Learn how to make quick and easy Creamy Chicken Gnocchi Soup without the half and half. It takes only one pot, delicious ingredients, and less than 30 minutes for this comforting soup.
Chicken Noodle Soup has just received an upgrade! Olive Garden's Chicken Gnocchi Soup has been sitting in my "recipe to-do list" for a while now.
Chicken Gnocchi Soup
There is something about creamy chicken dishes that most of us love so much.
If you love gnocchi, you will definitely appreciate a new, non-classic way of eating them in this recipe!
We like to serve this soup with chicken and beet salad, delicious roasted potato salad, and for a more fulfilling meal Hawaiian pasta salad.
Why We Love This
- Pillowy gnocchi, juicy chicken breast, and fresh veggies make a fulfilling and healthy bowl of creamy soup without adding any heavy cream or cheese.
- It is my take on the widely popular Copycat Olive Garden Chicken Gnocchi Soup recipe. My version is healthier and lighter for the whole family to enjoy.
- If you are looking for the best soup recipe that is quick to make and healthy at the same time then I'm sure this may become your favorite weeknight meal. It consists of simple ingredients that don't require long cooking times.
Ingredients and Substitutions
- Gnocchi (pronounced NYOW-kee). I used packed gnocchi that can be found in most grocery stores. But any fresh-packed gnocchi (in Europe, these can be found in the fridge section near tortellini). You can use either fresh or frozen gnocchi - I didn’t find much of a difference in texture or flavor. Substitutions - small shell or orzo pasta.
- Butter. Is optional but highly recommended. Butter in combination with olive oil adds that additional coating of rich creaminess to the soup. One tablespoon is to start but you can increase up to 2 if you feeling adventurous. I haven’t tried it, but believe that a good plant-based alternative ‘’butter’’ will work wonders too!
- Celery. Sliced medium-thick, which will both add an incredible depth of flavor to the broth and keep the veg on the firmer side by the end of cooking. Celery cut too thin usually becomes very mushy in the soup.
- Shredded Chicken. This soup is very quick to throw together and precooked chicken makes it even easier. I like to boil chicken breasts or chicken tenders until no longer pink and shred them with a fork or an electric handheld mixer.
- Tender chicken pieces are the way to go, don't overboil the chicken. Alternatively use chicken thighs (the meat is darker and will change the overall look and feel of the soup but the meat is more tender). More substitutions: homemade baked chicken, or rotisserie chicken.
- Soy cooking cream or heavy cream. You can use this plant-based alternative to heavy cream or half and half anywhere you would use its dairy equivalent.
- Mushrooms. Cremini mushrooms are preferred because they have more flavor than plain white button mushrooms.
- Carrots. Depending on the thickness of the veg I like to slice it into medium thin half-moons or medium cubes.
- Garlic. Use two good size garlic cloves for optimal flavor. Garlic changes the whole flavor of the soup and if used too little, the whole richness of flavor will be gone.
- Spinach. Fresh is preferred as the frozen will not work well and will change the whole texture of the soup. Frozen spinach leaves will be watery and become separated after thawing.
- Vegan gnocchi soup. This could easily be turned into 100% vegan. Protein: swap the chicken for white beans or a mix of beans and lentils. Or go for completely ‘’only veggies’’ soup.
- Dairy: besides butter, there is no dairy here and this too, can be swapped to a plant-based butter alternative or left completely out and more oil used instead. Plant-based cooking creams are no worse than dairy creams. They have enough creaminess and richness to them and if needed a thicker soup, that can be achieved by adding extra cornstarch.
👩🍳 You'll find the complete list of ingredients below the recipe card.
✅ Craving more soup? You'll love this Italian Sausage Soup and Cabbage Roll Soup and Pasta Fazool.
Chicken Gnocchi Soup In 4 Steps
- Soften the vegetables. Melt butter with oil in a large pot, then saute the onion, carrots, celery and mushrooms for 2 minutes.
- Season it. Add garlic, salt, pepper, red chili flakes, thyme, rosemary and Italian seasoning, and saute 2 minutes more.
- Thicken the broth. Stir cornstarch into 2 tablespoons of water, pour it in with the warm broth, and simmer until it thickens.
- Finish off the heat. Add gnocchi and chicken for 3-5 minutes, stir in spinach, then take the pot off the heat before adding the cream so it cannot split.
How To Make Creamy Gnocchi Soup
In a large pot or dutch oven melt butter and cooking oil over medium-high heat.
Add onion, carrots, celery, and mushrooms.
Saute for 2 minutes and add garlic, a generous amount of salt and black pepper, red chili flakes, thyme, rosemary, and Italian seasoning.
Saute for 2 more minutes.
Make cornstarch slurry. In a measuring jug combine cornstarch with 2 tablespoons of water.
Pour in the warm broth and cornstarch slurry. Take it to a gentle boil, reduce the heat and simmer until the soup has thickened. Add in the gnocchi and chicken.
Simmer until gnocchi are softened (usually 3-5 minutes) and stir in the spinach. Once the spinach has reduced in half take the pot off the heat and stir in the soy cream.
Make sure the soup is not burning hot or simmering when you add in the cream as it may curdle. Let the creamy broth stand for 5 minutes and serve with fresh herbs, black pepper, more crushed red chili flakes, and garlic bread on the side.
Tips
- The soup will further thicken once refrigerated. Add milk, more cream, broth, or warm water when reheating to thin it out.
- Add gnocchi to the soup towards the end of cooking as instructed in the recipe. Do not cook them for any longer than 2-3 minutes (once they start to float they are ready), as anything more than that will make them overcooked and too soft.
- Tender gnocchi, not mushy gnocchi, is the whole goal here.
Freezing and Storing Instructions
How long does chicken gnocchi soup last? Refrigerate this soup for 2-3 days, anything after that the soup will lose its richness and turn gnocchi into a very soft pasta-like texture.
To keep the soup fresh for longer, one way is to cook the gnocchi separately and add it to individual bowls when reheating the soup leftovers.
Freezing - as with most cream-based soups or sauces it is best to consume this recipe fresh, right after it’s made.
The cream will separate after thawing and the flavor will become watery and not rich as it should.
Thank you so much for reading on how to make chicken gnocchi soup without half and half.
FAQ
Do you have to boil gnocchi before adding it to soup?
No. Gnocchi need only a couple of minutes in simmering liquid, so they go straight into the soup at the very end. Boiling them separately first and then simmering them again is what turns them to mush.
Does gnocchi fall apart in soup?
Not if you add it late. Gnocchi rise to the top after 3-5 minutes, and that is your signal they are done. They should soften but keep their shape. Cooking them longer than the packet says is what breaks them down.
How do I keep the gnocchi from going soggy in leftovers?
Cook the gnocchi separately and add them to individual bowls as you reheat. Left sitting in the broth overnight they keep absorbing liquid and turn soft and pasty.
Should store-bought gnocchi be refrigerated?
Once the vacuum pack is opened, yes. Cook them right away or keep leftovers in a tightly sealed container in the fridge for no more than 2-3 days. Unopened vacuum packs are shelf stable until the date on the packet.
Does all gnocchi have potato in it?
Most do, but not all. Traditional gnocchi di patate are made from mashed potato, egg and flour. Gnocchi alla Romana use semolina, Parisienne use choux pastry, and there are ricotta and spinach versions too.
Easy Chicken Recipes
Fun Variations to Try
- Make it fully vegan. Swap the chicken for white beans or lentils, use a plant based butter, and keep the dairy free cream.
- Different protein. Shredded rotisserie chicken works as a quick shortcut, and chicken thighs stay more tender than breast.
- Swap the gnocchi. Small shell pasta or orzo works if you have no gnocchi, though you will need to cook it a few minutes longer.
What to Serve With Chicken Gnocchi Soup
- Crusty bread for dipping
- A simple side salad
- A sprinkle of Parmesan on top
Easy Soup Recipes
Make sure to go through our Recipe Index for more delicious recipes.
Before You Go
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📖Recipe
Chicken Gnocchi Soup (Without Half and Half)
Video
Equipment
Ingredients
- 1 pound potato gnocchi, fresh or dried
- 1 ½ cup cooked chicken, and shredded
- 2 medium carrots, grated or sliced
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes, optional
- salt, to taste
- ¼ teaspoon black pepper, to taste
- 1 ½ cup dairy-free heavy cream
- 2 cups fresh spinach, baby or regular
- 5 cups vegetable broth, or chicken broth, warmed before adding to the soup
- 7 ounces cremini mushrooms, sliced thin
- 2 medium cloves garlic, minced
- ½ medium yellow onion, finely diced
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 2 stalks celery, sliced medium thick
- 1 tablespoon cornstarch
- fresh rosemary, thyme, parsley for garnish
Instructions
- In a large pot or dutch oven melt butter and cooking oil over medium-high heat. Add onion, carrots, celery, and mushrooms. Saute for 2 minutes and add garlic, a generous amount of salt and black pepper, red chili flakes, thyme, rosemary, and Italian seasoning. Saute for 2 more minutes.1 tablespoon butter, 1 tablespoon cooking oil, ½ medium yellow onion, 2 medium carrots, 2 stalks celery, 7 ounces cremini mushrooms, 2 medium cloves garlic, salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ½ teaspoon Italian seasoning
- Make cornstarch slurry. In a measuring jug combine cornstarch with 2 tablespoons of water.1 tablespoon cornstarch
- Pour in the warm broth and cornstarch slurry. Take it to a gentle boil, reduce the heat and simmer until the soup has thickened. Add in the gnocchi and chicken. Simmer until gnocchi are softened (usually 3-5 minutes) and stir in the spinach. Once the spinach has reduced in half take the pot off the heat and stir in the soy cream. Make sure the soup is not burning hot or simmering when you add in the cream as it may curdle. Let the creamy broth stand for 5 minutes and serve with fresh herbs, black pepper, more crushed red chili flakes, and garlic bread on the side. If you like this recipe, please leave a 5-star rating, thank you!5 cups vegetable broth, 1 pound potato gnocchi, 1 ½ cup cooked chicken, 2 cups fresh spinach, 1 ½ cup dairy-free heavy cream , fresh rosemary
Notes
- No half and half needed. The cornstarch slurry does the thickening and a dairy free cooking cream finishes it, so you get a creamy bowl with no heavy cream or cheese.
- Add the gnocchi last. Three to five minutes is all they need. Once they float to the top they are done, and anything longer turns them soft and pasty.
- Take the pot off the heat before the cream goes in. Cream stirred into a boiling soup can split. Let it stop bubbling first, then stir it through.
- It thickens overnight. The gnocchi keep drinking up the broth in the fridge. Loosen leftovers with a splash of broth or milk when you reheat them.
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