This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My creamy chicken gnocchi soup has everything I love about the Olive Garden favorite. It has tender chicken, pillowy gnocchi, fresh vegetables, and a rich, creamy broth. Even better, it comes together in just 30 minutes!
Three Reasons You’ll Be Licking the Bowl
- Better Than Takeout: You get all the creamy, cozy flavor of Olive Garden’s chicken gnocchi soup right from your own kitchen.
- Ready in 30 Minutes: Rotisserie or leftover chicken makes this an easy dinner when you need something warm and filling fast.
- Loaded in Every Bite: Tender gnocchi, chicken, carrots, celery, and spinach make every bite hearty and satisfying.
Creamy Chicken Gnocchi Soup Ingredients
- Chicken: Using leftover cooked chicken or rotisserie chicken makes it easy!
- Potato Gnocchi: Find this in the pasta aisle of the grocery store. Cut larger gnocchi in half so they’re easier to eat.
- Chicken Broth: My recipe calls for 2 cups. Like a thinner soup? Add a little extra chicken broth.
- Pasta Variation: Swap the gnocchi for small pasta like shells, ditalini, or orzo. Cook it separately, then stir it in at the end.
- Dairy-Free: Use an unsweetened, plain non-dairy milk in place of the half and half. The soup may be a little less rich and creamy.
Creamy Chicken Gnocchi Soup Recipe
I seriously can’t get enough of this creamy chicken gnocchi soup! And I love creating a little Olive Garden night in at home! If you want a complete meal, make some breadsticks and salad. Oh, and don’t forget the Tiramisu for dessert!
- Sauté the Veggies: In a large pot, melt the butter with the olive oil over medium-high heat. Add the onion, celery, and garlic, then cook until tender.
- Make the Roux: Sprinkle in the flour and stir to coat the vegetables. Cook for about 1 minute to remove the raw flour taste.
- Make It Creamy: Slowly stir in the half-and-half and chicken broth. Cook until the soup starts to thicken.
- Add Everything Else: Stir in the thyme, carrots, spinach, cooked chicken, and potato gnocchi. Simmer for about 5 minutes, or until the gnocchi is tender and the soup has thickened. Season with salt and black pepper, then serve creamy chicken gnocchi soup warm.
Alyssa’s Pro Tips
- Don’t Overcook the Gnocchi: Add the gnocchi near the end and simmer just until tender. Cooking it too long can make it soft and gummy and thicken the soup more than you want.
- Keep It Creamy: Don’t let the soup get too hot, or the creamy broth can separate. Keep it at a gentle simmer and stir often so it stays smooth.
Must Have Kitchen Tools
- Large Pot: Plenty of room to sauté the veggies and simmer the soup.
- Sharp Knife: Makes cutting the onion, celery, and spinach quick and easy.
- Ladle: Makes serving the creamy soup simple.
Chicken Gnocchi Soup Slow Cooker Instructions
- Add the Base: Add the onion, celery, garlic, carrots, chicken broth, thyme, and cooked chicken to the slow cooker.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- Make It Creamy: About 30 minutes before serving, stir in the half-and-half and spinach.
- Add the Gnocchi: Stir in the gnocchi and cook for another 20–30 minutes, or until tender.
- Finish and Serve: Season with salt and pepper to taste. Add a splash of extra broth if you want a thinner soup.
Pin this now to find it later
Pin It
Olive Garden Chicken Gnocchi Soup
Creamy chicken gnocchi soup is an easy Olive Garden copycat ready in 30 minutes!
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- ½ cup diced celery
- 2 cloves minced garlic
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth more if needed
- 1 cup shredded carrots
- 1 cup chopped spinach leaves
- 1 cup chopped cooked chicken breast I used rotisserie
- 1 (16-ounce) package potato gnocchi
- 1 tablespoon fresh thyme
- salt and pepper to taste
Instructions
- In a large pot, add 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium-high heat. Add 1 cup diced yellow onion, ½ cup diced celery, and 2 cloves minced garlic, and cook until tender. Add ¼ cup all-purpose flour to create a roux and cook for 1 minute.
- Stir in 2 cups half-and-half and 2 cups chicken broth and heat until it starts to thicken.
- Add 1 tablespoon fresh thyme, 1 cup shredded carrots, 1 cup chopped spinach leaves, 1 cup chopped cooked chicken breast, 1 (16-ounce) package potato gnocchi, and 1 tablespoon fresh thyme.
- Simmer for about 5 minutes or until the gnocchi is cooked and the soup thickens. Season with salt and pepper to taste and serve immediately.
Video
Notes
Leftover Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken broth or half-and-half if it has thickened.
- Planning for Leftovers: If you know the soup will sit for a while, cook the gnocchi separately and add it to each bowl so it doesn’t get too soft.
- Freezer: I don’t recommend freezing it. The creamy broth can separate, and the gnocchi may get mushy after thawing.
Nutrition
Calories: 197kcalCarbohydrates: 10gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 49mgSodium: 580mgPotassium: 267mgFiber: 1gSugar: 4gVitamin A: 3445IUVitamin C: 6mgCalcium: 93mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Olive Garden Inspired Recipes
Absolutely LOVE this recipe! It is better than Olive Garden’s. I like my soups more “brothy” so I used 1 cup whole milk and 1 cup half and half. Thank you for posting such yummy recipes.
Also, just for kicks and giggles…I cut my store bought gnocchi in half so that they are more the size of the cut up chicken 🙂
Love the recipe! Where is this Pasta Isle you speak of in the ingredients list? I want to live there!
Ha ha, the Aisle in the grocery store with pasta! We should make an Isle made of, or surrounded by pasta! Maybe there is a place like that in Italy?
I don’t care for gnocchi so used shell macaroni instead and it seemed to work well. Very good recipe, a keeper.
Love soup.
hello Alyssa, I love how easy it is and it came together perfectly with this one pot comfort food, I also love how the soup is creamy and it is delicious, thank you 🙂
I’m so glad you liked it Kevin! Thank you for taking the time to come back to leave a review and comment!
came out deliciously creamy1
This soup is so tasty! I followed each step and got rave reviews from my family. I love all your soup recipes – tonight I am making your slow cooker Pasta e Fagiole soup. They are so delicious on cold winter nights!
Yay! Thank you! Let me know how you like the pasta e Fagiole soup!
Too quick to criticize..
I just noticed the “JUMP TO THE RECIPE” box at the beginning of your site.. and was able to download recipe.
My continued good luck with your site.. It has a refreshing, personal, quality about it that I love.
No need to “publish” my previous criticism.
Thank you for the recipes it’s great to be able to get all the information I need from your site from my grocery list to a video to make sure I’m doing it correctly. You’re great ?.
I’m planning on bringing this to a family who just had a baby. Is it ok to make it as written, including adding the gnocchi, and then transporting it to their house. It may be about an hour from the time made to the time eaten. OR, would you recommend I make everything except the gnocchi and have them cook the gnocchi for a few minutes before they’re ready to eat and add to the soup. Thanks! This looks delicious.
I would recommend adding in the gnocchi just before serving!
If I make this recipe with small pasta shells, would I use 16 ounces of dried pasta shells?
Did you get a reply to your question? I was wondering about subbing the gnocchi too…
Can thus be made with non dairy cream or almond milk?
Yes! Plain almond milk should work great.
Can you make this in the crockpot?
Yes! Throw everything into your slow cooker, minus the gnocchi, spinach, and parmesan cheese. Cook on low for about 5 hours. Add in the rest of the ingredients about 15 minutes before serving!
If doing the crockpot, you’d use raw chicken breasts right?
Hi Alyisa, you could use raw chicken, cook on LOW for 5-6 hours or until you are able to shred the chicken, but you can also use cooked chicken in the crockpot just like the recipe calls for!
Thank you for this tip! I am also a crock pot user and was going to add the gnocchi and spinach early. Glad I read this first!
Made this exactly as written and it was absolutely excellent! Everyone loved it!