This Chicken Gnocchi Soup (Copycat) is creamy, cozy, and tastes like your favorite restaurant bowl—only fresher and even more comforting. You get soft potato gnocchi, tender chicken pieces, and spinach in a silky soup with classic Italian-style flavor. It’s perfect for busy weeknights, meal prep lunches, and those chilly days when you want something warm and filling.

Introduction

Table of Contents show

If you love ordering chicken gnocchi soup, you’ll be so happy to make this Chicken Gnocchi Soup (Copycat) at home. It’s a fan-favorite because it’s creamy without being heavy, packed with cozy flavor, and comes together in one pot. Plus, you can make a big batch for leftovers (and it reheats like a dream).

The standout trick is building a quick roux with butter and flour before you add the broth. That’s what gives the soup that smooth, restaurant-style thickness. Trust me, don’t skip that step—your Chicken Gnocchi Soup (Copycat) will be perfectly silky, not watery.

Why You’ll Love This Chicken Gnocchi Soup (Copycat)

Better than restaurant: Fresh, creamy, and loaded with gnocchi in every bite.
Easy weeknight dinner: One pot, simple steps, big payoff.
Cozy and comforting: Creamy soup that feels like a warm hug.
Meal prep friendly: Leftovers stay delicious for days.
Family-friendly: Mild, creamy flavor that kids and adults both love.

Ingredients for Chicken Gnocchi Soup (Copycat)

Soup Base

Butter (4 tbsp): Starts the flavor and helps form a creamy base.
Onion, finely diced (1 cup): Adds sweetness and depth.
Celery, finely diced (3/4 cup): Adds savory balance.
Carrots, finely diced (3/4 cup): Adds color and gentle sweetness.
Tip: Small dice cooks fast and feels more restaurant-style.
Garlic, minced (3 cloves): Adds cozy flavor.
All-purpose flour (1/4 cup): Thickens the soup into that creamy copycat texture.
Swap: Use 2 tbsp cornstarch mixed with 2 tbsp cold water at the end.

Liquid + Seasoning

Low-sodium chicken broth (6 cups): The main liquid.
Tip: Low-sodium helps you control salt.
Italian seasoning (1 1/2 tsp): Classic flavor.
Swap: Dried basil plus dried oregano.
Salt (1 tsp, to start) + black pepper (1/2 tsp): Season to taste.
Optional: Crushed red pepper flakes (pinch): Gentle heat.

The Good Stuff

Cooked chicken pieces, chopped (3 cups): Makes the soup filling.
Shortcut: Rotisserie-style chicken pieces work great.
Potato gnocchi (16 oz): Soft, pillowy bites that make it extra cozy.
Fresh spinach (3 cups): Adds color and freshness.
Swap: Chopped kale (add a few extra minutes to soften).
Half-and-half (1 1/2 cups): Makes the broth creamy and smooth.
Swap: Whole milk for a lighter soup, or heavy cream for extra richness.
Parmesan-style topping (1/3 cup, optional): Adds savory finish.

How to Make Chicken Gnocchi Soup (Copycat)

Four-panel collage showing sautéing vegetables, whisking broth into roux, simmering gnocchi and chicken pieces, and finishing with spinach and half-and-half — Sauté veggies, make a roux, simmer with broth and gnocchi, then finish with chicken pieces, spinach, and cream

1. Sauté onion, celery, and carrots in butter in a large pot over medium heat for 6–7 minutes, until softened. Stir often so nothing browns too much.
2. Add garlic and cook 30 seconds, until fragrant.
3. Whisk flour into the veggies and cook 1 minute, stirring constantly. This makes a quick roux that thickens the soup.
4. Pour in chicken broth slowly while whisking to keep it smooth. Add Italian seasoning, salt, and pepper. Simmer 8–10 minutes on medium-low, until slightly thickened.
5. Stir in chicken pieces and gnocchi. Simmer 4–6 minutes, until the gnocchi floats and is tender. If it looks too thick, add a splash more broth.
6. Lower heat to low and stir in half-and-half. Add spinach and cook 1–2 minutes, just until wilted.
7. Taste and adjust seasoning. Serve hot with parmesan-style topping and extra black pepper.

Tips for Perfect Chicken Gnocchi Soup (Copycat)

Dice veggies small: They soften quickly and give you that smooth, restaurant-style bite.
Cook the flour briefly: One minute is enough to avoid raw flour taste.
Keep it at a gentle simmer: A hard boil can mess with the creamy texture.
Add dairy on low heat: Helps prevent curdling and keeps it silky.
Don’t overcook gnocchi: Once tender, serve—it can get too soft if it sits boiling.

Variations & Substitutions

Extra garlicky: Add 1 more clove of garlic for a bolder flavor.
Spicy twist: Add a pinch of crushed red pepper flakes or a dash of hot sauce.
More veggies: Add mushrooms or diced zucchini with the carrots and celery.
Lighter version: Use whole milk and reduce butter to 3 tbsp.
Gluten-free: Use gluten-free flour blend for the roux, or thicken with cornstarch slurry.
Lazy version: Skip the roux and stir in 2 tbsp cornstarch slurry near the end to thicken.
Leftover idea: Turn thick leftovers into a creamy pasta sauce by adding extra parmesan-style topping.

Make-Ahead & Freezing

Store Chicken Gnocchi Soup (Copycat) in the fridge for up to 4 days in an airtight container. Reheat gently on the stove over medium-low heat. If it thickens, whisk in a splash of broth or milk until it’s silky again.
Freezing is possible for up to 2 months, but gnocchi can soften after thawing. For best texture, freeze the soup base without gnocchi, then add fresh gnocchi when reheating.

Serving Suggestions & Pairings

Serve with garlic bread or warm breadsticks for dipping.
Pair with a simple Caesar salad for a full meal.
Add roasted vegetables on the side for extra color.
Perfect for meal prep lunches and cozy weekend dinners.

Reader Review: “This chicken gnocchi soup copycat tastes just like the restaurant one—maybe even better. The texture was creamy and perfect!”

If you make this Chicken Gnocchi Soup (Copycat), leave a rating and comment! Do you like extra spinach, or extra gnocchi in your bowl?

Chicken Gnocchi Soup (Copycat) (Best Ever, Easy, Creamy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Donald Anderson
Total Time: 35 minutes
Yield: 6 servings 1x

Print Recipe

Description

This chicken gnocchi soup copycat is creamy, cozy, and loaded with tender chicken, soft gnocchi, and spinach—just like the restaurant version.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 cups cooked shredded chicken
16 ounces potato gnocchi
2 cups fresh spinach
1 cup heavy cream
2 tablespoons grated Parmesan (optional)

Cook Mode Prevent your screen from going dark

Instructions

Melt butter with oil in a pot over medium. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Whisk in flour and cook 1 minute.
Slowly whisk in broth until smooth. Add salt, pepper, and Italian seasoning. Simmer 10 minutes.
Stir in chicken and gnocchi; simmer 4 to 5 minutes until gnocchi floats and is tender.
Stir in spinach and cream; heat 2 minutes (don’t boil hard). Add Parmesan if using.

Notes

Thicker soup: Simmer 5 minutes longer before adding cream.
Make-ahead: Reheat gently; add a splash of broth if thick.
Tools: Large pot, whisk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Soup
Cuisine: American