Chicken Gnocchi Soup

Diane Atherton


I had lunch at Olive Garden yesterday with my sister. I enjoyed a bowl of their Chicken Gnocchi soup.

Today I was in the soup mood again and this is my take on their soup. To me, it's like chicken and dumplings with spinach added. Super easy and super good!

Hope you enjoy!


★★★★★ 3 votes

10 Min
30 Min
Stove Top


  • 2 c
    cooked chicken, diced
  • 2 Tbsp
  • 2 Tbsp
    olive oil, extra virgin
  • 1 large
    carrot, shredded (about 1 cup)
  • 1/2 large
    onion shredded (about 1 cup)
  • 1 large
    celery stalk, sliced thin
  • 1 Tbsp
    garlic, minced (i used jarred)
  • 4 to 6 c
    chicken stock/broth
  • 2 c
    half and half
  • 1/2 tsp
    thyme, dried
  • 1 tsp
    basil, dried
  • ·
    salt and peppter to taste
  • 1
    (16-oz) pkg gnocchi with potato
  • 1 bag(s)
    baby spinach, rinse and remove stems
  • ·
    parmesan cheese,

How to Make Chicken Gnocchi Soup


  1. NOTE: I boiled 2 large boneless skinless chicken in about 6 cups of water to which I added 3 boullion cubes. I reserved the hot liquid for my broth.
  2. Heat butter and olive oil in large pot over medium heat until hot. Add carrots, onions, celery and garlic.
  3. Saute vegetables until celery is tender; add flour and stir until vegetables are coated. Stir in chicken stock/broth, half and half and chicken. Add seasoning and bring to a boil.
  4. Add gnocchi to boiling broth and cook about 3 minutes if gnocchi is NOT frozen or 8 minutes if frozen. Gnocchi will usually float when done.
  5. Add spinach a few seconds before removing from heat, just long enough to wilt.
  6. Top with some grated parmesan and serve with a nice hot fresh outta the oven crusty roll. Enjoy!

Printable Recipe Card

About Chicken Gnocchi Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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