Chicken Gnocchi Soup has a thick and creamy broth, loaded with potato gnocchi, chicken, carrots, celery, and fresh spinach. This delicious, Olive Garden restaurant-style Chicken Gnocchi soup is easy to make at home and comes together in under 30 minutes!!
1lbspotato GnocchiFor gluten-free, see the recipe notes.
1-¼cupheavy cream / half and halfFor lighter version, see the recipe notes.
2tablespoonParmesan cheese, shredded
2cupsfresh spinach, chopped
8-10leavesfresh basil, chopped
1tablespoonfresh parsley, chopped
salt and black pepper, to taste
Instructions
Instant Pot Chicken Gnocchi Soup
Turn on the sauté mode (high), when it displays "HOT", add oil and butter.
Add garlic, onion, carrots, and celery. Sauté for 2-3 mins.
Add flour, and sauté for a few minutes till the raw smell of flour is no more. This will take 2-3 mins.Note: For the gluten-free version, see the recipe notes.
Add Chicken stock, and deglaze the bottom of the pot. Mix well.
Add chicken breasts. Close the Instant Pot lid, and pressure value on sealing.
Turn the Manual / Pressure Cook (high) for 15 mins.Note: See the recipe notes for cooking time.
After the Instant Pot beeps, let the pressure release naturally, around 10 mins.
Open the Instant Pot, remove the chicken, and using a fork shred the chicken.
Turn ON sauté mode (high), add gnocchi and cook till Gnocchi floats on the top. It took me around 3-4 mins.Note: Please use the recommended cooking time for gnocchi on the package.
Add the shredded chicken back to the pot.
Add cream, and spinach, and cook for a couple of mins or until spinach is wilted down. Adjust seasoning - salt and pepper as per taste. Chicken Gnocchi Soup is ready to serve.Note: For a lighter version, see the recipe notes.
Love café style dining? Serve this creamy Olive Garden Chicken Gnocchi soup in a homemade bread bowl.
Stovetop Chicken Gnocchi Soup
In a Dutch oven or a soup pot. Add oil and butter.
Add garlic, onion, carrots, and celery. Sauté for 2-3 mins.
Add flour, and saute for a few minutes till the raw smell of flour is no more. This will take 2-3 mins.Note: For the gluten-free version, see the recipe notes.
Add Chicken stock, and deglaze the bottom of the pot. Mix well.
Add chicken breasts. Bring the mixture to a boil, reduce the heat to medium, cover and simmer until the chicken is cooked. Remove the chicken from the soup, and shred it.
Add gnocchi and cook till Gnocchi floats on the top. It took me around 3-4 mins.Note: Please use the recommended cooking time for gnocchi on the package.
Add the shredded chicken back to the pot.
Add cream, and spinach, and cook for a couple of mins or until spinach is wilted down. Adjust seasoning - salt and pepper as per taste. Chicken Gnocchi Soup is ready to serve.Note: For a lighter version, see the recipe notes.
Love café style dining? Serve this creamy Olive Garden Chicken Gnocchi soup in a homemade bread bowl.
Notes
Depending upon the size of the chicken breast – small to large, adjust the cooking time from 10 – 15 minutes. For small size, cook for 10 minutes, for large, thick size, cook for 15 minutes.
The soup thickens as it cools down. Adjust the consistency by adding more broth or milk as required.
Please refer to the post earlier for the following:
Lighter Version of Chicken Gnocchi Soup
How to make Chicken Gnocchi Soup gluten-free?
Frequently Asked Questions
Nutrition
Nutrition Facts
Chicken Gnocchi Soup
Amount per Serving
Calories
254
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
37
mg
12
%
Sodium
711
mg
31
%
Potassium
287
mg
8
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
3583
IU
72
%
Vitamin C
6
mg
7
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.