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.
Copycat Olive Garden Chicken Gnocchi Soup
Sorry, Olive Garden… This homemade soup might be even better than yours! If you’re an Olive Garden fanatic, I know you’re going to love this copycat recipe. And honestly, even if the chain restaurant isn’t your favorite, you’re still going to love this comforting soup!
Now that winter is here and the air is nice and chilly, it’s time to break out all the warm, cozy soup recipes. This one is really at the top of my comforting dinners list, as it’s warm, decadent, and a pretty well-rounded meal!
It’s got protein from the chicken, carbs from the gnocchi, and plenty of nutrients from the fresh veggies.
Why You’ll Love this Chicken Gnocchi Soup:
- Flavorful: Ingredients like fresh garlic, chicken broth, and dried thyme make this soup wonderfully flavorful.
- Filling: Let’s be honest, not all soups hit the spot and are best served as side dishes. With the veggies, gnocchi, and chicken, this soup is sure to actually fill you up!
- Easy: The steps to making this soup really couldn’t be any easier to follow. On a busy weeknight when you want a warm, hassle-free dinner, this is the perfect recipe for you.
Honestly, even in the heat of the summer, I still crave this comforting soup. It’s just too good to limit to one season!
How to Make Olive Garden Chicken Gnocchi Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Start off by heating the butter, then cooking the onion until softened.
- Stir in and cook the carrots, celery, and garlic.
- Pour in the chicken broth, thyme, salt, and pepper.
- Bring to a low boil, then add gnocchi.
- Stir in the half and half, chicken, and spinach.
- Cook for another 5-7 minutes, then enjoy!
Gnocchi is an Italian potato dumpling that has a subtle flavor that adapts to what it cooks with, and a decadently soft consistency.
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!
Yes! In an airtight container, this soup will stay fresh in the freezer for up to 3 months.
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!
Recipe Tips and Notes
- If tight on time, use rotisserie chicken! It’s a wonderful shortcut option for this soup recipe.
- For a lighter soup, use 2 cups of whole milk instead of half-and-half.
- If you use salted butter, don’t include any more added salt to the soup. You don’t want it to turn out super salty.
Here are a few more things to know about this copycat recipe!
What kind of chicken should I use?
Cooked, chopped white meat chicken breast is my go-to meat of choice for this soup. However, you could also use shredded rotisserie chicken if you’d prefer.
Should I cook the gnocchi before adding it to the soup?
Nope! The gnocchi will cook once added to the soup. If you over cook it, it’ll turn out mushy.
Can I use turkey instead?
Sure thing! If you have any leftover Thanksgiving turkey (or you just prefer that meat), it can definitely be used instead. Just make sure it’s fully cooked before adding it to the soup.
When it comes to copycat recipes, this one reigns supreme as my family’s current favorite. According to my loved ones, it’s even better than the soup at Olive Garden!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Olive Garden Chicken Gnocchi Soup Recipe
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ white onion diced
- 1 carrot peeled and diced
- 1 stalk of celery chopped
- 3 garlic cloves minced
- 4 cups low sodium chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
- 2 chicken breasts cooked and diced
- Heat the oil and butter in a large pot 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 stalk of celery, 3 garlic cloves
- 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, Salt and 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 chicken breasts, 1 cup fresh spinach
- Taste, adjust seasoning, and serve.
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