Chicken Gnocchi Soup
This creamy ONE POT Olive Garden Chicken Gnocchi Soup is simple, easy and delicious loaded with pillowy gnocchi, juicy chicken, aromatic veggies. This easy Chicken Gnocchi Soup is wonderfully rich, and comforting with a fraction of the calories of the original!   Most of the prep time is hands off simmering for an ideal weeknight dinner which makes equally fabulous leftovers – and did I say one pot already?
    Servings Prep Time
    8servings 10minutes
    Cook Time
    Servings Prep Time
    8servings 10minutes
    Cook Time
    top view of Olive Garden Chicken Gnocchi Soup with matchstick carrots, shredded rotisserie chicken
    • 1/2 large onionchopped
    • 1cup chopped celery
    • 3tablespoons olive oil
    • 2tablespoons butter
    • 4 garlic clovesminced
    • pinch-1/4teaspoon red pepper flakes(optional)
    • 1/3cup flour
    • 4cups low sodium chicken broth
    • 3cups milk
    • 2tablespoons cornstarch
    • 1lb boneless skinless chicken breastspounded to an even thickness*
    • 1teaspoon Dijon mustard
    • 1 bay leaf
    • 2teaspoons chicken bouillon
    • 1teaspoon dried parsley
    • 1/2tsp EACH dried thyme, dried oregano, salt, pepper
    Add later:
    • 2-3cups half and half
    • 116 oz. pkg. potato gnocchi**
    • 1cup Matchstick carrots
    • 2 1/2cups packed chopped spinach
    1. Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
    2. Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.
    3. Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.
    4. Meanwhile, add half and half to the soup and bring to a simmer. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked. Stir in spinach and shredded chicken and heat through, approximately 1 minute.
    5. Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.
    6. Garnish individual servings with Parmesan and fresh parsley if desired.
    Recipe Notes

    *May substitute 2 1/2 cups shredded rotisserie chicken.  If using shredded chicken, do NOT add chicken to simmering soup, instead add it when the recipe calls for shredded chicken.

    **Look for potato gnocchi in the refrigerated or frozen foods section.  If using frozen gnocchi, do NOT thaw before adding to soup.

    ***May sub chopped or sliced carrots and sauté them with the celery and onion.