Chicken Gnocchi Soup (Creamy Olive Garden Copycat)

This chicken gnocchi soup is a rich, creamy copycat of the beloved Olive Garden classic, loaded with tender chicken, pillowy potato gnocchi, spinach, and carrots in a velvety broth. It tastes like a restaurant favorite but comes together at home in about 45 minutes. Cozy, filling, and endlessly comforting, it is the kind of bowl the whole family requests on repeat. Below you will find the ingredients, the step-by-step method, a crockpot option, and answers to common questions.

What Is Chicken Gnocchi Soup?

Chicken gnocchi soup is a creamy Italian-American soup that pairs shredded or diced chicken with soft potato gnocchi, spinach, and vegetables in a rich, silky broth. Made famous by Olive Garden, it has become one of the most-loved copycat soups around. This inspired version captures that same cozy, restaurant-quality flavor using simple ingredients you can find at any store.

Why You’ll Love This Soup

• Restaurant taste at home. All the creamy comfort of the Olive Garden favorite.
• One pot. Everything cooks in a single pot for easy cleanup.
• Ready in 45 minutes. Faster than a trip to the restaurant.
• Hearty and filling. Chicken and gnocchi make it a full meal.
• Easy to adapt. Crockpot, lighter, or extra-creamy — your call.

Ingredients You’ll Need

Exact amounts are in the recipe card below. Here is what each part brings:

• Chicken breasts — diced and cooked right in the pot; thighs work too.
• Potato gnocchi — the pillowy star that makes it so filling.
• Cream and milk — the base of that signature velvety broth.
• Spinach and carrots — color, nutrients, and classic flavor.
• Butter, flour, and broth — build the creamy, thickened base.
• Garlic, onion, celery, thyme — the savory backbone.

How to Make Chicken Gnocchi Soup

1. Cook the diced chicken in olive oil until it reaches 165°F (74°C), then set aside.
2. Soften the onion, celery, carrots, and garlic in butter, then stir in the flour to make a roux.
3. Whisk in the broth, milk, and cream, and simmer until slightly thickened.
4. Add the gnocchi and cook until they float, about 3–4 minutes.
5. Return the chicken, stir in the spinach and thyme, simmer briefly, season, and serve.

Crockpot Chicken Gnocchi Soup

To make it hands-off, add the chicken, vegetables, broth, and seasonings to a slow cooker and cook on low for about 6 hours. Shred or leave the chicken diced, then stir in the cream and gnocchi during the last 30 minutes so the gnocchi stay soft and the cream does not curdle. Add the spinach right at the end. It is the same cozy bowl with almost no effort.

Tips and Variations

• Marry Me version. Add sun-dried tomatoes and a pinch of red pepper for a trendy twist.
• Lighter. Use half-and-half and cauliflower gnocchi.
• Extra creamy. Stir in a handful of grated Parmesan.
• Gluten-free. Use gluten-free gnocchi and a cornstarch slurry instead of flour.
• Don’t overcook the gnocchi — pull the pot off the heat as soon as they float.

What to Serve With It

A basket of warm breadsticks or crusty bread is the classic pairing, perfect for dipping into the creamy broth. A crisp green salad with Italian dressing balances the richness. For more cozy bowls, try our Greek lemon chicken soup or a hearty chicken taco soup.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so reheat gently with a splash of broth or milk and warm it over low heat so the cream does not break. Because gnocchi soften over time, it is best enjoyed within a day or two.

Calories and Nutrition

Each bowl runs about 450 calories with roughly 28g protein, making it a satisfying main course. For a lighter version, swap in half-and-half and cauliflower gnocchi to cut the calories and carbs. Full values are in the recipe card.

Chicken Gnocchi Soup Recipe

Copycat Olive Garden Chicken Gnocchi Soup

A rich, creamy copycat of the classic Olive Garden favorite, loaded with tender chicken, pillowy gnocchi, spinach and carrots. Ready in about 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, diced
• 1 lb potato gnocchi
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 cup whole milk
• 2 cups fresh spinach, chopped
• 1 cup shredded carrots
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp dried thyme
• 2 tbsp olive oil

Method

 

1. Heat the olive oil and cook the diced chicken until done at 165°F (74°C). Remove and set aside.
2. Melt the butter in the pot and cook the onion, celery, carrots, and garlic until softened, about 5 minutes.
3. Stir in the flour and cook 1 minute to form a roux.
4. Whisk in the broth, milk, and cream, and simmer until slightly thickened, about 5 minutes.
5. Add the gnocchi and cook 3–4 minutes, until they float and turn tender.
6. Return the chicken, stir in the spinach and thyme, and simmer 5 minutes. Season with salt and pepper and serve.

Notes

For a crockpot version, cook the chicken, veg, and broth on low 6 hours, then add cream and gnocchi in the last 30 minutes. Use cauliflower gnocchi for a lighter bowl. The soup thickens as it stands — loosen with broth when reheating.

Frequently Asked Questions

More Cozy Soups

• Greek Lemon Chicken and Rice Soup
• Chicken Taco Soup
• Slow Cooker Chicken and Potatoes