This copycat recipe for Olive Garden Chicken Gnocchi Soup is the ultimate winter comfort food! Pillows of potato gnocchi are mixed with a medley of fresh veggies, white meat chicken, and a deliciously creamy broth.
What’s in Chicken Gnocchi Soup?
Sorry, Olive Garden… This homemade soup might be even better than yours! Creamy soup is made scrumptious with pillowy gnocchi, tender white meat chicken, and a perfect amount of fresh veggies. If you need a bowl of something warm to keep you cozy, look no further!
- Oil + Butter: Helps the veggies cook without burning and adds delicious flavor.
- Mirepoix: A combination of onion, carrot, and celery forms a flavorful base.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Chicken Broth: Forms the base of the soup.
- Spices: Thyme, salt, and pepper infuse this soup with rich flavor.
- Potato Gnocchi: These soft and fluffy dumplings are just so tasty!
- Half-and-Half: Makes the soup creamy.
- Spinach: Adds a pop of color and lots of vitamins and minerals.
- Chicken: Cooked cubed chicken breasts are lean, healthy, and packed with protein.
Pro Tip: If tight on time, use rotisserie chicken! It’s a wonderful shortcut option for this soup recipe.
Variations on Chicken and Gnocchi Soup
While this is a copycat recipe, that doesn’t mean you can’t put your own twist on it. Try adding more chopped veggies, like mushrooms, broccoli florets, or roasted red peppers. For a little kick of heat, add some red pepper flakes. And stir in some shredded Parmesan or mozzarella cheese towards the end of cooking for a cheesy version!
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Gnocchi is an Italian potato dumpling that has a subtle flavor that adapts to what it cooks with, and a decadently soft consistency.
Nope! The gnocchi will cook once added to the soup. If you over cook it, it’ll turn out mushy.
Add gnocchi towards the end of the cooking process to ensure that they are fully cooked through, but not overcooked.
If you prefer to use a slow cooker, simply add ingredients and cook on LOW for 5-6 hours, stirring in the half and half at the end. Or try this crockpot chicken and gnocchi soup recipe instead!
How to Store and Reheat
Store leftover Olive Garden Chicken Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken gnocchi soup whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This hearty soup is filling enough to be a meal on its own, or you can portion it smaller and serve it as an appetizer. Do your own at-home soup, salad, and breadsticks deal with a Caesar salad and Olive Garden breadsticks. Or grab a filling Italian entrée, like chicken alfredo, chicken parmesan, chicken marsala, chicken lasagna, or chicken spaghetti and meatballs.
Top Reader Reviews
- “Very easy and very tasty. Very hugge, as the Danish say!” – Parker
Olive Garden Chicken Gnocchi Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter ⅛ stick
- ½ white onion diced
- 1 carrot peeled and diced
- 1 rib celery chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- kosher salt and freshly ground black pepper to taste
- 16 ounces potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach roughly chopped
- 2 cooked boneless, skinless chicken breasts diced
Equipment
- Dutch Oven
Instructions
- Heat the oil and butter in a large Dutch oven set over medium heat. Add the onion and cook until softened, about 5 minutes.1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ white onion
- Stir in the carrot and celery, and cook until softened, another 5 minutes. Add the garlic and cook until fragrant, about 1 minute.1 carrot, 1 rib celery, 3 cloves garlic
- Add the chicken broth, thyme, salt, and pepper. Bring to a low boil, then stir in the gnocchi. Cook until the gnocchi is tender, about 3-5 minutes.4 cups low-sodium chicken broth, 1 teaspoon dried thyme, kosher salt and freshly ground black pepper, 16 ounces potato gnocchi
- Stir in the half and half, chicken, and spinach. Cook until warmed through, another 5-7 minutes.2 cups half-and-half, 2 cooked boneless, skinless chicken breasts, 1 cup fresh spinach
- Taste, adjust seasoning, and serve.
Notes
-
- If you’re tight on time, use rotisserie chicken!
- For a lighter soup, use 2 cups of whole milk instead of half-and-half.
- If you use salted butter, don’t add any additional salt to the soup!
Very easy and very tasty. Very hugge, as the Danish say!
Yay!
I love this recipe! I thought making the soup it wasn’t going to be the same. With putting the ingredients together, at first, but when it was finished it looked the same. Like I said the soup taste like a knock off of Olive Chicken Gnocchi Soup.
It’s SO good, Tina!!