Creamy Chicken & Gnocchi Soup

Chicken Gnocchi Soup is a hearty, flavorful soup that’s super creamy — and not at ALL brothy . (Although there’s a place in my soup-loving heart for all kinds of textures.)

While some think this is an “Olive Garden Copycat”, Chicken Gnocchi Soup has been ingrained in Italian families since way before the Olive Garden craze took hold.

Read on to get the recipe and make this Soup Season one to remember.

Can I use chicken breast instead?

Of course! I prefer a chicken thigh 99% of the time, but the cut of meat you use is totally interchangeable here.

Do I need to use fresh gnocchi?

Nope! While I love making fresh gnocchi (you can try my recipe here!) I don’t think it’s necessary for this recipe. I tend to make soup when I’m feeling a bit under the weather, so I’m most definitely not worried about making it fresh for this soup.

Creamy Chicken Gnocchi Soup Ingredients

This is a simple recipe with ingredients that you’ll probably have on hand.

Here’s what you need:

Chicken things: Can sub for chicken breast. I just find thighs to be more flavorful.

Potato gnocchi: I use store-bought when it comes to soups. The brand I prefer is DeCecco.

Onions, carrots, garlic and celery: Classic soup veggies.

Flour: To help thicken the soup.

Chicken stock: Adds more flavor than just using water.

Heavy cream & parmesan: For creaminess.

Parmesan rind & spices: For flavor.

Red pepper flakes: To add a little pinch of spice.

Creamy Chicken & Gnocchi Soup

This creamy chicken and gnocchi soup is slightly spicy thanks to the addition of red pepper flakes.

Course Soup

Cuisine Italian

Keyword creamy chicken and gnocchi soup, gnocchi soup

Prep Time 1 30

Cook Time 1

Ingredients

1.5 lbs chicken thighs cubed
1 lb potato gnocchi
1 medium onion chopped
3 carrots chopped
3 celery stalks chopped
6-8 garlic cloves finely chopped
¼ cup flour
6 cups chicken stock
1 teaspoon ground thyme
1 teaspoon dried rosemary
½ tsp salt
½ teaspoon black pepper
red pepper flakes to taste
1 cup heavy cream
¼ cup grated parmesen
2 cups baby spinach
1 parmesen rind optional

Instructions

Add oil, onions, carrots and celery to a dutch oven. Cook until soft then add garlic for one minute.
Add flour and stir. Cook 1 minute then slowly add chicken stock, stirring. Add spices, parm rind and chicken. Bring to a boil then reduce, cover and let cook 30 minutes.
Bring back to boil then add gnocchi and cook until they float (3 mins). Stir in heavy cream and parm, then add spinach and cook until wilted (3 mins). Add more seasoning as needed.

Dee

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