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.

Easy Copycat Olive Garden 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]

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]

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Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

Notes

🍗 Use pre-cooked diced chicken for faster prep – rotisserie chicken works perfectly in this recipe
⏰ For slow cooker version, sauté vegetables first, then add with chicken and broth; cook on low 6-8 hours, add gnocchi last hour
🥄 For extra creaminess, replace 1 cup half-and-half with heavy cream for an even richer texture

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Non-vegetarian

Nutrition

Serving Size: 1 serving
Calories: 523
Sugar: 2
Sodium: 622
Fat: 22
Saturated Fat: 11
Unsaturated Fat: 10
Trans Fat: 1
Carbohydrates: 52
Fiber: 4
Protein: 31
Cholesterol: 99