Rich and creamy chicken gnocchi soup is packed with hearty gnocchi, spinach, shredded carrots, celery, and cubed chicken. It’s an Olive Garden copycat recipe we will always stand behind.
Why this recipe works
This Olive Garden copycat chicken gnocchi soup is ultra comforting. A big steamy bowl of creamy chicken and gnocchi is all you can ask for to get cozy on a chilly fall evening. This soup is really easy to make. Simply chop your ingredients, add them to the pot, and wait patiently for it to do its magic. Sure, it will need a little help here and there with a bit of a saute to soften the veggies and a stir of a spoon to mix the soup together. Easy peasy but full of flavor, just how we like it!
Olive Garden’s soups have us all in a chokehold. Each one of their soups from pasta fagioli to zuppa toscana, minestrone, and this creamy chicken gnocchi soup always hit the spot, especially when served with soft garlic butter-basted Olive Garden breadstick for dipping. Swoon.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We used 2 chicken breasts for this recipe. If you want to save some time, opt for a pre-cooked rotisserie chicken from the grocery store. Shred or cube it and add it to the soup at the end, until the chicken is warmed through.
GNOCCHI – The gnocchi thickens up the soup a bit during simmering. You could double the amount of gnocchi for a heartier soup.
ADDITIONS – Use a rich chicken broth/stock or use bouillon granules. If you use a low sodium broth, water, a light stock, etc., use additional salt, pepper, and seasonings.
How to Make Chicken Gnocchi Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant.
- Add carrots and celery; saute 2-3 minutes longer.
- Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil. Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes.
- Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready.
- Stir the soup, season with salt and pepper to taste, and serve.
Frequently Asked Questions & Expert Tips
Store leftover chicken gnocchi soup in an air-tight container kept in the refrigerator for up to 4 days. Reheat over low heat on the stovetop. The soup may thicken while refrigerated, to loosen it back up try adding a bit of water or chicken broth.
If you want a thicker stew-like consistency, make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon of water. Stir the slurry into the simmering soup (as a final step) and simmer until it thickens.
Serving Suggestions
Serve with crusty bread, breadsticks, or a nice salad on the side. If you’re like me, I always get a glass of peach iced tea every time I go to Olive Garden as well. Enjoy!
Ingredients
- 1 Tablespoon olive oil
- 1 cup white onion diced
- 2 cloves garlic minced
- 1 cup shredded carrot 1-2 medium carrots
- 1 cup celery sliced, 2-3 stalks
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt plus more to taste
- 1 teaspoon coarse black pepper plus more to taste
- 2 chicken breasts cooked and diced
- 16 ounce gnocchi
- 1 cups baby spinach leaves 1-2 cups
- 1 cup heavy cream
Things You’ll Need
- Stockpot or dutch oven
- Chef’s knife
- Cutting board
Before You Begin
- Refrigerate leftovers for up to 4 days in an airtight container.
- You can also cook the chicken as part of the recipe. Dice raw chicken into pieces. Use a bit more olive oil (or cooking oil) and saute the chicken until browned (does not need to cook through) and remove to a plate. Then proceed with the sauteeing the onion and continuing with the recipe.
- The gnocchi thicken up the soup a bit during simmering. You could double the amount of gnocchi for a heartier soup.
- If you want a thicker stew-like consistency, make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon of water. Stir the slurry into the simmering soup (as a final step) and simmer until it thickens.
- Use a rich chicken broth/stock or use bouillon granules. If you use a low sodium broth, water, a light stock, etc., use additional salt/pepper and seasonings.
Instructions
- In a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant.
- Add carrots and celery; saute 2-3 minutes longer.
- Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil. Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes.
- Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready.
- Stir the soup, season with salt and pepper to taste, and serve.
