Print

Copycat Creamy Chicken and Gnocchi Soup (One-Pot, 30 Minutes)

A close-up of a comforting bowl of creamy chicken and spinach gnocchi soup, featuring plump gnocchi dumplings.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the famous, comforting Olive Garden Chicken Gnocchi Soup at home in just 30 minutes using this easy, one-pot recipe. You get tender chicken, soft potato gnocchi, and fresh spinach in a rich, velvety broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, plus more to taste
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 (16 ounce) package shelf-stable potato gnocchi
  • 1/2 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, Italian seasoning, thyme, pepper, and salt. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and water. Bring the mixture to a simmer.
  4. Add the raw chicken pieces to the simmering broth. Cook for about 8 to 10 minutes, or until the chicken is cooked through. Remove the chicken and shred it using two forks. Set the shredded chicken aside.
  5. While the chicken cooks, whisk the flour into 1/2 cup of cold water in a small bowl until smooth. This creates a slurry.
  6. Pour the flour slurry into the simmering broth while stirring constantly. Continue to stir until the broth thickens slightly, about 2 minutes.
  7. Stir in the potato gnocchi. Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float to the top.
  8. Reduce the heat to low. Stir in the heavy cream, the shredded chicken, and the Parmesan cheese until the cheese melts and the soup is creamy. Do not let the soup boil after adding the cream.
  9. Stir in the fresh spinach until it wilts, which takes about 1 minute. Taste the soup and add more salt or pepper if needed.
  10. Serve the hearty potato dumpling soup hot with extra Parmesan cheese on top.

Notes

  • For a slow cooker gnocchi soup option, cook the chicken, vegetables, and broth in the slow cooker on low for 4 hours. Thicken the broth with the flour slurry, add the gnocchi, and cook until done. Stir in the cream and spinach at the end.
  • If you want a richer flavor, use half-and-half instead of heavy cream.
  • This recipe makes a great weeknight comfort meal because it is a true one-pot gnocchi soup.

Nutrition

Find it online: https://hearthbite.com/gnocchi-soup-creamy-chicken-copycat-recipe/