Incredibly delicious Olive Garden Chicken Gnocchi Soup Recipe is a one-pot recipe made with gnocchi dumplings, tender pieces of chicken, and loaded with tender veggies in a rich, creamy, seasoned broth. This hearty and satisfying bowl of soup is good for the soul and the tummy!
This creamy chicken gnocchi soup recipe and Zuppa Toscana Soup are even better than the Olive Garden version! It tastes very similar, but I think anytime you can recreate a recipe in the comfort of your own home, it’s always better!
Serve it with the best Caesar salad, bacon cheese pizza rolls or pita bread and you’re all set for a flavorful dinner and leftovers for lunch the next day!
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Ingredients for Chicken Gnocchi Soup Recipe
- Oil & butter: I love sauteing veggies using avocado oil and butter. Sometimes I’ll use ghee instead of butter and you can really use any type of cooking oil you prefer. You get both the buttery flavor and it helps prevent them from cooking too quickly.
- Veggies and aromatics: Celery, onion, carrots, and minced garlic for a delicious flavor base in this soup. The celery and carrots are also signature ingredients as part of the soup itself. They add beautiful colors and chunky textures.
- Flour: This is a thick creamy soup so we need the flour to thicken it.
- Chicken broth: I have a delicious homemade broth done easily in the Instant Pot that I prefer to use. If you have store-bought broth, you can definitely use it.
- Half and half: Gives the soup its creamy consistency. We’re adding flour which thickens it up enough, so using anything heavier than half and half may result in something that’s too thick for your liking.
- Chicken: Chicken gnocchi soup is a great recipe to whip up when you have leftover juicy oven roasted chicken to use up! You can also go out and buy a rotisserie chicken, or cook up some chicken breasts beforehand.
- Gnocchi: These are little potato dumplings made with flour and can be quite time-consuming to make yourself. For the sake of convenience, I buy mine when making this soup, but if you’ve got some homemade you want to use, even better.
- Salt and pepper: To taste.
- Baby spinach: The wilted spinach adds a depth of flavor and incredible nutrients. I like to use a green leafy mix for a twist, but whatever greens you have on hand you can use. Kale, swiss chard, you name it.
- Parmesan cheese: For garnish at the end. A sharp cheesy finish is just the thing!
See the recipe card for the full information on recipe ingredients and quantities.
Cooking Tips
- I use half and half, but you can substitute it for whole milk, heavy cream, or even non-dairy milk if you prefer.
- For additional flavor and a sweet and smoky element, feel free to add in some chopped bacon or diced ham.
- More spice. Red pepper flakes are always a great way to add in some heat. You could also add smoked paprika for another layer of flavor.
- Extra veggies: Load up your soup with diced mushrooms, zucchini, sun dried tomato, asparagus, or peas.
- If you can’t get your hands on gnocchi or even aren’t a fan, you can substitute them for diced potatoes. They do take longer to cook, so you’ll need to factor that into your cooking time.
- Save this for after the holidays and use up leftover Thanksgiving turkey instead of chicken!
How to Make Chicken Gnocchi Soup
Before you begin, it’s always a good idea to dice your veggies and cut up your chicken ahead of time so you’re ready to go. That way the soup isn’t boiling for too long, and things aren’t overcooking as they wait for you to prep.
Step 1: Heat butter and oil in a soup pot or Dutch oven over medium heat. Then, add the onion, carrot, celery, and garlic to the pot. Cook for about 10 minutes, stirring occasionally.
Step 2: Add flour to make a roux. This is a paste that will help to thicken the soup once the liquids have been added. Stir or whisk constantly so that it doesn’t burn.
Step 3: Slowly add in the broth, a cup at a time. Then, add the half and half. Stir everything and allow it to come to a gentle boil.
Step 4: Dump in the gnocchi and cooked chicken and season with salt and pepper to taste. Cook for 7 minutes until the gnocchi are cooked through.
Step 5: Toss in the spinach and let it wilt in the heat for 3 minutes until the soup starts to boil gently.
Step 6: Remove the soup from the heat and serve immediately! Ladle out the soup into bowls, sprinkle it with Parmesan cheese, and enjoy with no-knead bread or easy sourdough bread!
Recipe FAQs
Technically you can, but I don’t recommend it. It tends to get mushy because it’s already wilted and full of water. Stick with fresh chopped spinach if you can.
Yes! Just be sure to cook the dumplings separately and add them in at the end just to warm through when you’re ready to serve. Otherwise, they’ll become mushy and over time change the consistency of the soup.
Not in this version because you want to make sure it’s cooked all the way through, and this is a quicker version that uses a few shortcuts. If you’d like to use raw chicken, I suggest making it in the slow cooker so that way the chicken has a chance to cook all the way.
Store soup in an airtight container in the fridge for up to 3 days.
More Easy Dinner Recipes:
- 10-minute Honey Garlic Shrimp Recipe
- Italian Sausage Lentil Soup
- 30-min Cheesy Ground Beef Pasta – Easy One-Pot Dinner
- Baked Chicken Pasta in Buttery White Sauce
- Oven Baked Boneless Skinless Chicken Thighs
- The Best Creamy Chicken Pasta
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📖 Recipe
Chicken Gnocchi Soup Recipe
Equipment
Ingredients
- 2 tablespoons avocado oil or any oil of your choice
- 2 tablespoons butter or ghee
- 1 onion diced, about 1 cup
- 1 carrot diced
- 1 stick celery diced
- 3 cloves garlic minced
- ⅓ cup flour
- 5 cups homemade chicken broth or store bought
- 1 cup half & half or heavy whipping cream
- 2 cups cooked chicken cut into bite size pieces
- 1 lb gnocchi store bought or homemade
- salt & pepper to taste
- 3 cups fresh baby spinach chopped, I like to use green leafy mix
- Parmesan cheese for garnish
Instructions
- Sauté the Vegetables: In a large soup pot, heat butter and avocado oil over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Make the Roux: Sprinkle in the flour and cook for a few minutes, stirring constantly, until it forms a smooth paste.
- Add the Liquids: Gradually pour in the homemade chicken broth, stirring to combine. Follow with the half & half and bring the mixture to a gentle boil.
- Cook the Gnocchi & Chicken: Add the gnocchi and chicken to the pot. Season with salt and pepper to taste. Stir and cook until the gnocchi are tender and cooked through.
- Add the Spinach: Stir in the spinach and cook until the soup is gently boiling and the spinach is wilted.
- Serve: Turn off the heat and ladle the soup into bowls. Top with grated Parmesan cheese and serve immediately.
Notes
- Dairy Swap: Use half & half, or substitute with whole milk, heavy cream, or a non-dairy milk of your choice.
- Add Some Meat: Stir in chopped bacon or diced ham for a sweet and smoky boost.
- Spice It Up: Red pepper flakes add heat, or try smoked paprika for an extra layer of flavor.
- Extra Veggies: Toss in mushrooms, zucchini, sun-dried tomatoes, asparagus, or peas for a hearty veggie boost.
- Gnocchi Substitute: No gnocchi? Use diced potatoes instead — just allow extra cooking time until tender.
- Leftover Makeover: After the holidays, swap the chicken for leftover Thanksgiving turkey for a comforting twist.
Nutrition
Quote of the Day
Happy Cooking!
This post was updated in October 27, 2020.
olga
At which point do i add cooked chicken? It probably doesnt matter,but i just wanted to make sure . Recepie sounds yummy
Munchkin Time
Thats a great question Olga, you add chicken with gnocchi. I will update the recipe, thank you for noticing it!
Catherine
I made this last night with a friend and it was delicious! We made it a little thicker by adding only 3 cups of chicken broth. This one's a keeper!
Munchkin Time
I am so glad you liked this recipe Catherine! Thank you for letting me know!
Diana
Yummy!!!!
Munchkin Time
Thank you Diana, it really is yummy!
Andi | Greenbasket.me
Made this for dinner tonight and it was delicious!!
Munchkin Time
Thank you Andi! I am so glad you liked it!