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Home >> Course >> Soups >> Chicken Gnocchi Soup – Instant Pot, Stove Top

Chicken Gnocchi Soup – Instant Pot, Stove Top

Oct 8, 2018 · 18 Comments

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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!! 

Love creamy soup? Try my creamy Tomato Bisque, Wild Rice Mushroom Soup, or Cream of Mushroom Soup.

 

Chicken Gnocchi Soup - Instant Pot, Stove Top

 

 

Olive Garden, is one of my family’s favorite restaurants and we tried Chicken Gnocchi soup there. My kids just loved it.

This is one of the most filling soups I have ever tried. Not only it tastes delicious but also fills you up.

Loved how creamy and rich the soup tasted with that tiny potato gnocchi, it just melted in the mouth. I just knew I had to try this recipe at home.

After a couple of trials, I finally nailed the perfect Chicken Gnocchi soup recipe. It’s been a few years now, I have been making this soup at home and my family loves this homemade Chicken Gnocchi soup.

My son always says “Mom, this is the BEST Chicken Gnocchi soup!!” My son is a foodie and a big food critic in my family. Without his approval, no recipe can make to our menu. LOL!!!

WHAT IS GNOCCHI

Gnocchi is a classic Italian pasta, dumplings made out of potato and flour. This gnocchi or dumplings can be served in a variety of ways.

Baked gnocchi with some creamy cheese sauce, serve it with some classic Italian tomato pasta sauce, or you can even saute these dumplings with some vegetables.

Gnocchi tastes great in soups as well. However, if you serve these dumplings, it tastes just awesome. 

WHAT IS CHICKEN GNOCCHI SOUP

Chicken Gnocchi soup is a thick and creamy broth soup loaded with veggies, chicken, and the star ingredient potato gnocchi.

Flavored with some herbs, spices, and a handful of fresh spinach. This soup is cooked in a rich white sauce.

Chicken Gnocchi soup is served with some breadsticks and salad. Thus making it a hearty, delicious, one-pot meal. 

 

Chicken Gnocchi Soup - Instant Pot, Stove Top

 

INGREDIENTS FOR CHICKEN GNOCCHI SOUP

ONION –  I prefer yellow onion, as it has a mild flavor as compared to red onion.

GARLIC – adds a ton of flavor to the soup. Fresh garlic or garlic powder, both work fine.

CELERY – adds a nice texture to the soup.

CARROTS – carrots add an extra flavor to this soup, you can chop the carrots or shred them.

CHICKEN – I am using boneless, skinless chicken breast for this recipe. However, bone-in chicken may also be substituted instead of chicken breast.

If using bone-in chicken, make sure you have enough chicken meat to add to the soup after you shred the chicken.

I sometimes even use the leftover rotisserie to make this soup and it tastes delicious.

GNOCCHI – Gnocchi can be fresh, frozen, or dry. Fresh gnocchi can be found in the refrigerated section.

You can find frozen gnocchi in the freezer section and dry gnocchi can be found in the pasta aisle with all the other dry pasta.

I prefer fresh or dry gnocchi. However, you can use frozen gnocchi as well. For cooking the gnocchi follow the package direction for the best results.

 

 

INGREDIENTS FOR CHICKEN GNOCCHI SOUP (CONTINUED)

HERBS – herbs that go well with the creamy flavors of this soup and some of my family favorites include thyme, Italian seasoning, oregano, parsley, and basil.

I use one or a combination of herbs to add more depth and flavor to this soup. You can use any herb of your choice.

BROTH – low sodium broth adds a layer of flavor. Low sodium broth helps control sodium intake.

You can also use a bouillon, mix it with water as per package instructions and use it.

DAIRY – heavy cream, half and half, or just milk, works great. The richness of the soup depends upon the fat content used. 

CHEESE – I add a very small amount of Parmesan cheese at the end for that extra flavor 

FLOUR – mainly to thicken the soup. You can make it gluten-free by adding cornstarch slurry. Using equal parts of cornstarch and water, make a slurry.

Add this slurry at the end, and bring the soup to a gentle boil or until it thickens to the desired consistency.

 

Chicken Gnocchi Soup - Instant Pot, Stove Top

 

 

HOW TO MAKE CHICKEN GNOCCHI SOUP

This amazing Chicken Gnocchi soup can be made in a fraction of a time in your Instant Pot. You can make the same recipe on the stovetop as well. 

INSTANT POT CHICKEN GNOCCHI SOUP

Turn on the saute mode (high), when it displays “HOT”, add oil and butter.

Add garlic, onion, carrots, and celery. Saute for 2-3 minutes.

Add flour, and saute for 2-3 minutes or until the raw smell of flour is no more. 

Add chicken broth, 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 minutes.

Note: Depending upon the size of the chicken breast – small to large, adjust the cooking time from 10 – 15 minutes. For small sizes, cook for 10 minutes, for large, thick sizes, cook for 15 minutes.

After the Instant Pot beeps, let the pressure release naturally, around 10 minutes.

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 minutes.

Note: Please use the recommended cooking time for gnocchi on the package.

Add the shredded chicken back to the pot. Add cream, spinach, and basil, 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. Enjoy!!

 

Chicken Gnocchi Soup - Instant Pot, Stove Top

 

STOVETOP CHICKEN GNOCCHI SOUP

In a Dutch oven or a soup pot, follow the same recipe as discussed.

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, shred it, and put it back into the soup.

The rest of the recipe is the same as Instant Pot.

LIGHTER VERSION OF CHICKEN GNOCCHI SOUP

Chicken Gnocchi soup is a rich and creamy soup. The richness of the soup comes from the cream used to make this soup. However, you can also make this soup less creamy or even without any cream. 

Use half-and-half or whole milk, instead of cream. 

Use evaporated milk instead of cream. Evaporated milk gives a nice creamy texture to the soup without any added cream. Thus, making it quite lighter and healthier at the same time.

 

 

FAQs

How to make chicken gnocchi soup gluten-free?

To make Chicken Gnocchi Soup gluten-free, don’t add flour, instead use a cornstarch slurry.

To make a cornstarch slurry take an equal quantity of cornstarch and water. Mix and gradually add the slurry to the soup until thickened to the desired consistency. 

Use gluten-free gnocchi available in supermarkets.

Should I cook the gnocchi before adding it to the soup?

No, you don’t need to cook the gnocchi before adding it to the soup. The starch from the gnocchi helps thicken the soup naturally. So cook the gnocchi along with the soup.

What is the most popular soup at the Olive Garden?

Most popular and my family’s favorite soup at Olive Garden is Chicken gnocchi soup. This homemade version of Olive garden inspired chicken gnocchi soup will become your favorite too 🙂

Does gnocchi freeze well in soup?

No, the gnocchi does not freeze well. I would not recommend freezing the soup. However, if you wish to freeze the soup, skip the gnocchi and cream in the soup before freezing.

Does gnocchi turn soup mushy?

No, if cooked right gnocchi adds a nice creamy texture to the soup. Just do not overcook the gnocchi.

What side dish goes with gnocchi?

At Olive Garden, usually it is served with salad and breadsticks. I like to serve homemade garlic knots with the soup.

TRIED THIS RECIPE?

Hope you enjoy this Olive Garden-inspired Chicken Gnocchi Soup!! If you give this recipe a try, please rate the recipe by clicking the stars⭐️on the recipe card. Leave a comment and share your experience. Thank you❤️

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Chicken Gnocchi Soup

Jyoti Behrani
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!! 
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 8
Calories 254 kcal

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 tbsp oil
  • 2 boneless, skinless, chicken breasts
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1/3 cup all-purpose flour For gluten-free version, see the recipe notes.
  • 4 cups chicken broth
  • 1 lbs potato Gnocchi For gluten-free, use gluten-free gnocchi
  • 1-1/4 cup heavy cream / half and half For lighter version, see the recipe notes.
  • 2 tbsp Parmesan cheese, shredded
  • 2 cups fresh spinach, chopped
  • 8-10 leaves fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • salt and black pepper, to taste

Instructions
 

Instructions for Instant Pot Cooking:

  • 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.

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.

Notes

  1. 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.
  2. The soup thickens as it cools down. Adjust the consistency by adding more broth or milk as required.
  3. Please refer to the post earlier for the following:
    • Lighter Version of Chicken Gnocchi Soup
    • How To Make Chicken Gnocchi Soup Gluten-Free 
    • FAQs

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.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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KEYWORD

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30 minutes or less, Chicken, Gluten-free, Healthy Recipes, Instant Pot, Italian, nut-free, Soups 30 minutes or less, Chicken / Eggs / Seafood, Gluten-free, Healthy Recipes, Instant Pot, Italian, nut-free, Soup /Chili

Reader Interactions

Comments

  1. Bethany says

    January 17, 2020 at 12:46 am

    5 stars
    This was amazing!! I had to do some substituting as i made this on a whim with what I had. I didn’t have carrots so used parsnips. They completely disintegrated and I missed the carrots, those are a must next time. It may be because I used frozen chicken breast and that caused the IP to take longer to come to pressure. The other substitute was kale for the spinach as that’s what I had on hand and no regrets, I love kale and it added a nice texture. I used some poultry seasoning and bullion for seasoning. I used frozen gnocchi but they were just okay, I will try dry or fresh next time. The broth was so creamy and delicious. Overall, great recipe!! Thank you!!

    Reply
    • Jyoti Behrani says

      January 17, 2020 at 12:49 pm

      Hi Bethany, I am so glad that you liked my recipe. We love carrots in this soup, carrots add a nice flavor and color to this soup. Kale tastes great too. I think frozen gnocchi kind of loses it texture. I normally use dry or fresh gnocchi works well. Thank you for trying my recipe and for your feedback!

      Reply
  2. Kelly Rietkoetter says

    January 20, 2020 at 2:29 am

    5 stars
    Loved it. I kept getting the burn notice at the beginning. I would thicken the broth at the end instead of at the beginning like the recipe suggested to avoid this next time.

    Reply
    • Jyoti Behrani says

      January 21, 2020 at 1:36 am

      Hi Kelly, It is important to deglaze the pot before pressure cooking to avoid burnt bottom. Alternatively, you could thicken the soup after it is pressure cooked, by using cornstarch slurry, works just fine. I am so glad you liked my recipe. Thank you for trying my recipe and for your feedback!

      Reply
  3. Whitney Fox says

    July 22, 2020 at 4:23 pm

    How many servings does this make?

    Reply
    • Jyoti Behrani says

      July 22, 2020 at 4:40 pm

      This recipe yields 6-8 servings. Thanks!

      Reply
      • Whitney Fox says

        July 23, 2020 at 1:36 am

        5 stars
        I made this tonight for dinner and it was so delicious!! Instead of getting chicken broth, I made my own with chicken bouillon paste and water. I can’t wait to make this again and it will definitely be made once winter comes back around!!

        Reply
        • Jyoti Behrani says

          July 23, 2020 at 1:13 pm

          Awesome! I am so glad you liked my recipe. Thanks for sharing your feedback!

          Reply
  4. Tammy says

    July 25, 2020 at 1:24 am

    5 stars
    I made this tonight. My only question is, unless I missed it in the directions, when do you add the basil? I threw it in with the spinach. Otherwise, it was delicious. Thanks for this recipe. ❤️❤️❤️

    Reply
    • Jyoti Behrani says

      July 25, 2020 at 1:36 am

      Perfect! I add basil at the end, just before serving. I am so glad you liked my recipe 🙂 Thank you for sharing your feedback!

      Reply
  5. Stephanie says

    January 11, 2021 at 12:49 am

    5 stars
    Delicious! Enjoyed by everyone in my family! Easy too!

    Reply
    • Jyoti Behrani says

      January 11, 2021 at 4:28 pm

      Awesome! I am so glad you liked my recipe ? Thanks for sharing your feedback!

      Reply
  6. Kaetlyn says

    August 25, 2021 at 12:10 am

    5 stars
    Delicious! No changes! I didn’t have spinach so I just did without and it was super tasty even then. Paired with a side salad for the greens and YUM!

    Reply
    • Jyoti Behrani says

      August 25, 2021 at 11:25 pm

      Awesome! I’m so glad you liked my recipe 🙂

      Reply
  7. Sara says

    October 17, 2021 at 6:45 pm

    5 stars
    I love this soup and have been making it 3x/month. I have green veggie averse soup eaters so I don’t use the spinach or use fresh basil. I’ve used evaporated milk and it works great. I use the shelf stable dececco gnocchi and it’s perfect. I often use leftover chicken so I just cook that 7 minutes to get the veggies nice and soft. I use BtB and water for the broth. This is a wonderful soup!

    Reply
    • Jyoti Behrani says

      October 18, 2021 at 10:41 am

      Great! I’m so glad you liked my recipe:) Thanks for sharing your feedback!

      Reply
  8. Barbara says

    December 7, 2021 at 2:23 am

    5 stars
    Wasn’t sure what i was going to do with my defrosted chicken tonight. Came across this recipe and i am surprisingly happy with how this turned out. This is a great tasting soup and easy to do. I will be making this again! Thank you

    Reply
    • Jyoti Behrani says

      December 7, 2021 at 11:45 am

      Hi Barbara, I’m so happy to hear you liked my recipe 🙂

      Reply

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