I remember a rainy Tuesday when I needed dinner on the table fast and found comfort in a bowl of Copycat Chicken Gnocchi Soup, the steam fogged up my kitchen window and the simple, pillowy gnocchi and shredded chicken felt like a warm pause in a busy evening.
Why You’ll Love It
This version is practical and forgiving, perfect for weeknights when you want comfort without fuss, it uses store-bought gnocchi and rotisserie chicken to save time, and it stretches well for leftovers so busy families and solo cooks both get a satisfying, cozy meal.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup half-and-half
- 1 pound store-bought potato gnocchi (fresh or refrigerated)
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat until butter is melted and foamy.
- Add diced onion, carrots, and celery and cook for 6 to 8 minutes until softened and translucent.
- Stir in minced garlic and cook 30 seconds until fragrant, then sprinkle flour over the vegetables and stir to coat, cooking 1 to 2 minutes to remove the raw flour taste.
- Slowly whisk in the chicken broth, scraping any browned bits from the bottom, then add the bay leaf and thyme and bring the soup to a simmer.
- Let simmer 8 to 10 minutes to slightly thicken, then stir in the half-and-half and grated Parmesan until smooth. Season with salt and pepper.
- Add the gnocchi and cook according to package directions, usually 2 to 4 minutes, until they float and are tender.
- Stir in the shredded chicken and baby spinach, heat through for 2 minutes until spinach wilts and chicken is warmed. Remove bay leaf.
- Taste and adjust seasoning, ladle into bowls, garnish with parsley and extra Parmesan, serve immediately with crusty bread.
Tips & Tricks
- Use rotisserie chicken to save time and get great flavor with minimal effort.
- Add gnocchi at the end and follow package timing to avoid mushy gnocchi.
- If the soup looks too thick after resting, thin with a splash of broth or milk when reheating.
- Warm the bowls before serving so the soup stays hot longer on the table.
- Taste for salt after adding the Parmesan since it adds saltiness.
- If using frozen gnocchi, add a minute or two to the cooking time and check for tenderness.
Serving Ideas
- Weeknight family dinner with a simple green salad and crusty bread.
- Cozy solo meal with an audiobook or TV show for a quick comfort bowl.
- Serve at a casual dinner party with bowls and extra Parmesan on the side.
- Pack in a thermos for a warm work lunch.
- Pair with roasted vegetables for a heartier meal.
Frequently Asked Questions
Can I use frozen gnocchi in this recipe
Yes frozen gnocchi works fine, add a minute or two to the cooking time and watch for when they float and become tender
How do I reheat leftovers without overcooking the gnocchi
Reheat gently on the stove over low heat and add a splash of broth or milk, stir slowly to warm through, avoid high heat which makes gnocchi get gummy
Can I make this dairy free
Use full broth plus a splash of canned coconut milk or an unsweetened plant milk and replace Parmesan with a nutritional yeast blend for a dairy free version
Is rotisserie chicken okay to use
Absolutely, rotisserie chicken speeds things up and adds great flavor, just shred and stir in at the end to warm through
Copycat Chicken Gnocchi Soup
This version is practical and forgiving, perfect for weeknights when you want comfort without fuss, it uses store-bought gnocchi and rotisserie chicken to save time, and it stretches well for leftovers so busy families and solo cooks both get a satisfying, cozy meal.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup half-and-half
- 1 pound store-bought potato gnocchi (fresh or refrigerated)
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat until butter is melted and foamy.
- Add diced onion, carrots, and celery and cook for 6 to 8 minutes until softened and translucent.
- Stir in minced garlic and cook 30 seconds until fragrant, then sprinkle flour over the vegetables and stir to coat, cooking 1 to 2 minutes to remove the raw flour taste.
- Slowly whisk in the chicken broth, scraping any browned bits from the bottom, then add the bay leaf and thyme and bring the soup to a simmer.
- Let simmer 8 to 10 minutes to slightly thicken, then stir in the half-and-half and grated Parmesan until smooth. Season with salt and pepper.
- Add the gnocchi and cook according to package directions, usually 2 to 4 minutes, until they float and are tender.
- Stir in the shredded chicken and baby spinach, heat through for 2 minutes until spinach wilts and chicken is warmed. Remove bay leaf.
- Taste and adjust seasoning, ladle into bowls, garnish with parsley and extra Parmesan, serve immediately with crusty bread.
Conclusion
This Copycat Chicken Gnocchi Soup is a dependable weeknight winner that balances speed and comfort, it comes together with a few smart shortcuts and gives you that cozy, restaurant-style bowl at home, so feel confident to make it your own with swaps and seasonings and keep a batch ready for evenings when you need something warm and easy.
