Best Chicken Gnocchi Soup

This really is the BEST Chicken Gnocchi Soup you’ll ever taste! This hearty soup offers a decadent creamy and savory broth with the soft pillowy gnocchi and the diced chicken breast to provide substance. this soup has comfort written all over it. This is you final destination for Chicken Gnocchi Soup!

What Is Chicken Gnocchi Soup?

Chicken Gnocchi Soup was made popular by Olive Garden. It is a cream based soup with a variety of vegetables and herbs with gnocchi and chicken. Olive Garden’s version has shredded chicken.

If you search Chicken Gnocchi Soup, all the recipes are a copycat version of Olive Garden’s. However, our version is not a true copycat. I’ll explain that in a minute. But, first, what is Gnocchi?

Gnocchi is a kind of dumpling pasta which is made mainly using potatoes and flour. They are light and airy and have a unique flavor. It has its origins in Italy and are a classic pasta that’s been used for centuries. However, you will find other versions of Gnocchi throughout a variety of European cuisines. There are many adaptations using different ingredients as the base other than potatoes, but the basic idea is essentially the same.

Not Your Typical Chicken Gnocchi Soup

As I mentioned above, everyone does a copycat version of Olive Garden’s Chicken Gnocchi Soup. How boring! Beside, while their version is “OK”, ours is way better. So, how is this version different?

First of all, since people like and search for Olive Garden’s version, we did use the same elements. However, we did change a bunch.

One big difference from all the other recipes is we cubed the chicken rather than shredding it. Shredded chicken breast often turns out dry and flavorless. Cubing it makes the pieces more moist. More overall seasoning is on the pieces which adds flavor. So each bit of chicken is more satisfying.

Another big difference is we don’t use thyme. I love thyme, but not in this soup. It’s in the pictures and recipe as a garnish only, in case someone wants to add the flavor to it. Thyme should not be used while cooking this recipe. It makes the soup taste very different. Again, this one is yummier than the others.

Lastly, we use a goodly amount of white wine. Chardonnay, to be precise. Wine elevates this soup beyond all the others. It give a flavor you can’t, and won’t, get with a substitution or if you leave it out. I have yet to see any other recipe for this soup that uses white wine.

What Ingredients Are in Best Chicken Gnocchi Soup?

Chicken

• Chicken Breasts
• Olive Oil
• Kosher Salt
• Pepper

Soup

• Butter
• Onion
• Celery Stalks
• Carrots
• Fresh Garlic
• White Wine
• All-Purpose Flour
• Chicken Stock
• Milk
• Mini Gnocchi
• Baby Spinach
• Heavy Cream
• Kosher Salt
• Pepper

Ingredient Notes

White Wine – Chardonnay is my goto white wine. But a Sauvignon Blanc would work well. I like chardonnays because they offer a bit more sweetness.

How Is Best Chicken Gnocchi Soup Made?

1. Heat Olive Oil in stockpot like a Dutch Oven over medium heat.
2. Add Chicken, Salt, and Pepper and sauté until Chicken is fully cooked, about 10 minutes.
3. Remove chicken from stockpot; you should see some browned bits stuck to the bottom of the stockpot.
4. Melt 4 tablespoons of butter in same stockpot.
5. Add onion and celery and season with salt and pepper and sauté about 5 minutes, until onions and celery are softened.
6. Next, add Carrots and Garlic and sauté 2 minutes more.
7. Add Wine, and let cook about 2 minutes, or until reduced almost completely, stirring occasionally.
8. Melt 4 remaining Tablespoons of Butter.
9. Sprinkle in Flour and stir to form roux paste, and cook for 1 minute, stirring constantly.
10. Add broth, ¼ cup at a time, stirring constantly with each addition, until you have added the first 2 cups.
11. Add remaining 2 cups of broth slowly, while stirring; this process prevents lumps in the soup.
12. Bring to a boil; let cook 10 minutes, stirring frequently.
13. Stir in Chicken cubes and milk, then bring to a simmer.
14. Add in Gnocchi and Spinach, cooking until Gnocchi floats, about 2 minutes.
15. Stir in Heavy Cream and cook 5 minutes, stirring frequently!
16. Keep stirring, do not let soup boil again or the milk solids will separate!
17. Serve with fresh cracked black pepper and a sprig of fresh thyme, if desired.

What Can I Do with the Leftovers?

Leftovers will keep in the fridge for about 1 week.

Can I Freeze Best Chicken Gnocchi Soup?

The short answer is, No. Milk solids separate when frozen. So the soup will come out clumpy once defrosted. Additionally, the milk and cream are the base for this soup and not added solely at the end like other soups, you can’t leave them out to freeze this then add it later. So I highly recommend against freezing this soup.

Try these other Olive Garden-like Soup Recipes!

We have made all 4 of the soups served at Olive Garden, but our own style. Most elements are similar, but there are a few key differences that make ours taste so much better than theirs. A little sceptical? Try them for yourself . . .

Zuppa Toscana

Three Bean Pasta é Fagioli with Beef

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5 from 2 votes

Print

Best Chicken Gnocchi Soup

Course Soup

Cuisine American, Italian

Keyword chicken, gnocchi, olive garden

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8

Ingredients

Chicken

• 2 Tablespoons Olive Oil
• 2 Chicken Breasts, diced in 1/4 inch cubes (about 1 pound)
• 1 teaspoon Kosher Salt
• ½ teaspoon Pepper

Soup

• 8 Tablespoons Butter, divided
• ½ medium Onion, small diced
• 2-3 Celery Stalks, sliced thin
• 1 teaspoon Kosher Salt
• ½ teaspoon Pepper
• 2-3 Carrots, peeled, shredded, rinsed, patted dry
• 4 cloves Garlic, minced
• ½ cup White Wine
• 6 Tablespoons Flour
• 4 cups Chicken Stock
• 2 cups Milk
• 1 16 ounce package Mini Gnocchi
• 2 cups Baby Spinach, packed
• 1 cup Heavy Cream

Instructions

1. Heat Olive Oil in stockpot over medium heat.
2. Add Chicken, Salt, and Pepper and sauté until Chicken is fully cooked, about 10 minutes.
3. Remove chicken from stockpot; you should see some browned bits stuck to the bottom of the stockpot.

4. Melt 4 tablespoons Butter in same stockpot.

5. Add Onion and Celery, Salt, and Pepper and sauté about 5 minutes, until onions and celery are softened.
6. Add Carrots and Garlic and sauté 2 minutes more.
7. Add Wine, and let cook about 2 minutes, or until reduced almost completely, stirring occasionally.

8. Melt 4 remaining tablespoons of Butter.

9. Sprinkle in Flour and stir to form roux paste, and cook for 1 minute, stirring constantly.
10. Add broth, ¼ cup at a time, stirring constantly with each addition, until you have added the first 2 cups.
11. Add remaining 2 cups of broth slowly, while stirring; this process prevents lumps in the soup.
12. Bring to a boil; let cook 10 minutes, stirring frequently.
13. Stir in Chicken cubes and milk, then bring to a simmer.
14. Stir in Gnocchi and Spinach, cooking until Gnocchi floats, about 2 minutes.
15. Stir in Heavy Cream and cook 5 minutes, stirring frequently!
16. Keep stirring, do not let soup boil again or the milk solids will separate!
17. Serve with fresh cracked black pepper and a sprig of fresh thyme, if desired.

Recipe Notes

Chicken & Gnocchi - A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.
Pasta e Fagioli - White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth.
Minestrone (V) - Fresh vegetables, beans and pasta in a light tomato broth - a vegan classic.
Zuppa Toscana - Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. Made with gluten-free ingredients.