Hey there! Craving something creamy, comforting, and utterly delicious? I’ve got you covered! This Chicken Gnocchi Soup recipe is my take on the Olive Garden classic, and trust me, it’s a winner. It’s so easy to make at home, and I think it tastes even better than the original145.
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: Every bite is packed with flavor, just like the restaurant version145.
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: Ready in under an hour, perfect for busy weeknights5.
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: Creamy, hearty, and guaranteed to warm you up from the inside out35.
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: Make it your own with different veggies, spices, or protein1.
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Serving Size: 6-8 people
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1 small yellow onion, diced1
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1 stick of celery, diced1
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½ cup carrots, julienned1
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3 garlic cloves, minced1
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2 cups half-and-half1
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½ teaspoon mustard powder1
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1 lb boneless, skinless chicken breasts (or 2 cups diced cooked chicken)1
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Salt and pepper, to taste1
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1 pinch red pepper flakes (optional)1
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: In a large pot or Dutch oven, melt the butter over medium heat24. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute1.
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: Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color1.
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: Gradually add the chicken broth and half-and-half in splashes, stirring to incorporate1. Be patient, adding it too quickly can break the roux!
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: Add the thyme and mustard powder1. Season the chicken with salt and pepper and add it to the broth. Bring it to a gentle boil. If you boil too rapidly, the chicken will become tough. Simmer until the chicken is cooked through, 10-15 minutes. This depends on the thickness of the chicken1.
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: Remove the chicken and let it rest for 5 minutes, then dice it and add it back to the soup14. Let the soup simmer until desired consistency is obtained; it will continue to thicken.
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: Add the gnocchi and simmer for about 5 minutes. Refer to package instructions for the exact amount of time1.
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: Reduce heat to low and add the spinach, red pepper flakes (if using), and any salt/pepper to taste1. Simmer until spinach is wilted, about 1 minute.
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: Serve hot with a side of crusty bread or a sprinkle of Parmesan cheese4.
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: Feel free to add other vegetables like mushrooms, zucchini, or kale4.
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: Use shredded rotisserie chicken for extra flavor2. You can also substitute Italian sausage or turkey.
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: Add a pinch of red pepper flakes for a little heat1.
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: For an even richer soup, use heavy cream instead of half-and-half34.
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: Perfect for dipping into the creamy broth4.
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: A simple green salad complements the richness of the soup.
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: Sprinkle grated Parmesan cheese on top for extra flavor4.
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Yes, but make sure to thaw it and squeeze out any excess water before adding it to the soup.
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Absolutely! The flavors meld together even more as it sits. Store it in the refrigerator for up to 3 days.
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I don’t recommend freezing it with the gnocchi, as they can become mushy. If you want to freeze it, make the soup without the gnocchi and add them when reheating.
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Yes! See instructions below1.
Note: We’ll use a slurry to thicken the soup at the end, so omit the flour and only use 1 Tbsp. butter. The consistency of the Crock Pot method isn’t quite as thick as the stove top, but it still tastes great1.
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Cut uncooked chicken into bite-sized pieces. Melt the butter over low heat in the Crock Pot. Add the vegetables, garlic, and chicken and toss to coat. Pour in the chicken broth and stir in the thyme and mustard powder. Do not add the half and half, gnocchi, or spinach1.
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Cook on low for 6-8 hours. Use a fork to whisk the half and half and cornstarch until combined. Slowly stir it into the soup. Add the gnocchi. Increase heat to high and cook for 30 minutes, until the gnocchi is cooked through1.
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Add the spinach a few minutes prior to serving. Season with red pepper flakes and salt/pepper if desired and serve1.
Enjoy your cozy bowl of Chicken Gnocchi Soup!
