Creamy chicken gnocchi soup is the kind of cozy, comforting bowl you crave on busy weeknights. You get pillowy gnocchi, tender chicken, and fresh veggies swimming in a silky, rich broth that tastes like your favorite Olive Garden order—without leaving home. It’s hearty, family-friendly, and meal prep–friendly (just keep the gnocchi separate if you want perfect leftovers).
Creamy Chicken Gnocchi Soup You’ll Make on Repeat
If you’ve ever dipped a breadstick into Olive Garden’s chicken gnocchi soup and thought, I need this at home, you’re in the right place. This creamy chicken gnocchi soup is rich, savory, and packed with tender bites in every spoonful.
The secret is a quick roux (butter + flour) that makes the broth thick and velvety. Add half-and-half, a little thyme, and soft potato gnocchi, and suddenly it tastes like a copycat restaurant dish—only fresher.
This one’s a fan-favorite in my kitchen. It’s the kind of easy weeknight dinner that disappears fast… and yes, everyone asks for the recipe.
Why You’ll Love This Creamy Chicken Gnocchi Soup
- Ultimate comfort food: Creamy broth + pillowy gnocchi makes every bite feel cozy and satisfying.
- Better than restaurant: Fresh veggies and simple seasonings give you that Olive Garden vibe, but brighter.
- Easy weeknight dinner: One pot, about 30 minutes, and no fancy steps.
- Family-friendly: Mild, creamy flavors that kids usually love (and you can sneak in extra veggies).
- Meal prep–friendly: Stores well when you keep the gnocchi separate for leftovers.
- Hearty but not heavy: Half-and-half keeps it creamy without being overly heavy.
Ingredients for Creamy Chicken Gnocchi Soup
For the soup base
- Butter (3 tablespoons): Builds flavor and helps start the thick, creamy broth.
- Olive oil (1 tablespoon): Keeps the butter from browning too fast while you sauté.
- Onion (1 cup, diced): Sweet, savory backbone. Swap: yellow onion or 1 teaspoon onion powder in a pinch.
- Celery (1/2 cup, diced): Adds that classic soup flavor and light crunch. Swap: extra carrots if you’re out.
- Garlic (2–3 cloves, minced): Makes it taste restaurant-style. Swap: 1 teaspoon jarred minced garlic.
- All-purpose flour (1/4 cup): Thickens the soup with a quick roux. Swap: gluten-free all-purpose flour blend.
- Chicken broth (4 cups): Use low-sodium so you can control salt. Add extra to thin the soup as needed.
- Half-and-half (2 cups): Creamy without being overly heavy. Swap: whole milk (lighter) or heavy cream (richer).
For the hearty add-ins
- Fresh thyme (1 tablespoon, chopped): Cozy, herby flavor. Swap: 1 teaspoon dried thyme.
- Shredded carrots (1 cup): A little sweetness and color. Shortcut: pre-shredded matchstick carrots.
- Fresh spinach (2 cups, roughly chopped): Adds freshness. Swap: kale (thinly sliced).
- Cooked chicken pieces (2 cups shredded or diced): Rotisserie chicken makes this extra fast.
- Potato gnocchi (16 ounces): Soft, pillowy bites that make the soup hearty. Swap: small pasta shells or orzo (cook separately for best texture).
- Salt and pepper: Season at the end so you don’t over-salt the broth.
Trust me—don’t skip the roux step. That’s what gives you that thick, Olive Garden–style creamy chicken gnocchi soup texture.
How to Make Creamy Chicken Gnocchi Soup
- Sauté the aromatics. Melt the butter with the olive oil in a large pot over medium-high heat. Add the onion and celery and cook for about 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Whisk in the flour. Sprinkle the flour over the veggies and stir constantly for 1 minute. You’re building a quick roux here—this keeps the soup creamy and thick (not watery).
- Add the liquids slowly. While stirring, pour in the chicken broth a little at a time so it stays smooth. Then stir in the half-and-half. Bring it to a gentle simmer (not a hard boil) until it starts to look slightly thicker, about 3–5 minutes.
- Season and add the veggies. Stir in the thyme and shredded carrots. Simmer 3 minutes so the carrots start to soften.
- Add chicken and gnocchi. Stir in the cooked chicken and the potato gnocchi. Simmer 4–6 minutes, stirring now and then, until the gnocchi is tender and the soup looks creamy.
- Finish with spinach. Stir in the spinach and cook for 1–2 minutes, just until wilted. Taste, then add salt and pepper as needed.
- Serve right away. Ladle into bowls and top with extra black pepper and thyme if you like. If the soup looks too thick, whisk in a splash of broth until it’s silky.
Tips for Perfect Creamy Chicken Gnocchi Soup
- Keep it at a gentle simmer: Boiling can cause the dairy to separate. Low and slow keeps it smooth.
- Add broth to control thickness: Gnocchi and flour both thicken the soup as it sits.
- Chop veggies small: Smaller pieces cook quickly and feel more restaurant-style.
- Add spinach last: It stays bright and fresh instead of turning mushy.
- Make leftovers smarter: Cook gnocchi separately and add to bowls when reheating if you want the best texture.
Variations & Substitutions
- Make it extra cozy: Add 1/4 teaspoon ground nutmeg to the broth (tiny amount, big comfort).
- Swap the protein: Use cooked turkey or browned Italian sausage for a fun twist.
- Add more veggies: Stir in peas, zucchini, or sliced mushrooms (great fridge clean-out soup).
- Lighter dairy option: Use whole milk instead of half-and-half (it’ll be a little thinner).
- Gluten-free: Use a gluten-free flour blend for the roux and gluten-free gnocchi or small GF pasta.
- Spicy version: Add red pepper flakes or a dash of hot sauce.
- Lazy version: Use frozen diced onion + pre-shredded carrots + rotisserie chicken (still delicious).
Make-Ahead & Freezing
This creamy chicken gnocchi soup is best fresh, but leftovers are still really good.
- Fridge: Store in an airtight container for 3–4 days.
- Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of broth or half-and-half to loosen it up.
- Freezing: Creamy soups with dairy and gnocchi don’t freeze great (texture can get grainy and gnocchi can turn soft). If you want to freeze, freeze the soup base without the half-and-half, spinach, and gnocchi—then add those fresh when reheating.
What to Serve With It
- Copycat breadsticks or any warm, buttery bread
- A simple green salad with lemony dressing
- Roasted broccoli or green beans
- A crunchy Caesar salad for that full restaurant feel
- For meal prep: Pack soup base and gnocchi separately, then combine when reheating
Reader Review: I made this last night and my whole family went back for seconds! It really does taste like Olive Garden, and the gnocchi was so soft and perfect.
If you make this creamy chicken gnocchi soup, I’d love to hear about it. Leave a rating and a comment, and tell me—would you add extra spinach, swap in sausage, or keep it classic?
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Creamy Chicken Gnocchi Soup (Olive Garden Copycat) – Easy, Cozy, Better-Than-Restaurant
- Total Time: 30 minutes
- Yield: 8 bowls 1x
Description
A cozy, creamy chicken gnocchi soup with pillowy potato gnocchi, tender chicken, and fresh veggies in a silky broth. This Olive Garden copycat tastes better than takeout and comes together fast in one pot.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 2–3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low-sodium preferred), plus more to thin if needed
- 2 cups half-and-half
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 cup shredded carrots
- 2 cups fresh spinach, roughly chopped
- 2 cups cooked chicken pieces, shredded or diced (rotisserie works great)
- 16 ounces potato gnocchi
- Salt and black pepper, to taste
Instructions
- Melt butter and olive oil in a large pot over medium-high heat. Add onion and celery and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute, stirring constantly.
- Slowly whisk in chicken broth, then stir in half-and-half. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.
- Stir in thyme and carrots; simmer 3 minutes.
- Add chicken and gnocchi. Simmer 4–6 minutes until gnocchi is tender and soup is creamy.
- Stir in spinach and cook 1–2 minutes until wilted. Season with salt and pepper. Serve warm.
Notes
– Don’t boil: Keep a gentle simmer to prevent the dairy from separating.
– Thickness: Gnocchi thickens soup as it sits—add a splash of broth when reheating.
– Make-ahead tip: For the best leftovers, cook gnocchi separately and add to bowls when serving.
– Tools: Large soup pot, whisk, cutting board, knife.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One-Pot
- Cuisine: Italian American (Copycat)