Chicken Gnocchi Soup

5 from 18 reviews

Chicken Gnocchi Soup is family-friendly soup that’s perfect for a cold winter night. Potato gnocchi, carrots, spinach, and tender chicken in a creamy, seasoned broth.


  • 2 tablespoons butter
  • 3 stalks celery chopped
  • 3 carrots chopped
  • 1 small sweet onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon ground nutmeg
  • 4 cups low sodium chicken broth
  • 1 (16 ounce) package frozen or dried gnocchi
  • 1 cup half n half
  • 6 cups baby spinach
  • 2 cups rotisserie chicken cut in small bite size pieces
  • salt and pepper to taste


  1. In large stockpot or dutch oven over medium melt butter. Add celery, carrots and onion. Cook until the onion is soft and translucent; about 5 minutes. Add garlic, thyme, oregano, marjoram and nutmeg and cook for 1 minute.
  2. Add chicken broth and bring to a boil. Lower to a simmer and cook until the carrots and celery are soft; about 15 minutes.
  3. Turn heat up to medium and add gnocchi.  Cook until they begin to float; approximately 2-4 minutes. Turn to simmer and stir in half n half, spinach, and chicken. Cook until the spinach wilts; less than 2 minutes. Salt and pepper to taste.


  • Pick up a freshly cooked rotisserie chicken. They are so delicious and easy to cut or shred the day they are cooked.  I pick them up from Costco frequently.
  • Cut your onions, celery and carrots small so they will cook quickly and you will have dinner on the table in no time.
  • Use dried herbs.  I have learned that there is certainly a time and place for dried herbs.  Soup is one of them.
  • If available, purchase frozen gnocchi.  It has less preservatives and tastes better.
  • Use baby spinach or coarsely chopped spinach.
  • Low sodium chicken broth produces better tasting soup that its saltier cousin.

Keywords: olive garden chicken gnocchi soup, how to make chicken gnocchi soup, chicken gnocchi soup

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