There’s nothing quite like a warm bowl of soup to soothe your soul, especially on a chilly day. This chicken gnocchi soup recipe inspired by Olive Garden brings that comforting feeling right into your kitchen with creamy broth, tender chicken, and pillowy gnocchi. You’ll love how easy it is to make yet so satisfying and flavorful.
Whether you’re craving a hearty lunch or a cozy dinner, this chicken gnocchi soup hits the spot. It’s full of fresh ingredients and rich flavors that make it a family favorite. Plus, it’s a perfect way to bring a touch of restaurant-quality comfort food to your home table.
Why You'll Love This Recipe
- Rich and creamy broth that’s perfectly balanced with fresh herbs and veggies.
- Soft, pillowy gnocchi that melt in your mouth with every bite.
- Easy to prepare with simple ingredients you likely have on hand.
- Great for meal prepping or feeding a crowd with minimal fuss.
- Gluten-free option available by using gluten-free gnocchi.
Ingredients
Gather these fresh and wholesome ingredients to recreate this delicious chicken gnocchi soup recipe at home.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced thin
- 2 stalks celery, sliced thin
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 (16 oz) package potato gnocchi
- 3 cups fresh baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, or to taste
- ½ cup grated Parmesan cheese, plus extra for garnish
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: Approximately 350 per serving
How to Make Olive Garden Chicken Gnocchi Soup Recipe
- In a large pot, heat butter and olive oil over medium heat until melted and shimmering.
- Add chopped onion, carrots, and celery; sauté for 5–7 minutes until softened and fragrant.
- Stir in minced garlic, dried thyme, and rosemary; cook for 1 minute until aromatic.
- Pour in the chicken broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes to develop flavor.
- Add shredded chicken and potato gnocchi to the pot; simmer for another 3–5 minutes until gnocchi float to the surface and are tender.
- Lower heat and stir in heavy cream and grated Parmesan cheese; cook for 2 minutes until creamy and slightly thickened.
- Fold in fresh baby spinach and cook just until wilted, about 1–2 minutes.
- Season with salt and black pepper to taste, then remove from heat.
- Ladle into bowls, garnish with extra Parmesan and a sprinkle of fresh parsley if desired, and serve warm.
Tips for the Best Results
- Use fresh spinach added at the end to keep it vibrant and tender.
- Don’t overcook the gnocchi; they’re done when they float to the top.
- For extra richness, substitute half-and-half for heavy cream if you prefer a lighter soup.
- Leftover cooked chicken works perfectly to save time and add flavor.
- Adjust seasoning gradually and taste as you go for the best balance.
Storage and Reheating
Store leftover chicken gnocchi soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools; simply add a splash of broth or water when reheating to restore the creamy consistency.
This soup also freezes well. Portion it out and freeze in airtight containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge and gently reheat on the stove over low heat, stirring occasionally.
Frequently Asked Questions
Can I use store-bought rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a convenient and flavorful option that saves time. Just shred the meat and add it to the soup during cooking.
Is potato gnocchi gluten-free?
Traditional potato gnocchi usually contains wheat flour, but you can find gluten-free versions made with alternative flours. Be sure to check the packaging if gluten is a concern.
Can I make this soup dairy-free?
You can substitute heavy cream with coconut milk or a dairy-free cream alternative. Skip the Parmesan or use a dairy-free cheese substitute to keep it creamy without dairy.
How can I thicken the soup if it’s too thin?
If your soup is thinner than you like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. Cook for a few more minutes until it thickens to your liking.