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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
Better than Olive Garden! I follow the recipe to the T and come out amazing every time.
I made this delicious soup and I must say that I liked mine better, I changed a few things. My family loved it as well .
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At the request of my daughter who had seen this recipe, I made this soup and she and her family loved it. I continued to make it each time she requested it. In late April of this year she asked me to make the soup once again. I doubled the recipe because my whole family was here. That evening my daughter sat across fro me and kept saying “Mom, this soup is so good”.! So thank you so much for your recipe. My daughter had cancer and passed away three days after eating the soup and I have always felt so good that I could make it for her because it was the last thing she ate . . .that’s how much she loved it. Today for the first time since then I am once again making the soup for a friend who has cancer. And again I say thank you so much. If food could be a blessing, your soup is certainly one!!
I’m battling cancer my self and was touched by your story I’m definitely making this. Blessings to you and your Family…
This was delicious! I thought it was flavourful and tasted just like Olive Garden. I used less stock as I wanted it to be thicker. I found it only gave me 4 servings but was filling. I used lots of salt pepper and Parmesan cheese too! Amazing.
Everything turned out amazing! The only problem I had was my carrots and celery weren’t tender! I don’t know what happened!
I’ve just finished the gnocchi soup. It looks delicious but I must say that unless you’re using pre-shredded carrots & pre-diced onions & celery, the 5 minute prep time is a joke. Yes, normally I would use such conveniences but I forgot them when rushing through the store. I also had to add extra flour & seasonings. It would be nice if you could remind us that pre-shredded & pre-diced veggies will make things go more quickly! Now it’s time to dish up. Bon appetit!
Very good recipe, thank you! Next time will try with less thyme , agree that I was overpowering !
Thyme wasn’t needed, very over powering in my opinion. But it was over all really good!
Just made this a few hours ago and it’s amazing ! As per my moms habit of not measuring spices I added all the spices to taste didn’t really measure anything so I’m sure it was double if not a little more than recommended for the recipe (I did double the whole thing). I also cooked and seasoned my own chicken breast cubed, they were seasoned with chicken knorr. So I’m sure it added additional seasoning since I didn’t find it bland at all like some of the comments have said. I also per recommendations in the comments drastically reduced the amount of fresh thyme. Over all amazing! I might try making my own gnocchi next time as I wasn’t too fond of the package kind seemed a little too dense.
Made this for the very first time, didn’t have half and half so just used whipping cream and extra chicken broth. Did everything else the same. Was so tasty and delicious and easy to make. Will definitely make it again.
I just had this soup at OG for the first time. It had a strong chicken flavor, but only two tiny pieces of white meat chicken in it. I used four chicken thighs and then cooked the onions, celery, and garlic in that. Added 1/2 c flour. Added 32 oz. broth, carrots, thyme, and spinach. I then added 1 c. half/half. I have a concentrated chicken base that is used in restaurants by Minor’s. It lasts for two years in the fridge. Got it on Amazon. I added 1/2 tsp. and let it simmer. I added 1/4 tsp. and was happy with the taste. And then the gnocchi. It’s a good soup. Next time I will leave out the celery and the thyme and see if it increases the chicken flavor. Thank you Alyssa.
Can I make this ahead of time and freeze it? I love this recipe and want it in my freezer meals.
Yes, it is a great freezer meal.
It’s so good ?
Just like the Olive Garden one and everything I needed in my life.
Made this and everyone said it taste just like Olive Gardens. Thanks for the recipe
I loved this so much! I used dairy-free butter to make it vegan 🙂