This Creamy Chicken and Gnocchi Soup is a spin on the Olive Garden classic; creamy soup with juicy chicken, veggies, and pillow-soft gnocchi. Cozy up with a bowl of this classic restaurant meal from the comfort of home!
Table of contents
Whether you want a casual night in or are trying to save some money, making your favorite restaurant meals at home is a great option.
You can customize the recipe to your diet or tastes and make more than enough to serve the family and enjoy leftovers the next day.
I can say with confidence that this Creamy Chicken and Gnocchi Soup is better than the restaurant version that was the inspiration!
What is gnocchi?
Gnocchi is a staple in Italian cuisine. They are dumplings that are made of cooked mashed potatoes, flour, and eggs. Gnocchi goes best with thick sauces which makes it ideal for this rich, creamy soup.
Although gnocchi can be made from scratch, I used premade potato gnocchi from the pasta aisle. It saved me a few steps and cut back on cooking time.
Checkout the story below for more recipe details:
Creamy Chicken and Gnocchi Soup Ingredients
This soup has flavor in every bite thanks to the following:
- Butter: The chicken will cook in this.
- Chicken breasts: Sear the chicken before starting the soup.
- Vegetables: Cut yellow onion, celery and baby carrots small so they cook through evenly. This medley adds fresh flavor and a nice crunch.
- Garlic: This just makes everything taste better!
- Water: Add more or less depending on how thick or thin you want your soup to be.
- All-purpose flour: This gives the soup that thick consistency we need.
- Half and half: For the creaminess.
- Potato gnocchi: The heart of this recipe!
- Red Pepper Flakes: An optional addition for a spicy kick!
- Seasoning: Seasoned salt, black pepper, garlic powder, Italian seasoning and salt and pepper (to taste).
How to Make Creamy Chicken and Gnocchi Soup
Here are the steps simplified. Check out the recipe at the end of this post for details.
Season the chicken breast and sear for five minutes on each side. Then set it aside.
Next, add the diced vegetables directly into the pot and sauté for five minutes. Add the garlic at the last minute so that it does not burn.
Season and Cook
Then place the chicken back into the pot and pour the water directly over the chicken. Add in the rest of the seasoning: garlic powder and Italian seasoning before covering and simmering for 20 minutes.
Remove the chicken from the pot. Then mix the flour into about one cup of water until it is dissolved and forms a thick slurry for your gnocchi soup.
Add Liquid and Other Ingredients
Pour the flour mixture and half and half directly into the pot with the veggies. Shred the chicken with your hands, or cut it into bite-size pieces with a knife and add it back into the pot. Add the gnocchi into the pot.
Cover and simmer for an additional 20 minutes or until the gnocchi are tender. Add salt and pepper to taste if needed. Finally, enjoy your Creamy Chicken and Gnocchi Soup!
How this is a spin on Olive Garden's Chicken and Gnocchi Soup:
This soup tastes even better than the restaurant version. One of the main differences is that this recipe does not call for spinach.
Feel free to add the spinach into your variation when you make it. The spinach should be added at the same time you add the gnocchi.
Can you freeze Creamy Chicken and Gnocchi Soup?
I do not recommend freezing chicken gnocchi soup because it contains dairy and gnocchi. The milk will separate and the gnocchi will get too soft.
How to store the leftover soup:
If you intend to have leftovers, try cook the gnocchi separately and add them to individual servings. For soup that is already cooked with the gnocchi in it, it can be stored in the refrigerator for up to 3 days. Just note, the gnocchi will puff up after it cooks so it will be super tender.
- 4 tablespoons Butter, unsalted
- 2 boneless skinless Chicken breasts
- 1 tablespoon Seasoned salt
- ½ tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 small Yellow onion, diced
- 1 stick of Celery, diced
- ½ cup Baby carrots, sliced
- 2 cloves Garlic, minced
- 4 cups Water
- 2 tablespoons All-purpose flour
- 2 cups Half and half
- 1 pound Potato gnocchi, found in the pasta isle)
- 1 pinch red pepper flakes, optional
- Salt and pepper, to taste (if needed)
- Add 3 tablespoons of the butter to a heavy bottom stock pot and melt it over medium heat. Season the chicken breast with the seasoned salt and black pepper.
- Place the chicken directly into the pot and sear on both sides for five minutes. After five minutes, remove the chicken and set aside.
- Add the other tablespoon of butter to the pot and then add the diced vegetables directly into the pot and sauté for five minutes. Add the garlic at the last minute so that it does not burn.
- Place the chicken back into the pot and pour the water directly over the chicken. Add in the rest of the seasoning: garlic powder and Italian seasoning. Cover and simmer for 20 minutes.
- Remove the chicken from the pot and set it aside to cool. Skim the top of the water for any fat remnants from the chicken if needed.
- Meanwhile, mix the flour into about one cup of water until it is dissolved and forms a thick slurry. Pour the flour mixture and the half and half directly into the pot with the veggies.
- Shred the chicken with your hands, or cut it into bite size pieces with a knife and add it back into the pot.
- Add the gnocchi into the pot. Cover and simmer for an additional 20 minutes or until the gnocchi are tender. Add salt and pepper to taste if needed.
Add fresh spinach to the soup if desired. It will be added when the potato gnocchi are added.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
De Cecco Pasta, Potato Gnocchi No.401, 17.5 Ounce (Pack of 4)
ORBLUE Garlic Press [Premium], Stainless Steel Mincer, Crusher & Peeler Set - Professional Grade, Easy Clean, Dishwasher Safe & Rustproof
McCormick Italian Seasoning, 6.25-Ounce
imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives
bamfitwell Bamboo Cutting Board with Juice Groove
Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, Blue
Amount Per Serving: Calories: 442Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 105mgSodium: 920mgCarbohydrates: 46gFiber: 3gSugar: 5gProtein: 22g
This website provides approximate nutrition information as a courtesy and for convenience only.