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Chicken and gnocchi soup recipe in a bowl with a spoon in it!
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5 from 11 votes

Chicken Gnocchi Soup

Our simple and delicious version of Olive Garden's popular Chicken Gnocchi Soup! Our soup is rich, creamy and will warm you up on a chilly day.
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: dinner, lunch, Main Course, Soup
Cuisine: Italian-american
Servings: 5
Calories: 370kcal
Author: Teri & Jenny

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 diced yellow onion
  • 1 diced celery stalk
  • 1 peeled and diced carrot
  • 1 minced garlic clove
  • 1 tablespoon minced thyme
  • 2 teaspoons minced sage
  • ¼ cup all purpose flour
  • 1 cup whole milk
  • 2 ½ cups chicken stock
  • 2 cups cooked and shredded chicken
  • 12 ounces gnocchi
  • salt and pepper to taste

Instructions

  • Place butter in a large saucepan and melt over medium-high heat. Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent.
  • Add thyme and sage and continue to sauté for 1 minute.
  • Lower heat to medium and stir in flour. Cook for about 2 minutes, continuing to stir to remove the raw flour flavor.
  • Whisk stock into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 2 to 3 minutes or until the mixture begins to thicken.
  • Stir milk into the soup mixture and add the shredded chicken. Season with salt and pepper.
  • Simmer soup for about 15 minutes or until the soup thickens.
  • Stir in gnocchi and continue to simmer for 5 to 7 minutes or until gnocchi have cooked through. Add more salt and pepper as needed, stir and serve.

Notes

**Makes 2 quarts**
Tips and Tricks for Chicken Gnocchi Soup Success
  • Buy a rotisserie chicken from your local market and shred it up! We do this often for a variety of recipes because it saves so much time!
  • Like we mentioned above, you can totally use store bought gnocchi for this recipe, if you want to save on some time!
  • Cut vegetables into same sized pieces for even cooking.
  • Keep once the milk is added to the soup, keep the heat to a steady simmer and frequently stir to prevent soup from separating.

Nutrition

Calories: 370kcal | Carbohydrates: 36g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 340mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2494IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 4mg