There's something about a steaming bowl of creamy soup that takes you straight to your happy place. Maybe it’s a childhood memory of coming inside after playing in the snow, your cheeks red and numb, and being greeted with a warm, comforting bowl of goodness. Or maybe it’s the cozy vibes of a family dinner on a chilly evening.
For me, nothing says comfort quite like this creamy soup. Trust me, once you’ve tried it, your local Olive Garden will feel like a distant memory.
The creamy broth is the star of the show here, rich and flavorful, and balanced by tender chunks of chicken, fresh spinach, and pillowy gnocchi that just melt in your mouth. It’s like wrapping yourself in a cozy blanket on a chilly day—warm, comforting, and exactly what you didn’t know you needed.
This recipe doesn’t require much heavy lifting, but it delivers layers of flavor with minimal effort—perfect for those days when you want something delicious without spending hours in the kitchen.
The best part? You can whip this up in about 30 minutes, making it ideal for a quick dinner that’ll impress the whole family. Pair it with some crusty bread, and you’re golden.
Ingredients Needed:
- Boneless Skinless Chicken Breasts: Tender chunks of chicken are a must for this soup. Use pre-cooked or rotisserie chicken for ease.
- Celery: Adds a bit of crunch and fresh flavor to balance the creaminess.
- White Onion: The base for any good soup—sweet and savory once sautéed.
- Garlic: Fresh garlic gives the soup that aromatic, savory depth.
- Shredded Carrots: For a little sweetness and texture, these make the soup feel balanced and fresh.
- Olive Oil: The foundation for sautéing veggies; it adds subtle flavor too.
- Chicken Broth: This is the soul of the soup. Opt for low-sodium to control the salt levels.
- Kosher Salt and Black Pepper: Essential seasonings to bring out the flavors.
- Thyme: Fresh or dried, thyme gives the soup an herbaceous depth that works well with the other ingredients.
- Refrigerated Gnocchi: Soft, pillowy, and ready to soak up all the goodness.
- Half and Half & Heavy Cream: Together, these make the broth rich and velvety.
- Fresh Spinach: Adds some color, nutrients, and freshness to the creamy base.
Equipment Needed:
- Dutch Oven: You’ll need a good-sized pot to handle all that creamy soup goodness.
- Wooden Spoon: For stirring the soup and making sure nothing sticks to the bottom.
- Ladle: Perfect for serving up those big, comforting portions.
How to Make the Recipe:
- Start with the Veggies: Heat olive oil in a large pot over medium heat, then toss in the chopped celery, onions, and carrots. Sauté them for a few minutes until the onions are soft and translucent, letting that sweet, savory aroma fill your kitchen.
- Garlic Time: Add minced garlic, cooking it just long enough to release its fragrance—around 30 seconds—but be careful not to brown it. You want that mellow garlic flavor without any bitterness.
- Broth and Chicken: Pour in the chicken broth, toss in the cooked chicken (use rotisserie for an easy option!), and season with salt, pepper, and thyme. Bring it all to a boil.
- Gnocchi Party: Stir in the gnocchi and let it cook for a few minutes until those delightful little pillows float to the top. Then reduce the heat and let the soup simmer.
- The Creamy Finish: Stir in the half and half, heavy cream, and spinach. The soup will thicken slightly, and the spinach will wilt down, adding a fresh pop of color and flavor.
This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
Chef Secrets to Make This Recipe Shine:
- Use Rotisserie Chicken: This saves so much time and effort while still delivering that tender, flavorful chicken.
- Don't Overcook the Gnocchi: Gnocchi cooks quickly, so keep an eye on it. Once they float, they're ready—overcooking can make them mushy.
- Add a Pinch of Red Pepper Flakes: If you like a bit of heat, red pepper flakes add a nice little kick that balances out the creaminess.
- Fresh Thyme Over Dried: Fresh herbs make a world of difference in flavor. Thyme adds a subtle earthiness that complements the creamy broth.
Serving Suggestions:
This soup is rich and hearty enough to be a meal on its own, but it pairs beautifully with:
- Crusty Bread: Perfect for dunking and soaking up that creamy broth.
- A Simple Side Salad: Something light and fresh to balance the richness of the soup.
- A Glass of White Wine: A crisp Pinot Grigio or Chardonnay complements the flavors of the chicken and cream.
Commonly Asked Questions:
Can I use skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra richness and flavor. Just ensure they’re cooked through before adding them to the soup.
Can I use dried gnocchi instead of refrigerated?
Yes, but keep in mind that dried gnocchi will take longer to cook, and it may not be as soft and pillowy as fresh or refrigerated varieties.
What can I substitute for half and half?
You can use whole milk if you prefer a lighter broth, but the soup won’t be quite as rich.
Storing and Reheating Tips:
- Storage: Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
- Reheating: Gently reheat the soup over medium heat, stirring occasionally. If it thickens too much in the fridge, you can add a splash of water, chicken broth or cream to loosen it up.
- Freezing: Because of the cream, this soup doesn’t freeze well—it can separate when thawed. If you plan on freezing, hold off on adding the cream and spinach until you reheat it.
More Satisfying Soup Recipes
Better Than Olive Garden Creamy Chicken Gnocchi Soup
Ingredients
- boneless skinless chicken breasts cooked and diced
- 2 stalks celery chopped
- 1 white onion diced
- 2 cloves garlic minced
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups chicken broth
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper to taste
- 1 teaspoon thyme
- 16 ounces refrigerated gnocchi
- 1 cup half and half
- 1 cup heavy cream
- 1 cup fresh spinach roughly chopped
Instructions
- Add the garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown.
- Add the chicken, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil, then gently stir in the gnocchi. Continue boiling for 3-4 minutes before reducing the heat to a simmer. Let it cook for another 10 minutes.
- Stir in the half-and-half, heavy cream, and spinach. Cook for 1-2 minutes, or until the spinach wilts and becomes tender.
- Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!
Leave a Comment & Rating!
We’d love to hear your thoughts! Whether you made a tweak, have advice, or just want to share your rating, your feedback is gold. Keep it kind—no mean comments or off-topic links. Let’s celebrate food together. All are welcome to join the conversation!
Leave a Reply