This Olive Garden Chicken Gnocchi Soup is the ultimate creamy comfort in a bowl! Tender chicken, pillowy gnocchi, and a rich, velvety broth come together with fresh spinach and a hint of garlic to create a copycat recipe that tastes just like the restaurant version. It’s so easy to make in one pot and perfect for a cozy weeknight dinner—your family will think you ordered takeout!
London’s Top Tips: Chicken thighs have so much more flavor than breasts! Also, stir in the spinach just before serving so it wilts a little, but not too much.
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It’s hard to beat a hearty chicken noodle soup when you’re feeling bad. But lately, my new go-to has been this chicken gnocchi soup re-make inspired by Olive Garden. It’s a family favorite now!
It’s so simple to pull together! Instead of noodles, though, you get these fluffy pillows of potato gnocchi that really make the dish.
And if you’ve been around here long, you know I LOVE all things Olive Garden—check out this Zuppa Toscana, Minestrone Soup, and this Olive Garden Italian Dressing if you’re craving more of their classics!
When You’ll Love This Chicken Gnocchi Soup Recipe
- Whenever you’re feeling under the weather…
- If you’re just wanting something hearty…
- You want something satisfying and creamy but don’t want a noodle-based soup…
- You’re craving Olive Garden but don’t want the drive (or cost)…
Fair warning—this might just become your new favorite soup for the whole family, too!
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Ingredients
Notes about the ingredients needed for this Chicken Gnocchi Soup recipe are below. Jump to recipe for the exact measurements.
- Butter. Opt for salted butter for the most flavor. You can use unsalted if needed, or leave it out and sub extra oil to avoid dairy.
- Vegetables. As with most classic soup recipes, diced onion, celery, and carrots are essential. (Go with a sweet onion first, then yellow or white if necessary.)
- Garlic. Finely minced garlic adds so much depth! While garlic powder can be used, the flavor won’t be quite the same.
- Broth. Regular sodium chicken broth is best, but low sodium or vegetable broth can be subbed. Beef broth is not recommended because of its strong flavor.
- Herbs. Both dried thyme and oregano create the flavor profile of the soup, but you can use other herbs you have on hand. If you opt for fresh, you will need to add more.
- Chicken. Thighs are perfect for soup as their fat content is a little higher which means they have SO much more flavor. Choose boneless, skinless thighs for ease. Chicken breasts can be substituted for an even leaner option.
- Half and half. Half and half provides delicious flavor without being too heavy (although heavy cream can definitely be used!). Want to keep it even lighter? Combine warmed regular or plant-based milk with a few tablespoons of cornstarch so it thickens up slightly.
- Gnocchi. It’s surprisingly simple to make Homemade Potato Gnocchi, or simply buy pre-made ones from the store. They are usually in the pasta aisle.
- Spinach. Fresh spinach leaves add a pop of color along with so many health benefits.
How to Make Olive Garden’s Chicken Gnocchi Soup
Here’s a quick overview of how to make this copycat Chicken Gnocchi Soup. Jump to recipe for the printable instructions.
- Cook the vegetables. Warm a large Dutch oven or pot over medium heat with the butter and oil. Add the onions, celery, and carrots to the pot and cook for about 2 to 3 minutes. They should be fragrant and tender. Toss in the garlic and continue cooking for another 30 seconds. Be careful not to burn it, though.
- Add the broth and herbs. Carefully pour in the chicken broth. Give the mix a good stir, being sure to scrape the bottom of the dish. Add the dried thyme and oregano along with salt and black pepper. Stir until everything is combined.
- Place the chicken and cook. Use tongs to carefully set the chicken thighs into the broth mixture. Gently press them down until they’re completely covered. Bring the entire soup to a boil that can’t be stirred down. Then, reduce the heat to medium-low. Cover the pot with a lid and allow it to simmer for 15-20 minutes, or until the chicken is cooked through.
- Remove and shred the chicken. Once the chicken is cooked, use tongs to remove it from the pot. With two forks, shred each thigh. You want small pieces that are bite-sized.
- Add the remaining ingredients and serve. Pour the half and half into the soup with the shredded chicken. Turn the heat up to high and bring everything to a boil. Then add the gnocchi and spinach and cook for 1-2 minutes. It’s done when the gnocchi floats to the top. Serve this creamy chicken gnocchi soup immediately! Feel free to sprinkle with fresh parsley.
Recipe note: If you feel comfortable, you can shred the chicken while it’s still in the pot. Just be sure not to splash the hot broth.
Storage and Reheating Instructions
- Storage: Allow it to completely cool, then move leftover soup to an airtight container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
- Freezing: While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi’s consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.
- Reheating: For best results, warm this soup back up in a Dutch oven or large pot on the stove top over medium heat.
FAQs
Chicken gnocchi soup can be a healthy addition to any meal plan. The chicken combined with the vegetables in a broth is so good for you. However, it is not low-carb due to the gnocchi.
While it might seem overwhelming to make your own gnocchi, it is easier than you might think. Simply boil potatoes, peel, then mix with flour and egg, roll out the dough, then cut and shape into those famous pillowy puffs. You can check out this potato gnocchi recipe.
Gnocchi is a lot like pasta in that you can enjoy it in so many ways! Try it with your favorite sauce, like a hearty bolognese or a lighter garlic herb butter. It is delicious with basil pesto, cream sauce, or even in soup, like this Olive Garden Chicken Gnocchi Soup.
What to Serve with Chicken Gnocchi Soup
There are so many sides you can serve alongside this soup to make a full meal.
Soup and salad is a classic combination. Try this Fall Harvest Salad with Apples or this Chopped Kale Salad with Cranberries.
Of course, Homemade Croutons, Parmesan Crisps, and Chopped Green Onions are perfect toppings to this soup.
More Soup Recipes
When the weather gets cold, all the soup dishes come out! Try any of these comforting recipes next.
- Creamy Zucchini Soup
- Cream of Asparagus Soup
- Roasted Tomato Basil Soup
- Healthy Cauliflower Soup
- Instant Pot Potato Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Vegetable Soup
- Chicken Pot Pie Soup
- Chicken and Dumpling Soup
- Chicken and Vegetable Soup
- Lemon Chicken Orzo Soup
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Olive Garden Chicken Gnocchi Soup Recipe
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Ingredients
- 2 tablespoons salted butter
- 2 tablespoons oil avocado or olive
- 1 small sweet onion diced
- 2 ribs celery diced
- 1 cup carrots diced
- 3 cloves garlic finely minced
- 4 cups chicken broth regular sodium
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ¼ pounds chicken thighs
- 1 ½ cups half and half or milk (see note)
- 1 pound potato gnocchi
- 2 cups spinach chopped
- Parsley optional, finely chopped
Instructions
- Add butter and oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become tender. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Pour in the chicken broth and add the dried thyme, oregano, salt, and black pepper. Mix until everything is well combined.
- Add the chicken thighs into the pot and make sure they are completely immersed in the liquid. Bring it all to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for 15-20 minutes. Once the chicken is cooked through remove the chicken from the pot and shred it using two forks. You can also do this in the pot if you feel comfortable doing it.
- Pour the half and half into the pot, increase the heat to high and bring everything to a boil. Once boiling, add the gnocchi and spinach and cook for 1-2 minutes, or until the gnocchi floats to the top.
- Serve the soup immediately with a sprinkle of finely chopped fresh parsley. Enjoy!
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Video
Notes
- Storage. Allow the soup to completely cool, then move to an airtight, resealable container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
- Freezing. While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi’s consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.
- Half and half. If you’d like to lighten this soup up, simply combine 2 cups of warmed milk (regular or plant-based) with 4 tablespoons of cornstarch. Whisk until well combined before pouring into the soup.
- Chicken. Thighs are the best option for this soup.
- Spinach. Wait till the end to add.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’ve made this many, many times. It’s delicious!
Only change I make is using no salt broth instead of full salt.
It is a popular dinner for dinner guests. I always get request for the recipe!
Yay! So happy to hear you enjoyed the recipe, Jan! I’m glad you could make it work for you. Thanks so much for taking the time to leave a comment and rating!
super easy and delicious
Yay! So happy to hear you enjoyed the recipe, Remi! Thanks so much for taking the time to leave a comment and rating!
Made this soup for dinner this evening Husband and grandgirls loved it! Served croissants with it, was a big hit!
Yay! So happy to hear you enjoyed the recipe, Jan! Sounds delicious. Thanks so much for taking the time to leave a comment and rating!