This easy chicken gnocchi soup is simple to make with gnocchi, rotisserie chicken and a creamy broth. Ready in 30 minutes, it’s even better than Olive Garden!
Love copy restaurant-quality soup recipes? Try pasta e fagioli, zuppa toscana and minestrone soup.
Olive Garden Chicken Gnocchi Soup
Last year we visited my BIL and SIL in New York for their baby’s blessing and she made the most delicious copycat Olive Garden chicken gnocchi soup while we were there. It was so creamy, rich and delicious!
I had never tried gnocchi until I got married, but now this soup and sheet pan gnocchi are some of my favorites. This easy gnocchi soup recipe is easy to make and can be made in one pot in 30 minutes. It’s definitely a new family favorite along with this creamy potato leek soup recipe and chicken dumpling soup recipe!
Why You’ll Love This Recipe
- Made in one pot and ready in 30 minutes. This soup is both a one pot recipe and a 30-minute meal. Less dishes and a lifesaver on busy weeknights.
- Comforting copycat recipe. Skip takeout and make Olive Garden soup and Olive Garden breadsticks at home. It’s creamy, hearty just like my clam chowder recipe!
Chicken Gnocchi Soup Recipe Ingredients
- Olive oil: I use extra virgin olive oil but butter can be used for a richer taste to saute the veggies.
- Veggies: Onion, carrots, celery and garlic added a flavor filled mirepoix base to the soup.
- Chicken breasts: Your chicken breasts will need to be cooked and shredded. I always love to have this shredded chicken recipe on hand.
- Heavy cream and chicken broth: This combination makes an irresistible creamy broth!
- Seasonings: Salt, pepper and dried thyme. Italian seasoning is also great!
- Gnocchi: Potato gnocchi can often be found in the pasta aisle or frozen gnocchi in the section by frozen ravioli and tortellini. I like the DeLallo brand of dried gnocchi.
- Spinach: Baby spinach that has been chopped adds a pop of color and nutrients.
How to Make Easy Chicken Gnocchi Soup
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent.
Add shredded chicken, chicken stock, whipping cream and seasonings. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
Add 1-2 cups spinach, stir and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Ladle into bowls and serve while warm!
Tips + Variations
- Prepare veggies. Make sure to chop the vegetables before getting started. For convenience, use a bag of shredded carrots or buy pre chopped onions and celery.
- Rotisserie chicken. This is one of my favorite leftover rotisserie chicken recipes. It makes it so easy to make this creamy chicken gnocchi soup!
- Greens. You can use kale instead of spinach if preferred. Just make sure to wait to add it in until the very end.
- Gluten-free. Use gluten-free gnocchi if needed. DeLallo and Trader Joe’s make a great gluten-free version.
- Vegetarian. Omit the chicken and use vegetable broth to make vegetarian. You can even add in a can of chickpeas or more veggies to bulk it up a little more.
Storage
This Olive Garden chicken gnocchi soup recipe will keep in the refrigerator for about 3 to 4 days in an airtight container. Leftovers make a great lunch the next day! I don’t recommend freezing this soup, as dairy tends to separate when frozen and the gnocchi could get mushy.
More Olive Garden copycat recipes include chocolate lasagna, chicken fettuccine Alfredo and this Olive Garden salad recipe!
More Soup Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Chicken Gnocchi Soup
Video
Ingredients
- 1 Tablespoon olive oil
- ½ onion , diced
- 1 cup carrots , sliced or shredded
- 1 cup celery , chopped
- 1 teaspoon minced garlic
- 3 chicken breasts cooked and shredded (or use rotisserie chicken)
- 4 cups chicken stock
- 1 pint heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon Kosher salt
- ⅛ teaspoon pepper
- 16 ounce package mini potato gnocchi
- 1-2 cups spinach , chopped
Instructions
- Saute veggies. Heat 1 Tablespoon of oil in a large pot over medium heat. Add 1/2 a diced onion, 1 cup carrots, 1 cup celery and 1 teaspoon garlic and cook for 3 to 5 minutes, or until the onions are translucent.
- Add remaining soup ingredients and simmer. Add 3 cups shredded chicken, 4 cups chicken stock, 1 pint whipping cream, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon thyme. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
- Add spinach. Add 1-2 cups spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Chicken, Chicken, Dinner, Italian, Nut-Free, One Pot, One Pot, Pasta, Soups, Stovetop, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is going to be in heavy rotation all season long for dinner at my house! So good!
I love soup season! this recipe looks so delish! I think my kids would dig this one! Pinning for later!
Wow this soup is so hearty and delicious! I loved how creamy it was – the flavor POPPED!
This looks amazing! Thanks for sharing!
Hope you enjoy! :)
The perfect comfort food!
This is so perfect for weeknights! So creamy and really easy!
mmmm!! I love everything about this!! I can’t wait to try this recipe!!
Hey Jamielyn…! I also read your post and this is one of my favorite post…this looks sooo good & delicious…Thanks for sharing….!
All these flavors! So perfect for fall and cold weather! Yum!
This soup looks really scrumptious! I love how creamy it is!
I’ve made this soup twice and it’s turned out great both times. I used a 12 1/2 oz can of chicken this time and it worked great!
I’m so glad you’ve enjoyed this recipe! Thank you for your nice comment and review. :)
Delicious! I did substitute evaporated milk for the cream, but that is just personal preference. I love the celery ‘heart’ in the soup ladle picture — not sure if that was styled or just a happy accident, but it made me smile.
I’m so glad you liked this soup! Glad to know evaporated milk worked just as great. I have never noticed the celery “heart” before, I love it!!
This is my favorite soup I choose at Olive Garden. Yesterday was a cold wintery day here in Ohio and I had almost all the ingredients . My dear husband shopped for the spinach and carrots. I will definitely make this soup over and over. It is delicious. Thank you for sharing your recipe.
I’m so glad you liked it! I live in Ohio too and have been making soup so often the past few weeks. This one is perfect for a cold winter day! :)
Where do you find the mini potato gnocchi
at in the grocery store?
I’ve seen it in the pasta isle where you see all the other boxed pasta. I believe they also have frozen gnocchi too! :)
Thank you for posting this! I made this for my family and everyone loved it!! Delicious!
This soup is eye-catching! I’m tempted to add in some coconut milk. Hope it won’t destroy the flavor!
Can you recommend a gnocchi?
I really like the Delallo brand! :)
This looks really good! My kids, for whatever reason, don’t like gnocchi so this may be a good way to fool them!! Visiting from Tidy Mom.