Bring the taste of your favorite restaurant right to your own kitchen with this incredible copycat Chicken Gnocchi Soup Olive Garden recipe. This is truly the Best Chicken Gnocchi Soup you will ever make—it’s rich, hearty, and has that signature creamy texture that makes it an absolute classic. This Easy Chicken Gnocchi Soup is loaded with tender shredded chicken, pillowy potato gnocchi, and a savory mix of fresh vegetables, all swimming in a luscious, seasoned cream broth. It’s the perfect one-pot meal for a cozy, comforting dinner.
Why This is the Best Chicken Gnocchi Soup Recipe
This recipe is a fan favorite for so many reasons, and this homemade version is even better than the original.
- Incredibly Creamy & Comforting: This is the definition of a Creamy Chicken Gnocchi Soup. The rich broth is perfectly seasoned and wonderfully satisfying.
- Quick and Easy: Despite its gourmet taste, this soup comes together in one pot in under an hour, making it perfect for a weeknight.
- Hearty and Filling: Packed with chicken, vegetables, and gnocchi, this is a complete and satisfying meal all on its own.
- Just Like the Real Thing: This recipe nails the flavor and texture of the beloved restaurant classic, so you can enjoy it anytime you want!
Your Simple Ingredient Checklist
This Chicken and Gnocchi Soup Recipe uses straightforward ingredients for its signature taste.
The Ingredient Lineup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken is a great shortcut!)
- 1 (16-ounce) package of potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté the Vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery (this trio is called a mirepoix). Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften.
- Add Aromatics: Add the minced garlic to the pot and cook for 1 more minute until it’s fragrant. Stir in the dried thyme and dried basil.
Part 2: Simmer and Finish the Soup
- Add Broth and Boil: Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Increase the heat and bring the soup to a boil.
- Cook Gnocchi and Chicken: Once boiling, reduce the heat to a simmer. Add the shredded chicken and the potato gnocchi to the pot. Cook for about 5-7 minutes. You’ll know the gnocchi are done when they float to the top and are tender.
- Make it Creamy: Stir in the fresh spinach and the heavy cream. Let the soup continue to cook for another 2-3 minutes, just until the spinach has wilted and the soup is heated through. Be careful not to let it boil after adding the cream.
- Season and Serve: Season the soup with salt and pepper to your taste. Ladle the hot soup into bowls and garnish with a generous sprinkle of grated Parmesan cheese, if desired.
Frequently Asked Questions (FAQ)
1. Can I make this Olive Garden Chicken Gnocchi Soup Recipe in a Crock Pot? Yes, you can easily adapt this for a slow cooker! To make an Olive Garden Chicken Gnocchi Soup Recipe Crock Pot version, add the raw chicken breasts, onion, carrots, celery, garlic, herbs, and chicken broth to your slow cooker. Cook on LOW for 4-6 hours. Then, remove and shred the chicken. Add the shredded chicken, gnocchi, spinach, and heavy cream to the crockpot and cook on HIGH for another 20-30 minutes, or until the gnocchi is cooked through.
2. How can I make a Healthy Chicken Gnocchi Soup? For a Healthy Chicken Gnocchi Soup, you can make a few simple swaps. Use whole wheat gnocchi for more fiber. To reduce the fat, substitute the heavy cream with half-and-half or evaporated milk (this will result in a slightly less rich but still creamy broth). You can also load it up with extra vegetables like chopped kale or mushrooms.
3. What kind of chicken and gnocchi should I use? For the easiest version, a store-bought rotisserie chicken is a perfect shortcut. For the gnocchi, the shelf-stable potato gnocchi found in the pasta aisle of most grocery stores works perfectly for this recipe.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb some of the liquid, so the soup will be thicker the next day. Reheat it gently on the stovetop over low heat, stirring occasionally until warmed through. You can add a splash of chicken broth to thin it out if needed.
Copycat Olive Garden Chicken Gnocchi Soup
Equipment
- Dutch Oven or Large Pot
- Cutting board
- Chef’s Knife
- Mixing spoon
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie works great)
- 16 oz package potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- salt and black pepper, to taste
- grated Parmesan cheese, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook 5–7 minutes until softened.
- Add minced garlic, thyme, and basil. Cook 1 minute until fragrant.
- Pour in chicken broth. Bring to a boil, then reduce to a simmer.
- Add shredded chicken and gnocchi. Cook 5–7 minutes until gnocchi float and are tender.
- Stir in spinach and heavy cream. Simmer gently 2–3 minutes until spinach wilts (do not boil).
- Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese if desired.