This soup is total comfort food in a bowl. It’s creamy, cozy, and packed with tender chicken, pillowy gnocchi, and fresh veggies. Tastes just like the one from Olive Garden—maybe even better! I’ve made this recipe more times than I can count, and it always hits the spot on chilly nights or when I just want something warm and filling. It’s easy enough for a weeknight but fancy-feeling enough for guests.
What You’ll Need
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup diced yellow onion (about 1 medium onion)
- 1/2 cup diced celery (about 2 stalks)
- 3/4 cup diced carrots (about 2 carrots)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 cups cooked shredded chicken (rotisserie works great)
- 1 pound potato gnocchi (store-bought)
- 2 cups half and half
- 1 cup fresh baby spinach
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- Optional: grated Parmesan for serving
Why I Love This Recipe
I’ve been making this soup every fall for years. One time I brought it to a family potluck and it was gone before I even sat down. Now people ask me to bring “that Olive Garden soup” to every get-together.
- Tastes just like the restaurant version
- Super creamy and rich without being too heavy
- Great way to use leftover rotisserie chicken
- Comes together in under an hour
- Freezes well for meal prep
Makes
6 servings
Cook Time
35–40 minutes total
Macros (Per Serving)
Calories: 380
Protein: 21g
Carbs: 30g
Fat: 20g
Fiber: 2g
Sugar: 4g
Why This Recipe Works (Quick Science)
- Flour + fat = roux: This thickens the soup without needing heavy cream
- Half and half gives it richness without being too fatty
- Gnocchi cooks right in the broth so it soaks up all that flavor
- Spinach wilts fast and adds freshness to balance the creaminess
Common Mistakes
- Adding gnocchi too early makes it mushy
- Using raw chicken adds extra cook time—use precooked for speed
- Skipping the flour gives you thin soup
- Overcooking the veggies makes them too soft
What to Serve With
- Garlic bread or crusty sourdough
- Side Caesar salad
- Roasted broccoli or green beans
FAQ
Can I use frozen gnocchi?
Yes! Just don’t thaw them first—toss them in frozen and cook a few minutes longer.
Can I freeze it?
Yes, but the gnocchi may soften when reheated. Freeze without gnocchi if you want the best texture.
Can I use milk instead of half and half?
Yes, but it won’t be as creamy. Whole milk is best if swapping.
Can I make it vegetarian?
Use veggie broth and skip the chicken. Add mushrooms for more flavor.
Tools Needed
- Large Dutch oven or soup pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Substitutions and Variations
- Use turkey instead of chicken
- Swap spinach for kale
- Add mushrooms or zucchini for more veggies
- Make it spicy with red pepper flakes
- Use gluten-free gnocchi and flour if needed
Make Ahead Tips
- Chop all veggies the night before
- Use rotisserie chicken for faster prep
- Soup keeps in fridge up to 4 days
Instructions
Step 1: Sauté the veggies
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add 1 cup diced onion, 1/2 cup diced celery, and 3/4 cup diced carrots. Cook for 5–7 minutes, until soft.
Step 2: Add garlic and flour
Add 2 cloves minced garlic and stir for 30 seconds. Sprinkle in 1/4 cup all-purpose flour and stir constantly for 1 minute until everything is coated.
Step 3: Pour in broth
Slowly pour in 4 cups chicken broth while stirring. Bring to a simmer and let cook 5–7 minutes to thicken slightly.
Step 4: Add chicken and thyme
Add 1 1/2 cups cooked shredded chicken and 1/2 teaspoon dried thyme. Stir and simmer for another 5 minutes.
Step 5: Stir in gnocchi
Add 1 pound potato gnocchi to the pot and cook for 3–4 minutes until they float and are tender.
Step 6: Add half and half and spinach
Pour in 2 cups half and half and stir. Add 1 cup fresh baby spinach and let wilt for 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 7: Serve hot
Ladle into bowls, top with Parmesan if you like, and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat. If it gets too thick, add a splash of broth or milk.
Wrap-Up
This Olive Garden Chicken Gnocchi Soup is one of those recipes you’ll want to keep on repeat. It’s simple, cozy, and full of flavor. Let me know how it turns out for you in the comments and if you have any questions!
