Chicken Gnocchi Soup


My husband went crazy over this creamy Chicken Gnocchi Soup! I have to admit it was very good! I always order the Chicken Gnocchi Soup whenever I eat at Olive Garden….yes I actually do eat out. I found a recipe from CopyKat Recipes that I adapted to my own taste. This was easy to make especially if you do the prep work ahead of time.



In a medium pan cook gnocchi according to package directions, drain and set aside.

    Melt butter in a medium pan.

Add onion, celery and cook over medium heat until veggies are tender.

Whisk in the flour and let it cook for one minute.


Add the Half & Half and then chicken broth cooking each until thickened.

Add all of the rest of the ingredients, stir and heat until hot.


Ladle into a bowl and serve.

Chicken Gnocchi Soup



4 Tbl (1/2 stick) butter

1 Tbl olive oil

1 small onion, finely diced

1/2 cup celery, finely diced

1/2 tsp garlic powder, more if you like garlic

1/4 cup flour

1 quart Half & Half

2 – 14 oz cans chicken broth

1 tsp salt

1/2 tsp dried thyme

1 tsp parsley flakes

1/4 tsp ground nutmeg

1 cup finely shredded carrots

1 cup coarsely chopped fresh spinach leaves

2 cups chicken, cooked and diced

1 – 16 oz package uncooked gnocchi


In a medium pot, boil water and cook gnocchi according to package directions. Drain and set aside.

Melt the butter and oil in a large pan over medium heat. Add onion and celery. Cook until tender stirring frequently.

Whisk in the flour and cook for about one minute. Whisk in the Half & Half. Simmer until hot and thickened.

Whisk in the chicken broth. Simmer until hot and thickened.

Stir in the garlic powder, salt, thyme, parsley, nutmeg, carrots, spinach, chicken and gnocchi.

Simmer until soup is hot then serve.









Categories: Chicken, Soup


  1. Hi Diane. This sounds delicious but because of my allergies and intolerances, I am going to substitute egg noodles for the gnocchi, and of course lactose free milk for the Half and Half and use gluten free rice flour. I’ll let you know how it tastes. Kim

    • I bet it will still taste good! Maybe not as creamy because of milk but it should be great! I love how you adapt a regular recipe to what will work for you! Can’t wait to hear how it turns out Kim!

  2. If you ever want to make your own gnocchi, I have a very simple recipe for you. Equal parts ricotta and flour. Mix together. Roll out into ropes, cut into bite size pieces, press with a fork to make grooves in the gnocchi, boil. It only takes a minute or two to cook — they’re done when they start floating to the top.

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