This post may contain affiliate links. Please read our disclosure policy.
Chicken Gnocchi Soup is creamy, comforting, and an easy to make Olive Garden copycat recipe. Ready in just 30 minutes, so you can make a batch of this soup even on a busy weeknight.
This Olive Garden copycat Creamy Chicken Gnocchi Soup recipe is loaded with tender, fluffy gnocchi, vegetables, and lots of flavor. All made in one pot for easy clean up!
For another delicious Olive Garden Copycat, try my version of the classic Zuppa Toscana!
Table of Contents
Why We Love it
- Thick and creamy – Thanks to the half and half, this soup is so creamy and comforting.
- Olive Garden copycat – Restaurant flavors in your own kitchen!
- 30 minute meal – Ready start to finish in 30 minutes for a quick and easy dinner.
Chicken Gnocchi Soup Ingredients
You only need simple, staple ingredients to make this soup and it’s perfect to use up leftover chicken.
- Butter and olive oil – Using both gives great flavor when sauteing the mirepoix.
- Mirepoix – Also known as onion, carrot, and celery. I like to dice the celery and onion and shred the carrots.
- Garlic – Fresh garlic cloves are best. You can mince them or use a garlic press.
- Spices – Dried Thyme, Dried Parsley, Salt, Pepper.
- All-purpose flour – For thickening the soup.
- Chicken broth – Or stock. I recommend low-sodium in order to better control the salt level.
- Half and half – This gives the soup that creaminess that you expect. Heavy cream can also be used, or equal parts heavy cream and milk.
- Potato gnocchi – You can find the shelf stable potato gnocchi in the pasta aisle at most grocery stores.
- Shredded chicken breast – This is a great recipe for leftover chicken or you can even shred a rotisserie chicken.
- Fresh baby spinach
- Parmesan cheese – Freshly grated for serving
How To Make Olive Garden Chicken Gnocchi Soup
This soup recipe only takes 30 minutes to make and it’s a one-pot meal!
Saute the mirepoix. Start by melting the butter and olive oil in a large pot or dutch oven over medium heat. Once melted and hot, add the onion, carrot, and celery. Saute, stirring frequently, until the veggies are soft. This should take about 2-3 minutes.
Add garlic and spices. Add the minced garlic and dried herbs to the pot and cook for another minute until fragrant. Then stir in the flour and cook for 1-2 minutes.
Add liquid. Slowly pour in the half & half and the broth to the pot. Bring the soup to a boil and boil for 2-3 minutes until it thickens.
Add chicken and gnocchi. Add the shredded chicken and potato gnocchi. Boil the soup for a few minutes then reduce heat, add the spinach, and simmer for about 10 more minutes. The soup should be thick and creamy and the gnocchi should be tender.
Serve. Taste the soup and season with salt and pepper to taste. Serve the soup with extra black pepper, fresh parsley, and freshly grated parmesan cheese.
Frequently Asked Questions
Gnocchi is an Italian dumpling made out of potatoes. It is made from potatoes, flour, and eggs and formed into little solid dumplings. Gnocchi is often served like pasta with different sauces, but it is fabulous in soup.
Yes, you can freeze this gnocchi soup. Make sure to let the soup cool completely and I recommend reheating over low heat on the stove vs the microwave.
Serving Suggestions
This cream soup can be served as a starter or as the main course.
For a full meal, we also love to add a big salad and some bread. This copycat Olive Garden Salad and Homemade Garlic Breadsticks are the perfect pairing to have a dinner full of Olive Garden copycat recipes.
Storage, Freezing, and Reheating
- Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days. Make sure to let the soup cool down before storing in the fridge. Be aware that the gnocchi will get softer after being stored.
- Freezing – To freeze the leftover soup, cool it down completely, then store in freezer bags with all of the air pressed out. Freeze for up to 3 months. I recommend thawing in the fridge before reheating. The texture of dairy-based soups can change slightly from freezing, but the flavor is still great.
- Reheating – I recommend reheating on the stove top. Add the leftover soup to a small pot and reheat over medium-low, stirring frequently, until warmed through.
Expert Tips
- Great use for leftover chicken! Soup recipes are a great way to use up leftover chicken. This gnocchi soup recipe calls for shredded chicken breast, but you can use dark meat as well or even a mixture.
- Use fresh spinach – I recommend using fresh, not frozen, spinach in this soup. Frozen spinach adds so much moisture and will water down the soup.
- Swap in sausage – Instead of the shredded chicken, you can also use sliced or browned and crumbled Italian sausage as the protein.
- Try different vegetables – Instead of spinach, try zucchini. Or add frozen peas for more texture.
More Soup Recipes You’ll Love
- Turkey Vegetable Soup
- Caldo de Pollo (Mexican Chicken Soup)
- Loaded Baked Potato Soup
- Albondigas Soup
- French Onion Soup
Chicken Gnocchi Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup diced onion 1 small onion
- 1 cup shredded carrots
- ½ cup finely diced celery
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups half & half
- 2 cups shredded chicken breast
- 16 ounces potato gnocchi
- 1 cup packed baby spinach chopped
- salt and pepper to taste
- freshly grated parmesan cheese for serving
Instructions
- Melt olive oil and melt butter in a large pot or dutch oven over medium heat. Add onion, carrots and celery and cook, stirring frequently, until soft; 2-3 minutes. Add garlic, parsley and thyme and cook for about a minute. Stir in flour and cook for 1-2 more minutes.
- Slowly pour in half & half and chicken broth. Bring to a boil for about 2-3 minutes or until thickened. Stir in chicken and gnocchi. Boil for a few more minutes, then reduce heat, add spinach and simmer for about 10 minutes.
- Taste and add salt and pepper as desired. Serve, garnished with fresh cracked black pepper, minced parsley and freshly grated Parmesan cheese.
Notes
- Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days. Make sure to let the soup cool down before storing in the fridge. Be aware that the gnocchi will get softer after being stored.
- Freezing – To freeze the leftover soup, cool it down completely, then store in freezer bags with all of the air pressed out. Freeze for up to 3 months. I recommend thawing in the fridge before reheating. The texture of dairy-based soups can change slightly from freezing, but the flavor is still great.
- Reheating – I recommend reheating on the stove top. Add the leftover soup to a small pot and reheat over medium-low, stirring frequently, until warmed through.
This soup is amazing! I would make it over and over again. The flavors were amazing and this recipe was easy to follow. I did replace the yellow onion with a red onion and it was perfect. Highly recommend anytime of the year!
Love the feedback Giraffe! Thank you so much for stopping by to share.
I like to use kale instead of spinach, otherwise is the same. love it.
Awesome feedback Chairy! Thanks for stopping by.