Copycat Chicken Gnocchi Soup
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Our comforting Copycat Chicken Gnocchi Soup rivals your favorite restaurant version! This creamy, hearty soup is packed with tender shredded chicken, potato gnocchi, and vibrant veggies, all simmered in a flavorful broth enriched with white wine and heavy cream. Perfect for a cozy night in or a quick weeknight dinner, it’s easy to whip up and guaranteed to please the whole family.
This creamy gnocchi soup with chicken is a family favorite year-round but especially during the cold months. It is the ultimate comfort food and when served with a side of crusty bread, there is nothing more you could need.
With fresh ingredients that are packed with flavor, it is a delicious option for the whole family. Just like my Chicken White Bean Soup and Butternut Squash Soup with Frozen Squash, your family will beg for seconds!
What You’ll Love About This Copycat Chicken Gnocchi Soup
- Balanced and satisfying: The recipe uses fresh vegetables, sauteed to perfection before adding protein and hearty gnocchi to round out the dish.
- Simple, wholesome ingredients: Loaded with essential nutrients, this homemade soup showcases fresh ingredients that are likely staples in your home.
- Customizable flavors: The ingredients in potato gnocchi soup allow you to adjust to meet personal preferences or dietary needs. From gluten and dairy-free, there are ways to make this soup desirable by the whole family.
What is Gnocchi?
Gnocchi are dumplings that traditionally feature potatoes, flour and eggs. They result in a tender, chewy bite sized pasta that can be used in a variety of dishes. While potato gnocchi is the most common, you will also find these dumplings made with ingredients such as ricotta, spinach and cauliflower. This recipe uses store-bought gnocchi for simplicity; however, you can easily feature a homemade batch. Need a recipe? Try Homemade Potato Gnocchi Recipe!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 1/2 cup shredded carrots
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 cup dry white wine may use chicken broth
- 3 cups chicken broth
- 2 cups shredded chicken breast or rotisserie chicken
- 16 ounces potato gnocchi
- 1 1/2 cups heavy cream
- 1 1/2 cups fresh spinach
- Kosher salt and black pepper to taste
How To Make Copycat Chicken Gnocchi Soup
STEP ONE: Sauté the vegetables. Add the olive oil and butter to a skillet over medium heat, allowing the ingredients to melt and combine. Next, add the onions, celery, carrots, thyme, salt and pepper. These vegetables are known as mirepoix and serve as a flavorful soup base. Sauté together until the onions are translucent and other vegetables start to soften, about 4 minutes.
Add the minced garlic and sauté for another minute. Garlic cooks quickly so you will want to keep a close eye on the skillet to avoid burning. As soon as the garlic becomes fragrant, deglaze the pan with the white wine then add the chicken broth. Using the spatula, scrape up any browned bits from the bottom of the pan to add more flavor to the soup.
STEP TWO: Add the rest of the ingredients. Now that the soup base is ready to go, it is time to add the shredded chicken, gnocchi, heavy cream, and spinach. This recipe is meant to be quick and easy for busy individuals so precooked or rotisserie style chicken is used. If time allows, you can bake fresh chicken then shred and incorporate.
After all ingredients are added, bring to a simmer for about 5 minutes or until the chicken and gnocchi are warm. Warming over low heat will keep the cream from curdling and gnocchi from falling apart. Serve hot.
Tips and Recipe Notes
- You can use precooked chicken breasts, thighs or tenderloins depending on what is available. Adding near the end of the cook time prevents the chicken from becoming chewy.
- If you prefer a thicker soup, you can puree cannellini or garbanzo beans then stir into the soup near the end of the cook time. You can also sprinkle potato flakes to add thickness and creaminess.
- Make this soup vegetarian by simply removing the chicken and swapping the broth with vegetable broth. For added protein, stir in cannellini or garbanzo beans.
- Replace the white wine with broth if seeking a non-alcoholic option.
- Fresh kale is another option if spinach isn’t desired.
- Make dairy-free by replacing the heavy cream with unsweetened coconut milk or soy milk and bumping the olive oil to 2 tablespoons as you omit the butter.
What To Serve with Chicken Gnocchi Soup
This copycat olive garden chicken gnocchi is a delicious meal on its own, but if you want to turn it into a fuller meal, here are some ideas!
Crusty bread: A fresh loaf of bread such as sourdough or a gluten-free Artisan bread to soak up the soup is really all you need to impress your family or guests. Breadsticks are also a delicious choice to stay with the Olive Garden theme.
Side Salad: If you are seeking a chilled option to complement the hot soup, a side salad with mixed greens, vegetables and a simple vinaigrette is a great choice.
Roasted potatoes: Serve a spoonful of soup over roasted potatoes. You can also double the potato gnocchi in this recipe if seeking a heartier dish.
FAQs
You can poach chicken in broth, roast in the oven or sauté on the stovetop. Regardless of how you decide to make the chicken, cook until the internal temperature is 165°F. Then, let the chicken rest for a few minutes before shedding to add to the soup. This will keep the chicken tender and juicy.
This gnocchi soup recipe is gluten-free when gluten-free gnocchi is used. Always check your own ingredient labels to be sure they are free of any allergens or additives you want to avoid.
Yes, by adding all of the ingredients except for the shredded chicken, gnocchi, heavy cream, and spinach. Cook on high for 2-3 hours or low for 4-6 hours. In the last half hour, add the remaining ingredients.
How To Store Leftover Soup
This chicken and gnocchi soup is perfect for meal prepping or enjoying leftovers throughout the week. Here’s how to store it safely:
- Make Ahead and Fridge Storage: Cook it according to the recipe, then allow it to cool completely. Once cool, transfer the soup to an airtight container. Store it in the refrigerator for up to 3 days.
- In the Freezer: Let the soup cool completely after cooking. I recommend you store this soup in small containers so you can thaw just one to two portions at a time. Transfer the cooled soup to freezer-safe containers and freezer for up to three months.
Reheating Instructions
If your soup was frozen, allow it to thaw overnight in the fridge. Transfer your leftover soup to a pot on the stovetop and heat over medium heat until simmering. You may need to add a splash of chicken broth to thin it out as it reheats.
Copycat Chicken Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 1/2 cup shredded carrots
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 cup dry white wine may use chicken broth
- 3 cups chicken broth
- 2 cups shredded chicken breast or rotisserie chicken
- 16 ounces potato gnocchi
- 1 1/2 cups heavy cream
- 1 1/2 cups fresh spinach
- Kosher salt and black pepper to taste
Instructions
- Saute the vegetables. Add the olive oil and butter to a skillet over medium heat. Add the onions, celery, carrots, thyme, salt and pepper. Saute until the onions are translucent, about 4 minutes. Add the garlic and saute for another minute. Deglaze the pan with the white wine then add the chicken broth.
- Add the rest of the ingredients. Add the shredded chicken, gnocchi, heavy cream, and spinach. Bring to a simmer for about 5 minutes or until the chicken and gnocchi are warm. Serve hot.
Video
Notes
- You can use precooked chicken breasts, thighs or tenderloins depending on what is available. Adding near the end of the cook time prevents the chicken from becoming chewy and dried out.
- If you prefer a thicker soup, you can puree cannellini or garbanzo beans then stir into the soup near the end of the cook time. You can also sprinkle potato flakes to add thickness and creaminess.
- Make this soup vegetarian by simply removing the chicken and swapping the broth with vegetable broth. For added protein, stir in cannellini or garbanzo beans.
- Replace the white wine with broth if seeking a non-alcoholic option.
- Fresh kale is another option if spinach isn’t desired.
- Make dairy-free by replacing the heavy cream with unsweetened coconut milk or soy milk and bumping the olive oil to 2 tablespoons as you omit the butter.
