Chicken gnocchi soup is a creamy Italian-style soup made with tender chicken, soft potato gnocchi, spinach, carrots, and celery in a rich, savory broth. This copycat tastes just like the one you order at Olive Garden, and it comes together on the stovetop in about fifty minutes.
It is thick enough to feel like a full meal, the kind of bowl that warms you from the first spoonful. Simple food like this is what I reach for when the weather turns, and this soup has earned a steady place at my table.
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Ingredients You Will Need
- Butter and olive oil: the two fats that start the pot and give the base a little richness.
- Onion, celery, and carrots: the vegetables that build the flavor. Chop the onion and celery small, and shred the carrots so everything softens as the soup cooks.
- Garlic: a little goes in with the vegetables and gives the broth its warmth. Minced from a jar or fresh cloves both work.
- Flour: stirred in with the fat, it makes the roux that gives the soup its thick, creamy body.
- Chicken broth: the backbone of the pot. I keep an extra carton on hand for loosening the soup later.
- Half and half: what makes the soup rich and smooth. Heavy cream or milk works in its place, depending on what you have.
- Fresh thyme: a few sprigs bring a soft, savory note. Pull the leaves once the soup has simmered.
- Salt and pepper: season to your own taste as the soup comes together.
- Chicken: rotisserie chicken is the real time-saver here. Pull off the breast meat, chop it, and add any juice from the bottom of the bag for a little more flavor. Boneless thighs or breasts work well too.
- Fresh spinach: use fresh, not frozen. Frozen spinach turns mushy in the pot.
- Potato gnocchi: shelf-stable potato gnocchi holds up best, and you will find it in the pasta aisle.
How to Make Chicken Gnocchi Soup
- Add butter and olive oil to a large dutch oven.
- On medium high heat, add onion, celery, carrots, and garlic.
- Saute on the stove top for 5 minutes until tender.
- Sprinkle 1/4 cup flour over the vegetables and stir for 2 minutes.
- Add chicken broth, half and half, thyme, salt, and black pepper.
- Add chopped chicken and bring to a boil.
- Lower heat and simmer for 5 minutes, stirring often.
- Add gnocchi and spinach.
- Simmer for 15 – 20 minutes.
- Remove the sprigs of thyme. Serve immediately.
Ways To Change It Up
- This soup takes well to a few easy swaps, so make it your own.
- Cooked turkey is a natural stand-in for the chicken, which makes it a good way to use up leftovers after a holiday.
- Italian sausage works too, and it gives the pot a heartier, more savory turn.
- For a little more depth of flavor, deglaze the pot with a little white wine right after you stir in the flour, then add the broth and half and half as usual.
Tips for the Best Chicken Gnocchi Soup
The one thing to keep an eye on is how thick this soup becomes. It sets up as it stands, and it grows heavier after a night in the refrigerator. That is why I keep an extra carton of broth on hand, so I can stir some in and loosen the soup back to where I want it. It also helps to have everything chopped and measured before you start, since the cooking moves quickly once it gets going.
To store, spoon any leftovers into an airtight container and refrigerate for up to three days. Reheat one bowl at a time in the microwave, and add a little broth if it needs thinning. I have never had much luck freezing creamy soups, since they tend to separate once thawed. If you want to freeze this one, leave the gnocchi out and cook a fresh batch when you reheat it. A bit of cream whisked in, or a slow, gentle warm-up on the stove, brings a thawed pot back together.
What To Serve With Chicken Gnocchi Soup
A bowl of this soup is filling on its own, but a good loaf on the side makes it a proper supper. For dipping, my no-knead peasant bread is about as simple as bread gets, with a crust that holds up to a thick, creamy soup. When you want a bit more flavor, the garlic cheese bread mixes up from pantry staples and bakes as a quick bread, so there is no waiting on dough to rise. And if you would like something fresh to balance the richness, an autumn romaine lettuce salad is crisp and light beside a warm bowl.
Frequently Asked Questions
This soup keeps good company. When you are in the mood for something different, a brothy pot of vegetable beef soup makes a nice change from the cream and my semi-homemade cream of tomato soup is another one I come back to when the afternoons turn cool. If you have never been much of a soup maker, I hope this recipe is the one that changes your mind. And if a simmering pot on the stove is already your idea of a good day, you will find plenty more to try in my best soup recipes to warm your soul.
Chicken Gnocchi Soup (Olive Garden Copycat)
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large onion (chopped)
- 1 cup celery (chopped)
- 1 cup carrots (shredded or chopped)
- 2 teaspoons minced garlic (or two finely chopped garlic cloves)
- 1/4 cup flour
- 32 oz. chicken broth
- 1 cup half and half
- 5 sprigs fresh thyme
- 1/2 teaspoon salt
- pepper to taste
- 2 cups chicken cubed
- 1 cup packed fresh spinach
- 16 oz. potato gnocchi
Instructions
- Add butter and olive oil to a large dutch oven.
- On medium heat, add onion, celery, carrots, and garlic.
- Saute for 5 minutes.
- Sprinkle 1/4 cup flour over the vegetables and stir for 2 minutes.
- Add chicken broth, half and half, thyme, salt, and pepper.
- Add chopped chicken and bring to a boil.
- Lower heat and simmer for 5 minutes, stirring often.
- Add gnocchi and spinach.
- Simmer for 15 – 20 minutes.
- Remove the sprigs of thyme. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Please share your favorite brand of gnocchi. The ones that I have tried have been chewy and nothing like Olive Garden’s puffs of joy.
It was sooooo delicious but got so thick after sitting that it was pasty. Dont know if I used too much gnocchi or too little broth and half and half.
What can I do for next time?
Thank you so
Much. We loved it!
Hi Denise! Sometimes this happens if the gnocchi is extra starchy. The gnocchi also tends to expand quite a bit after it’s been cooked. All you have to do the next time is add more chicken broth. Have an extra can or box on hand. Just add enough to make it the consistency that you like. This happens to me all the time! Thank you for taking the time to leave a comment. ~Ann
This turned out so delicious! I changed up the recipe because I wanted to serve it as pasta dish. I added mushrooms and forgot to add the spinach! For the sauce I followed the recipe but added a container of mascarpone cheese and used heavy cream, also added some herbs de Provence I thickened with a corn starch slurry. I used wide egg noodles instead of the gnocchi and the meat from 2 chickens. It was such a hit! Well balanced and flavorful! I will definitely make again!
Made this yesterday, delicious! Easy to make, used leftover baked chicken, didn’t have celery but it still had great flavor! Will make again!
This is a great soup. Very filling.
Excellent!!
Easy to make and is a favorite on a cold night!! I need to make it GF and non dairy. It is just as good made with oat milk.
This soup is so delicious that I’ve made it twice in less than a week. It’s a perfect meal- especially on a cold day. I made no changes to the recipe. This soup was a favorite of mine at Olive Garden but it was never this good! My husband can’t stop raving about it!
Hi Julie…so glad you liked the soup, and thank you very much for the rating!
So many good smells while cooking this and so many compliments – the best was my husband’s: add it to “the book” (aka the recipe card box) after taking the first couple bites.
Is the serving size one cup? Please advise. It sounds absolutely scrumptious and wonderful for a cold evening. Thank you.
Thank you for reminding me of this recipe. I have made it several times, and it is a big hit with my family. My plan this Friday is to adapt it to meatless using a vegetable broth and a combination of chopped and whole shrimp. It will be perfect with a Caesar salad and home made bread. I strongly believe that once any home cook masters a few basic soup recipes the skills can be carried over to other ingredients to create yet another variation. I have not tried this recipe with sausage or turkey but now I have more ideas. Have a lovely day during this transitional season.
I’ve made similar recipes before with varying results. In trying to “slim” it down a notch, I’ve used 2% milk. One time was great, the next time not so much…it just separated and was a mess! I’m going to try this with half and half and add some white wine. I think my family will love this!
Wednesday night is Soup Night at our house and this soup was a hit! My hubby, who is not an adventurous eater asked for seconds and gave a huge compliment with “This is tasty – can I have more?”
Cant wait to try this
I love your new little Millie, already!!
Best of luck with her
Easy and delicious, bookmarked. I added a little extra butter and EVOO and some extra herbs like basil and rosemary and because we like spicy I threw some cayenne powder and it gave it a spicy edge!
Hey Keena…thank you so much for the comment and rating. I’m glad you liked the soup, and your additions sound amazing!
Made this last night, cooked the chicken and used the broth. I had to add a bit of Better Than Bullion to the broth but this soup id a keeper! We loved it. It makes a lot. I plan to freeze some.
We loved this soup!!
I used a little less fresh spinach and it was wonderful. I also had some thin fresh organic carrots so I sliced them on the bias, they looked great and had just the right bite texture!
As Anne said if you have chicken breast already cooked its a real time saver!!
This recipe is a keeper!
Thank you Anne!
My husband is standing at the stove still enjoying this delicious soup after two bowls! He called it a home run after his first spoonful. I agree. Wouldn’t change a thing. I was afraid it might be too heavy but it wasn’t. Thanks, Ann!
Made it, loved it! Just one suggestion– add more liquid when adding the gnocchi which absorbs a lot of liquid. Otherwise, it will become texture of stew.
It turned out magnificent. So easy for a home cooked meal and perfect size for leftovers (me being single). I will keep this one in the book and share with friends and family 🥰
Made this for the family last night for dinner and it was a huge hit! I loved your advice about having everything chopped, measured and ready because it was the fastest dinner I have thrown together! I loved all the fresh veggies in the recipe and using the rotisserie chicken made this even more simple! This recipe is a keeper and we will definitely be having it again. Thank you so much for sharing it with us!
I can’t wait to try your recipe! I first had this at a work potluck and loved it. Thanks for sharing your recipe.
Thank you for this. I have scanned the online recipes for this soup several times but haven’t tried it yet. I will try this one as soon as I can get to the grocery when some of this darn white stuff and ice melts enough for me to get down my 460 ft driveway! I make one soup a week for 2 people. I then freeze half for later use. I am touched to see that you have some for your father. Until my MIL passed, I was able to share foods with her as well. She used to sit at her kitchen table, promptly at 4 pm with her silver ware and plate or bowl in place waiting for me to unpack her dinner. We would chat and plan for the next day. Have a lovely Sunday!