Chicken and Gnocchi Soup Recipe - Allrecipes.com
Chicken and Gnocchi Soup Recipe
  • READY IN 40 mins

Chicken and Gnocchi Soup

Recipe by  

"This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
  2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
  3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • This soup is a great use of leftover chicken, but in my case I just cooked chicken tenders that I seasoned with salt, pepper and garlic powder in the oven at 350 degrees for 20-30 minutes, until done. Also, you can find the gnocchi in the pasta section of your grocery store.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2011

One runs out of options when attempting to describe a recipe you enjoyed a lot and then, unfortunately, every attempt begins to sound cliche. So, simply said, this soup is simply excellent...in every way. It's easy to prepare (I bought a rotisserie chicken and made a stock of the carcass), uses just a few, simple, fresh and healthy ingredients, smells awesome good while cooking, pretty to look at, and goes down reaaaaaaal easy and good. I also appreciated that the soup depends strictly on the flavor of its few, good ingredients and doesn't have to be pumped up with a ton of spices and herbs to make it good. Delicious, simple comfort food. Oh - and I prepared the recipe exactly as the submitter wrote it, not using the optional cornstarch slurry. It was perfectly thick and hearty without it! (I originally posted this review back in February 2011 when it was still a “Personal Recipe.” Glad to see it now published as a “Kitchen Approved Recipe!”)

 
Most Helpful Critical Review
Oct 17, 2011

I made it exactly as stated omitting the cornstarch (which I would recommend using). I am sorry but it lacked flavor. In retrospect it has very little seasoning in the recipe and I should have noticed that. I added 1 package of Lipton veggie soup mix to give it more flavor. Won't be making again.

 
Nov 09, 2011

Good as written, but like other reviewers I did not add the cornstarch & water. However due to high cholesterol issues at our house, we opted for a lower fat version made by substituting the half and half for fat free evaporated milk. (Fat free half and half will also work but I prefer the flavor of the evaporated fat free milk). We also increased the spinach to 8 ounces for extra iron and decreased the gnocchi by half. I let the soup cook a little longer, uncovered on simmer, to thicken. Saved a ton of calories while keeping the flavor of the original recipe and was super healthy!

 
Oct 04, 2011

I thought the soup was excellent. For all the people who cant find Gnocchi, most grocery stores will sell it in a vacuum sealed pouch in the pasta section. Even Walmart sells it!! Try the whole wheat and sweet potato gnocchi too!!

 
Nov 09, 2011

I have been making this soup for 3 years now. But not from this site. This recipe is missing something fundamental. Flavour. I would suggest a tsp of thyme. Personally I also had just a hint of nutmeg and a Tbsp of sugar. I would always add these seasonings along with salt and pepper to the veggies once cooked and leave for a minute before adding anything else to let them infuse. Also I would suggest a quick chop to the spinach so you don't get long slimy strings. These changes will make it 5 stars.

 
Oct 29, 2011

I've made this twice in the past couple of weeks - once with gnocchi from the pasta aisle and once with the refrigerated stuff. We definitely preferred the refrigerated gnocchi! This soup has great flavor and consistency. My son declared that this is the best chicken soup he's ever had! It's a keeper!

 
Nov 09, 2011

This soup is SOO good. I did modify it a bit. Instead of 1 T of oo, I used 4 T of butter & made a roux with 4 T of flour after cooking the veggies (omitting cornstarch). I added the carrots with the broth and added roasted chicken at toward the end of cooking. I also added about 1/2 cup Parmesan cheese and some spices (to the soup & chicken before roasting) -- thyme, sage, and paprika. Last time we went to Olive Garden, my husband said he liked this recipe better. Hmmmm - did that just backfire on me? :-)

 
Jan 10, 2012

Simply genius! I ALWAYS get the chicken and gnocchi soup at Olive Garden with their salad and breadsticks. It's possibly my favorite restaurant meal. This is so similar to Olive Garden's recipe it's scary! I did try a few things different; but not much. I used about a cup or cup and a half more chicken broth because I made my own homemade gnocchis that my family has been making for YEARS and added about a tablespoon of flour to the soup after I poured in the half and half for a slightly thicker consistency. Turned out AMAZING. Thanks for sharing this recipe!!! I'm definitely keeping this one safe. HOMEMADE GNOCCHIS -------------------------- for this recipe: 1 cup left over mashed potatoes (just butter and milk mashed potatoes) 1 cup flour tsp salt Mix all together with your hands and roll out like a snake and cut into cubes. Use these in place of the premade gnocchis and cook just like the recipe says. For another recipe... you can make the gnocchis, boil for about 7 minutes and serve with warm marinara sauce.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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