Chicken Vegetable Gnocchi Soup

Last year my husband and I went to Asheville, NC for our anniversary. We ate at Olive Garden one night, which we rarely do, and I had their Chicken Gnocchi soup. It was so good I could have made a meal of just the soup. I decided I needed my own version so I found a few copycat recipes and picked my favorite parts of each.

                                                             Chicken Vegetable Gnocchi Soup

I have made this a few times now and it is delicious every time. So if you are looking for a soup that fills you up and warms your heart? Try this Chicken Vegetable Gnocchi Soup. In about 30 minutes with one pot, you can have a delicious hearty soup. I had some rotisserie chicken on hand and it is a great way to use leftovers. It is so easy and tastes so good that it has become my favorite for a cold winter evening.  I have tried it with a few modifications such as substituting whipping cream for half and half (which increases the calories and fat) and adding 1/4 of an apple (which gives a slight sweetness) but this version is my favorite. I do not add onion as my own personal preference but it is good as well. Try garnishing with cheese, parsley or chopped green onions on top. So pretty! Check out the video below to see if you would like to try it.

Nutrition Info: (1 cup serving) 190 calories, 9.2 grams total fat, 4.6 grams saturated fat, 383 mg sodium, 255 mg potassium, 7 grams total carbohydrates, 0.7 grams fiber, 0.8 grams sugar, 19 grams protein.

Allergen Info: Wheat, milk

RD Tips: To save on fat, you could substitute a lower fat milk and eliminate the butter. Add more spices and less salt if you are watching sodium. Add more vegetables if desired to increase vitamins and minerals. Do not overcook.

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  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m


  • 2 c chicken, cooked and chopped
  • 2 c chicken broth, low sodium
  • 1 c half and half
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, roasted
  • 1 c spinach, chopped
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme, dried
  • 8 oz potato gnocchi


  1. Trim ends of 2-3 cloves of garlic. Wrap in aluminum foil and roast in oven for 20-30 minutes at 400 degrees or until soft.
  2. Melt butter in saucepan over medium heat. Add diced carrot, celery and garlic and sautee in butter until tender. Pour in chicken broth and half and half. Stir and bring to a boil. Add olive oil, salt, pepper and thyme. Add chopped spinach, gnocchi and cooked chicken. Continue cooking for about 10 more minutes. Serve hot and top with shredded cheese, chopped green onions or parsley as desired.

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