As the winter winds start to blow and the holiday season approaches, there’s nothing quite like a warm and comforting bowl of soup to chase away the chill. And when it comes to creamy, delicious, and satisfying soup, it’s hard to beat the classic Chicken Gnocchi Soup from Olive Garden.
But if you don’t have the time (or the inclination) to head to the restaurant, don’t worry – you can easily recreate this fan-favorite dish at home with this easy recipe. All you need is a handful of simple ingredients and a little bit of elbow grease, and you’ll have a hearty, nourishing meal that’s perfect for sharing with friends and family.
To start, heat up some olive oil in a large pot or Dutch oven (I used a large Le Creuset which worked great!) and add in some boneless, skinless chicken thighs. Cook them until they’re no longer pink, then remove them from the pot and set them aside. In the same pot, sauté some diced onion and minced garlic until they’re translucent, then add in a mix of chicken broth, half and half, celery, carrots, and uncooked gnocchi. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 15-20 minutes, until the vegetables are tender and the gnocchi is cooked.
Chop the cooked chicken into small cubes and add it back to the pot, then stir in some chopped parsley, Italian seasoning, salt, and black pepper. Serve the soup hot, garnished with a sprinkle of parsley and a drizzle of half and half or heavy cream, if desired.
This Chicken Gnocchi Soup is the ultimate comfort food for a cold winter day. The creamy broth and tender chicken will warm you up from the inside out, while the carrots and celery add a pop of color and nutrition. The gnocchi adds a pillowy texture that will make this soup a family favorite. This new tri-colored gnocchi was delicious and added another pop of color that made this dish so wonderful! Whether you’re looking for a hearty meal to enjoy with friends and family on a holiday, or just want a cozy dinner to warm up on a cold night, this recipe has you covered. So don’t wait – give it a try today and discover the warmth and joy of homemade Chicken Gnocchi Soup!
If you’re looking for more delicious holiday recipes, check out these others that I’ve made recently!
- Cranberry Brie Pull-Apart Pastry
- Brown Sugar Pecan Sweet Potato Casserole
- Crispy Parmesan Potatoes
- Blackberry Brie Bites
- Peppermint Cookies and Cream Ice Cream
If you like this recipe and want more, check out my other Cookbooks! They make great Holiday gifts!
- Cooking Through Trader Joe’s Cookbook Favorites
- Cooking Through Trader Joe’s Cookbook
- The 10/10 Air Fryer Cookbook
Ingredients
Method
- Season your chicken thighs with salt and pepper, and add it to your cast iron pan on medium heat. Brown both sides and cook until there's no more pink (about 5-6 minutes per side), remove and set aside for later.
- While this cooks, peel and chop your veggies and mince our garlic. Once the chicken has been removed, drop the heat slightly (medium low to medium range), add in your chopped veggies (carrots, celery, and onion) and garlic. Cook until fragrant.
- Chop your cooked chicken thighs into small cubes and add them back into the veggie mixture.
- Add your chicken stock/broth to the pan. Bring this to a boil and add in your salt and pepper. Once your soup begins to boil, add in the gnocchi and drop it to a simmer and let it simmer for about 2-3 more minutes.
- After the soup is done simmering, add in your half and half and spinach. Cook this on low for an additional 1-2 minutes.
- Top with parsley and enjoy this heartwarming soup!