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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.
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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
I would definitely skip the thyme, it’s too overpowering and I honestly don’t believe that Olive Gardens version has it. Very easy to make though! Will keep and just delete thyme next time!
What can you use to substitute for the half and half? My Aunt lives in England and can’t get half and half. Thank you
Single cream is about the same as half and half.
I want se gnocci soup, or pretty much any soup. Its fall aND I love soup!
You can refrigerate this and reheat right ?
Yes definitely.
Yellow or sweet onion? Any preference? & I’m not big on thyme… think it’d be okay without? Thanks!
Any one is fine! I used a white onion.
I can’t wait to try this! Could you substitute whole milk for the half and half?
Yes you definitely can!
Thanks! Going to try it this week!
I tried it. It’s delicious.
Hi could you explain what is half-and-half? A kind of milk? Thanks
It is half cream and half milk.
Alyssa bet your tired of explaining half and half lol
Hi Alyssa, can you please tell me what ‘half and half’ refers to? We’re not familiar with this here in Australia. Thanks in advance!
It is half heavy cream and half milk. It is located in a container next to the milk. 🙂
In the UK, half & half is called single cream.
What is half-and-half, please?
It is half milk and half heavy cream.
Too much thyme! It ruined my entire batch. Cut it down to a teaspoon or maybe even half a teaspoon.
Did you use fresh thyme or dried? The recipe calls for fresh, so if you used the same amount of dried it would have been too much. 🙂
Were you using “fresh” thyme like the recipe calls for “dried” thyme? That would make a huge difference. 1 tablespoon fresh is equivalent to 3/4 tsp dried.
I’ve just omitted the seasoning – thyme all together and tastes ok
Same here. I was not happy. I should have snuck up on it. No on will eat this. Arrrg. Trying to find a way to fix it. Word to other people making this, sneak up on the thyme.
I want to try this but what do you mean by ” half and half?” Half of what?
Its half cream and half milk. It is located in the milk section called half and half.
You have got to be kidding, Right?
Half and half is a creamer some people would use it their coffee. Find it in the refrigerator section near the heavy whipping cream and milk, coffee creamers.
This made me chuckle(in a good way) half and half is a cream that’s usually used for coffee and such. Go to the dairy aisle in your grocery store and they have cartons of half and half(which is thicker creamier type of milk you could say)
Suggestions on how to make this gluten free are appreciated, thanks!
Use gluten free gnocchi, corn starch in place of the flour & gluten free chicken broth.
Just use gluten free flour and gnocchi. You can also use corn starch to thicken soup.
I haven’t been to the olive garden in years! (there’s only one w/in 300 miles of us, and it’s always PACKED). I had no idea this was a soup from olive garden! My friend and I have been making this soup for a while, I thought we just made it up! LOL
Sorry to be the grammar police, but as far as I know there is no Isle of Pasta, rather one could find gnocchi in an aisle of pasta. ;p Recipe sounds delicious though!
Wow.
Really?
Hey girl this looks so good! I love soups like this! I am so ready for Fall to start here in Oklahoma! It is still hot in the lower 90’s this week, but starting Saturday it’s going to get better in the 80’s ha! Still warm but better!
I prefer the refrigerated gnocchi. Would I prepare it any differently?
You can just let the soup simmer for 3 or so minutes and it will be great.