This Easy Chicken Gnocchi Soup is creamy, comforting, and ready on a weeknight when you want something cozy without fuss. I’ve made versions of this soup dozens of times, tweaking the stock, gnocchi timing, and cream ratio for the best texture and flavor. If you like a bowl similar to a cozy Olive Garden-style version, check this recipe for inspiration: cozy Olive Garden chicken gnocchi.

Why Make This Recipe

It tastes rich and comforting while still coming together quickly—perfect for weeknights.
Gnocchi gives a pillowy texture that’s more interesting than regular noodles and fills you up with less effort.
You can make it with leftover rotisserie chicken or quickly poach breasts, saving time and cutting waste; I often borrow ideas from other quick creamy meals like this weeknight creamy meal.
It balances protein, carbs, and veggies—good for a one-pot dinner the whole family will like.
I love this recipe because the gnocchi transforms the soup into a hearty bowl that still feels light when you keep the cream modest.

Recipe Overview

Prep time: 15 minutes.
Cook time: 25 minutes.
Total time: 40 minutes.
Servings: 4 generous bowls.
Difficulty: Easy.
Cooking method: Stovetop simmer and light sauté in a heavy-bottomed pot or Dutch oven.

My Experience Making This Recipe

I tested this soup several times to get the gnocchi texture right—too long and it falls apart, too short and it’s chewy. I also learned that finishing the soup off the heat when adding cream prevents curdling and keeps the broth glossy.

How to Make Easy Chicken Gnocchi Soup

Start by sautéing aromatics (onion, carrot, celery) in 2 tablespoons of olive oil over medium heat until soft, about 5–7 minutes. Add garlic and cook 30 seconds, then sprinkle in 2 tablespoons flour to make a light roux for body. Gradually whisk in 4 cups low-sodium chicken broth and 1 cup milk or 1 cup half-and-half, bring to a gentle simmer (medium-low, around 180–190°F) and add bite-sized cooked chicken, 1 cup chopped spinach, and a 16 oz package of store-bought gnocchi. Simmer until gnocchi float and are tender, 2–3 minutes for fresh gnocchi or 4–6 minutes for frozen, then remove from heat and stir in 1/2 cup grated Parmesan and salt and pepper to taste.

Equipment notes: use a heavy-bottomed pot or Dutch oven for even heat and an instant-read thermometer if you want precise simmering. Expect a creamy, slightly thickened broth with soft, pillowy gnocchi.

Expert Tips for Success

Brown the aromatics, not burn them: sweat onion, carrot, and celery over medium heat until translucent to build flavor without bitterness. I often use a wooden spoon and a splash of water to deglaze if anything sticks.
Make a roux for stability: 1–2 tablespoons of flour cooked briefly with fat gives the soup body and helps the cream blend without thinning out.
Time the gnocchi: add gnocchi last and watch closely—when they float and taste tender, they’re done. Overcooking makes them fall apart. For reference, frozen gnocchi usually needs 4–6 minutes; fresh needs 2–3.
Use cooked chicken at 165°F: cook breasts to an internal temp of 165°F, then shred or chop. Poach in the broth for moist chicken or use leftover rotisserie for convenience and flavor. Also see tips I use for similar soups here: wild rice-style soup tips.
Finish off-heat for cream: stir in dairy (milk, half-and-half, or cream) off the heat to prevent curdling and keep the soup silky.

How to Serve Easy Chicken Gnocchi Soup

Ladle into warm bowls and top with extra grated Parmesan and a grind of black pepper.
Serve with crusty bread or garlic toast to sop up the broth, or a light side salad to balance the richness.
For a crowd or special occasion, garnish with chopped fresh herbs like parsley or chives and place a small ramekin of chili flakes on the table.
This soup also works well as a starter for a cozy dinner party—pair with roasted vegetables or a simple bruschetta.

Storage and Reheating Guide

Cool the soup to room temperature (no more than 2 hours) and store in airtight containers in the fridge for up to 3 days. For longer storage, freeze without gnocchi: freeze the base and chicken in labeled freezer-safe containers for up to 3 months. To reheat refrigerated soup, simmer gently on the stove until warm; add fresh gnocchi and cook until tender, about 3–5 minutes. For frozen soup, thaw overnight in the fridge, reheat to a simmer, then add gnocchi. Reheating in the microwave works in short bursts, stirring between intervals to avoid hot spots.

Recipe Variations

Gluten-free: swap regular gnocchi for a certified gluten-free gnocchi and use gluten-free all-purpose flour in the roux. See other classic swaps like classic noodle substitutions.
Dairy-free: replace cream with full-fat canned coconut milk or a cashew cream (blend 3/4 cup soaked cashews with 1/2 cup water) and skip Parmesan—or use a dairy-free hard cheese.
Vegetarian: omit chicken, increase mushrooms (8 oz cremini, sautéed until brown), and add a drained can of cannellini beans for protein; use vegetable broth.
Flavor boost: stir in 1/2 teaspoon smoked paprika or a pinch of nutmeg for warmth, or finish with lemon zest and chopped basil for brightness.

Nutritional Highlights

Protein: chicken provides lean protein; one serving typically contains 20–30 g depending on portion size.
Carbohydrates & energy: gnocchi gives quick energy—good for active families or cool weather meals.
Allergens: contains dairy (milk, Parmesan) and gluten unless you use certified swaps; also typically contains egg if using egg-based gnocchi—check package labels. Aim for 1 to 1.5 cups per person as a satisfying portion.

Troubleshooting Common Issues

Soup is too thin: make a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water, whisk into simmering soup and cook 1–2 minutes to thicken. Alternatively, increase roux next time.
Gnocchi falls apart: you likely overcooked it or stirred too aggressively; add gnocchi at the end and stir gently only a few times.
Cream curdles: avoid boiling after dairy is added; remove soup from heat and stir dairy in slowly, or temper cream by whisking in a ladle of hot broth before adding back to the pot.

Frequently Asked Questions

Q1: Can I use frozen gnocchi and how do I adjust cooking?
A1: Yes. Frozen gnocchi usually takes a bit longer—about 4–6 minutes after boiling in the simmering broth. Add frozen gnocchi straight from the freezer and check for tenderness; when they float and taste tender, they’re done. Avoid extended simmering to prevent them from breaking down.

Q2: Can I make this soup in advance for a party?
A2: Make the soup base and chicken up to 2 days ahead and cool quickly in shallow containers. Refrigerate, then reheat gently and add freshly cooked gnocchi just before serving to keep the texture pillowy and the broth bright.

Q3: How do I keep the soup from becoming too salty?
A3: Use low-sodium chicken broth and taste before adding salt. If the soup ends up too salty, add a splash of milk or water and a peeled, raw potato simmered briefly to absorb excess salt (remove potato before serving), or increase unsalted ingredients like extra vegetables.

Q4: Is there a lighter version that still tastes rich?
A4: Yes—use low-fat milk instead of heavy cream and increase the amount of vegetables (spinach, leeks, mushrooms) for bulk. A small amount of grated Parmesan still adds umami without heavy calories. Keep the roux minimal (1 tablespoon flour) to maintain body without excess fat.

Conclusion

If you want another take on the iconic restaurant-style soup for reference or comparison, this Olive Garden Chicken Gnocchi Soup – Creme De La Crumb post is a useful resource for technique and flavor ideas.

Easy Chicken Gnocchi Soup