This one pot creamy chicken gnocchi soup Olive Garden copycat recipe not cuts down on dirty dishes, but it is also made with fresh ingredients and is a great, kid friendly comfort food that is one of my favorites to make when I am feeling under the weather. This recipe is packed with tips and tricks to not only save you on time but also save you on your grocery budget as well.
Not only is this recipe perfect to make if someone is feeling under the weather, it is also a great cozy soup season recipe and is perfect for the chillier time of year. You can also make it in bulk in a large pot and feed the entire family or save some for later. This is one of my favorite recipes to make when having family over. It is also perfect to enjoy on a snowy day while cuddled under a blanket watching a movie with some crusty bread on the side.
The best part about this delicious soup is the pillowy gnocchi and the creamy broth. Paired together with tender chicken, this becomes the ultimate comfort meal.
This was inspired by my Cheesy Garlic Buttered Gnocchi on this site, and pairs well with this Salted Honey Butter Parker House Rolls.
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Ingredients
- chicken breasts
- salted butter
- olive oil
- garlic cloves
- yellow onion
- shredded carrots
- all purpose flour
- chicken broth
- chicken stock
- whole milk
- fresh spinach
- salt
- black pepper
- gnocchi
See recipe card for quantities.
Instructions
- Step 1: Boil the chicken for about 30-45 minutes. Check doneness by cutting into chicken breast. Shred chicken. Chop up onion and mince garlic. In the stock pot, melt butter and add in olive oil. Add in onion, garlic and carrots.
- Step 2: Cook until onions are translucent and garlic is fragrant. Add in flour, whisk into butter and olive oil immediately to create a roux. Let the roux cook 1-2 minutes.
- Step 3: Add in chicken broth and chicken stock, whisking the roux into the liquid as it pours. Bring the soup to a simmer. Simmer on medium heat for 15 minutes or until the soup begins to thicken.
- Step 4: Add in milk and bring to a boil on medium-high heat. Season with salt and black pepper. Add in the gnocchi and cook until the gnocchi begins to float, about 2-3 minutes. Reduce heat to low and add in spinach and shredded chicken. Let cook for about 5 minutes before serving.
Hint: make sure you have the roux completely stirred into the broth before letting it come to a simmer. This will help the soup thicken and will also assure you don't have any surprise chunks of flour in your soup.
Substitutions
- Milk - for a thicker and creamier texture use heavy cream instead of milk. Use only ½ cup of heavy cream instead of a full cup
- Chicken - use a rotisserie chicken from the grocery store to save on time
- Gnocchi - replace the gnocchi with a small dumpling, egg noodles, or tortellini. Homemade potato gnocchi can also be used
- Garlic Cloves - replace with garlic powder if fresh garlic is not available
Variations
- Spicy - add red pepper flakes while cooking to imbue heat into the dish, or some hot sauce at the end
- Tomato Based - cook in sun-dried tomatoes or tomato paste with the onions to add a tomato flavor to the dish
- Chicken Noodle - replace the gnocchi with noodles or tortellini for a chicken noodle or chicken tortellini soup
See this Chicken Tortellini Soup version of this recipe on my website!
Equipment
To create this recipe you will need either a dutch oven or a large soup pot. You will also need a sharp knife and cutting board to chop up the vegetables.
Storage
Store leftovers in an airtight container for up to 3-5 days. I actually sometimes find that the leftovers of this soup are even more delicious once the flavors have a chance to sit and marinade.
These ingredients stand up well to freezer and can be stored in a freezer safe soup container for up to 2 months.
Top Tip
Add butter to the pan to begin melting and then immediately add the olive oil. This will not only assure that your butter doesn't brown but it will also keep your garlic from burning. Brown butter and burnt garlic can both drastically change the flavor of the soup so this is very important.
FAQ
Absolutely! For a slow cooker you will skip the roux and just combine everything and let it cook until the veggies are tender. I would add the gnocchi towards the end of cooking though or boil them before adding. The chicken should also be cooked before adding.
You can absolutely make your own pillowy soft gnocchi to add. This will take a lot longer and a lot more work but the result can be so worth it and you will be able to tell your whole family you are an official gnocchi cook.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this gnocchi soup:
📖 Recipe
Creamy Chicken Gnocchi Soup Recipe
Equipment
- 1 Stock Pot
- 1 Sauce Pan
- 1 Strainer
Ingredients
- 2 chicken breasts shredded
- 4 tablespoon butter salted
- 2 tablespoon olive oil
- 1 cup matchstick carrots
- 1 onion chopped
- 2 garlic cloves minced
- ½ cup all purpose flour
- 6 cups chicken broth
- ½ cup chicken stock
- 2 cups milk I use fat free
- 1 ¼ cup spinach chopped
- 1 package gnocchi
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Boil the chicken for about 30-45 minutes. Check doneness by cutting into chicken breast. Shred chicken.
- Chop up onion and mince garlic. In the stock pot, melt butter and add in olive oil. Add in onion, garlic and carrots.
- Cook until onions are translucent and garlic is fragrant. Add in flour, whisk into butter and olive oil immediately to create a roux. Let the roux cook 1-2 minutes.
- Add in chicken broth and chicken stock, whisking the roux into the liquid as it pours. Bring the soup to a simmer. Simmer on medium heat for 15 minutes or until the soup begins to thicken.
- Add in milk and bring to a boil on medium-high heat. Season with salt and black pepper. Add in the gnocchi and cook until the gnocchi begins to float, about 2-3 minutes. Reduce heat to low and add in spinach and shredded chicken. Let cook for about 5 minutes before serving.
Notes
- Save in an airtight container in the fridge for up to a week. Reheat on the stove before eating later.
- Freeze leftovers for up to 2 months.
- Cook gnocchi right in the soup to save on dishes.
- Make sure the roux is completely whisked into the chicken broth to avoid clumps.
- Add olive oil in with the butter to help keep the butter from browning and help avoid the garlic from burning.
Nutrition
If you have any questions about how to make this chicken gnocchi soup or need other soup recipe suggestions, leave a comment below!
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