Chicken Gnocchi Soup Recipe

Name: Olive Garden Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: – 1 pound cooked and diced boneless skinless chicken breasts [provides the main protein and hearty texture]; – 1 cup chopped celery [adds crunch and aromatic depth]; – 1 cup diced white onion [builds savory base flavor when sautéed until translucent]; – 3 cloves minced garlic [gives warm, savory aroma and boosts overall flavor]; – 1 cup shredded carrots [brings sweetness, color, and vitamins]; – 2 tablespoons olive oil [for sautéing vegetables; mild flavor and a lighter fat option]; – 4 cups low-sodium chicken broth [the soup base; low-sodium lets you control seasoning]; – 1 teaspoon salt [primary seasoning; adjust to taste]; – 1/2 teaspoon black pepper [adds mild heat and balance]; – 1 teaspoon dried thyme [signature herb note that pairs with chicken and gnocchi]; – 16 ounces potato gnocchi [provides that pillowy texture central to the dish]; – 2 cups half-and-half [creates the creamy body without being too heavy]; – 2-3 cups fresh spinach [adds color, nutrients, and a fresh finish]

By:

Camille Hayes

Published:

March 22, 2026

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Why You’ll Love This Olive Garden Chicken Gnocchi Soup

If you love cozy, creamy soups and want to make a restaurant-style bowl at home, Olive Garden Chicken Gnocchi Soup is a perfect pick. This copycat recipe gives you that comforting, pillowy gnocchi and rich broth in under 30 minutes, so it works for weeknights, rushed parents, and students craving a satisfying meal without fuss.

Ease of preparation: The Olive Garden Chicken Gnocchi Soup uses simple steps and common pantry items. With 10 minutes prep and 20 minutes cook time, you can have dinner on the table in about 30 minutes perfect for busy schedules and novice cooks.
Health benefits: This creamy chicken gnocchi soup delivers protein from cooked boneless skinless chicken breasts and vitamins from carrots and spinach. The recipe uses low-sodium chicken broth to keep sodium in check while still offering comforting flavor.
Versatility: Whether you want a quick family dinner, a student-friendly one-pot meal, or something gentle for seniors, the copycat Olive Garden recipe adapts well. Swap ingredients for dietary needs or keep it classic the flavors hold up.
Distinctive flavor: The blend of thyme, garlic, and a creamy broth with potato gnocchi creates a comforting, restaurant-style profile that stands out. The texture contrast between pillowy gnocchi and tender chicken is what makes this Olive Garden Chicken Gnocchi Soup so memorable.

Use store-bought potato gnocchi to speed things up or make your own if you have extra time. For more cozy chicken dishes, try this Creamy Chicken and Bacon Pasta for another family-friendly comfort meal.

Quick and comforting: classic Olive Garden flavor at home, ready in about 30 minutes.

Jump To

1. Why You’ll Love This Olive Garden Chicken Gnocchi Soup
2. Essential Ingredients for Olive Garden Chicken Gnocchi Soup
3. How to Prepare the Perfect Olive Garden Chicken Gnocchi Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Olive Garden Chicken Gnocchi Soup
5. Mastering Olive Garden Chicken Gnocchi Soup: Advanced Tips and Variations
6. How to Store Olive Garden Chicken Gnocchi Soup: Best Practices
7. FAQs: Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup
8. Olive Garden Chicken Gnocchi Soup

Essential Ingredients for Olive Garden Chicken Gnocchi Soup

This ingredients section lists every item with exact quantities, plus a short note about each ingredient’s role. Use the structured list below to gather everything before you start cooking.

1 pound cooked and diced boneless skinless chicken breasts – provides the main protein and hearty texture.
1 cup chopped celery – adds crunch and aromatic depth.
1 cup diced white onion – builds savory base flavor when sautéed until translucent.
3 cloves minced garlic – gives warm, savory aroma and boosts overall flavor.
1 cup shredded carrots – brings sweetness, color, and vitamins.
2 tablespoons olive oil – for sautéing vegetables; mild flavor and a lighter fat option.
4 cups low-sodium chicken broth – the soup base; low-sodium lets you control seasoning.
1 teaspoon salt – primary seasoning; adjust to taste.
1/2 teaspoon black pepper – adds mild heat and balance.
1 teaspoon dried thyme – signature herb note that pairs with chicken and gnocchi.
16 ounces potato gnocchi – provides that pillowy texture central to the dish.
2 cups half-and-half – creates the creamy body without being too heavy.
2-3 cups fresh spinach – adds color, nutrients, and a fresh finish.

Special Dietary Options

Vegan: Replace chicken with firm tofu or chickpeas, use a plant-based cream (coconut milk or cashew cream) and vegetable broth. Swap gnocchi for vegan gnocchi made without egg.
Gluten-free: Use gluten-free potato gnocchi or make gnocchi with gluten-free flour. Confirm the chicken broth is gluten-free.
Low-calorie: Use 1 cup half-and-half + 1 cup unsweetened almond milk instead of 2 cups half-and-half, and keep the chicken lean. Increase vegetables to bulk the soup with fewer calories.

How to Prepare the Perfect Olive Garden Chicken Gnocchi Soup: Step-by-Step Guide

First Step: Mise en place

Gather and prep everything before you start. Dice 1 pound cooked boneless skinless chicken breasts into bite-size pieces. Chop 1 cup celery, dice 1 cup white onion, mince 3 cloves garlic, and shred 1 cup carrots. Measure out 2 tablespoons olive oil, 4 cups low-sodium chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 16 ounces potato gnocchi, 2 cups half-and-half, and 2-3 cups fresh spinach. Having everything ready keeps the process smooth and fast.

Second Step: Sauté the vegetables

Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 cup chopped celery, 1 cup diced white onion, 3 cloves minced garlic, and 1 cup shredded carrots. Sauté until the onions turn translucent, about 5 minutes. Stir occasionally so garlic doesn’t brown and vegetables cook evenly. This step builds the aromatic base that carries the entire soup’s flavor.

Third Step: Add chicken and broth

Add 1 pound cooked diced chicken breasts to the pot. Pour in 4 cups low-sodium chicken broth, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Increase heat to bring the mixture to a boil. Using low-sodium broth lets you fine-tune salt at the end; taste before final seasoning.

Fourth Step: Cook the gnocchi

Gently stir in 16 ounces potato gnocchi. Allow the pot to return to a boil, then let the gnocchi cook for 3-4 minutes. After this brief boil, reduce heat to a simmer and continue to simmer for 10 minutes. Gnocchi will float when cooked through and become pillowy stir gently to avoid tearing them.

Fifth Step: Finish with cream and spinach

Stir in 2 cups half-and-half and 2-3 cups fresh spinach. Cook on low for 1-2 minutes until the spinach wilts and the soup is heated through. Avoid boiling after adding dairy to prevent separation. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or a green salad.

Timing and temperature summary

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Adaptations during cooking

If you need a lighter finish, swap 1 cup half-and-half for 1 cup unsweetened almond milk and a splash of cream only when serving. For a richer bowl, replace 1 cup half-and-half with heavy cream. If using leftover rotisserie chicken or pre-cooked chicken, add it with the broth to heat through this keeps total hands-on time minimal.

Slow cooker method (quick notes)

For a slow cooker version, sauté vegetables first for best flavor. Add them to a 6-quart slow cooker with cooked chicken and 4 cups chicken broth (omit gnocchi, half-and-half, and spinach). Cook on low for 6-8 hours, add gnocchi during the last hour, then stir in half-and-half and spinach just before serving to avoid dairy separation.

Dietary Substitutions to Customize Your Olive Garden Chicken Gnocchi Soup

Protein and Main Component Alternatives

If chicken is unavailable or you want a different protein profile, try these swaps:

Rotisserie chicken: Use shredded rotisserie chicken to save time. It blends well and adds depth from roasting.
Turkey: Leftover roasted turkey is a great substitute and keeps the dish light.
Tofu or chickpeas (vegan): Firm tofu cubes or canned chickpeas add protein for a plant-based version. Use vegetable broth and plant-based cream alternatives.
Seafood twist: Substitute cooked shrimp for a different coastal flavor, adding it near the end so it doesn’t overcook.

Vegetable, Sauce, and Seasoning Modifications

Customize vegetables and seasoning to match preferences, seasons, or pantry stock:

Greens: Swap spinach for baby kale or Swiss chard; add them earlier if using heartier greens so they soften.
Mushrooms: Sauté sliced cremini or button mushrooms with the onions for an earthy addition.
Herbs: Fresh thyme or a touch of rosemary can replace dried thyme for a brighter herbal note. Add fresh herbs at the end to preserve flavor.
Cream swap: For extra creaminess, replace 1 cup half-and-half with heavy cream. For a lighter option, use 1 cup half-and-half plus 1 cup unsweetened almond milk.
Gnocchi options: Use store-bought potato gnocchi for speed. For gluten-free needs, choose gluten-free gnocchi. If you want a different starch, small pasta like orecchiette can work but will change the texture.

Mastering Olive Garden Chicken Gnocchi Soup: Advanced Tips and Variations

Pro cooking techniques

To get consistently great results every time, use these pro tips:

Keep the heat moderate when adding dairy. Boiling after half-and-half or cream is added can cause curdling or a grainy texture. Warm gently over low heat until just heated through.
Brown vegetables gently but avoid charring the garlic. Slight caramelization of onions adds sweetness and depth without bitterness.
Season in layers: add a little salt with the broth and correct at the end after the cream is in. Low-sodium broth helps control final seasoning.

Flavor variations to try

Herbed lemon: Add 1 teaspoon lemon zest and a squeeze of lemon at the end for brightness.
Bacon or pancetta: Crisped bacon or pancetta adds smoky saltiness. Stir in cooked pieces at the end for texture contrast.
Mushroom and thyme: Make it earthier by adding mushrooms and more thyme; finish with a splash of cream.

Presentation tips

Serve the soup in warmed bowls and finish with a sprinkle of chopped fresh parsley or grated Parmesan. A swirl of olive oil on top and a grind of fresh black pepper gives visual appeal. For a heartier meal, pair with garlic bread or a simple green salad.

Make-ahead options

Prep the vegetables and dice the chicken ahead of time; store in airtight containers in the fridge for up to 24 hours.
If making for a potluck, keep the half-and-half and spinach separate until reheating to preserve texture and color. Add just before serving.
For freezer-friendly portions, freeze the broth and chicken separately from the dairy. Thaw and add cream and spinach when reheating.

Want a gnocchi-focused twist? Try this seasonal Pumpkin Ricotta Gnocchi for a fall-inspired variant that plays well with creamy broths.

How to Store Olive Garden Chicken Gnocchi Soup: Best Practices

Proper storage keeps your Olive Garden Chicken Gnocchi Soup tasting fresh and safe. Follow these guidelines for short- and long-term storage.

Refrigeration

Cool soup to room temperature no more than two hours after cooking, then store in airtight containers.
Keep refrigerated for 3-4 days. The cream base may separate slightly when chilled; stir well and reheat gently to bring it back together.

Freezing

Avoid freezing the finished soup with half-and-half, as dairy can separate and become grainy. Instead, freeze the broth and chicken portion without the cream and spinach for up to 3 months.
When ready to use, thaw overnight, heat, then add fresh half-and-half and spinach just before serving.

Reheating

Reheat on the stovetop over low heat, stirring frequently. If the soup seems thick, add a splash of chicken broth or milk.
Microwave in short bursts, stirring between, but stovetop reheating gives the best texture for gnocchi.

Meal prep considerations

Portion the soup into single-serving containers for grab-and-go lunches. Keep the dairy and spinach separate if you plan to freeze portions, and add them when reheating.

FAQs: Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup

Olive Garden chicken gnocchi soup copycat recipe

Recreate Olive Garden’s creamy chicken gnocchi soup at home with these simple steps. In a large pot, sauté diced onion, carrots, celery, and garlic in butter over medium heat until softened, about 5 minutes. Add cooked, diced boneless skinless chicken breast, chicken broth, thyme, and black pepper. Bring to a boil, then simmer for 10 minutes. Stir in potato gnocchi and cook until they float, 2-3 minutes. Reduce heat to low, add half-and-half and fresh spinach, stirring until spinach wilts, about 2 minutes. Avoid boiling after adding dairy to prevent curdling. Season with salt to taste. Serves 6-8. Total time: 30 minutes. This hearty soup features tender gnocchi, rotisserie chicken for ease, and a rich broth that tastes just like the restaurant version. Pair with crusty bread.

What kind of chicken for Olive Garden chicken gnocchi soup

Use 2-3 cups of cooked, diced boneless skinless chicken breasts for the best texture and flavor in Olive Garden chicken gnocchi soup. Rotisserie chicken works perfectly—shred or dice it finely for even distribution. Alternatively, poach or bake fresh chicken breasts, season with salt and pepper, then dice after cooking. Pre-shredded grocery store chicken is convenient but may alter the look slightly due to finer texture. Avoid dark meat unless you prefer a richer taste. Sauté the chicken briefly with veggies for added flavor. This yields about 1 pound cooked, fitting a standard recipe. Pro tip: Leftover grilled chicken adds a smoky twist without extra work, keeping prep under 10 minutes.

Can you use store-bought gnocchi in chicken gnocchi soup

Yes, store-bought potato gnocchi is ideal for Olive Garden chicken gnocchi soup—it’s quick and authentic. Look for vacuum-packed brands like De Cecco or Gia Russa in the pasta aisle; they cook in 2-3 minutes and hold shape well in broth. Fresh gnocchi from the refrigerated section works too but may be denser. Avoid dried gnocchi, as it takes longer to cook and can become mushy. Add 1-2 cups directly to simmering broth after veggies and chicken; stir gently until they float. Homemade gnocchi (potatoes, flour, egg) is great if you have time—boil, then add—but store-bought saves hours. One package (16 oz) serves 6. This keeps the soup pillowy and restaurant-quality.

Olive Garden chicken gnocchi soup slow cooker recipe

Make Olive Garden chicken gnocchi soup in a slow cooker for hands-off cooking. First, sauté onion, carrots, celery, and garlic in butter on the stovetop for 5 minutes. Transfer to a 6-quart slow cooker with 4 cups chicken broth, 2 cups diced cooked chicken, 1 tsp thyme, and pepper. Cook on low 3-4 hours. Add 16 oz gnocchi for the last 45-60 minutes until tender. Stir in 2 cups half-and-half and 2 cups spinach; let sit 5 minutes to wilt. Do not cook dairy on high to avoid separation. Total time: 4-5 hours. This method infuses flavors deeply. Tip: Use low-sodium broth and taste before serving. Freezes well for up to 3 months.

How to store leftover Olive Garden chicken gnocchi soup

Store leftover Olive Garden chicken gnocchi soup in an airtight container in the fridge for up to 3-4 days. The cream base may separate slightly when chilled—stir well and reheat gently on stovetop over low heat to restore creaminess; add a splash of broth or milk if needed. Microwave in short bursts, stirring between, but stovetop is best to prevent gnocchi from overcooking. Do not freeze with half-and-half, as dairy can curdle; freeze plain broth-based portions up to 3 months, then thaw and add fresh cream/spinach upon reheating. Yields 8 cups, so portion into singles. Reheats perfectly for lunch. Safety note: Cool soup quickly before refrigerating to inhibit bacteria.