Chicken Gnocchi Soup

This cozy and savory Chicken Gnocchi Soup recipe is fragrant, delicious, and incredibly simple to make! Made with rotisserie chicken, veggies, soft gnocchis, and a creamy broth. Perfect for lunch, dinner or any time you’re craving comfort.

Chicken Gnocchi Soup
Chicken gnocchi soup is a delicious cream soup made with tender chicken and gnocchi, shredded carrots, chopped spinach, and real cream. It’s easy to make and this homemade version tastes even better than Olive Garden chicken gnocchi soup!

two bowls of gnocchi soup with chicken, carrots, celery, herbsPin

When I say you’re going to love this recipe, I really mean it! Creamy, savory, aromatic, and oh, so comforting… I am pleased to share this flavorful Chicken Gnocchi Soup recipe with you. It tastes just like a chicken pot pie but with pieces of pillowy soft gnocchi mixed within it.
I love this recipe because it is so easy to make with leftover rotisserie chicken or just whenever I need to use chicken up. Top this soup with fresh parsley, rosemary, or thyme for even more yummy flavors! This soup is perfect for chilly days and nights in addition to my White Chicken Chili, Cream of Mushroom Soup, and Chicken Zoodle Soup.
This Copycat Olive Garden Chicken Gnocchi Soup is quick and easy to make, with chunks of chicken breast and soft, pillowy gnocchi in a creamy broth. From start to finish, this soup is ready in just 30 minutes!
Servings: 4
Prep: 10minutes mins
Cook: 20minutes mins
Total: 30minutes mins


  • 1 ½ tablespoon olive oil
  • 1 medium onion, diced (white or yellow)
  • 2 celery, diced
  • ½ cup shredded carrots
  • Kosher salt and freshly cracked pepper to taste
  • 2 cloves garlic, minced
  • 1 teaspoon thyme (dried or fresh, if using fresh thyme sprigs be sure to discard before serving.)
  • 2-3 boneless skinless chicken breasts (cooked and diced)
  • 3 cups chicken broth
  • 16 ounces potato gnocchi (1 store-bought package)
  • 1 ½ cups half and half
  • 1 cup fresh spinach




Heat oil in a dutch oven over medium-high heat.

Add diced onions, celery, and shredded carrots. Season with kosher salt and freshly cracked pepper to your liking. Saute until the onions are translucent, about 3-4 minutes.

Add garlic and thyme and saute for another minute or until fragrant.

Add the cooked chicken and chicken broth to the pot. Bring to a boil.
Reduce to simmer. Stir in gnocchi and continue to cook for 10 minutes.
Add half and half and spinach. Let it cook for an additional 2 minutes before serving.

Calories: 449kcal | Carbohydrates: 50g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1194mg | Potassium: 555mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3832IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 5mg

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