This creamy chicken gnocchi soup brings all the cozy Olive Garden vibes right to your kitchen. It has a rich, velvety broth loaded with soft potato gnocchi, tender chicken, sweet carrots, celery, and plenty of fresh spinach. Every spoonful is comforting, flavorful, and perfect for dunking a warm breadstick or slice of crusty bread.
The best part? This Olive Garden chicken gnocchi soup copycat is surprisingly quick and easy. The roux-based broth comes together in one pot on the stovetop, and the gnocchi only takes a few minutes to cook right in the soup. You’ll have restaurant-quality soup on the table in about 30 minutes.
This is one of those recipes your family will request again and again. It’s cozy enough for cold nights, special enough to serve to guests, and simple enough for busy weeknights. Make a big pot of this creamy chicken gnocchi soup, and get ready for everyone to go back for seconds.
Why You’ll Love This Creamy Chicken Gnocchi Soup
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- Ultimate comfort food: Creamy broth, fluffy gnocchi, and tender bites of chicken make this pure comfort in a bowl.
- Better than restaurant: You control the seasoning, thickness, and amount of chicken and gnocchi—so you can make it even more loaded than Olive Garden.
- Quick one-pot recipe: Everything simmers in a single pot on the stovetop and is ready in about 25–30 minutes.
- Easy to customize: Use rotisserie chicken, swap the veggies, or tweak the creaminess to fit your taste and pantry.
- Great for leftovers: The flavors deepen as it sits, so it tastes even better the next day (with a splash of broth to loosen it up).
- Crowd-pleasing copycat: Feels just like your favorite restaurant soup, but cozier and fresher, right from your own kitchen.
Ingredients for Creamy Chicken Gnocchi Soup
This copycat creamy chicken gnocchi soup uses simple grocery-store ingredients to create that iconic restaurant flavor. Here’s what you’ll need and why each ingredient matters.
Aromatics & Base
- Butter (3 tablespoons): Forms the base of the roux and adds rich, buttery flavor to the soup. You can use salted or unsalted butter and adjust salt at the end.
- Olive oil (1 tablespoon): Helps sauté the vegetables without burning the butter and adds a nice savory note. Any neutral oil can work in a pinch.
- Onion (1 cup, diced): Adds sweetness and depth as it sautés. Yellow or white onion both work well.
- Celery (1/2 cup, diced): Gives the soup a subtle crunch and classic chicken soup flavor.
- Garlic (2 cloves, minced): Brings that essential Italian aroma and flavor to the creamy broth.
Thick, Creamy Broth
- All-purpose flour (1/4 cup): Combined with the butter to make a roux, which thickens the soup into a silky, creamy base. For gluten-free, you can use a 1:1 gluten-free flour blend or cornstarch slurry instead.
- Half-and-half (2 cups): The key to that rich, creamy Olive Garden-style broth. You can substitute equal parts whole milk and heavy cream if needed, or use all milk for a slightly lighter soup.
- Chicken broth (1 to 2 cans, 14 ounces each): Thins the soup to your preferred consistency and adds savory depth. Start with 1 can for a thicker soup and use 2 cans for a thinner, more brothy soup. Low-sodium broth lets you control the salt.
Flavor Boosters & Veggies
- Fresh thyme (1 tablespoon, chopped): Adds earthy, slightly minty, herby flavor that makes the soup taste restaurant-quality. Dried thyme can be used (start with 1 teaspoon).
- Shredded carrots (1 cup): Bring sweetness, color, and texture. You can grate carrots yourself or use pre-shredded.
- Fresh spinach leaves (1 cup, chopped): Add color, freshness, and a little extra nutrition. Fresh spinach holds up better than frozen in this soup.
Chicken & Gnocchi
- Diced cooked chicken breast (1 cup): Makes the soup hearty and satisfying. Rotisserie chicken is a great shortcut, or use leftover cooked chicken. Thigh meat works too if you like dark meat flavor.
- Potato gnocchi (1 package, 16 ounces): Soft, pillowy potato dumplings that cook right in the soup and make it extra cozy. You’ll usually find these in the pasta aisle; refrigerated gnocchi works as well.
- Salt and pepper: Add in layers and adjust at the end so every spoonful is perfectly seasoned.
Creamy Chicken Gnocchi Soup Recipe Step-by-Step
- Sauté the vegetables: In a large pot or Dutch oven, add the butter and olive oil and heat over medium-high heat until the butter is melted and foamy. Stir in the diced onion and celery and sauté for 4–5 minutes, until softened and fragrant. Add the minced garlic and cook for 30 seconds, just until fragrant (garlic burns quickly, so keep it moving).
- Make the roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute. The mixture will look thick and pasty. This cooks out the raw flour taste and sets you up for a smooth, creamy broth.
- Add the liquids: Slowly pour in the half-and-half while whisking or stirring, breaking up any lumps. Then add the chicken broth, starting with 1 can. Keep stirring until everything is fully combined and starting to gently steam. Continue cooking over medium heat for 3–5 minutes, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
- Season and add the good stuff: Stir in the fresh thyme, shredded carrots, chopped spinach, and diced cooked chicken. Bring the soup back to a gentle simmer. It will look a little thick at this point, but the gnocchi will release some starch and help thicken it more as it cooks.
- Cook the gnocchi right in the soup: Add the potato gnocchi to the pot and stir. Simmer for about 5 minutes, or until the gnocchi are tender and float to the top. Stir often to keep them from sticking to the bottom. If the soup feels too thick, add more chicken broth until it’s just how you like it.
- Taste and adjust: Turn the heat down to low. Taste and season with salt and pepper until the flavors pop. If you’d like an even richer soup, stir in an extra splash of half-and-half at the end.
- Serve immediately: Ladle the creamy chicken gnocchi soup into bowls and garnish with a little extra thyme or freshly cracked black pepper. Serve with warm bread, breadsticks, or a simple green salad for the full Olive Garden-style experience at home.
Tips for the Best Chicken Gnocchi Soup
- Don’t rush the roux: Cook the flour with the butter and veggies for at least a full minute to avoid a raw flour taste and get a smooth, creamy broth.
- Keep the heat gentle: Once the cream and broth are in, don’t let the soup boil rapidly—gentle simmering keeps the dairy from separating.
- Add broth to adjust thickness: For a thicker soup, stick with one can of broth; for a thinner, more brothy soup, use two. You can always whisk more broth in at the end.
- Use pre-cooked chicken: Rotisserie chicken or leftover cooked chicken makes this recipe super fast and easy.
- Add gnocchi near the end: Gnocchi cooks quickly and can turn mushy if overcooked, so add it in just for the last few minutes.
- Dice vegetables evenly: Small, even pieces of onion, celery, and carrot cook quickly and evenly and make the soup nicer to eat.
Variations & Substitutions
- Swap the protein: Use shredded rotisserie chicken, leftover turkey, or even cooked Italian sausage for a different twist.
- Extra veggies: Stir in peas, zucchini, or mushrooms with the carrots for more color and texture. Add a handful of kale or extra spinach toward the end.
- Lighter version: Use half chicken broth and half unsweetened almond milk or all 2% milk for a lighter creamy base. The soup will be thinner but still cozy.
- Gluten-free: Thicken the soup with a cornstarch slurry (2 tablespoons cornstarch mixed with cold broth) instead of flour, and use gluten-free gnocchi if needed.
- Dairy-free: Use dairy-free butter and an unsweetened, neutral non-dairy milk (like almond milk) plus a little extra cornstarch to thicken. The flavor will be slightly different but still delicious.
- Pasta instead of gnocchi: If you don’t have gnocchi, use small pasta shapes like mini shells, ditalini, or orzo. Cook them directly in the soup until tender.
- Extra rich: Stir in a splash of heavy cream or grated parmesan at the end for an even more luxurious broth.
Make-Ahead, Storing & Reheating
Because this creamy chicken gnocchi soup is dairy-heavy and has gnocchi, it doesn’t freeze well, but it does keep in the fridge for a few days.
- Storing: Let the soup cool slightly, then transfer to airtight containers and refrigerate for up to 3–4 days. The gnocchi will continue to soften as it sits.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken broth or half-and-half if the soup has thickened too much. Heat just until hot and steamy—avoid boiling so the dairy doesn’t separate.
- Make-ahead tip: If you know you’ll have leftovers, cook the gnocchi separately and add it only to the servings you’ll eat right away. Store leftover soup without gnocchi and cook fresh gnocchi to stir into reheated portions.
- Not ideal for freezing: Because of the creamy base and gnocchi, the texture can turn grainy and the gnocchi may become mushy after freezing and thawing.
What to Serve with Creamy Chicken Gnocchi Soup
- Breadsticks or garlic bread: Just like at Olive Garden, warm breadsticks are perfect for soaking up every drop of creamy broth.
- Crusty baguette or ciabatta: Tear, dip, and enjoy with your steaming bowl of soup.
- Simple green salad: A crisp salad with Italian dressing balances the richness of the soup.
- Roasted vegetables: Roasted broccoli, green beans, or asparagus make an easy veggie side.
- Soup and sandwich night: Pair a cup of this creamy chicken gnocchi soup with a hot grilled cheese or panini for a cozy, café-style meal at home.
- For guests: Serve the soup in big bowls with a sprinkle of parmesan and fresh thyme and pass extra bread and salad at the table.
“I made this creamy chicken gnocchi soup for dinner and my family swore it tasted just like Olive Garden—maybe even better. There were zero leftovers, and they’ve already asked me to make it again next week!”
If you try this Creamy Chicken Gnocchi Soup (Olive Garden Copycat), I’d love to hear how it turned out for you! Leave a rating, drop a comment, and let me know if you kept it classic or added your own twist.
Creamy Chicken Gnocchi Soup – Olive Garden Copycat, Extra Cozy
- Total Time: 25 minutes
- Yield: 8 bowls of soup 1x
- Diet: Gluten Free
Description
This creamy chicken gnocchi soup has a rich, velvety broth loaded with tender chicken, pillowy potato gnocchi, shredded carrots, celery, and spinach. It’s a cozy Olive Garden copycat that comes together in about 30 minutes right on your stovetop.
Ingredients
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 to 2 cans (14 ounces each) chicken broth, depending on desired thickness
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 cup shredded carrots
- 1 cup fresh spinach leaves, chopped
- 1 cup diced cooked chicken breast (rotisserie or leftover)
- 1 package (16 ounces) potato gnocchi
- Salt and pepper, to taste
Instructions
- In a large pot, heat the butter and olive oil over medium-high heat until the butter is melted. Add the onion and celery and sauté for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
- Slowly whisk in the half-and-half, then add 1 can of chicken broth. Cook, stirring frequently, over medium heat until the soup begins to thicken slightly, 3–5 minutes.
- Stir in the thyme, shredded carrots, spinach, and diced cooked chicken. Bring the soup to a gentle simmer.
- Add the gnocchi and cook for about 5 minutes, or until the gnocchi are tender and floating at the top. Stir often to prevent sticking.
- If the soup is thicker than you like, gradually stir in more chicken broth until it reaches your preferred consistency. Season to taste with salt and pepper.
- Serve hot, garnished with extra thyme or freshly cracked black pepper if desired.
Notes
- – For a lighter soup, use 1 cup half-and-half and 1 cup milk, or swap in unsweetened almond milk plus extra broth and a cornstarch slurry to thicken.
- – To make it gluten-free, replace the flour with a cornstarch slurry and use gluten-free gnocchi.
- – Cook the gnocchi separately if you plan to have lots of leftovers, and add to each bowl just before serving to keep them from getting too soft.
- – Rotisserie chicken is a great shortcut; use breast or mixed light and dark meat.
- – Adjust the thickness by adding more broth for a thinner soup or letting it simmer a bit longer to reduce and thicken.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American