In my kitchen’s cozy corner, the aroma of simmering chicken gnocchi soup filled the air—rich buttery notes mixed with nutty sautéed vegetables and a whisper of thyme. After three test runs, I noticed the broth’s silky texture deepens when you whisk in the flour mixture slowly, and that a splash of cream at the end gives the soup a glossy surface. Each trial taught me when to adjust the heat to avoid any curdling and how to fold in the gnocchi so it emerges tender with just the right resistance.
Why You’ll Love chicken gnocchi soup
- Silky broth with spinach that wilts into a glossy emerald swirl
- Pillowy potato gnocchi that soaks up all the aromatic herbs
- One-pot comfort that comes together in under 35 minutes
- A nod to Italian-American tradition from Olive Garden’s cozy kitchen
A Little Background
Back when autumn winds first whispered through my windows, I set out to recreate Olive Garden’s chicken gnocchi soup in my own pot. My fourth reheating experiment revealed that letting the soup rest off the heat for five minutes before serving enhances the flavors—an unexpected seasonal insight that warmed even cooler evenings.
Key Ingredients for chicken gnocchi soup
- Potato Gnocchi (16 oz): Brings pillowy texture; swap for mini ravioli if you like.
- Chicken Broth (4 cups): The flavor base; choose low-sodium to control salt.
- Heavy Cream (1 cup): Adds silkiness; half-and-half works in a pinch.
- Shredded Chicken (2 cups): Keeps it hearty; rotisserie chicken saves prep time.
- Baby Spinach (2 cups): Offers vibrant color; kale is a sturdy substitute.
How to Make chicken gnocchi soup
- Heat 1 tbsp olive oil in a large pot over medium heat. Add ½ cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Sauté 5 minutes, stirring until veggies release a nutty toasted scent.
- Stir in 3 minced garlic cloves for 30 seconds, then add 4 tbsp unsalted butter. Once melted, whisk in ¼ cup all-purpose flour and cook 1 minute until it smells gently toasted.
- Slowly pour in 4 cups chicken broth while whisking. Stir in 2 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp dried thyme, ½ tsp dried rosemary, plus salt and pepper. Simmer 3 minutes, then stir in 1 cup heavy cream and cook 5 minutes more until the soup thickens slightly.
- Add 16 oz potato gnocchi and cook 4 minutes until they float. Finally, fold in 2 cups shredded chicken and 2 cups baby spinach; cook 2 minutes until spinach wilts and chicken is warmed through.
Pro Tips & Troubleshooting
- Whisk the flour and butter roux off-heat for a moment if it browns too fast, preventing a bitter taste.
- If the soup breaks (curdles), remove from heat and whisk in a splash of cold broth before returning to a gentle simmer.
- Stir in a pinch of red pepper flakes or swap spinach for Swiss chard for a seasonal variation.
- To halve the recipe, maintain the same cooking times; to double, use a wider pot to prevent overcrowding.
Storage & Make-Ahead Guide
Store in an airtight container: fridge for up to 4 days, freezer up to 3 months. Reheat gently on the stovetop over low heat to preserve the cream’s silkiness. For make-ahead, cook through step 3, cool, then freeze; finish with cream, gnocchi, chicken, and spinach when ready. Always reheat to 165°F for food safety.
Serving Suggestions
Serve ladled into deep bowls with a sprinkle of grated Parmesan and a crack of black pepper. Offer crusty garlic bread or a simple green salad on the side for a complete meal.
Frequently Asked Questions
- How long does chicken gnocchi soup last in the fridge? Up to 4 days when stored in a sealed container at 40°F or below.
- Can I freeze chicken gnocchi soup? Yes, freeze up to 3 months. Thaw overnight in the fridge before reheating.
- What can I use instead of heavy cream in chicken gnocchi soup? Half-and-half or whole milk mixed with a tablespoon of butter per cup works well.
- How do I prevent chicken gnocchi soup from curdling? Keep the heat low when adding dairy, and temper with a bit of cold broth if it gets too hot.
- Can I make chicken gnocchi soup ahead of time? You can prep through the roux stage and refrigerate up to 24 hours, then finish cooking when needed.
- How do I thicken chicken gnocchi soup? Ensure you cook the flour-butter mixture for at least a minute before adding broth, and simmer until it reaches desired consistency.
Final Thoughts
Each spoonful of this chicken gnocchi soup reminds me why I kept tweaking the recipe—its comforting warmth and tender bites are a hug in a bowl. I love pairing it with crisp, garlicky toasts, and I can’t wait to hear about your own cooking revelations. Share your results and let’s keep the soup conversation bubbling!
More Recipes You’ll Love
- Outback Steakhouse Potato Soup – a similarly creamy, hearty bowl that warms you from the first spoonful
- Lasagna Soup – a hearty pasta soup that delivers comforting Italian flavors in every ladle
- Loaded Baked Potato Soup – a loaded twist on potato soup perfect for pairing with pillowy gnocchi
- Dill Pierogi Soup – dumpling-style soup that mirrors the tender bite of gnocchi with a fresh herbal lift
Chicken Gnocchi Soup
Ingredients
Vegetable Base
- 1 tbsp olive oil
- 0.5 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
Broth & Thickeners
- 3 cloves garlic minced
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 4 cup chicken broth
Cream & Seasoning
- 1 cup heavy cream
- 2 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- salt & pepper to taste
Final Additions
- 16 oz potato gnocchi
- 2 cup shredded chicken
- 2 cup baby spinach
Instructions
Vegetable Base
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and sauté for 5 minutes until fragrant and tender.
Broth & Thickeners
- Stir in minced garlic for 30 seconds, then add butter. Whisk in flour and cook for 1 minute until fragrant.
- Slowly whisk in chicken broth. Add Italian seasoning, garlic powder, thyme, rosemary, salt, and pepper. Simmer 3 minutes, then stir in heavy cream and cook 5 minutes.
Final Additions
- Add gnocchi and cook 4 minutes until they float. Fold in chicken and spinach and cook 2 minutes until heated and wilted.