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This creamy chicken gnocchi soup is a cozy one-pot dinner ready in 45 minutes. Seared chicken, vegetables, potato gnocchi, and spinach simmer in a rich Parmesan broth. It's better than Olive Garden and perfect for chilly nights. Make it in the Dutch oven on the stovetop, in an Instant Pot, or in a Slow Cooker.
One-Pot Soup with Only 15 Minutes of Prep!
Chicken gnocchi soup is a beloved restaurant classic (yes, the Olive Garden favorite) that is surprisingly easy to make at home. Here's why my version is one of my favorite cozy soups and why it belongs in your weekly dinner rotation:
- Quick and Easy: One pot and 45 minutes is all it takes. Fresh gnocchi cooks in just 2 to 3 minutes right in the broth, which makes this a true quick dinner for busy nights.
- The Parmesan Rind Is My Secret Ingredient: I simmer a Parmesan rind in the broth for rich, savory depth. It gives you restaurant-quality flavor with almost no extra effort. I keep leftover rinds in my freezer so I always have one ready.
- A Complete, Well-Balanced Meal: Seared chicken, soft gnocchi, cremini mushrooms, carrots, celery, and spinach come together in a creamy broth. You get protein, veggies, and cozy carbs in every spoonful.
- Nutrition at a Glance: High-protein, veggie-packed, nut-free, and soy-free. Not gluten-free as written, but easy to adapt with gluten-free gnocchi and flour.
- For more creamy, comforting soups, try my Hungarian mushroom soup, creamy mushroom soup, lemon chicken orzo soup, and Tuscan white bean soup. Serve it with my homemade garlic bread or garlic butter dinner rolls.
Ingredients You Need:
- Chicken: I sear boneless, skinless chicken breasts first, then let them finish cooking in the broth. Boneless, skinless thighs work too and stay extra juicy.
- Spices: I coat the chicken in paprika, Italian seasoning, and a pinch of red pepper flakes. Smoked paprika adds a deeper, smoky note if you have it.
- Vegetables: I use the classic trio of onion, carrots, and celery, plus sliced cremini mushrooms. White button mushrooms are fine too.
- Garlic & Fresh Herbs: Fresh thyme and rosemary make your kitchen smell incredible. If you only have dried, use about ¾ teaspoon of dried thyme and ¼ teaspoon of dried rosemary.
- Butter & Flour: Together, they thicken the broth. For a gluten-free soup, use a 1:1 gluten-free flour blend and gluten-free gnocchi.
- Chicken Broth: I recommend low-sodium broth, since the Parmesan adds plenty of salt. Vegetable broth works too.
- Parmesan Rind & Bay Leaf: The rind is my favorite trick for a savory broth. Some grocery stores sell rinds near the cheese counter.
- Heavy Cream: This makes the soup silky and rich. Half-and-half works for a lighter version.
- Potato Gnocchi: I stir store-bought potato gnocchi right into the pot; no pre-cooking needed. Refrigerated, shelf-stable, and frozen gnocchi all work. If you're a gnocchi fan like me, try my creamy Tuscan gnocchi and creamy spinach and mushroom gnocchi next.
- Spinach & Parmesan: Fresh spinach wilts in a minute or two. You can swap in chopped kale, but give it a few extra minutes. Finely shredded Parmesan melts in smoothly.
How to Make Chicken Gnocchi Soup (Step-by-Step Photos)
This is a recipe overview. Scroll down for complete instructions and ingredient amounts in the recipe card below.
- Sear the chicken. Season the chicken breasts and brown them in olive oil for 2 to 3 minutes per side. They should be golden outside but not cooked through yet. Set them aside.
- Sauté the vegetables. Add butter and olive oil to the same pot. Cook the onion, carrots, and celery until softened, then add the mushrooms and cook until browned. Stir in the garlic and herbs for 30 seconds.
- Cook the flour. Sprinkle in the flour and stir for 1 minute. This cooks out the raw flour taste, so don't skip it.
- Simmer. Slowly pour in the broth while stirring. Add the bay leaf, Parmesan rind, and seared chicken, then simmer gently until the chicken reaches 165°F (74°C).
- Shred chicken. Remove the chicken, bay leaf, and Parmesan rind. Shred the chicken with two forks and return it to the pot.
- Add cream and gnocchi. Stir in the cream and gnocchi and simmer until the gnocchi floats.
- Add spinach and Parmesan. Add the spinach until it wilts, then stir in the Parmesan and season to taste. And that's it! Ready to ladle into bowls.
How to Serve Chicken Gnocchi Soup
This gnocchi soup with spinach is a full meal on its own, but a little something on the side never hurts. Warm bread is a must for dipping. My garlic rolls, garlic bread, or bacon cheddar scones are all great options. You can also slice up my classic Italian-American stromboli or make a batch of blackberry brie grilled cheese sandwiches (soup and grilled cheese are a perfect match). Add a crisp green salad from my salads collection for something fresh. Having friends over? Start with a savory Mediterranean cheese log and finish with a slice of pumpkin cream cheese bread or a classic blondie for dessert. So cozy!
My Top 4 Recipe Tips
- Pat the chicken dry and don't cook it through: Dry chicken sears to a deep golden color instead of steaming. Sear it for just 2-3 minutes per side. It finishes cooking in the broth, and it's done when the thickest part reaches 165°F (74°C).
- Cook out the flour: Stir the flour into the vegetables for a full minute before adding the broth. This removes the raw flour taste and helps the soup thicken smoothly. Pour the broth in slowly while stirring to prevent lumps.
- Pull the rind before the cream goes in: Remove the Parmesan rind and bay leaf when you take the chicken out to shred it. By then, the rind has given the broth all its flavor, and you won't have to fish for it in a creamy soup.
- Don't overcook the gnocchi: Gnocchi are done as soon as they float to the top. They keep soaking up broth as the soup sits, so serve it right away and add a splash of broth when reheating.
One-Pot Creamy Chicken Gnocchi Soup (Better Than Olive Garden)
This creamy chicken gnocchi soup is a one-pot dinner with golden seared chicken, soft potato gnocchi, cremini mushrooms, fresh thyme and rosemary, and a silky Parmesan broth. I love it for chilly evenings because it's hearty, cozy, and ready in about 45 minutes, with just one pot to wash. Make it in the Dutch oven on the stovetop, in an Instant Pot, or in a Slow Cooker.
Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 1 teaspoon paprika
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil divided
- 2 tablespoons salted butter
- 1 medium onion diced
- 3 medium carrots sliced
- 3 ribs celery sliced
- 8 oz cremini mushrooms sliced
- 4 cloves garlic minced
- 2 teaspoons fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 bay leaf
- 1 Parmesan rind
- 1 cup heavy cream
- 1 lb potato gnocchi
- 2 cups fresh spinach loosely packed, chopped
- ½ cup shredded Parmesan cheese
- fresh basil optional garnish
- fresh thyme leaves optional garnish
- red pepper flakes optional garnish
- cracked black pepper optional garnish
Instructions
- Pat the chicken breasts dry with a paper towel. Season with paprika, Italian seasoning, red pepper flakes, salt, and pepper. Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden. It should not be cooked through yet. Transfer to a plate.
- Reduce the heat to medium. Add 1 tablespoon of olive oil and the butter to the same pot. Sauté the onion, carrots, and celery for 6-8 minutes, until softened.
- Add the mushrooms and cook until they release their moisture and start to brown. Stir in the garlic, thyme, and rosemary. Cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables. Cook for about 1 minute, stirring constantly, to cook out the raw flour flavor.
- Slowly pour in the chicken broth while stirring, scraping up any browned bits. Add the bay leaf and Parmesan rind. Return the seared chicken to the pot. Simmer gently for 15-20 minutes, until the chicken reaches 165°F (74°C) and the broth is flavorful.
- Transfer the chicken to a cutting board and shred it with two forks. Remove and discard the bay leaf and Parmesan rind.
- Return the shredded chicken to the pot. Stir in the heavy cream and gnocchi. Simmer for 2-3 minutes, until the gnocchi floats (see notes). Add the spinach and cook for 1-2 minutes, just until wilted.
- Turn off the heat. Stir in the shredded Parmesan. Taste and adjust the salt and pepper.
- Ladle into bowls and garnish with fresh basil, thyme leaves, red pepper flakes, and cracked black pepper. Serve hot.
Notes
- Chicken thighs or rotisserie chicken: Boneless, skinless thighs can replace the breasts (simmer for 20-25 minutes). For rotisserie chicken, just add about 4 cups of shredded chicken with the cream.
- Tortellini instead of gnocchi: Swap in 16-20 oz of cheese tortellini and cook according to the package directions, just like in my chicken tortellini soup.
- Parmesan rind. I highly recommend using one. It simmers in the broth and adds rich flavor. Remove it before adding the cream. No rind? Stir in an extra ¼ cup grated Parmesan at the end.
- Gnocchi timing. Shelf-stable, fresh, or refrigerated potato gnocchi cooks very quickly, about 2 to 3 minutes, until it floats. Frozen gnocchi takes a little longer, roughly 4 to 5 minutes.
- Salt. The Parmesan rind and cheese add saltiness, so low-sodium broth gives you the most control. Season at the end.
- Dairy-free: Use olive oil instead of butter, canned unsweetened coconut milk instead of heavy cream, and skip the Parmesan rind and cheese.
- Gluten-free: Use gluten-free gnocchi and a 1-to-1 gluten-free flour blend instead of all-purpose flour.
- You will need these supplies: large soup pot or Dutch oven, cutting board, knife, tongs, wooden spoon, two forks, ladle, instant-read thermometer.
How to Make Chicken Gnocchi Soup in a Slow Cooker
- In a large skillet, sear the seasoned chicken, then sauté the vegetables, mushrooms, garlic, herbs, and flour. Deglaze with 1 cup broth, then transfer everything to the slow cooker.
- Slow cook: Add 3 more cups of broth, the bay leaf, and the rind. Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Shred the chicken and discard the rind and bay leaf.
- Stir in the cream and gnocchi and cook on HIGH for 10-15 minutes, until the gnocchi float. Stir in the spinach and Parmesan.
How to Make Chicken Gnocchi Soup in an Instant Pot
- On Sauté, sear the seasoned chicken, then cook the vegetables, mushrooms, garlic, herbs, and flour. Add the broth (scrape the bottom well to prevent a burn warning), bay leaf, rind, and chicken.
- Pressure cook on HIGH for 8 minutes with a 10-minute natural release. Shred the chicken and discard the rind and bay leaf.
- On Sauté, simmer the cream and gnocchi until the gnocchi float. Stir in the spinach and Parmesan.
Storage Tips
- Refrigerating & Reheating: Refrigerate leftovers in an airtight container for up to 4 days. The gnocchi soaks up broth as it sits, so add a splash of broth when reheating over low heat.
- Make Ahead & Freeze: For make-ahead prep or freezing, prepare the soup through the step where the chicken is fully cooked, shredded, and returned to the pot. Remove the bay leaf and Parmesan rind, then freeze for up to 2 months. When ready to serve, thaw, reheat on the stovetop, and add the cream, gnocchi, and spinach as directed.
Nutrition
Nutrition Information
One-Pot Creamy Chicken Gnocchi Soup (Better Than Olive Garden)
Amount per Serving
Calories
580
% Daily Value*
Fat
32
g
49
%
Saturated Fat
15
g
94
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
137
mg
46
%
Sodium
1342
mg
58
%
Potassium
935
mg
27
%
Carbohydrates
41
g
14
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
35
g
70
%
Vitamin A
7158
IU
143
%
Vitamin C
10
mg
12
%
Calcium
212
mg
21
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Need the weather to get below 95 and then I can make this. Thank you so much for including the Slow cooker method. I love making soup that way or if I'm short on time in my XL Power Pressure cooker. Thanks again.