Name: Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped (yellow or sweet); 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped); 4 cups chicken broth (Use low-sodium if you plan to salt later.); 1 pound cooked chicken, shredded or diced (Rotisserie works great.); 1 package (16 oz) potato gnocchi; 2 cups fresh spinach (Or substitute baby kale.); 1 cup heavy cream (See notes for lighter options.); Salt and pepper to taste; Grated Parmesan cheese for serving

I make this chicken gnocchi soup whenever I want something cozy, fast, and comforting that still tastes like I put in effort. It’s a creamy, veggie-studded broth with tender potato gnocchi and shredded chicken — perfect for weeknight dinners, sick-day nourishment, or a simple weekend bowl to share. If you like restaurant-style comfort food, you’ll also appreciate this homemade homemade chicken and gnocchi soup twist that keeps things easy without skimping on flavor.

Why you’ll love this dish

This recipe hits several home-cooking sweet spots: it’s quick, uses mostly pantry staples, and is wildly adaptable. In under 30 minutes you get a hearty meal that’s kid-approved, freezer-friendly (with a couple of smart tweaks), and satisfying without being heavy. It’s also a great way to use leftover rotisserie chicken — or make a full meal from scratch when you poach a couple of chicken breasts.

“Comfort in a bowl — creamy, bright spinach, and pillowy gnocchi. Family favorite in minutes.” — a regular weeknight review

If you prefer an Olive Garden–style version as a starting point for tweaks, check out this Olive Garden–style take and borrow any extra ideas you like.

The cooking process explained

Before you start: this soup is a simple sauté-simmer-finish recipe.

Sauté aromatics and vegetables to develop sweetness.
Add thyme and chicken broth; simmer briefly to marry flavors.
Stir in cooked chicken and gnocchi; cook just until gnocchi are tender (they’ll float when done).
Finish with spinach and cream, warming gently so the cream doesn’t break.
Season and serve with grated Parmesan.

Expect about 25–30 minutes from start to finish if your chicken is already cooked.

What you’ll need

1 tablespoon olive oil
1 onion, chopped (yellow or sweet)
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
4 cups chicken broth (use low-sodium if you plan to salt later)
1 pound cooked chicken, shredded or diced (rotisserie works great)
1 package (16 oz) potato gnocchi
2 cups fresh spinach (or substitute baby kale)
1 cup heavy cream (see notes for lighter options)
Salt and pepper to taste
Grated Parmesan cheese for serving

Notes/substitutions:

Swap heavy cream for half-and-half plus a tablespoon of flour to thicken, or use a cashew cream/coconut cream for dairy-free versions.
If you prefer gluten-free, use a labeled gluten-free gnocchi or cauliflower gnocchi.
Use pre-chopped mirepoix (carrot/celery/onion mix) to save time.

Step-by-step instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender and the onion is translucent, about 6–8 minutes. Don’t brown the garlic.
Stir in the thyme, then pour in the chicken broth and bring the mixture to a gentle simmer. Let it simmer 4–5 minutes so the flavors combine.
Add the shredded or diced cooked chicken and the potato gnocchi to the pot. Cook until the gnocchi are tender and float to the surface — usually 2–4 minutes (follow package directions if different).
Reduce the heat to low and stir in the fresh spinach and heavy cream. Warm through for 1–2 minutes; avoid boiling once the cream is added to prevent curdling.
Taste and season with salt and freshly ground black pepper.
Ladle into bowls and top each serving with grated Parmesan cheese. Serve immediately.

Best ways to enjoy it

Serve with crusty bread or garlic toast to sop up the broth.
A simple side salad (arugula with lemon vinaigrette) balances the creaminess.
For a heartier meal, add crusty Parmesan croutons or serve with roasted vegetables.
Garnish ideas: extra Parmesan, a drizzle of good olive oil, or chopped fresh parsley for brightness.

Storage and reheating tips

Refrigerate leftovers in a shallow, airtight container within two hours of cooking. Keep refrigerated for 3–4 days.
Reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth or water to loosen the soup if it’s thickened. Heat until the soup reaches 165°F (74°C).
Freezing: Creamy soups with gnocchi don’t always freeze well because the texture of gnocchi and dairy can change. For best results, freeze the soup before adding the gnocchi and cream. Freeze in airtight containers for up to 2 months. Thaw overnight, reheat, then add fresh gnocchi and cream and cook until gnocchi are tender.
Food safety: always reheat to 165°F and do not refreeze once reheated.

Pro chef tips

Use rotisserie chicken to cut prep time and add roasted flavor.
Don’t overcook the gnocchi — they’ll become gummy. Remove the pot from high heat as soon as they float and test one for tenderness.
To deepen flavor, sauté the vegetables a bit longer until they begin to caramelize, or add a splash of white wine with the broth and let it reduce for a minute.
If your soup tastes flat after adding cream, a squeeze of lemon or a teaspoon of Dijon mustard brightens it up.
For a silkier texture, puree a cup of the soup (vegetables + broth) in a blender and return it before adding the cream.

Creative twists

Sausage & mushroom: Brown Italian sausage with the aromatics and add sliced mushrooms for earthiness.
Greens swap: Substitute kale or Swiss chard for spinach; cook until tender but still bright.
Dairy-free: Use full-fat coconut milk or a cashew cream; finish with a splash of lemon for brightness.
Lemon herb: Add a teaspoon lemon zest and extra fresh herbs (thyme, parsley) just before serving for a fresher profile.
Spicy kick: A pinch of red pepper flakes or a swirl of chili oil adds warmth.

Your questions answered

Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw chicken, cut into bite-sized pieces and add them to the simmering broth early enough to cook through (6–8 minutes depending on size) before adding gnocchi. Ensure the chicken reaches an internal temperature of 165°F.

Q: How long does this take to make?
A: If your chicken is already cooked, plan on 25–30 minutes total. Using raw chicken adds another 10 minutes for cooking.

Q: Will the gnocchi fall apart if I freeze the soup?
A: Gnocchi texture can suffer when frozen and thawed. For best results freeze the soup base (broth + veggies + chicken) without gnocchi and cream. Add fresh gnocchi when reheating.

Q: Can I make this lighter?
A: Substitute half-and-half for heavy cream or use a roux (butter + flour) with low-fat milk for a lighter but still creamy finish. Reduce overall salt when using higher-sodium broths.

Q: What’s the best gnocchi to buy?
A: Fresh refrigerated potato gnocchi cooks fastest and has the best texture. Shelf-stable gnocchi works too — follow package timing.

Conclusion

This chicken gnocchi soup is an easy, reassuring meal you can customize any night of the week. For a faithful restaurant-style inspiration, try the Olive Garden copycat at Olive Garden Chicken Gnocchi Soup – Creme De La Crumb. If you want another home-cook-friendly version with slightly different techniques and notes, check out Chicken Gnocchi Soup – The Cozy Cook.