chicken gnocchi soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth - don&#x27;t forget the crusty bread!

Chicken Gnocchi Soup

onion (finely chopped)

celery (finely chopped)

carrot matchsticks ((or finely chopped carrots))

parsley

garlic

thyme

salt

pepper

boneless skinless chicken breasts

chicken broth

heavy cream

corn starch

gnocchi ((500 grams))

spinach (roughly chopped)

Parmesan cheese

In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.

Add parsley, garlic, thyme, salt and pepper and stir.

Add chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes.

Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.

Stir in spinach and Parmesan and serve.

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth - don't forget the crusty bread!

Ingredients
2 tablespoons oil
1/2 medium onion finely chopped
2 ribs celery finely chopped
1 cup carrot matchsticks (or finely chopped carrots)
1 teaspoon dried parsley
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breasts cut into 1/2" pieces (or whole, see recipe instructions)
4 cups low sodium chicken broth
3/4 cup heavy cream
1 tablespoon corn starch
3 cups small gnocchi (500g)
1 1/2 cups fresh spinach roughly chopped
1/4 cup grated Parmesan cheese

Instructions
In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
Add parsley, garlic, thyme, salt and pepper and stir.
Add chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes.
Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
Stir in spinach and Parmesan and serve.
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PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/chicken-gnocchi-soup/

BETTER than Olive Garden Chicken Gnocchi Soup | The Recipe Rebel

This Crock Pot Olive Garden Chicken Gnocchi Soup is creamy, flavorful and effortless. A simple but delectable soup recipe!

Crock Pot Olive Garden Chicken Gnocchi Soup

chicken breasts

onion

celery (sliced (about two stalks))

carrots

black pepper

potato gnocchi

cornstarch

spinach (chopped)

parmesan cheese (for serving)

parsley (for garnish)

Add the chicken to the bottom of the slow cooker, followed by the diced onion, celery, carrots, garlic, thyme, salt and pepper.

Pour the broth into the slow cooker and cover. Cook on low for 6 hours or on high for 3-4 hours.

Remove the chicken breasts or keep in the crock pot and dice or shred the meat. Set aside.

Return the diced chicken meat if removed and add in the gnocchi.

In a small bowl, whisk together the heavy cream and cornstarch. Pour the mixture into the soup, stir well.

Set the slow cooker to high to cook for another 20-30 minutes.

Stir in the fresh spinach while hot to wilt. Serve the soup hot with parmesan cheese and fresh parsley for garnish, enjoy!

Turn your leftover rotisserie chicken into a rich and creamy gnocchi soup in just 30 minutes! Perfect for a busy fall or winter night.

Rotisserie Chicken Gnocchi Soup

unsalted butter

olive oil

celery

garlic (, minced (2-3 teaspoons))

dry white wine ((I use Pinot Grigio))

all purpose flour

chicken stock salt

half and half (, warmed)

thyme leaves

Italian seasoning/"Italian Herbs"

potato gnocchi ((refrigerated

Parmigiano Reggiano

rotisserie chicken breast (, shredded or cubed)

spinach leaves

nutmeg ((optional))

kosher salt and black pepper

Heat butter and olive oil in a large, heavy bottomed pot until foaming subsides. Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 teaspoon pepper until softened and just starting to brown. Add garlic and cook for 1 minute, until fragrant.⠀

Deglaze the pan with the wine and simmer until almost all of the liquid is evaporated, 2-3 minutes. Stir in flour and cook for 1-2 minutes.⠀

Gradually whisk in chicken stock and simmer to thicken slightly.  Whisk in half and half, thyme, and Italian seasoning. Bring to a simmer (not a rolling boil), stirring or whisking.

Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they&#x27;ll start to float). Stir in parmesan, shredded chicken, and spinach leaves. Simmer for 2-3 minutes, until chicken is hot and spinach is wilted.⠀

Season to taste with nutmeg (if using), salt, and pepper. The soup will thicken as it sits. For a thinner-textured soup, serve right away. For a thicker soup, let stand 5-10 mins, keeping the soup warm or gently reheating, if needed.

Serve, topped with additional freshly-grated Parmigiano Reggiano and cracked black pepper, with crusty Italian bread on the side for dipping.

https://embed.mediavine.com/videos/bxjggetqo7pm8rdtkhmr

Turn your leftover rotisserie chicken into a creamy bowl of Chicken Gnocchi Soup in just 30 minutes! With fresh spinach, potato gnocchi, Italian herbs, and parmesan, this rich soup will warm you up from the first spoonful to the last.

Slow Cooker Chicken Gnocchi Soup

shallots (diced)

garlic (minced)

basil

nutmeg

bay leaf

chicken stock

lb potato gnocchi ((can use mini gnocchi))

heavy whipping cream

spinach leaves ((or kale))

Add shallots, carrots, celery, garlic, herbs and spices and chicken stock to the slow cooker, and. Add the chicken breast into this mixture.

Cook on HIGH for 4 hours or LOW for 6.

Remove the chicken and shred the chicken with two forks (or you can dice it).

Cook gnocchi per package instructions. Drain.

Add shredded chicken and gnocchi to the slow cooker and stir to combine.

Mix the cornstarch into the cream until dissolved, then add to the slow cooker and stir. Let the soup cook for 20 minutes longer on high, or until thickened.

Add spinach and when wilted it is ready to serve (about 2 minutes).

Creamy, hearty, and full of fresh veggies, this Chicken Gnocchi Soup is a quick &amp; easy option for family lunch or dinner!

onion (chopped)

carrot (sliced)

rib celery (sliced)

Italian seasoning

gnocchi (uncooked)

light cream (or half and half)

spinach (packed)

Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.

Add broth, chicken breasts, carrots, celery, Italian seasoning, &amp; bay leaf. Bring to a boil, reduce heat to a simmer and cook 20 minutes or until chicken is cooked through.

Remove chicken and shred (or chop). Set aside.

Bring broth back to a simmer and add gnocchi. Simmer 10 minutes.

Stir in cream, shredded chicken and spinach. Simmer 3-4 minutes or until spinach is wilted.

Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.

Discard bay leaf. Taste, season with salt and pepper, and serve immediately.

Copycat Olive Garden Chicken Gnocchi Soup is an even better replica of the restaurant version with a rich, creamy base, soft pillowy gnocchi potato dumplings, and fresh spinach.

Copycat Olive Garden Chicken Gnocchi Soup

butter

carrots (shredded

sweet onion (finely chopped)

flour

chicken breast

potato gnocchi ((16 ounces))

spinach

Salt & pepper

In a large pot over medium heat, melt butter.

Add celery, carrots, onion, and garlic, and saute until tender, about 8 minutes.

When vegetables are tender, stir in flour. Allow flour to heat through, about 2 minutes.

Slowly add the chicken broth while stirring to prevent lumps.

Add chicken and bring mixture to a boil.

Add gnocchi, and cook until done, about 5 minutes (check package instructions for precise time).

Lower heat to medium-low. Add cream, and stir to combine. Heat to steaming, but not boiling.

Stir in spinach, thyme, and salt and pepper to taste. Allow spinach to wilt and soup to totally cook through.

https://content.jwplatform.com/videos/RITtgH7m.mp4

Copycat Olive Garden Chicken Gnocchi Soup is an even better replica of the restaurant version with a rich, creamy base and soft pillowy gnocchi potato dumplings.

Instant Pot Chicken Gnocchi Soup is a satisfying comfort food dinner made in just 30 minutes. The creamy soup is so nice with the healthy vegetables and the shredded chicken - quick, easy and delicious!

Instant Pot Chicken Gnocchi Soup

onion (diced (about 1 cup))

celery (sliced)

garlic powder

salt and black pepper (to taste)

milk

carrots (coarsely shredded (about 2 cups, not packed))

(16-oz) package potato gnocchi (uncooked)

baby spinach

Sauté: Set your instant pot to sauté and melt the butter in it. Add the onion, garlic and celery and cook until softened, about 2-3 minutes. Stir in garlic powder, dried thyme, salt and pepper.

Add chicken: Pour chicken broth into instant pot, scraping any browned bits off the bottom of the pot. Add chicken breasts, making sure they are covered with broth.

Pressure cook: Seal lid and pressure cook on HIGH pressure for 6 minutes (this is for small, 4-oz sized chicken breasts; if yours are closer to 8-oz each, pressure cook for 8-10 minutes). Once time is up, allow pressure to release naturally for 5 minutes, then release any remaining pressure manually.

Shred chicken: Open lid. Remove chicken and shred, then return to soup.

Finish soup: Set instant pot to &quot;sauté&quot;. Whisk the cornstarch into the milk, then stir into the soup. Add the carrots and gnocchi and simmer until gnocchi are done (this should only take a couple of minutes). Add spinach and allow to wilt for one minute, then serve.

Chicken Gnocchi Soup is a cozy and comforting meal that will keep you full and warm on a cold Fall or Winter night. The recipe takes only 30 minutes and is made entirely in one pot. It has everything you need in a complete meal: protein (chicken), lots of vegetables (onions, carrots, zucchini, garlic), and pasta (gnocchi). It can be easily made gluten-free and dairy-free.

Chicken Gnocchi Soup (30-Minute, One-Pot)

smoked paprika

zucchini (sliced)

oz potato gnocchi

salt and pepper (to taste)

Heat olive oil in a large soup pot over medium-high heat. Add chicken (seasoned with smoked paprika, Italian seasoning, salt, and pepper).

Cook on both sides until browned, about 4 minutes per side. Remove the chicken from the soup pot to a plate. Chicken doesn't have to be cooked through; it will continue cooking in the broth.

Cook chicken

Add chopped onions and carrots to the pot, together with more Italian seasoning. Sprinkle with more salt. Cook the vegetables for about 6 minutes on medium heat, stirring occasionally.

Add sliced zucchini and minced garlic to the pot with veggies and cook for 4 more minutes on medium heat.

Cook veggies

Add chicken broth (or water) to the pot.

Slice seared chicken and add it to the pot. Add gnocchi.

Bring the soup to a boiling point and then reduce to a simmer. Cook, covered, for about 10 or 12 minutes or longer until the chicken is thoroughly cooked through.

Stir in cream and cook for about three more minutes.

Make sure to adjust the seasonings by adding more salt and pepper.

Cook gnocchi

Dairy-Free Gnocchi Chicken Soup is a creamy hearty soup filled with carrots, spinach, herbs, and big flavor.

Creamy Gnocchi Chicken Soup (Dairy Free)

lb boneless, skinless chicken thighs

heavy cream alternative

oz gnocchi

carrots, chopped

oregano

white pepper

Season chicken with white pepper and salt. Brown in a large pot with a couple tablespoons of olive oil for 2-3 minutes on each side. Pour in chicken stock, cover, and simmer on low-medium heat for 1.5 hours.

Add carrots, onion, garlic, and heavy cream and simmer on low for an additional 30 minutes. Add gnocchi and allow to cook for about three minutes or according to packaging. If fresh gnocchi is being used, cook time will be significantly reduced. Add spinach, cooking until spinach has just wilted.  

This vegan chicken gnocchi soup is super creamy, hearty, comforting, and the perfect easy fall dinner recipe. This gnocchi soup is plant-based and vegetarian but will be loved by omnivores alike!

Creamy Vegan Chicken Gnocchi Soup

medium yellow onion, diced, (188 grams)

garlic,

celery, about 1 ½ cups diced, (160 grams)

carrots, diced, (220 grams)

Yukon gold potatoes, diced, (440 grams)

⅛ tsp dried thyme

¼ tsp pepper

vegetable stock

store-bought potato gnocchi

13 oz package frozen vegan chickens, diced or sub 1 can of white beans

Salt & Pepper

Saute onion garlic celery and carrot

In a large stock pot, heat the olive oil over medium-low heat. Add the onion and saute until translucent, about 3 minutes. Add the garlic, celery, and carrots. Saute for another 3 minutes until the celery begins to soften. 

add potato, spices and veggie stock

Add in the diced potatoes, dried thyme, poultry seasoning, garlic powder, dried parsley, salt &amp; pepper, and the veggie stock. Simmer for 20-25 minutes until the potatoes soften. 

mash a few potatoes to help thicken the soup

When the potatoes are soft, mash a few of them up with a fork or immersion blender in the pot. You'll want to mash about 1/4 of the potatoes. This will help thicken the soup.

add milk and additional seasoning to taste

Add in the non-dairy milk and fresh thyme. Let simmer uncovered for another 10 minutes to continue to thicken.

prepare the gnocchi

In the meantime, prepare your gnocchi according to the package’s instructions.

add gnocchi and vegan chicken to the soup

Add the cooked gnocchi and diced vegan chickens (thawed, if frozen) into the pot. Stir to combine. Cook the soup for 5 more minutes until the vegan chickens are warm.

serve

Add any salt and pepper to taste. Best served warm. 

https://www.youtube.com/watch?v=sCGqff_oJkI

This vegan chicken gnocchi soup is super creamy, hearty, comforting, and the perfect easy fall dinner recipe. This gnocchi soup is plant-based and vegetarian but will be loved by omnivores alike!

You can find the full recipe here: https://tyberrymuch.com/creamy-vegan-chicken-gnocchi-soup/

Vegan Chicken Gnocchi Soup | Olive Garden Copycat Recipe

A deliciously rich and comforting soup made of sauteed vegetables, potato gnocchi, and chicken. The flavors truly hit the spot.

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The most viewed chicken gnocchi soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Gnocchi Soup

Crock Pot Olive Garden Chicken Gnoc...

Rotisserie Chicken Gnocchi Soup

Slow Cooker Chicken Gnocchi Soup

Chicken Gnocchi Soup

Copycat Olive Garden Chicken Gnocch...

Instant Pot Chicken Gnocchi Soup

Chicken Gnocchi Soup (30-Minute, On...

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Creamy Vegan Chicken Gnocchi Soup

Chicken Gnocchi Soup

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Creamy Lightened-up Chicken Gnocchi...

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The most viewed chicken gnocchi soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine