Chicken Gnocchi Soup is a copycat Olive Garden Chicken Gnocchi soup recipe that is restaurant quality. A creamy gnocchi soup with chicken and veggies in each bite.
If you are a fan of Olive Garden soups, you have to make this copycat Olive Garden gnocchi soup.
Table of contents
This is one of my favorite gnocchi recipes, and it is great for feeding a crowd. Pair with a crisp side salad, Olive Garden breadsticks, or eat alone.
Why Make This Chicken Gnocchi Soup…
- Quick Cook Time
- Simple Everyday Ingredients
- Copycat Olive Garden Recipe
- Affordable To Make
- Great way to use leftover chicken
- Half and Half
- Chicken Broth
- Italian Seasoning
- Shredded Chicken
- Salt and Pepper
How to Make
Full directions and measurements for this recipe are in the printable recipe card below.
Step 1: Start by adding your oil and butter in a stockpot over medium heat. Once it is warm add in the onions, celery and garlic.
Step 2: Cook for 3 minutes, or until the onions are translucent and softened.
Step 3: Now you will add in your flour and cook for 2-3 minutes stirring continuously. This is going to create a roux. Once light brown, add in 1 cup of half and half, and the Italian seasoning.
Step 4: Now add in the chicken broth, the rest of the half and half and bring soup to a simmer. Add in the cooked chicken, gnocchi and spinach. Simmer until gnocchi is fully cooked.
Step 5: Season the chicken and gnocchi soup with salt and pepper and serve!
If you do not eat all the soup just store it in an airtight container in the fridge for around 3-4 days. If you leave the chicken out you can potentially stretch it a few more days in the fridge.
Can you freeze chicken gnocchi soup? The answer is no, sadly. You will find the dairy breaks down poorly once it thaws from being frozen. So I do not recommend freezing the leftover soup.
Expert Tips and Variations To Recipe
Here are a few changes you can make to this chicken and gnocchi Olive Garden recipe.
- For thicker soup, add cornstarch and water together 1 teaspoon of each to make a slurry. Stir in at the very end of cooking to thicken the soup.
- You can swap the spinach with kale if you would like.
- Leave out the chicken and use vegetable broth for a vegetarian soup recipe.
- Add in some shredded carrots.
- Buy your favorite brand of gnocchi.
- You can use rotisserie chicken that is leftover from a meal before.
Common questions about this Olive Garden soup recipe.
More Soup Recipes
- Instant Pot Vegetable Soup
- Spinach Bean Soup
- Lentil Soup
- Broccoli Cheese Soup
- Beef Stew Instant Pot
- Cabbage Soup
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- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 1 small Onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 Tablespoons All-Purpose Flour
- 1 1/2 cups Half and Half Cream (10%)
- 4 cups Chicken Broth
- 2 teaspoons Italian seasoning, to taste
- 2 cups Spinach, packed
- 1 cup Chicken, cooked and chopped
- 16 oz Gnocchi, uncooked
- 1/4 cup shredded carrots optional
- Salt and Pepper, to taste
- In a stockpot you will want to add your oil, butter, onion, celery, and garlic. Cook on medium heat for 2-3 minutes. Stir occasionally, and cook till the onions are translucent.
- Next you will stir in the flour to create the roux for the soup. Stir continously for 2-3 minutes, until the flour becomes light brown. This will remove the flour taste.
- Next you will add in the Italian seasoning and a cup of the half and half. Stir to thicken the soup and incorporate.
- Then add in the remaining half and half, chicken broth, cooked chicken and gnocchi along with spinach leaves.
- Cook for another 5 minutes or so on simmer, or until the gnocchi is cooked through.
- Season your chicken gnocchi soup with salt and pepper and serve.
Use pre-cooked chicken for this recipe. Whether it be leftover rotisserie chicken or cook some chicken on the stove and dice up.
You can add in some shredded carrots if you want.
Swap out the spinach with kale for a different flavor component.
Store any leftover soup in the fridge for 3-4 days in the fridge. This Olive Garden gnocchi soup does not freeze well, as the dairy will seperate a bit once thawed.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 813mgCarbohydrates: 41gFiber: 4gSugar: 5gProtein: 15g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.