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)

4.8 from 25 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!

Servings: 5
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.
Course: Soup
Cuisine: Italian
Keyword: Chicken Gnocchi Soup
Calories: 573 kcal
Author: Jaclyn

69 comments

  • Tim Eubanks: Just made this awesome soup, awesome recipe! My wife loves gnocchi and thick, creamy soups: this one is the perfect marriage. We will absolutely put this in the winter soup rotation. January 19, 2019 at 6:38pm Reply

  • Catherine Munoz: I made a dutch oven sized pot of this soup on Friday, and it was all gone within one day! I made it dairy free and gluten free by substituting the cream for full-fat coconut milk, the milk for Silk Original Almondmilk, and the gnocchi for Trader Joe’s cauliflower gnocchi. My family is neither dairy free nor gluten free and they were raving! January 15, 2019 at 1:25pm Reply

  • Joanne Dicke: I would like to serve this is a crockpot. Do you think that would be ok to have on the warm setting for a few hours during the party? December 16, 2018 at 5:10am Reply

    • Jaclyn: Yes that should be fine as long as you aren’t trying to reheat the soup in the crockpot. December 16, 2018 at 9:40am Reply

  • Crystal: Awesome recipe. I made a few changes. I cubed the raw chicken and cooked it in the soup. That saved me from having to scoop it out and put it back in. I used an entire carton of chicken broth (thank god) when the milk mix was added it turned to a perfect consistency, although I still added a bit of milk after for preference. I also used abit more spinach and chicken, and used cheese gnocchi. 👌🤤 Will for sure make it again for the entire family. December 10, 2018 at 8:21pm Reply

  • 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

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