15+ Delicious Olive Garden Chicken Gnocchi Soup Recipes You’ll Love

Olive Garden’s Chicken Gnocchi Soup is a beloved classic, offering a rich, creamy base with tender chicken, pillowy gnocchi, and fresh vegetables.

This comforting dish has captured the hearts of many, making it a staple for chilly nights or when you’re craving a bowl of something warm and hearty.

If you’re a fan of this flavorful soup, you’re in for a treat! In this blog post, we’ve rounded up 15+ variations of the Olive Garden Chicken Gnocchi Soup, each with its own twist but with the same delicious, creamy base.

Whether you’re looking for a classic version, a lighter take, or a fun new flavor combination, there’s a recipe here to suit every palate.

So grab your ladle and get ready to recreate the iconic soup at home!

15+ Delicious Olive Garden Chicken Gnocchi Soup Recipes You’ll Love

No matter how you like your Chicken Gnocchi Soup—rich and creamy, full of fresh vegetables, or with an exciting twist—these 15+ recipes will satisfy your cravings.

The versatility of this dish allows for endless variations, so you can mix and match ingredients to suit your taste.

From the comforting, original version to more innovative takes with added veggies or spices, there’s a recipe for everyone.

So, next time you’re craving the comfort of Olive Garden’s famous soup, give one of these recipes a try and enjoy a bowl of homemade goodness!

Olive Garden-Style Chicken Gnocchi Soup

This homemade version of the popular Olive Garden Chicken Gnocchi Soup is rich, creamy, and packed with tender chicken, soft gnocchi, and fresh spinach. The soup offers the perfect balance of comfort and flavor, ideal for a cozy dinner or a family meal. With simple ingredients and minimal prep, you can enjoy this restaurant-quality dish in the comfort of your own home.

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (16 oz) potato gnocchi
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes per side until fully cooked. Remove from the pot, shred the chicken using two forks, and set aside.
2. Prepare the Soup Base: In the same pot, sauté diced onion for 2-3 minutes until soft. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add Liquids and Herbs: Pour in chicken broth, heavy cream, and milk. Stir in thyme, rosemary, salt, and pepper. Bring the mixture to a simmer over medium heat.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for about 3-4 minutes, or until they float to the top. This indicates they are ready.
5. Combine Chicken and Spinach: Add the shredded chicken and spinach to the pot. Stir and let the spinach wilt for about 2 minutes.
6. Finish and Serve: Stir in grated Parmesan cheese and taste for seasoning. Serve hot, garnished with extra Parmesan if desired.

This Olive Garden-style Chicken Gnocchi Soup is the ultimate comfort food for chilly evenings. The creamy texture, combined with the heartiness of the chicken, gnocchi, and spinach, makes it a satisfying meal. It’s easy to prepare, making it perfect for a weeknight dinner or a special treat for family and friends. Enjoy it with a slice of crusty bread or a fresh salad for a complete meal.

Creamy Chicken Gnocchi Soup with Bacon

This version of Chicken Gnocchi Soup includes crispy bacon for an added smoky flavor that elevates the classic Olive Garden recipe. The creamy broth, tender gnocchi, and savory chicken are complemented perfectly by the bacon’s richness, creating a flavorful and indulgent dish that’s sure to please everyone.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 4 strips of bacon, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups half-and-half
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 oz) gnocchi
• 2 cups fresh spinach, chopped
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving a bit of bacon grease in the pot.
2. Sauté Vegetables: In the same pot, add chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds.
3. Prepare the Broth: Pour in chicken broth and half-and-half, stirring to combine. Add Italian seasoning, salt, and pepper. Bring the mixture to a simmer over medium heat.
4. Cook the Gnocchi: Add the gnocchi to the pot and cook for 3-4 minutes, until the gnocchi floats to the top.
5. Add Chicken and Spinach: Stir in the shredded chicken, spinach, and heavy cream. Let the spinach wilt and the soup heat through for about 2-3 minutes.
6. Finish with Cheese: Stir in shredded mozzarella cheese and the crispy bacon. Taste the soup and adjust seasoning if needed.
7. Serve: Ladle the soup into bowls and top with additional bacon or Parmesan cheese if desired.

This creamy Chicken Gnocchi Soup with bacon brings a smoky, savory twist to the original. The crispy bacon adds a delightful crunch and depth of flavor, making this soup even more irresistible. With its comforting texture and rich taste, it’s a perfect dish for any occasion, from casual family dinners to special gatherings. Pair it with a fresh salad and garlic bread for the ultimate indulgence.

Low-Carb Chicken Gnocchi Soup (Keto-Friendly)

If you’re following a low-carb or keto diet, this Chicken Gnocchi Soup is a game-changer. Using cauliflower gnocchi as a substitute for traditional gnocchi, this recipe maintains all the creaminess and flavor of the Olive Garden original but with fewer carbs. Perfect for those who want to enjoy a comforting bowl of soup while sticking to their dietary goals.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (12 oz) cauliflower gnocchi (frozen)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side until cooked through. Shred the chicken and set aside.
2. Sauté Vegetables: In the same pot, sauté the diced onion until soft, about 3 minutes. Add garlic and cook for another 30 seconds.
3. Prepare the Soup Base: Pour in chicken broth, heavy cream, and almond milk. Add garlic powder, thyme, salt, and pepper. Bring the mixture to a simmer.
4. Cook the Cauliflower Gnocchi: Add the cauliflower gnocchi to the pot and simmer for 3-4 minutes, until they are heated through and tender.
5. Combine Chicken and Spinach: Stir in the shredded chicken and fresh spinach. Cook for an additional 2 minutes, allowing the spinach to wilt.
6. Finish and Serve: Stir in grated Parmesan cheese and taste for seasoning. Serve hot and enjoy!

This Low-Carb Chicken Gnocchi Soup is a great option for anyone on a keto or low-carb diet. The cauliflower gnocchi offers a perfect substitute without sacrificing the soup’s satisfying texture, while the creamy broth and tender chicken provide all the comforting flavors you crave. Whether you’re on a special diet or simply looking for a lighter version of this classic, this soup delivers all the deliciousness without the carbs.

Olive Garden-Inspired Chicken Gnocchi Soup with Carrots

This variation of the beloved Chicken Gnocchi Soup adds a touch of sweetness and color with carrots, making the soup even heartier and more vibrant. With a perfect blend of creamy broth, tender chicken, soft gnocchi, and the crunch of carrots, this version is sure to become a family favorite. It’s a delightful twist on the classic, offering both comfort and nutrition in every spoonful.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 package (16 oz) potato gnocchi
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, cooking for 6-7 minutes per side until golden brown. Remove the chicken from the pot, shred it with two forks, and set aside.
2. Sauté Vegetables: In the same pot, sauté chopped onion and diced carrots until the onions are soft and the carrots begin to soften, about 5 minutes. Add minced garlic and cook for another 30 seconds.
3. Make the Soup Base: Pour in the chicken broth, heavy cream, and whole milk. Add thyme, garlic powder, salt, and pepper. Bring the soup to a simmer over medium heat.
4. Cook the Gnocchi: Add the gnocchi to the simmering soup and cook for 3-4 minutes, or until the gnocchi floats to the top, signaling it’s done.
5. Add Chicken and Spinach: Stir in the shredded chicken and fresh spinach. Let the spinach wilt for about 2 minutes.
6. Finish and Serve: Stir in Parmesan cheese, taste, and adjust seasoning as needed. Serve warm and enjoy!

The addition of carrots brings a wonderful sweetness and texture to this Chicken Gnocchi Soup, making it a more filling and colorful dish. This variation enhances the flavors of the traditional Olive Garden soup while remaining just as comforting and satisfying. Whether served as a main course for a cozy night in or as part of a larger meal, this soup will quickly become a favorite in your kitchen.

Spicy Chicken Gnocchi Soup

For those who love a bit of heat in their meals, this Spicy Chicken Gnocchi Soup puts a bold twist on the classic Olive Garden recipe. Infused with chili flakes, smoked paprika, and a dash of hot sauce, this version adds a fiery kick to the creamy base, while still offering the rich and satisfying texture of chicken, gnocchi, and spinach. It’s the perfect balance of creamy and spicy.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 teaspoon chili powder
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon hot sauce (optional)

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, cooking for 6-7 minutes per side until golden. Shred the chicken and set it aside.
2. Sauté Vegetables and Spices: In the same pot, sauté chopped onion for 3 minutes. Add garlic, smoked paprika, red pepper flakes, and chili powder, cooking for another 30 seconds until fragrant.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and milk to the pot. Stir well and bring to a simmer over medium heat.
4. Cook the Gnocchi: Add gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi rises to the top.
5. Add Chicken and Spinach: Stir in the shredded chicken and fresh spinach, allowing the spinach to wilt, which should take about 2 minutes.
6. Finish and Serve: Add hot sauce (if using) and Parmesan cheese. Stir until the cheese melts and the soup is creamy. Taste and adjust seasoning if needed. Serve hot, garnished with additional chili flakes if desired.

This Spicy Chicken Gnocchi Soup is a game-changer for spice lovers. The heat from the red pepper flakes and chili powder adds a bold flavor that contrasts perfectly with the creamy base of the soup. It’s a comforting dish with a kick, ideal for those who enjoy a little extra heat in their meals. Pair it with a cool, refreshing salad or crusty bread to balance the spiciness and enjoy a full meal that’s both satisfying and exciting.

Chicken Gnocchi Soup with Mushrooms

This variation of Chicken Gnocchi Soup incorporates earthy mushrooms, which add depth and richness to the creamy broth. With the perfect combination of tender chicken, hearty gnocchi, sautéed mushrooms, and fresh spinach, this soup is a hearty, comforting dish that’s perfect for cozy nights or impressing guests at a dinner party.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 oz) potato gnocchi
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes per side until fully cooked. Remove from the pot, shred the chicken, and set aside.
2. Sauté Vegetables and Mushrooms: In the same pot, add the chopped onion and sliced mushrooms. Sauté for 5-6 minutes until the mushrooms release their moisture and become golden brown. Add minced garlic and cook for another 30 seconds.
3. Make the Soup Base: Pour in chicken broth, heavy cream, and whole milk. Add thyme, rosemary, salt, and pepper. Stir to combine and bring to a simmer.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Spinach: Stir in the shredded chicken and fresh spinach, cooking until the spinach wilts, about 2 minutes.
6. Finish and Serve: Stir in Parmesan cheese and taste for seasoning. Serve the soup hot, garnished with additional cheese or fresh herbs if desired.

The addition of mushrooms to this Chicken Gnocchi Soup enhances the depth of flavor, giving the dish a savory richness that perfectly complements the creamy broth. This comforting soup is not only satisfying but also incredibly flavorful, making it ideal for both family dinners and special occasions. Whether you enjoy it with a slice of crusty bread or a simple green salad, this version of Chicken Gnocchi Soup will become a beloved part of your recipe rotation.

Chicken Gnocchi Soup with Leeks and Bacon

This Chicken Gnocchi Soup takes a deliciously savory turn with the addition of crispy bacon and sweet, delicate leeks. The bacon provides a satisfying crunch and smoky flavor, while the leeks bring a mild onion-like taste that complements the creamy base. The gnocchi, spinach, and shredded chicken round out the soup for a heartwarming dish that’s perfect for any occasion.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 4 slices bacon, diced
• 1 tablespoon olive oil
• 1 medium leek, cleaned and thinly sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove the bacon from the pot and set aside, leaving a little bacon fat in the pot.
2. Sauté Vegetables: In the same pot, add olive oil, sliced leeks, and chopped onion. Sauté until softened, about 5 minutes. Add garlic and cook for another 30 seconds.
3. Prepare the Soup Base: Pour in the chicken broth, heavy cream, and milk. Stir to combine and bring the soup to a simmer.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Spinach: Stir in the shredded chicken and fresh spinach. Let the spinach wilt for about 2 minutes.
6. Finish and Serve: Stir in the crispy bacon and Parmesan cheese. Taste and adjust seasoning with salt and pepper. Serve the soup hot and enjoy!

The smoky bacon and sweet leeks elevate this Chicken Gnocchi Soup to a whole new level of deliciousness. The bacon adds a satisfying crunch, while the leeks provide a gentle sweetness that balances the creaminess of the broth. This variation is ideal for anyone looking to add a bit more complexity and flavor to the classic recipe. Perfect for cold weather or when you want a hearty, comforting soup, this version will definitely be a hit at the dinner table.

Creamy Chicken Gnocchi Soup with White Beans

This creamy version of Chicken Gnocchi Soup incorporates hearty white beans, adding extra fiber and protein while keeping the soup rich and satisfying. The beans provide a slightly nutty flavor and texture that pairs perfectly with the tender chicken and pillowy gnocchi. This version is both comforting and nourishing, making it a great choice for a wholesome meal.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper and cook for 6-7 minutes per side until golden brown. Remove the chicken from the pot, shred it, and set aside.
2. Sauté Vegetables: In the same pot, sauté chopped onion for about 5 minutes, until softened. Add garlic and cook for another 30 seconds until fragrant.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and whole milk to the pot. Stir in the dried basil, thyme, red pepper flakes (if using), and salt and pepper to taste. Bring the soup to a simmer.
4. Cook the Gnocchi and Beans: Add the gnocchi and white beans to the soup. Cook for 3-4 minutes, or until the gnocchi floats to the top and the beans are heated through.
5. Add Chicken and Spinach: Stir in the shredded chicken and chopped spinach, allowing the spinach to wilt for about 2 minutes.
6. Finish and Serve: Stir in Parmesan cheese, adjusting the seasoning as needed. Serve the soup warm and enjoy!

The addition of white beans to this Chicken Gnocchi Soup not only enhances the texture but also makes the soup more filling and nutritious. The creamy broth, tender chicken, soft gnocchi, and earthy spinach come together beautifully with the beans, creating a balanced and hearty meal. This version is a perfect way to add more protein and fiber to your diet without sacrificing flavor or comfort. It’s a versatile soup that can be enjoyed as a main dish or served alongside a light salad.

Chicken Gnocchi Soup with Sweet Potatoes and Kale

For a colorful and nutrient-packed twist on the classic Chicken Gnocchi Soup, this version includes roasted sweet potatoes and hearty kale. The sweetness of the potatoes complements the creamy broth and gnocchi, while the kale adds a lovely earthiness. This version is not only a delicious meal but also a great way to incorporate more vegetables into your diet.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 2 cups fresh kale, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potato in 1 tablespoon of olive oil and season with salt and pepper. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Cook the Chicken: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Season the chicken with salt and pepper and cook for 6-7 minutes per side until golden brown. Remove the chicken from the pot, shred it, and set aside.
3. Sauté Vegetables: In the same pot, sauté the chopped onion for about 5 minutes, until softened. Add garlic and cook for another 30 seconds.
4. Prepare the Soup Base: Add chicken broth, heavy cream, and whole milk to the pot. Stir to combine and bring to a simmer.
5. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
6. Add Chicken, Sweet Potatoes, and Kale: Stir in the shredded chicken, roasted sweet potatoes, and fresh kale. Allow the kale to wilt and everything to warm through, about 2 minutes.
7. Finish and Serve: Stir in Parmesan cheese and adjust seasoning as needed. Serve the soup hot, garnished with extra cheese if desired.

This Chicken Gnocchi Soup with Sweet Potatoes and Kale is a nutritious and flavorful take on the classic. The sweetness of the roasted sweet potatoes balances the creamy, savory broth, while the kale adds a hearty touch. This version is perfect for those looking to add more vegetables to their meals without compromising on taste. It’s a filling and wholesome soup that’s sure to satisfy, and the added nutrients make it a great option for a balanced, nourishing meal.

Chicken Gnocchi Soup with Mushrooms and Thyme

This Chicken Gnocchi Soup is elevated with the earthy, umami flavors of mushrooms and the fragrant depth of fresh thyme. The mushrooms add a rich texture and absorb the creamy broth, making each bite more satisfying. This version is perfect for those who enjoy a savory, herb-infused soup with tender chicken, gnocchi, and vegetables. The thyme brings a subtle aromatic flavor that perfectly complements the other ingredients.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 cup sliced mushrooms (such as cremini or white mushrooms)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove the chicken from the pot, shred it, and set aside.
2. Sauté Mushrooms and Vegetables: In the same pot, add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and become golden. Add the chopped onion and cook for an additional 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Prepare the Soup Base: Add the chicken broth, heavy cream, and whole milk to the pot. Stir to combine and bring the soup to a simmer. Add fresh thyme leaves and season with salt and pepper.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Spinach: Stir in the shredded chicken and chopped spinach, allowing the spinach to wilt for 2 minutes.
6. Finish and Serve: Stir in the grated Parmesan cheese and adjust the seasoning if needed. Serve the soup hot, garnished with more cheese if desired.

The combination of mushrooms and thyme in this Chicken Gnocchi Soup adds a comforting earthiness to the dish, making it perfect for cozy, cool evenings. The mushrooms give the soup a lovely meaty texture, while the thyme provides a fresh herbal note. This version is rich, creamy, and packed with flavor, ensuring each spoonful is a delight. It’s a great way to incorporate more vegetables into your meal while keeping the dish hearty and satisfying.

Spicy Chicken Gnocchi Soup with Roasted Red Peppers

This variation of Chicken Gnocchi Soup incorporates roasted red peppers to add a smoky, sweet heat, along with a hint of spiciness. The red peppers pair beautifully with the creamy broth, tender chicken, and soft gnocchi. If you enjoy a little heat in your soup, this version will certainly satisfy your taste buds. The roasted red peppers provide an extra layer of complexity and balance the richness of the cream.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (12 oz) roasted red peppers, drained and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 3 cups fresh kale, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper and cook for 6-7 minutes per side until golden brown. Remove the chicken, shred it, and set aside.
2. Sauté Vegetables and Peppers: In the same pot, add the chopped onion and cook for 5 minutes, until softened. Add garlic and cook for 30 seconds. Stir in the chopped roasted red peppers and cook for another 2 minutes.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and milk to the pot. Stir in smoked paprika and cayenne pepper, then bring the soup to a simmer.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Kale: Stir in the shredded chicken and fresh kale. Allow the kale to wilt for 2 minutes, and adjust seasoning with salt and pepper.
6. Finish and Serve: Stir in Parmesan cheese and serve the soup hot, garnished with extra cheese if desired.

This Spicy Chicken Gnocchi Soup with Roasted Red Peppers is perfect for those who love a bit of heat in their meals. The roasted red peppers bring a smoky sweetness, while the cayenne and paprika offer a subtle but satisfying spice. The creamy broth complements the heat perfectly, and the addition of kale adds a wonderful, earthy flavor. If you’re looking for a comforting yet bold soup, this version will certainly hit the spot!

Chicken Gnocchi Soup with Carrots and Celery

A simple yet flavorful twist on the classic Chicken Gnocchi Soup, this version features tender carrots and celery for a light, refreshing taste. The vegetables add both texture and color, making the soup feel fresh and vibrant while still being filling and satisfying. This is a great version for those who appreciate classic comfort food with a slightly lighter feel.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 2 medium carrots, peeled and diced
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 3 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove the chicken, shred it, and set aside.
2. Sauté Vegetables: In the same pot, add the diced carrots, celery, and chopped onion. Sauté for about 5-6 minutes, until softened. Add garlic and cook for an additional 30 seconds.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and whole milk to the pot. Stir in rosemary and thyme, then bring the soup to a simmer.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Spinach: Stir in the shredded chicken and chopped spinach. Allow the spinach to wilt for 2 minutes.
6. Finish and Serve: Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper. Serve the soup hot, garnished with extra Parmesan if desired.

This Chicken Gnocchi Soup with Carrots and Celery is a simple, wholesome take on the classic. The carrots and celery add a fresh crunch and lightness that balances out the richness of the creamy broth. The soup is flavorful, comforting, and packed with nutrients, making it a great option for any time of year. With its light yet satisfying ingredients, this version is perfect for those who want a cozy soup without feeling too heavy.

Chicken Gnocchi Soup with Corn and Bell Peppers

This Chicken Gnocchi Soup takes a southwestern twist with the addition of sweet corn and colorful bell peppers. The corn adds a pop of sweetness, while the bell peppers provide crunch and a burst of flavor. This vibrant soup is not only hearty but also lightened up with fresh vegetables, making it an ideal comfort food with a touch of brightness. The creamy base ties everything together, creating a dish that’s both rich and refreshing.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove the chicken, shred it, and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped bell peppers and onion. Sauté for 5 minutes until softened. Add garlic and cook for another 30 seconds.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and whole milk to the pot. Stir in smoked paprika and cayenne pepper for a subtle kick. Bring the soup to a simmer.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Corn: Stir in the shredded chicken and corn kernels. Allow the soup to simmer for another 2-3 minutes until heated through.
6. Finish and Serve: Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving. Enjoy the soup hot, with a sprinkle of more paprika if desired.

This Chicken Gnocchi Soup with Corn and Bell Peppers is an exciting, colorful variation of the classic. The sweetness from the corn, combined with the crunch from the bell peppers, adds a refreshing twist to the creamy, comforting base. The soup is flavorful and rich, yet light enough to enjoy on a warm day. It’s perfect for those who crave a hearty meal that doesn’t feel too heavy, with the added bonus of fresh, vibrant vegetables.

Creamy Chicken Gnocchi Soup with Leeks and Potatoes

This creamy Chicken Gnocchi Soup is enriched with the subtle sweetness of leeks and the comforting heartiness of potatoes. Leeks, often used in French cuisine, add a gentle, onion-like flavor that complements the creamy broth perfectly. The potatoes give the soup a satisfying thickness, while the gnocchi provides the ultimate comfort with its soft, pillowy texture. This version is ideal for a cozy dinner when you’re craving a bit of extra richness.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 2 medium leeks, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove the chicken, shred it, and set aside.
2. Sauté the Vegetables: In the same pot, add the sliced leeks, chopped onion, and diced potatoes. Cook for 5-6 minutes until the vegetables begin to soften. Add garlic and cook for another 30 seconds.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and whole milk to the pot. Stir in dried thyme, salt, and pepper, and bring the soup to a simmer. Let it simmer for 10 minutes until the potatoes are tender.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until they float to the top.
5. Add Chicken and Finish the Soup: Stir in the shredded chicken and cook for another 2 minutes to heat through. Adjust seasoning with salt and pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot, and enjoy the rich and creamy flavors.

The combination of leeks and potatoes in this creamy Chicken Gnocchi Soup adds an extra layer of comfort and depth. The leeks offer a delicate sweetness, while the potatoes create a rich, thick base that makes the soup filling and satisfying. The gnocchi adds its signature softness, and the chicken brings the perfect amount of protein. This soup is perfect for chilly evenings when you need something warm, filling, and comforting.

Lemon Herb Chicken Gnocchi Soup

This Lemon Herb Chicken Gnocchi Soup offers a refreshing twist on the classic with the addition of zesty lemon and fresh herbs. The lemon adds brightness to the creamy base, making this soup feel lighter while still being rich and hearty. Fresh thyme and parsley bring aromatic flavors that complement the tender chicken and soft gnocchi. It’s a great option for those looking for a flavorful soup with a refreshing, citrusy lift.

Ingredients:

• 1 lb chicken breast (boneless, skinless), cooked and shredded
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 package (16 oz) potato gnocchi
• 1 tablespoon fresh lemon juice (about half a lemon)
• Zest of 1 lemon
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove the chicken, shred it, and set aside.
2. Sauté the Onion and Garlic: In the same pot, add the chopped onion and cook for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Prepare the Soup Base: Add chicken broth, heavy cream, and whole milk to the pot. Stir in the fresh thyme, lemon juice, and lemon zest. Bring the soup to a simmer and let it cook for 5-7 minutes to let the flavors meld together.
4. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-4 minutes, or until the gnocchi floats to the top.
5. Add Chicken and Finish: Stir in the shredded chicken and cook for an additional 2 minutes. Adjust seasoning with salt and pepper as needed.
6. Serve: Garnish with fresh parsley and serve hot, enjoying the bright citrus flavors that elevate the creamy soup.

The addition of lemon in this Chicken Gnocchi Soup brings a delightful brightness to the dish, creating a lighter, more refreshing version of this classic comfort food. The lemon zest and juice elevate the creamy broth, while the herbs add aromatic layers of flavor. It’s the perfect balance of richness and citrusy freshness, making it a wonderful choice for any occasion.

Note: More recipes are coming soon!