# Chicken and Gnocchi Soup (Copycat Restaurant Style) > A cozy, restaurant-style chicken and gnocchi soup with a silky, herb-kissed broth and pillowy gnocchi. This stovetop, family-friendly recipe recreates the creamy, comforting favorite with simple ingredients and minimal hands-on time. Canonical URL: https://www.topshelf.recipes/recipes/chicken-gnocchi-soup-copycat-stovetop ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe This chicken and gnocchi soup takes everything you love about the restaurant classic—silky, herb-kissed broth, pillow-soft gnocchi, tender shredded chicken—and makes it achievable on a weeknight. The secret to this version is a light vegetable-based roux that gives the broth body without turning it heavy; finishing with a splash of heavy cream and grated Parmesan folds in richness while keeping the texture smooth. Cooking the gnocchi directly in the simmering stock lets them pick up flavor rather than being boiled away, and using rotisserie chicken keeps the prep time minimal while contributing real succulent bites. It’s a forgiving recipe that works for busy families and cooks who want something impressive with minimal fuss. Watch the simmer—gentle heat keeps the cream from breaking and prevents the gnocchi from becoming gluey—and always adjust salt at the end since stock and cheese can vary. Serve it from the pot with crusty bread for dunking, and you’ll find this becomes both a weeknight staple and an easy dish to bring to a potluck when you want comfort without fuss. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: 5 - Difficulty: Easy - Category: Dinner ## Ingredients ### Sauté the aromatics - 2 tbsp Unsalted butter - 2 cups Mirepoix (yellow onion, carrot, celery), finely chopped - 3 cloves Garlic, minced ### Make a light roux - 3 tbsp All-purpose flour ### Add broth and simmer - 6 cups Low-sodium chicken broth ### Cook the gnocchi - 20 oz Potato gnocchi (fresh or frozen) ### Finish with chicken, cream and greens - 3 cups Cooked shredded rotisserie chicken - 1 cup Heavy cream - 4 cups Baby spinach, loosely packed - 1/2 cup Grated Parmesan, kosher salt & freshly ground black pepper ## Instructions ### 1. Sauté the aromatics Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook another 30–60 seconds until fragrant. ### 2. Make a light roux Sprinkle the all-purpose flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste. The mixture should smell toasty and start to thicken slightly, which will help give the soup a silky body. ### 3. Add broth and simmer Slowly whisk in the chicken broth, scraping any browned bits from the bottom of the pot to incorporate them into the soup. Increase heat to bring the pot to a gentle simmer, then reduce heat and simmer uncovered for 5 minutes to meld the flavors and allow the roux to thicken the base. ### 4. Cook the gnocchi Add the potato gnocchi to the simmering broth and cook according to package directions, usually 3–5 minutes, until the gnocchi float and are tender. Stir gently to prevent sticking and maintain a gentle simmer so the dumplings cook evenly. ### 5. Finish with chicken, cream and greens Stir in the shredded chicken and heavy cream, then simmer just until the chicken is heated through. Add the baby spinach and grated Parmesan, simmering 1–2 minutes until the spinach wilts and the soup is warmed and slightly thickened. Taste and season with kosher salt and freshly ground black pepper as needed. ### 6. Serve and garnish Ladle the soup into warm bowls and finish with extra grated Parmesan and a crack of black pepper if desired. Serve hot with crusty bread for dipping and enjoy the comforting, pillowy texture of the gnocchi. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 661 kcal - Protein: 34.1 g - Carbohydrates: 54.9 g - Fat: 34 g - Saturated Fat: 18 g - Fiber: 4.3 g - Sugar: 6 g - Added Sugars: 0 g - Cholesterol: 165.8 mg - Sodium: 1767.7 mg - Potassium: 849.6 mg - Calcium: 217.3 mg - Iron: 3.4 mg - Vitamin D: 0.2 mcg ## Tips ### Toast the flour briefly Cook the flour 1–2 minutes until it smells toasty; this removes the raw edge and prevents a pasty finish in the broth. ### Simmer gently only Keep the soup at a gentle simmer after adding cream to avoid separation and to cook the gnocchi evenly without falling apart. ### Add gnocchi to simmering liquid Drop gnocchi into actively simmering broth and stir gently; they’re done when they float and feel tender, usually 3–5 minutes. ### Shred chicken uniformly Tear rotisserie chicken into similar-sized pieces so it heats through quickly and distributes evenly throughout each bowl. ### Season at the end Wait to add most of the salt until after the cream and Parmesan are in because the cheese and stock concentration will change the seasoning. ## Variations and Substitutions ### Gluten-free option Use a gluten-free 1:1 flour blend for the roux and swap in gluten-free gnocchi; alternatively thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) added to the simmering broth. ### Dairy-free swap Replace the heavy cream with full-fat coconut milk or a cashew cream and omit the Parmesan, finishing with a tablespoon of nutritional yeast for savory depth. ### Vegetarian version Use rich vegetable stock, roast or sauté mushrooms for meaty texture, and add a can of drained cannellini beans for protein instead of chicken. ### Bright herb twist Stir in a tablespoon of chopped fresh tarragon or a teaspoon of lemon zest at the end to lift the soup and complement the Parmesan. ## Notes ### Storage and Make-Ahead Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Because gnocchi will absorb broth and soften over time, reheat gently on the stovetop with a splash of chicken broth to loosen the soup; if you want better texture, store the broth and cooked gnocchi separately and combine when reheating. Freezing whole creamy soup is not ideal—freeze the base (without cream and gnocchi) for up to 3 months and add cream and fresh gnocchi when reheating. ### Serving Suggestions Ladle into warm bowls and serve with thick slices of crusty country bread or a garlic-toasted baguette for dipping. A simple green salad dressed with lemon vinaigrette cuts the richness, and a glass of unoaked Chardonnay or a crisp Sauvignon Blanc pairs nicely with the herbal, cheesy notes. Finish each bowl with extra grated Parmesan and a few turns of cracked black pepper. ## Frequently Asked Questions ### Can I use frozen gnocchi? Yes—add frozen gnocchi directly to the simmering broth and cook 3–6 minutes until they float and are tender, stirring gently to prevent sticking. ### Do I have to make a roux? The roux provides body and a velvety mouthfeel, but you can skip it and thicken with a cornstarch slurry if you need a gluten-free option; the flavor will be slightly different but still satisfying. ### How do I prevent gummy gnocchi? Maintain a gentle simmer rather than a rolling boil and don’t overcook; remove gnocchi as soon as they float and are tender to avoid them breaking down and releasing excess starch. ### Can I make this ahead for a crowd? Yes—prepare the base (aromatics, roux, and stock) and cooked chicken ahead; finish with cream, cheese, and gnocchi just before serving so the dumplings stay pillowy. ### Why did my cream separate? Boiling after adding cream or cooking at too high a heat can cause separation; reheat gently and stir constantly at a low simmer, or temper the cream by whisking a ladle of hot broth into it before adding it to the pot. ### Can I add more vegetables? Absolutely—sliced mushrooms, frozen peas, or chopped leeks are great additions; add heartier vegetables earlier in the base stage and quick-wilt greens toward the end. ## Related Recipes and Guides - [Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts](https://www.topshelf.recipes/recipes/grilled-lemon-herb-chicken-pasta-arugula-pine-nuts) - [Air Fryer Crispy Chicken Cutlet Pasta with Garlic-Parmesan Butter](https://www.topshelf.recipes/recipes/air-fryer-crispy-chicken-cutlet-pasta-garlic-parmesan-butter) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)