Creamy Chicken and Gnocchi Soup

A light and creamy chicken soup with a soft pillowy gnocchi, potato dumplings, which is so easy to make!
The soup is always welcome in my books and is especially tasty when it is cold like recently. Chicken dumpling soup is a favorite and sometimes it is good to change a little, like with this chicken and gnocchi soup that replaces the noodles with gnocchi, soft pillow potato dumplings. This soup starts with the classic vegetables: onions, carrots, and celery and is cooked in a little more oil and butter than usual, so we can also add a little flour to make them thicker. Then the chicken, broth, and gnocchi are brought to a boil and cooked when the gnocchi starts to float. Everything is finished with a little cream and spinach, along with the parmesan cheese and miso paste for an extra touch of flavor! This creamy chicken and gnocchi soup is inspired by a similar soup from Olive Garden and is perfect for the occasional cold and windy day.

Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A light and creamy chicken soup with pillowy soft gnocchi, potato dumplings, that is so easy to make!


  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup onion
  • 1 cup carrot
  • 1 cup celery
  • 1 teaspoon thyme, chopped
  • 1 tablespoon garlic, chopped
  • 1/4 cup flour (or rice flour for gluten-free)
  • 4 cups chicken broth
  • 2 cups chicken, cooked and diced or shredded
  • 1 pound gnocchi (gluten-free for gluten-free)
  • 1/2 cup cream (or milk)
  • 1 cup spinach, coarsely chopped
  • 1/4 cup Parmigiano Reggiano (parmesan cheese), grated
  • 2 tablespoons white miso paste* (optional)
  • salt and pepper


  1. Melt the butter along with the oil in a large saucepan over medium heat, add the onions, carrots, and celery, and cook until just tender, about 7-10 minutes.
  2. Add the garlic, thyme, and flour and cook until fragrant, about a minute.
  3. Add the broth, chicken, and gnocchi, bring to a boil, reduce the heat and simmer until the gnocchi floats, about 5 minutes.
  4. Turn off the heat, mix in the cream, spinach, and parmesan, and let the spinach wilt and the cheese melt into the soup.
  5. Mix the miso paste into 1/4 cup of the broth from the soup and then mix back into the soup before seasoning with salt and pepper to taste.

Note: White miso (aka Shiro miso) is a salty bean paste used in Japanese cuisine that can often be found in the international, sushi, or health food sections of grocery stores or at an Asian grocery store. Feel free to omit this if you cannot find it.

Nutrition Facts: Calories 301, Fat 20g (Saturated 6.1g, Trans 0), Cholesterol 80mg, Sodium 570mg, Carbs 49g (Fiber 3.6g, Sugars 4.1g), Protein 29g

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