Chicken Gnocchi Soup

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’!

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.

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.

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.

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If you love this creamy chicken gnocchi soup recipe, try my Creamy Pesto Gnocchi and Gnocchi alla Sorrentina next!