Copycat Olive Garden Chicken Gnocchi Soup is a delicious homemade version of the restaurant favorite, featuring a rich, creamy broth, tender chicken, pillowy potato gnocchi, and fresh spinach.
Copycat Olive Garden Chicken Gnocchi Soup
If you love soup as a comforting, all-in-one meal, this chicken gnocchi recipe is for you. It captures the cozy, creamy character of Olive Garden’s version while remaining simple enough for a weeknight. The combination of juicy chicken, soft gnocchi, and bright spinach makes it satisfying and flavorful.
The one ingredient that elevates this soup is thyme. Fresh thyme is preferred, but dried or ground thyme will work if fresh isn’t available. The herb adds a subtle, savory note that helps round out the creamy broth.
How to Cook Chicken for Chicken Gnocchi Soup
Baking chicken is an easy method that yields tender, juicy meat for the soup. Arrange chicken breasts in a baking dish or on a parchment-lined sheet, drizzle with olive oil, and season with salt and pepper. Bake at 350°F for 22–30 minutes, until fully cooked. Let the chicken rest, then dice it into bite-sized pieces.
If you want to save time, use a chopped rotisserie chicken or pre-cooked frozen chicken. Both options work well and cut down on prep time.
What Gnocchi Should I Use?
Plain potato gnocchi is the best fit for this soup. High-quality store-bought gnocchi will give you the right texture without any odd aftertaste. If you have time, homemade potato gnocchi is unbeatable—soft, fluffy, and tender in the broth.
To use gnocchi in the soup, add it when the broth is boiling and cook according to the package instructions or for about 2–5 minutes until the gnocchi are tender and cooked through.
What to Serve with Chicken Gnocchi Soup
This soup is often served the Olive Garden way: with warm breadsticks and a fresh green salad. Garlic bread, crusty rolls, or cheesy biscuits also pair nicely. The soup is hearty enough to be a meal on its own, but a side of bread and a light salad make it feel extra special.
More Recipes You’ll Love
- Homemade Potato Gnocchi – soft, pillowy gnocchi that shine when made from scratch.
- Authentic Alfredo Sauce – a rich, buttery sauce with Parmesan and garlic.
- Creamy Sausage Pasta – a quick 30-minute meal with zesty sausage and a creamy tomato sauce.
- Copycat Cheddar Bay Biscuits – fluffy, cheesy garlic biscuits that are perfect with soup.
- Baked Caprese Chicken – simple baked chicken topped with fresh tomatoes, basil, and cheese.
Copycat Olive Garden Chicken Gnocchi Soup
Ingredients
- 4 tablespoons butter
- 1 cup celery
- 1 cup carrots shredded or chopped
- 1 medium sweet onion finely chopped
- 4 garlic cloves minced
- ¼ cup flour
- 4 cups chicken broth
- 1 pound chicken breast cooked and chopped
- 1 package potato gnocchi (16 ounces)
- 2 cups heavy cream
- 3 cups spinach
- 1 tablespoon fresh thyme leaves (see notes for dried or ground thyme)
- Salt & pepper to taste
Instructions
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In a large pot over medium heat, melt the butter.
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Add celery, carrots, onion, and garlic. Sauté until the vegetables are tender, about 8 minutes.
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Stir in the flour and cook for about 2 minutes to remove the raw flour taste.
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Slowly whisk in the chicken broth to avoid lumps, then add the cooked chicken and bring the mixture to a boil.
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Add the gnocchi and cook until tender, about 5 minutes or according to package instructions.
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Reduce heat to medium-low, stir in the heavy cream, and warm until steaming but not boiling.
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Fold in the spinach and thyme, season with salt and pepper to taste, and cook until the spinach wilts and the soup is heated through.
Notes
- Use fresh spinach for the best texture; frozen spinach can become too soft.
- The soup will thicken the longer it simmers because the gnocchi releases starch, which also makes reheated leftovers especially good.
- If you prefer homemade gnocchi, prepare it and add it to the soup, cooking until tender.
- Thyme: Fresh thyme is recommended. Substitute 1 teaspoon dried thyme or ½ teaspoon ground thyme if needed.
- Substituting dairy: Heavy cream gives the richest flavor. You can use half-and-half or whole milk in a pinch, but the soup will be lighter.
- Storage: Refrigerate covered for up to 4 days. Reheat on the stove over medium heat until warmed through.
- Freezing: Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating. For a fresher spinach texture, add spinach when reheating.
Nutrition
UPDATE INFO: This post was originally published in January 2015 and updated with new photos, video, and clarified instructions in January 2020.