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Creamy chicken gnocchi soup is an easy and comforting meal to end the day. It’s thick and hearty, full of tender chicken, pillowy gnocchi dumplings and good-for-you veggies. This version can even be made whole30, which means it’s gluten and dairy free.
Love creamy soups? Try this Chicken Florentine Soup and Creamy Sausage Gnocchi Soup for another chilly night.
If you love Olive Garden’s famous gnocchi soup, you’ll love this version. Make it at home and know exactly what’s going in it. With simple ingredients, you can make this healthier than the original, without lacking any of the rich flavor.
It starts any way a good chicken soup recipe does, with onion, celery, and garlic, just like in this Instant Pot Chicken Noodle Soup.
Chicken Gnocchi Soup Ingredients
- Celery
- White onion
- Garlic
- Matchstick carrots
- Chicken broth
- Chicken
- Gnocchi (keep reading for gnocchi options!)
- Full-fat coconut milk
- Spinach
Recipe Variations
- Use chicken thighs instead of chicken breast
- Add kale instead of spinach
- Swap the gnocchi for diced potatoes (they will need to cook a little longer than the gnocchi)
- Use heavy cream instead of coconut cream if you aren’t dairy free
- Use chopped carrots instead of matchstick carrots
- Use bone broth instead of chicken broth to add an extra healthy element that helps the gut too
What Gnocchi to Use
The gnocchi you choose is a personal preference! I have options for everyone if they want a healthier store-bought version all the way to traditional gnocchi in the store.
- Homemade cauliflower gnocchi: This is my preference because it’s 2 ingredients and it’s completely gluten free and whole30. It takes an additional 30 minutes to make, but worth it. Make a batch one day and freeze it so you have it on hand for this recipe anytime you want it.
- Store-bought cauliflower gnocchi: This is still gluten free and can be bought at Trader Joe’s!
- Store-bought traditional potato gnocchi: You can easily find this at any grocery store. The recipe won’t be whole30 or gluten free, but it will still be so delicious. You can’t go wrong!
How to Make Chicken Gnocchi Soup
Here are the simple steps, with photos, to make this chicken and gnocchi soup. Skip to the recipe card for the printable version.
Step 1. Saute Veggies. Cook the celery and onion in olive oil until softened.
Step 2. Add Broth and Chicken. Add the thyme, chicken broth, cooked chicken and gnocchi and stir. Bring to a boil over medium heat then reduce to a simmer and cook uncovered for 10 minutes.
Step 3. Stir in Cream and Spinach. Add the salt, pepper, coconut milk (or heavy cream), and spinach and stir to combine. Cook until the spinach is wilted, about 2-3 minutes. Taste and add more salt and pepper as needed.
Step 4. Serve. Serve warm with parmesan cheese and crusty bread.
Make ahead options:
This chicken and gnocchi soup recipe is perfect to make for friends. I’m thinking a friend who had a baby, someone who is going through a tough time and needs a pick me up or a busy mom with a full plate. It’s great to make in advance!
- Crock pot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
- Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
- Fridge. Make it all the way through and keep it in an air tight container for up to 4 days. Reheat on the stove or in the microwave.
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Chicken Gnocchi Soup
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Ingredients
- 2 Tablespoons olive oil
- 1 rib celery chopped small
- 1 small white onion diced
- 2 cloves garlic minced
- 1 cup matchstick carrots
- 4 cups low sodium chicken broth
- 1 lb cooked cubed chicken I used a rotisserie chicken
- 2 teaspoons fresh thyme
- 16 ounces gnocchi potato gnocchi, trader joe’s cauliflower gnocchi or homemade cauliflower gnocchi* see notes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups heavy cream or unsweetened full fat coconut milk
- 1 cup spinach roughly chopped
Instructions
- If you're making homemade cauliflower gnocchi, start by following that recipe. (Skip if you have store-bought).
- Add the olive oil to a large stock pot over medium-high heat. Once it's hot and rippling, add the celery and onion and cook for 2-3 minutes, stirring frequently, until softened. Add the garlic and carrots and cook for another 1-2 minutes until the garlic is fragrant.
- Add the thyme, chicken broth, cooked chicken and gnocchi and stir. Bring to a boil over medium heat then reduce to a simmer and cook uncovered for 10 minutes.
- Add the salt, pepper, coconut milk (or heavy cream), and spinach and stir to combine. Cook until the spinach is wilted, about 2-3 minutes. Taste and add more salt and pepper as needed.
Notes
- CrockPot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
- Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
- Fridge: Make it all the way through and keep it in an air-tight container for up to 4 days. Reheat on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious! Better than olive garden! I made it dairy free according to your instructions. Wow!! Thank you!
Love that! So glad you think so!
This was a big hit with my family, even better than Olive Garden! Thanks for sharing the recipe!
What a compliment! Thanks, Gayle!
It was absolutely delicious! Much better than Olive Garden! Thanks for sharing the recipe.
Thank you!!
Delicious! Even better the next day! Wouldn’t change a thing. Thanks for making such yummy meals! Been using this site for my PCOS since 2020.
Love that, Cayla! So glad you found me:)
Big fan of how easy and fast the soup is to make and how quickly it came together. I used the “Just Chicken” from Trader Joe’s that’s only seasoned with salt and pepper. That plus the extra teaspoon of salt made it too salty and I had to readjust it with some white wine vinegar, so I’ll start with less salt the next time I make it. This would also be good with a squeeze of lemon juice in it.
Thanks, Aubrey!!! Love that you’re going to make it again!
Delicious!! I just cut it in half as I was only making it for me and had with avocado toast on the side. I was gonna save some for another day but ended up eating it all it was so good
So delicious! I ended up using shredded chicken I had in the freezer and it worked great. I looked forward to eating the leftovers for the next 2 days and it was just as yummy if not better that way! Even my husband who does not like soup really liked it.
That’s so great, Cristina! Thanks!
Does this recipe work with oat milk, or do you need the full fat of the coconut milk?
I changed a few things. Once I added the broth and a teaspoon of Better Than Bullion Roasted Chicken Base, I added a raw chicken breast and cooked it in the broth. When it was completely cooked, I shredded it. Then I added frozen Potato Gnocchi from Fresh Thyme and cooked it in the now boiling broth for 7 minutes. Finally, I added a cup of fat free milk (in lieu of the half & half or coconut milk. With the Better than Bullion, I didn’t add any extra salt. I used twice as much garlic, onion, and thyme. It was incredible. My only error: I should have made about twice as much.
Thanks for sharing those changes, Bryant! I’m sure those that aren’t dairy free will really appreciate hearing it!
Would this work with the homemade sweet potato gnocchi recipe you have? Thanks!
Sure would!!