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This Olive Garden Chicken Gnocchi Soup copycat recipe is as creamy and comforting as the restaurant version. Maybe even better! It cooks in one pot and is packed with juicy shredded chicken, tender vegetables, and pillowy soft potato gnocchi.
Olive Garden Chicken Gnocchi Soup
Today’s recipe is the at-home version of Olive Garden’s Chicken & Gnocchi Soup. It’s just as flavorful, creamy, and satisfying but a million times more budget-friendly than eating out. I love eating out just as much as the next person (ahem, no dishes!), but my bank account hates it. Besides, soup is probably one of the easiest things to make. You could even make extra to save for leftovers and avoid the hassle of leaving the house. So throw on some extra comfy sweatpants and grab a big pot because we’re cookin’!
Why This Recipe Works
- This recipe starts with a simple yet essential flavor base of carrots, celery, and onion (aka mirepoix) cooked slowly in olive oil.
- Cooking the chicken directly in the broth adds flavor and keeps this meal a one-pot recipe.
- This recipe uses store-bought gnocchi, which is convenient and cooks in just a few minutes.
- Enjoy leftovers for up to 3 days when stored in an airtight container in the refrigerator.
Ingredients and Substitutions
Below are descriptions of the key ingredients for this Olive Garden Chicken Gnocchi Soup Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Olive oil: To cook the vegetables.
- Mirepoix (carrot, celery, onion): These vegetables are cooked over low heat slowly to sweeten the ingredients rather than caramelize them. Try not to rush this step.
- Seasoning and aromatics: This recipe includes minced garlic, dried thyme, rubbed sage, salt, and pepper.
- Chicken broth: Homemade chicken broth or chicken stock will taste best, but store-bought broth will also work. You can use regular or low-sodium broth, adjusting additional salt as needed.
- Water (optional): For a thicker, creamier soup, omit the additional water. For a thin, lightly cream broth, add an additional 1-2 cups of water.
- Chicken breasts: The chicken is cooked directly in the broth as it simmers. Once the chicken is cooked, it’s removed and shredded, then added back to the pot. You can save a little time by using pre-cooked rotisserie chicken or pre-cooked shredded chicken.
- Heavy Cream: The heavy cream may be swapped with half-and-half. Whole or low-fat milk is not recommended as they are more likely to separate.
- All-purpose flour: Flour helps thicken the broth.
- Potato gnocchi: Gnocchi are small dumplings made from boiled and mashed potatoes mixed with flour. I prefer refrigerated store-bought gnocchi in soup (compared to shelf-stable or frozen gnocchi).
- Baby spinach: Frozen spinach is not recommended. Substitute with chopped kale if desired.
How to Make Chicken Gnocchi Soup
1. Soften the vegetables: Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-5 minutes or until softened and translucent. Add the carrots, celery, minced garlic, dried thyme, sage, salt, and black pepper. Cook for 5-8 minutes, stirring occasionally.
2. Add the broth and chicken: Pour in the chicken broth and water (if adding) and mix well to combine. Carefully add the chicken to the pot and bring to a boil.
3. Simmer and cook the chicken: Once boiling, reduce the heat to low. Simmer for approximately 15-20 minutes or until the internal temperature of the chicken registers 160°F as measured with a digital meat thermometer. Immediately remove the chicken to a clean plate using kitchen tongs (over-cooking will result in dry, chewy chicken).
4. Combine the heavy cream and flour. In a separate bowl, whisk together the room-temperature heavy cream and all-purpose flour until no clumps remain.
5. Slowly add the heavy cream and flour mixture. Slowly pour the cream and flour mixture into the soup, whisking continuously. Return the soup to a light simmer, but do not boil.
6. Shred the chicken. Once the chicken is cool enough to handle, shred it using two forks (or your hands).
7. Add the gnocchi and shredded chicken. Add the gnocchi to the pot and allow them to cook for about 4-5 minutes or until they begin to float. Once the gnocchi starts to float, add the chicken back to the pot. Gently stir to combine.
8. Add the spinach. Add the fresh spinach and let the soup simmer for 2-3 minutes—season with additional salt and black pepper to taste.
Time-Saving Tip: If you’re short on time, try making this recipe with pre-made shredded chicken or rotisserie chicken. You could even use leftover chicken from a previous night’s dinner. Add approximately 3 cups of cooked, shredded chicken five minutes before the anticipated serving time.
Can I Make This in the Slow Cooker?
Yes. However, you’ll first want to sauté the onions, garlic, herbs, and veggies in a large pot or Dutch oven for about 8-10 minutes. Once the veggies are softened, transfer them to your slow cooker with the whole uncooked chicken breasts (or precooked shredded chicken) and chicken broth, mixing well to combine. Cook on low heat for approximately 4-5 hours. In the last hour of cooking, add the gnocchi, and about 30 minutes before serving, stir in the cream and flour mixture, followed by the spinach.
Variations
- To make this soup with sausage, check out my Sausage Gnocchi Soup.
- To make this soup with pasta, check out my Italian Sausage Soup.
- To make this soup with potatoes, use Yukon gold potatoes and add them once the broth reaches a boil.
- To make this soup with tortellini, cook one (20-ounce) package of refrigerated tortellini separately from the soup. Add the desired amount of tortellini to individual bowls. Check out my Creamy Chicken Tortellini Soup for inspiration.
Serving Ideas
Serve this chicken gnocchi soup with toasted buttered bread, homemade soft dinner rolls, or these buttermilk biscuits. For a soup and salad situation, try serving it with this easy Caesar salad or simple Arugula Salad.
Leftovers and Reheating
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
In general, I do not recommend freezing recipes that include dairy, like milk or heavy cream. Should you wish to freeze this soup, remember that the dairy may split or curdle upon thawing and reheating.
If you love this creamy chicken gnocchi soup recipe, try my Creamy Pesto Gnocchi and Gnocchi alla Sorrentina next!
Chicken Gnocchi Soup Recipe (Olive Garden Copycat)
Ingredients
- 2 tablespoon olive oil
- 1 large white or yellow onion, diced
- 3 large carrots, peeled and sliced
- 3 ribs celery, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 48 ounces low-sodium chicken broth, or chicken stock
- 2 cups water, optional, for a thinner soup
- 1½ pounds boneless skinless chicken breast, or two large chicken breasts
- 1½ cups heavy cream, brought to room temperature
- ¼ cup all-purpose flour
- 1 (17.6-ounce) package potato gnocchi
- 2 cups fresh baby spinach, packed
Instructions
- Add the olive oil to a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-5 minutes or until softened and translucent. Add the carrots, celery, minced garlic, dried thyme, sage, salt, and black pepper. Cook for 5-8 minutes, stirring occasionally.
- Pour in the chicken broth and water (if adding) and mix well to combine. Carefully add the chicken to the pot and bring to a boil.
- Once boiling, reduce the heat to low. Simmer for approximately 15-20 minutes or until the internal temperature of the chicken registers 160°F as measured with a digital meat thermometer.
- Remove the chicken to a clean plate using kitchen tongs (over-cooking will result in dry, chewy chicken).
- In a separate bowl, whisk together the room-temperature heavy cream and all-purpose flour until no clumps remain.
- Slowly pour the cream and flour mixture into the soup, whisking continuously. Return the soup to a light simmer, but do not boil.
- Once the chicken is cool enough to handle, shred it using two forks (or your hands).
- Add the gnocchi to the pot and allow them to cook for about 4-5 minutes or until they begin to float.
- Once the gnocchi starts to float, add the chicken back to the pot. Gently stir to combine.
- Add the fresh spinach and let the soup simmer for 2-3 minutes—season with additional salt and black pepper to taste.
Notes
- If you’re short on time, try making this recipe with pre-made shredded or rotisserie chicken. You could even use leftover chicken from a previous night’s dinner. Add approximately 3 cups of cooked, shredded chicken five minutes before the anticipated serving time.
- Do not boil the soup once the heavy cream has been added.
- Frozen spinach is not recommended as it doesn’t hold up well for long cooking periods.
- For a thicker, creamier soup, omit the additional water. For a thinner soup, add an additional 1-2 cups of water.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave until warm. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
