Can I use homemade gnocchi?

Yes, homemade potato gnocchi can be used in place of purchased gnocchi. The soup recipe specifically notes that premade gnocchi works well, so homemade dough is optional rather than necessary. Homemade pieces may vary more in size and tenderness than packaged ones. Add them with the chicken and vegetables, then simmer only until the soup is heated through.

What chicken works best in this soup?

Cooked, diced chicken breast is the chicken specified for this soup. Leftover rotisserie chicken is also noted as an option for extra flavor. Use pieces that are already cooked so they warm through without changing the timing of the creamy broth. Dice the chicken into spoon-friendly chunks before stirring it in with the gnocchi.

Can I make chicken gnocchi soup ahead?

Yes, the soup can be prepared ahead and refrigerated in an airtight container. The source recommends reheating creamy leftovers in a large pot over low heat. Gentle warming helps the broth stay together instead of breaking down from aggressive heat. Season again before serving if needed, since the recipe notes that low-sodium broth can leave the finished soup lightly salted.

Can I freeze chicken gnocchi soup?

Yes, this soup can be frozen in an airtight container. The source notes that the consistency changes somewhat after freezing, particularly for the gnocchi. For a closer texture after thawing, freeze the soup without the gnocchi and add gnocchi when reheating. Thaw the soup in the refrigerator overnight before warming it gently on the stove.

Why did my creamy soup curdle?

A hard boil after adding the half-and-half is the main issue to avoid. The recipe directs the soup to simmer as it thickens, rather than boil vigorously. Keep the heat moderate after the creamy base goes into the pot and stir as needed. Watch for a gentle simmer with small movement at the surface, not rapid bubbling.

Chicken Gnocchi Soup With Creamy Herb Broth and Tender Chicken

By Ethan ParkerOct 6, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Choose ready-to-use potato gnocchi that suits your market, from shelf-stable packages to fresh or frozen options; fresh pieces offer the preferred texture when available. This Olive Garden-style chicken gnocchi soup combines tender diced chicken, spinach, carrots, and pillowy dumplings in a creamy herb broth.

Butter and olive oil form the sautéing base for finely diced onion, celery, and fresh garlic. Flour cooks briefly into that mixture before half-and-half and chicken broth create the thickened soup base. Dried thyme, parsley flakes, and optional nutmeg season the broth, while shredded carrots, chopped spinach, cooked chicken breast, and gnocchi make it a full bowl.

The onion should turn translucent before the flour goes in, and the soup should thicken once after the half-and-half and again after the broth. Keep the pot at a simmer rather than a hard boil after adding the cream. Boiling creamy soup can cause the broth to curdle, while stopping too soon leaves the roux base thin.

Serve the soup with Olive Garden salad, Caesar salad, garlic bread, sourdough, or breadsticks. Freshly grated Romano or Parmesan can be used as a topping. Leftovers can be refrigerated in an airtight container and warmed gently in a large pot over low heat so the creamy broth stays together.

Why you'll love this recipe

Ready-to-use potato gnocchi makes the signature dumplings accessible from shelf-stable, fresh, or frozen grocery sections without requiring homemade dough preparation.
Fresh garlic, onion, and celery build the aromatic base, so everyday vegetables contribute more depth than relying on dried seasoning alone.
Cooked chicken breast keeps the ingredient list practical while providing tender pieces throughout the creamy broth instead of requiring raw chicken to cook separately.
Half-and-half and a butter-flour roux give the soup its thick body, while chicken broth prevents the dairy base from becoming overly heavy.
Shredded carrots and chopped spinach add color and contrast to the pale broth, making a modest amount of vegetables noticeable in every serving.
Dried thyme, parsley flakes, and optional nutmeg season the creamy base with pantry herbs, allowing the chicken and gnocchi to remain the main flavors.

Instructions

Melt the butter and olive oil in a large pot or Dutch oven over medium heat.

Add the onion, celery, and garlic, and cook, stirring occasionally, until the onion becomes translucent.

Whisk in the flour and cook for about 1 minute.

Whisk in the half-and-half.

Simmer until thickened.

Whisk in the chicken broth.

Simmer until thickened again.

Stir in the salt, thyme, parsley, nutmeg if using, shredded carrots, spinach, chicken, and gnocchi.

Simmer until the soup is heated through.

Before serving, season with additional salt if necessary.

FAQ

Ready-to-use potato gnocchi is the intended choice for this soup. Shelf-stable packages are commonly sold in pasta aisles, while fresh and frozen versions may also be available. Fresh gnocchi is described as having the preferred texture, but each type works in the recipe. If the pieces are unusually large, cut them in half before adding them to the pot.

Chicken Gnocchi Soup With Creamy Herb Broth and Tender Chicken

1 / 4

Dinner Soups & Stews Italian American One Pot

Chicken Gnocchi Soup With Creamy Herb Broth and Tender Chicken

Name: Chicken Gnocchi Soup With Creamy Herb Broth and Tender Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 1-cup servings
Ingredients: 4 tbsp butter; 1 tbsp extra virgin olive oil; 1 cup onion (finely diced); 0.5 cup celery (finely diced); 2 cloves garlic (minced); 0.25 cup all-purpose flour; 1 qt half-and-half; 28 oz chicken broth; 0.5 tsp salt (plus more if necessary); 0.5 tsp dried thyme; 0.5 tsp dried parsley flakes; 0.25 tsp ground nutmeg (optional); 1 cup carrots (finely shredded); 1 cup spinach leaves (coarsely chopped); 1 cup chicken breast (cooked and diced); 16 oz ready-to-use potato gnocchi

By Ethan ParkerOct 6, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Ready-to-use potato gnocchi makes the signature dumplings accessible from shelf-stable, fresh, or frozen grocery sections without requiring homemade dough preparation.
Fresh garlic, onion, and celery build the aromatic base, so everyday vegetables contribute more depth than relying on dried seasoning alone.
Cooked chicken breast keeps the ingredient list practical while providing tender pieces throughout the creamy broth instead of requiring raw chicken to cook separately.
Half-and-half and a butter-flour roux give the soup its thick body, while chicken broth prevents the dairy base from becoming overly heavy.
Shredded carrots and chopped spinach add color and contrast to the pale broth, making a modest amount of vegetables noticeable in every serving.
Dried thyme, parsley flakes, and optional nutmeg season the creamy base with pantry herbs, allowing the chicken and gnocchi to remain the main flavors.

Ingredients

Servings12

•4 tbsp butter
•1 tbsp extra virgin olive oil
•1 cup onion (finely diced)
•0.5 cup celery (finely diced)
•2 cloves garlic (minced)
•0.25 cup all-purpose flour
•1 qt half-and-half
•28 oz chicken broth
•0.5 tsp salt (plus more if necessary)
•0.5 tsp dried thyme
•0.5 tsp dried parsley flakes
•0.25 tsp ground nutmeg (optional)
•1 cup carrots (finely shredded)
•1 cup spinach leaves (coarsely chopped)
•1 cup chicken breast (cooked and diced)
•16 oz ready-to-use potato gnocchi

Instructions

1
Melt the butter and olive oil in a large pot or Dutch oven over medium heat.
2
Add the onion, celery, and garlic, and cook, stirring occasionally, until the onion becomes translucent.
3
Whisk in the flour and cook for about 1 minute.
4
Whisk in the half-and-half.
5
Simmer until thickened.
6
Whisk in the chicken broth.
7
Simmer until thickened again.
8
Stir in the salt, thyme, parsley, nutmeg if using, shredded carrots, spinach, chicken, and gnocchi.
9
Simmer until the soup is heated through.
10
Before serving, season with additional salt if necessary.