The first time I tasted Olive Garden’s Chicken Gnocchi Soup, it was during a winter lunch with friends. As the steaming bowl arrived at our table, I was instantly captivated by the aroma of herbs and cream. That first spoonful of pillowy gnocchi and tender chicken swimming in rich, velvety broth was pure comfort in a bowl. I knew immediately I had to recreate this magic at home.
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Table of Contents
Why This Homemade Version Beats the Original
This copycat Olive Garden soup elevates the restaurant experience in several key ways:
- Gnocchi Perfection – Cook gnocchi to your ideal tenderness rather than the sometimes overcooked restaurant version
- Superior Chicken Quality – Use freshly roasted chicken instead of pre-processed meat for juicier, more flavorful results
- Customizable Consistency – Control the thickness of your soup for your perfect creamy texture
- Vegetable Freshness – Enjoy vibrant, just-cut vegetables with perfect al dente texture
- Herb Intensity – Adjust seasonings to amp up flavors beyond the sometimes subtle restaurant version
Everyone Loves Chicken and Gnocchi soup
Why does everyone love this recipe? This is one of those chicken soup recipes everyone loves because it is made with tender gnocchi, juicy chicken, fresh carrots and celery, and a perfectly seasoned chicken broth. Make salad and breadsticks to so with this soup.
The Secret to Perfect Chicken Gnocchi Soup
The magic of this recipe lies in creating a silky, flavorful base and ensuring each ingredient maintains its distinct texture while melding harmoniously with the others.
Ingredients
- Butter – Creates a rich foundation and helps form the roux that thickens the soup
- Olive oil – Adds authentic Italian flavor while preventing the butter from burning during sautéing
- White onion – Provides a sweet, aromatic base that’s milder than yellow onions
- Celery – Contributes essential savory notes and subtle texture to the soup
- Fresh garlic – Delivers aromatic depth that’s essential for authentic Italian flavor
- All-purpose flour – Works with butter to create the roux that gives the soup its signature thickness
- Half and half – Creates the creamy, luxurious texture that makes this soup so comforting
- Low-sodium chicken broth – Forms the flavorful foundation while allowing you to control salt levels
- Dried thyme – Adds classic herbal notes that complement chicken perfectly
- Dried parsley flakes – Provides color and fresh flavor balance to the rich base
- Ground nutmeg – Enhances the creamy elements with subtle warmth and complexity
- Shredded carrots – Adds natural sweetness, color, and nutritional value
- Cooked chicken breast – Delivers tender protein chunks throughout the soup
- Potato gnocchi – Creates the signature pillowy texture that makes this soup unique
- Spinach – Contributes fresh color, nutrition, and slight texture contrast
Should you use store-bought or homemade gnocchi?
Store-bought gnocchi is perfect for this recipe. You can take the extra step in preparing homemade gnocchi, but premade potato gnocchi works well. Gnocchi can be found in a couple of places in your supermarket, and you have options to purchase them.
- Many local stores sell shelf-stable potato gnocchi in the pasta aisles. I have purchased this at Walmart and Kroger, and I have been told that some dollar stores carry gnocchi.
- I have seen fluffy fresh gnocchi sold in the fresh sections of higher-end grocery stores, where you would pick up a prepared meal. Fresh gnocchi has a better texture and is more desirable, but not every grocery store offers it.
- I have even found it available in the grocery store’s frozen section.
Either type of gnocchi will work well. Your family will love this. Have a hard time finding gnocchi? Make your homemade potato gnocchi.
Preparation tips
- 🥄 PREP TIP: Fresh garlic makes a massive difference in flavor
- 🔥 COOKING TIP: Don’t boil after adding cream to prevent curdling
- ⏰ TIME TIP: “Prep vegetables while heating broth
How to make Olive Garden Chicken Gnocchi
It is straightforward to make this Olive Garden Chicken Gnocchi soup recipe. You will find that all of the ingredients are very common in your average grocery store. We think it is easiest if you gather all of your ingredients before you start preparing the soup. This way, you will have everything on hand to get started.
First, you will sauté the vegetables in butter over medium-high heat. Then, add some flour and cook that through. You will then add the half-and-half and chicken broth. Please bring it to a low boil, then reduce the heat to a simmer.
Cooked chicken and gnocchi are added to your seasoned broth and vegetables. Adjust your seasoning, and you will be ready to serve this soup in less than an hour.
Customizing this soup for you
Some people want a larger punch of flavor from their soup, so you can add some additional chicken soup base to dial up the flavor. I would add an extra teaspoon or two of chicken base to this to bring up the flavor. While I don’t find adding a soup base too close to the restaurant version, it can add something additional.
Want to add in a few more vegetables? We recommend adding some chopped zucchini; you could also add carrots or spinach.
Can you use a Crockpot for this recipe?
Yes, you can. I like to saute the vegetables first before I prepare the soup. You don’t need to do that if you like.
Place all of the vegetables, except the kale, chicken, seasonings, and stock, into the crockpot. Cook on low for 4 hours. Shred the chicken, add the remaining ingredients, and cook for another hour.
If the soup is too thin, make a cornstarch slurry of 1 tablespoon of cornstarch mixed with two tablespoons of water. Stir the cornstarch slurry into the soup, turn the crockpot on high, and stir until the soup has thickened.
How to Store and Reheat Creamy Chicken Gnocchi Soup
- 📅Refrigerate any leftover soup in an airtight container for up to 5 days.
- ❄️Freezer – freeze for up to 3 months in an air-tight container
- 🔥Reheat – this creamy soup is best reheated in a large pot on the stove over low heat. This way, the creamy broth won’t break down.
Can you freeze copycat Olive Garden Chicken Gnocchi Soup?
Yes, you can freeze this soup. The soup stays well in the freezer for several months when stored in an airtight container. The consistency of the soup will change a bit; if you can, I recommend freezing the soup without the gnocchi and adding gnocchi when you reheat it. The texture of the gnocchi will change after it is frozen. Thaw the soup in the refrigerator overnight.
What to serve with chicken gnocchi soup
There are so many things you can serve with this soup. You may want to serve the classic Olive Garden Salad; we have found a good old-fashioned Caesar salad that also hits the spot. But when it comes to bread options, you could serve some crusty hot bread, like sourdough bread, or even our copycat Olive Garden bread sticks.
You may want to garnish this soup with cheese. To top the soup, you could use fresh grated Romano or grated Parmesan.
More Olive Garden Recipes
- Asiago Tortelloni Alfredo with Grilled Chicken
- Chicken and Shrimp Carbonara
- Olive Garden Alfredo Sauce
- Olive Garden Chicken Alfredo
- Olive Garden Chicken Scampi
- Olive Garden Dressing
- Olive Garden Minestrone Soup
- Olive Garden Pasta Fagioli Soup
- Olive Garden Salad Recipe
- Zuppa Toscana
Popular Soup Recipes
Love soup? Check out these soup recipes and try one of my great dessert recipes to complete your meal.
Look at more of my copycat Olive Garden recipes to make your favorites at home.
Homemade Olive Garden Chicken Gnocchi Soup
Ingredients
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots finely shredded
- 1 cup spinach leaves coarsely chopped
- 1 cup chicken breast cooked, and diced
- 16 ounces package ready-to-use gnocchi
Instructions
- Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
- Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
- Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.
- Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.
- Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Video
Notes
- You can use leftover roitisserie chicken for extra flavor
- You may want to use less thyme than suggested
- Some gnocchi is very large, you can cut these pieces in half
- You may want to add additional salt to the final soup. This soup does not have a lot of salt in it, especially if you use low-sodium chicken broth
this is so good
This sounds lovely! I have a pack of basil gnocchi – do you think it would work or really alter the flavor?
It will change the flavor, I don’t know how strong it tastes, I would cook it, taste it, and make a choice if you think the basil flavoring is overpowering or not.
I had this soup today at Olive Garden & I have to say that it is the very BEST soup I have ever
Eaten. I just copied this recipe & very anxious to make it soon!!!
This is my 15-year-old’s favorite meal. He tried the soup at Olive Garden and loved it and asked me to make it at home. So glad I found this recipe—he says it’s perfect! I make it with cauliflower gnocchi (we can’t tell the difference!) but otherwise follow the recipe exactly.
Made this for my family and I thought that I was being sneaky with the spinach for the kids, only to find that the kids love spinach, however their father has never had spinach and he loved it in the soup, he even asked for a second bowl.
Sounds like you have a winner for your family!
I just made this, and it tastes EXACTLY like Olive Garden’s!! I worked at OG about a year ago, and ate at least 1 bowl of this soup every shift. This recipe is SPOT ON!! I doubled the recipe, so it look a little longer to cook, but SO worth it!! I’ll be eating this for the rest of the week! Haha
Amazing recipe & perfect the way it is. I wouldn’t change a single thing making it again. It was even better day 2 😉
OMG!!!!! I made this recipe and the flavor is the same as Olive Garden. A real Copycat 💕💕💕💕
I have tried a several different recipes for this soup. Finally! This one is the winning copycat recipe. Thank you! So good and I am happy 😁
Just like the restaurant. Love it.
Sooo good! Made exactly as printed with leftover grilled chicken I had on hand. Do NOT leave out the nutmeg!! That is a key ingredient! I added extra salt at the end and some shredded parm on top! Amazing!
Did you boil the shelf stable gnocchi before adding it to soup – is its original package says -or just let it cook in the soup?
You can do either. I add it to the soup, it will make the soup a little thicker since the gnocchi is absorbing the water.
I make this pretty regularly. If I use store bought gnocchi I up the chicken broth to 32oz and add some whole milk at the end to thin it out if it gets too thick.
I’ve made this soup several times and I can attest that you will want to make this soup again, it will be a favorite, will be a constant in your recipe rotation, and you’ll definitely double the recipe. It leaves Olive Garden’s version in the dust! Thank you for this recipe!
I have a question with the chicken do you boil it or cook it in a pan ??
You could cook chicken either way.
I made this using rotisserie chicken (you can get fully cooked ones at Walmart) and I made this without the celery since my boyfriend hates celery, lol. I used a little more flour to thicken the soup and it came out amazing. So creamy and filling! Definitely going to make this again!
Absolutely delicious. I followed the recipe and left it in a crockpot on warm with lid off to thicken up before dinner.
How long did you leave it in the crockpot? I think the crockpot is a good idea for me. Thank you.
I have been trying to find the recipe to reflect the Olive Garden soup and this is it! This is always my go to on cold winter days in Iowa. Thanks!!
Anyone ever substitute heavy whipping cream instead of half and half? Did you use less or just as much?
I personally would swap it 1 for 1.
I used HALF of half and half and then used heavy whipping cream for the other half and for some reason it came out watery ? So I’m not sure what I could’ve done better
Former OG waitress here. The scent and taste is engrained in my memory, and this is absolutely spot on. Woh! Made my own gnocchi using leftover mashed potatoes. Forgot to add the spinach at the end and noticed only after polishing off the leftovers. Don’t skip the nutmeg, it’s what gives it the signature flavor. Who knew?!
Delicious!!!! I used 2 cans of cooked chicken (drained and rinsed off the ‘broth’ to keep the sodium lower), 1 can of chopped spinach (only because I had the can!!! Normally I would have used chopped fresh baby spinach) and I cut the carrots instead of shredding them.
The flavor is amazing and spot on to the OG version!!! I will definitely recommend this recipe (& website) to everyone!!
I made this soup without the nutmeg, I added 2 more cups of the spinach leaves…I used extra salt, pepper, fresh parsley and thyme. Next time I will leave out the Gnocchi noodles and just put small cubes of cooked potatoes……..it sure was good and I shared with friends.