Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

10.20.2018

Chicken and Gnocchi Soup is the coziest way to warm up this season! It’s filled with lots of potato gnocchi dumplings, tender pieces of chicken, fresh colorful veggies (like spinach and carrots) and it’s all bathing in a rich and creamy broth. You just can’t go wrong with this soup!

Chicken Gnocchi Soup in a single serve red bowl set over a red plate. Soup includes gnocchi dumplings, carrots, celery, spinach, chicken and a creamy broth.

Chicken and Gnocchi Soup

Does soup get any more comforting than this? This Creamy Chicken and Gnocchi Soup makes for the perfect dinner any day of the week and it’s definitely one of those recipes everyone can agree on.

It’s the perfect ending to a long work day or busy day with the family and it’s one pot soup that comes together quickly. It’s hearty and filling and it has such a great flavor!

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It’s Even Better Than Olive Garden’s!

I will always love Olive Garden’s soup, salad and breadsticks. So today I’ve finally finished off the last of the four copycat Olive Garden Soups with this recipe and of course the homemade version is even better!

Overhead close up image of chicken gnocchi soup in a large pot. Soup includes gnocchi dumplings, carrots, celery, spinach, chicken and a creamy broth.

Ingredients You’ll Need for This Recipe

  • Veggies – onion, carrot, celery, garlic, spinach
  • Fats – olive oil, butter
  • Liquids – chicken broth, milk, cream
  • Seasonings – rosemary, thyme, nutmeg, S&P
  • Chicken breasts
  • Gnocchi
  • Flour

How to Make Chicken Gnocchi Soup

  • Saute onion, carrots, celery in pot in oil. Saute garlic briefly.
  • Add broth, seasonings and chicken and bring to a boil.
  • Simmer until chicken is cooked through.
  • Meanwhile cook butter and flour then stir in milk, stir and let boil.
  • Shred chicken.
  • Cook gnocchi in soup
  • Stir in milk mixture, shredded chicken and spinach. Heat through.

Chicken Gnocchi Soup in a large red pot.

Tips for This Recipe

  • Dice veggies small so they’ll cook through in time.
  • Use fresh spinach for best results, skip the frozen kind here. It will turn out mushy.
  • Substitute shredded rotisserie chicken her in place of cooking the chicken in the soup. Cook veggies until tender and add chicken after cooking gnocchi.
  • I used a store-bought gnocchi this time (just the shelf stable kind) but to make it even better look for frozen gnocchi if you can get a hold of it or better yet try making it from scratch if you have time.

Two servings of chicken and gnocchi soup shown here in a maroon bowls set over a wooden surface with green napkins on the side.

More Copycat Olive Garden Soups You’ll Love

 

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Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

4.75 from 20 votes

Chicken and Gnocchi Soup is the coziest way to warm up this season! It's filled with lots of potato gnocchi dumplings, tender pieces of chicken, fresh colorful veggies (like spinach and carrots) and it's all bathing in a rich and creamy broth. You just can't go wrong with this soup!

Course: Soup
Cuisine: Italian
Keyword: Chicken Gnocchi Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5
Calories: 573 kcal
Author: Jaclyn

Ingredients

  • 1 1/4 cups finely chopped yellow onion
  • 1 cup small diced carrot
  • 1 cup small diced celery
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced (1 Tbsp)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1/2 teaspoon dried rosemary
  • 1/2 tsp dried thyme
  • 1/8 teaspoon nutmeg
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breast, pounded evenly to nearly ½-inch thickness
  • 1 (16 oz) pkg potato gnocchi or homemade gnocchi
  • 5 Tbsp butter
  • 6 Tbsp all-purpose flour
  • 2 cups milk, then more to thin as needed
  • 1/3 cup heavy cream
  • 2 cups packed fresh spinach, roughly chopped
  • Shredded Romano cheese, for serving (optional)

Instructions

  1. Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery and sauté 6 minutes, add garlic sauté 1- 2 minutes longer. 
  2. Pour in broth, add rosemary, thyme, nutmeg and season with salt and pepper to taste. 
  3. Add in chicken and bring soup to a boil, reduce heat to medium-low, cover and allow to simmer until chicken is cooked through (it should register 165 in center), about 8 - 12 minutes.
  4. Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Add flour, cook and stir constantly 1 minute.
  5. While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. Season with salt and pepper to taste. 
  6. While whisking constantly, cook until mixture thickens and lightly boils. Stir in cream, remove from heat.
  7. Once chicken in soup has cooked through remove chicken from soup and allow chicken to rest 5 minutes then dice or shred into pieces (iIf veggies aren't nearly soft let that soup simmer a few minutes longer before adding gnocchi). 

  8. Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. 
  9. Stir milk mixture into broth mixture, add in chicken and spinach. Cook, while stirring frequently, 1 - 2 minutes longer. 
  10. Serve warm with Romano cheese if desired.

Recipe Notes

  1. Use fresh spinach for best results, skip the frozen kind here. It will turn out mushy.
  2. Substitute shredded rotisserie chicken her in place of cooking the chicken in the soup. Cook veggies until tender and add chicken after cooking gnocchi.
  3. I used a store-bought gnocchi this time (just the shelf stable kind) but to make it even better look for frozen gnocchi if you can get a hold of it or better yet try making it from scratch if you have time.
  4. Recipe source: Cooking Classy
Nutrition Facts
Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)
Amount Per Serving
Calories 573 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 117mg 39%
Sodium 659mg 27%
Potassium 897mg 26%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 8g
Protein 28g 56%
Vitamin A 124.1%
Vitamin C 12.5%
Calcium 19.7%
Iron 27.9%
* Percent Daily Values are based on a 2000 calorie diet.

63 comments

  • Tiffany: My husband and I made this for dinner tonight. It is delicious. The only change we made was to add about 1 1/2 tsp of chicken bullion. It made it less sweet. Thank you so much for sharing, we will be making it again. December 6, 2018 at 4:46pm Reply

  • Gnocchi lover: THATS AWESOME!!!!!!!!!!!!!! November 28, 2018 at 8:47am Reply

  • Tracy: This turned out excellent. Thanks for the recipe! November 16, 2018 at 12:38pm Reply

  • Marcia Dewberry: AWESOME RECIPE. MADE THIS FOR A FOOTBALL PARTY LAST WEEKEND. GREAT REVIEWS BY ALL. THANK YOU ! November 14, 2018 at 7:26pm Reply

  • Stacey Hagerty: Love your recipes and instructions are simple and easy to follow! Thank you November 8, 2018 at 12:22pm Reply

    • Jaclyn: I’m so happy to hear you love my recipes Stacey! Thanks for letting me know :)! November 8, 2018 at 3:00pm Reply

  • Paula Callaway Rozansky: Looks awesome – another recipe I will be trying this winter! Whenever you make gnocci from scratch, it usually makes a ton of the little goodies. This is a great way to use them up! November 6, 2018 at 5:06pm Reply

  • Holly: Do you think this would be good if I used all almond milk and no dairy milk or heavy cream? I have an insensitivity to milk but I LOVE these types of soups! November 5, 2018 at 9:47pm Reply

    • Jaclyn: It should still be good just not as rich and creamy. November 9, 2018 at 2:41pm Reply

    • Kristine: I subbed almond coconut milk for the milk and nutpods original creamer for the cream and it turned out great! I HIGHLY recommend using nutpods creamer in soups that call for cream because they don’t have any sweetener in them and they give the soup creaminess without dairy! November 14, 2018 at 12:15pm Reply

  • Warren: Awesome! November 1, 2018 at 6:42pm Reply

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