the vegetables and cook for 2 more minutes.
Gradually pour in 2 ¼ cups half and half. (dairy-free option, note 1) while stirring to prevent clumping. Bring the mixture to a simmer and cook for 3 minutes or until thickened.
Add 1 ½ cups cooked chicken breast and 3 cups low-sodium chicken broth Note 2 to the Dutch oven. Bring the mixture to a boil.
Stir in 16 ounce potato gnocchi, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon ground nutmeg, and 2 sprigs fresh thyme Simmer for 5 minutes or until the gnocchi is cooked through.
Stir in 2 cups baby spinach and cook until wilted about 2 minutes.
Taste the soup for seasoning, if needed adjust any seasoning.
Serve the soup. Top with fresh thyme , optional garnish.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

To start with raw chicken:

If you prefer to start the recipe with 1 pound of uncooked boneless, skinless chicken breasts, sliced into 1 ½ inch strips instead of using cooked chicken, here are the instructions:

Before step 1: Season 1 pound of chicken with ½ teaspoon each of salt, black pepper, and garlic powder. Add 1 Tablespoon of olive oil to the Dutch oven, heat up the oil.

Add the seasoned chicken to the Dutch oven. Saute until browned through, about 5-7 minutes. Remove from the pan, set aside. Proceed with the recipe.

Note 1: Dairy-free - Use 4 Tablespoons Vegan butter sticks or 4 Tablespoons dairy-free butter spread. For the heavy cream, use diary-free heavy whipped such as Califa or Silk brand.

Note 2: Regular chicken stock or homemade chicken stock can be used. We use low sodium to keep sodium levels down.

Note 3: If sodium free is preferred use a salt substitute like Mrs. Dash.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition