Lightened-Up Chicken Gnocchi Soup (Healthy Copycat)

There are nights when you want comfort food, but without the guilt of heavy cream weighing you down.

That’s when this Lightened-Up Chicken Gnocchi Soup comes into play. It’s warm, hearty, and feels like a hug in a bowl.

But here’s the twist – this isn’t just another chicken recipe you scroll past.

I’ve swapped out the heavy cream for milk (or half-and-half if you want it richer) so you get the same cozy flavor of a classic chicken soup, but without the food coma.

Why This Version Of Lightened-Up Chicken Gnocchi Soup Works

Most copycat recipes try to mimic Olive Garden’s bowl-for-bowl, cream-for-cream. But let’s be real – I don’t need my arteries clogged just because I want dinner.

What sets this Lightened-Up Chicken Gnocchi Soup apart is balance.

You’ll still get the creamy texture, but it’s lighter, fresher, and you won’t feel bloated afterward.

This isn’t just about shaving off calories – it’s about making a chicken recipe you’d actually eat on a weeknight, not just on cheat day.

Ingredients Needed To Make Lightened-Up Chicken Gnocchi Soup

Here’s the lineup – nothing fancy, nothing you can’t grab on your way home:

• 1 pound cooked shredded chicken breast (rotisserie chicken works too)
• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced thin
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup low-fat milk (or half-and-half if you want richer)
• 1 pound potato gnocchi (store-bought or homemade)
• 2 cups fresh spinach leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Grated Parmesan for garnish (optional, but come on, it’s Parmesan)

Instructions To Make Lightened-Up Chicken Gnocchi Soup

Cooking soup shouldn’t be complicated, and this one proves it.

1. Heat olive oil or butter in a large pot. Toss in onions, carrots, and celery. Cook until softened – about 5 minutes.
2. Stir in garlic and let it get fragrant. Nothing beats that smell in the kitchen.
3. Add shredded chicken, thyme, and basil. Stir for a minute so everything wakes up.
4. Pour in chicken broth. Bring to a simmer.
5. Drop in the gnocchi. Cook until they float to the top (that’s how you know they’re done).
6. Lower the heat, pour in milk (or half-and-half). Stir gently. Don’t boil it i.e. keep the heat low – you just want it cozy, not bubbling..
7. Add spinach at the very end so it stays green and vibrant.
8. Taste. Adjust salt and pepper. Done.

It’s not rocket science. It’s dinner, and a really good one at that.

Tips From My Kitchen (Dad Notes)

• Don’t skimp on the garlic. It carries the whole chicken soup flavor.
• If your kids don’t like spinach, swap it with kale or even finely chopped zucchini. Works every time.
• Gnocchi cooks fast. Overdo it and you’ll be spooning out mashed potatoes, not soup. Keep your eyes on the pot.
• Rotisserie chicken recipe shortcut: saves time and still tastes like you worked at it all day.
• A sprinkle of Parmesan on top makes the “healthy” part almost invisible to picky eaters.

Flavor Profile

Here’s what I love about this Lightened-Up Chicken Gnocchi Soup – you still get that creamy, herb-loaded flavor without the heavy cream headache.

Savory chicken broth holds it all together, the gnocchi adds that cloud-like bite, and spinach keeps it bright and fresh.

You won’t miss the restaurant version once you try this.

Final Thoughts

Cooking lighter isn’t about taking joy away – it’s about learning how to get the same satisfaction without wrecking your health.

The beauty of this chicken recipe is that you can adapt it to your family’s taste without losing its soul.

And here’s something I’ve noticed: when kids grow up watching us cook real, healthier versions of comfort food, they carry those habits forward.

So the next time you make this Lightened-Up Chicken Gnocchi Soup, remember you’re not just serving dinner.

You’re quietly shaping how your family sees food. That’s bigger than soup.