I recreate this creamy, comforting Olive Garden Chicken Gnocchi Soup whenever I crave something warm and satisfying. It’s packed with tender chicken, soft gnocchi, and fresh vegetables, all wrapped in a rich, velvety broth that feels like a restaurant-quality meal made right at home.
Why You’ll Love This Recipe
I love how this soup comes together with simple ingredients yet delivers deep, comforting flavor. It’s hearty enough to serve as a full meal, and I can easily customize it based on what I have on hand. The gnocchi adds a soft, pillowy texture that makes every spoonful extra satisfying, and the creamy base makes it perfect for cozy days.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup celery, diced 1/2 cup carrots, shredded or finely diced 1/4 cup all-purpose flour 4 cups chicken broth 2 cups cooked chicken breast, shredded 1 cup heavy cream 1 cup whole milk 1 teaspoon dried thyme 1 teaspoon dried parsley salt to taste (about 1/2 teaspoon) black pepper to taste (about 1/4 teaspoon) 1 pound potato gnocchi 2 cups fresh spinach, chopped
directions
I start by heating olive oil in a large pot over medium heat, then I sauté the onion, garlic, celery, and carrots until everything becomes soft and fragrant.
Next, I sprinkle in the flour and stir continuously for about a minute to create a light roux. I slowly pour in the chicken broth while stirring to avoid lumps, letting the mixture thicken slightly.
I add the shredded chicken, heavy cream, milk, thyme, parsley, salt, and pepper. I let everything simmer gently for about 10 minutes so the flavors can blend.
Then I add the gnocchi and cook for about 3–4 minutes, until they float and become tender.
Finally, I stir in the chopped spinach and cook for another 1–2 minutes until wilted. I taste and adjust seasoning before serving warm.
Servings and timing
I typically get about 6 servings from this recipe.
I sometimes swap the chicken breast for rotisserie chicken to save time. If I want a lighter version, I use half-and-half instead of heavy cream. For extra flavor, I occasionally add a pinch of nutmeg or grated Parmesan cheese. I also like using kale instead of spinach when I want a slightly heartier green.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat, adding a splash of milk or broth to bring back the creamy texture. I avoid boiling it to keep the gnocchi from getting too soft.
FAQs
Can I freeze this soup?
I usually avoid freezing it because the cream and gnocchi can change texture, but it can be done if needed with slight texture changes.
Can I use store-bought gnocchi?
I always use store-bought gnocchi for convenience, and it works perfectly.
How do I make it thicker?
I let it simmer a bit longer or add a small extra amount of flour mixed with broth.
Can I make it dairy-free?
I substitute the cream and milk with unsweetened coconut milk or a dairy-free alternative.
What type of chicken works best?
I prefer cooked, shredded chicken breast, but thighs also work well for a richer flavor.
Conclusion
I find this Olive Garden Chicken Gnocchi Soup to be one of the most comforting and rewarding recipes to make at home. It’s simple, creamy, and full of flavor, making it a perfect go-to meal whenever I want something warm and satisfying without much effort.
