Chicken Gnocchi Soup

Yeah, it’s like 95 degrees outside and I’m making chicken gnocchi soup. And I want to share my recipe with you!

Hey. Sometimes you just need a little comfort. My tummy has been hurting me, so I wanted soup.

My girl friends and I always go out to Olive Garden for part of our girl’s nights. Their salad is to die for….mmmm, red onions…and that dressing.

Oh my word.

They use cream in their soup, but seeing how I’m already lactose intolerant…I make a few substitutions. It still tastes better than Olive Garden’s because of the way the other ingredients are prepared. You’re welcome. 😉

It makes a lot.

You can save the leftovers and just reheat it the next day, thinned with a little milk. I think it even tastes better the next day.

Serve with salad and breadsticks and dinner is ready!

Chicken Gnocchi Soup
Serves 6
Best chicken gnocchi soup, hands down.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 4 TBS butter or margarine
  2. 1/2 sweet onion (diced)
  3. 2 stalks celery (diced)
  4. 1/2 c shredded baby carrots
  5. 4 TBS white flour
  6. 1 TBS chicken buillon
  7. 2 c water
  8. 4 c milk (2% or whole)*
  9. 1 sprig fresh rosemary, finely chopped
  10. 2 leaves fresh sage, finely chopped
  11. 1 cup fresh sweet basil, chopped
  12. salt and pepper to taste
  13. 1 16oz. package potato gnocchi (in the pasta section)
  14. 2 cups cooked chicken, small cubes **
  15. 1 cup fresh baby spinach, rinsed & chopped
  1. In a big pot, melt 2 tbs butter on med-high. Saute the onions, celery and carrots in the butter until translucent.
  2. Melt the rest of butter with veggies, and sprinkle in the flour and chicken buillon. Stir until everything is coated in flour and buillon. Add the water. Cook until bubbly, stirring often. Turn down to med-low, and add the milk/cream. Simmer until bubbly. Add the basil, sage, salt, pepper and rosemary.
  3. Meanwhile, cook the gnocchi in hot water and strain.***
  4. Add the chicken, gnocchi, and spinach. Stir. Heat through and serve warm with a baguette.
  5. Enjoy!!
  1. *You can use 2 c milk and 2 c heavy cream, instead of the 4 c milk for a richer soup. But I only do that during the winter. You can also substitute lactose-free milk for the regular and it won't have a different taste. It's actually sweeter.
  2. **Rotisserie chicken is awesome for this. It adds a slow roasted taste to the soup. And you don't have to do any extra cooking. I forbid you from using bland canned chicken. Don't do it. Put that can away...put it away. Good. 😉
  3. ***You can cook the gnocchi in the microwave for 5 mins, in a bowl full of water.
Golden Rippy
Happy cooking!

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