Olive Garden Chicken Gnocchi Soup Copycat

Olive Garden Chicken Gnocchi Soup is the recipe I reach for when I want something warm, creamy, and completely satisfying without leaving the house. This copycat version captures everything you love about the restaurant classic, with tender chicken, pillowy gnocchi, and a rich, velvety broth that feels like a hug in a bowl.

I still remember ordering this soup at Olive Garden on a bitter cold evening. The bowl arrived steaming, the broth was silky, and the gnocchi were so soft they practically melted. After a few test batches at home, I nailed a version that hits every note. This creamy chicken gnocchi soup uses simple everyday ingredients and comes together in one pot, making it perfect for busy weeknights when you need something hearty on the table without much fuss.

Everything You Need for This Creamy Copycat Soup

I always prep all my vegetables before I turn on the heat. It makes the whole process feel easy and relaxed. For this Olive Garden Chicken Gnocchi Soup, shredding the carrots on a box grater rather than dicing them is a small step that makes a big difference. They soften faster and blend right into the broth.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 boneless, skinless chicken breast, diced into bite-sized pieces
• 1 small onion, finely diced
• 2 medium carrots, shredded (pro tip: shredding instead of dicing helps them melt into the broth and cook evenly)
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth (I prefer low-sodium so I can control seasoning as I go)
• 1 (16-ounce) package potato gnocchi
• 1 cup fresh spinach
• 1 cup heavy cream (substitute half-and-half for a lighter result)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped, for garnish

Step-by-Step Instructions for the Perfect Chicken Gnocchi Soup

I prefer to have every ingredient measured and ready before I heat the pot. This homemade chicken gnocchi soup moves quickly once you start cooking, and staying organized keeps things stress-free from start to finish.

Step 1: Heat olive oil and butter together in a large pot or Dutch oven over medium-high heat. Add the diced chicken in a single layer and cook until golden brown on all sides and cooked through, about 5 to 6 minutes. The chicken should feel firm and show no pink inside. Remove it from the pot and set aside on a clean plate.

Step 2: Add the diced onion, shredded carrots, and diced celery to the same pot over medium heat. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 to 6 minutes. The pot should smell sweet and savory. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 3: Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 1 minute. The mixture will look paste-like and slightly dry. that is exactly what you want before adding the broth.

Step 4: Slowly pour in the chicken broth while whisking continuously. This prevents lumps from forming. Bring the soup to a gentle simmer over medium heat.

Step 5: Add the dried thyme, dried oregano, salt, and pepper. Let the soup simmer uncovered for 10 minutes, stirring occasionally. This step builds the flavor base.

Step 6: Add the potato gnocchi directly to the simmering soup. Cook for 2 to 4 minutes until the gnocchi float to the surface and feel tender when pressed gently. Do not walk away during this step. Overcooked gnocchi turn mushy fast.

Step 7: Stir in the cooked chicken, fresh spinach, and heavy cream. Cook for 2 to 3 minutes until the spinach has fully wilted and the soup is heated through. Taste and adjust salt and pepper as needed.

Step 8: Remove the pot from heat. Ladle the Olive Garden Chicken Gnocchi Soup into bowls and top with fresh chopped parsley before serving.

What to Serve Alongside Your Chicken Gnocchi Soup

This copycat chicken gnocchi soup pairs best with sides that balance its rich, creamy broth. Here are the best sides for Olive Garden Chicken Gnocchi Soup:

Crusty Italian bread: A warm loaf with a crisp crust is perfect for soaking up every drop of the creamy broth. It turns a bowl of soup into a full, satisfying meal.

Classic Caesar salad: The tangy dressing and crisp romaine cut right through the richness of the soup without overwhelming it.

Garlic breadsticks: Staying true to the Olive Garden spirit, soft buttery breadsticks are a natural match for this soup.

Light green salad with Italian dressing: A fresh, acidic salad adds brightness and balances the heavier cream base beautifully.

Grated Parmesan cheese: A generous sprinkle on top adds a salty, nutty layer of flavor to each bowl.

More Cozy Soup Recipes You’ll Love

If this creamy chicken gnocchi soup hit the spot, there are plenty of other hearty bowls worth trying. The Best Crock Pot Creamy Chicken Parmesan Soup brings the same rich, comforting flavors with a hands-off slow cooker method that is perfect for busy days. For something a little smoky and bold, the Creamy Tuscan Sausage Potato Soup is thick, satisfying, and packed with flavor.

Looking for more pasta-and-broth combinations? The Easy Tuscan Ravioli Soup is a crowd-pleaser that comes together just as quickly, and the Quick White Lasagna Soup delivers all the comfort of lasagna in a fraction of the time. Any of these recipes pair wonderfully alongside crusty bread for a complete weeknight dinner.

How to Store and Reheat This Soup the Right Way

Store leftover Olive Garden Chicken Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue absorbing liquid as the soup sits, so expect a thicker consistency the next day.

To reheat, warm the soup gently on the stovetop over low to medium heat, stirring often. Add a splash of chicken broth or a little cream to bring it back to your preferred consistency. Avoid boiling aggressively, as high heat can cause the cream to separate and the gnocchi to fall apart.

Pro tip: If you plan to make this creamy chicken gnocchi soup ahead of time, cook the gnocchi separately and store them apart from the broth. Add them fresh when reheating for the best texture every time.

Frequently Asked Questions

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