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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 saw the reply saying she froze some of the soup. I would like to know if that is possible. I would expect it to get watery due to the cream sauce. Any ideas.
You can freeze this soup. It is best to freeze gnocchi uncooked as soon as they are shaped.Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks. Sometimes soups with a milk or cream base will separate during the freezing process, but you can whisk it back together.
This is a fantastic recipe much better than Olive Gardens. I also doubled the recipe and froze it in individual containers to eat at a later time. Shared with family and friends. They all loved it! Thank you. This recipe is definitely a keeper.
We really love this recipe, always delicious, thanks
Instead of a tablespoon of thyme, I will nex time go with only a teaspoon.
Did you use fresh or dried thyme. That might make a difference.
I just made this for lunch. I only wanted 2 portions, so I scaled down the recipe. I used homemade chicken stock that I had in the freezer. I used homemade gnocchi I made last night. I didn’t have any celery, so I just skipped it…but my stock had been made with celery in it so I still got all the flavor. I ended up using more stock…not so much to make the sauce thinner, but to increase the amount of sauce because my portions looked too small. Even with the addition of stock, I only got a small bowl of soup. I wished I’d made 4 portions because I was left wanting more. And it was super yummy. My husband gave it an A+. I will definitely be making this again.
Lisa!
Thanks so much. I am so happy that you all loved it. Thanks for following along with me and for commenting.
How many people will that feed roughly? we got invited to a soup party and this is my favorite lol
Douglas,
Typically this will feed six to eight people. I hope they love it. Please let me know how it goes! Thanks for following along.
Can this soup be frozen?
Shannon!
Yes, it can. It will still taste great when you warm it back up. Thanks for commenting and for following along with me.
How many servings in the gnocchi soup?palua
This will serve about 8 to 10 people on average.
Do you have to use the flour?
It helps thicken the soup to perfection!
I have used instant mashed potatoes. Gluten intolerances was why I tried it, and now that is what I use to thicken any soup.
My favourite soup!!
Mine came out tasting a little bit too floury. What do I do???
HMMM! I am so sorry! I am not sure why it would taste more like flour. I would recommend adding little less than a cup of the flour for the next time and see if that helps or makes a difference. Thank you for sharing! XOXO
Pretty sure that was because you didnt cook the roux long enough
I have always heard when making a roux that you need to cook it for a minute or so to cook the flour taste out. Perhaps she didn’t cook her roux long enough.
Maybe you did not cook the flour enough with the vegetables to get the flour taste out ? then add the liquids.
You need to cook the flour for longer when making the roux.
Will the gnocchi get soggy in the crockpot?
You will want to cook everything in the crockpot then at the end you will add in the gnocchi to warm. Enjoy your soup!! XOXO
This is my daughter’s favorite, she orders this when she’s out with friends. She requested this when she came home from break. I found this recipe and gave it I try. She said it taste better. I marinated chicken breast overnight and baked the next day…chilled and diced, everything else is the same. I have to say I’m addicted and make this once a month.
I would like to make this and take it to my school for our “Souper” Bowl luncheon. I would need to put it in a crockpot for the day. Thoughts?
That is a great idea! You will make it all together like the recipe and let it sit on low until cooked and then warm once it is warmed up and cooked all the way. Enjoy! That sounds like a fun event! XOXO
Delious soup. I could have ate the whole pot myself.
This soup is SO much better than Olive Garden’s and I love that soup! I have made this many times and personally skip on adding the thyme because it’s not something we normally buy and it still taste fantastic without it. Thank you so much for sharing this recipe!
could this soup be made in a slow cooker, or would the pasta be too mushy?
Yes, it can be. You will just want to adjust the Gnocchi and not have it in the crockpot until the very end.
Made this tonight. It was a rousing success. Only changes I made was to use 1½ tsp dry thyme. I cooked the carrots for 2-3 minutes, before adding the flour. And added another ¾ cup of water to thin it out a bit.