Craving a cozy, restaurant-quality soup at home? This Creamy Chicken Gnocchi Soup is rich, hearty, and packed with flavor—just like the one from Olive Garden!
Tender chicken, pillowy gnocchi, and fresh spinach come together in a silky, garlicky broth that’s unbelievably comforting.
The best part? It’s a one-pot meal that comes together in just 30 minutes, making it perfect for a quick weeknight dinner.
Pair it with warm breadsticks, and you’ve got the ultimate comfort meal your whole family will love!
For Chicken Gnocchi Soup
- Chicken – Use boneless, skinless chicken breasts, cooked and diced. You can also use rotisserie chicken for convenience.
- Celery – Adds a nice crunch and subtle flavor to the soup.
- White Onion – Diced finely to enhance the savory base.
- Minced Garlic – Brings out a rich, aromatic depth in the soup.
- Carrots – Shredded for a bit of sweetness and color.
- Olive Oil – Used to sauté the vegetables and build flavor.
- Chicken Broth – Low-sodium broth keeps the soup flavorful without being too salty.
- Salt and Pepper – Adjust to taste for the perfect seasoning.
- Thyme – A fragrant herb that adds warmth and depth to the soup.
- Potato Gnocchi – Soft, pillowy dumplings that make this soup hearty and satisfying.
- Half and Half – Adds creaminess without being too heavy. You can swap some for heavy cream for an even richer texture.
- Spinach – Fresh, roughly chopped spinach for a pop of color and extra nutrition.
Olive Garden-Style Chicken Gnocchi Soup
Notes
Ingredients:
- 3–4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 tsp minced garlic
- ½ cup shredded carrots
- 1 tbsp olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper, to taste
- 1 tsp thyme
- 16 oz potato gnocchi
- 2 cups half and half (see note below)
- 1 cup fresh spinach, roughly chopped
Instructions:
- In a large pot over medium heat, warm the olive oil. Add celery, onion, garlic, and carrots. Sauté for 2–3 minutes until the onions are translucent.
- Add the cooked chicken, broth, salt, pepper, and thyme. Bring to a boil, then gently stir in the gnocchi. Boil for another 3–4 minutes.
- Reduce heat to a simmer and cook for 10 minutes.
- Stir in the half and half and chopped spinach. Cook for an additional 1–2 minutes, just until the spinach wilts.
- Taste and adjust seasoning if needed. Serve warm.
- For extra creaminess, replace 1 cup of the half and half with heavy cream.
Nutrition
Calories: 523 | Carbs: 52g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3859 IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 5mg
1. Can I use rotisserie chicken instead of cooking fresh chicken?
Yes! Using rotisserie chicken saves time and adds extra flavor. Simply shred or dice it and add it to the soup when you pour in the broth.
2. What can I use instead of half and half?
You can substitute half and half with a mix of whole milk and heavy cream, or for a lighter option, use evaporated milk.
3. How do I keep the gnocchi from getting too soft?
Be sure to add the gnocchi towards the end of cooking and only boil for a few minutes. Overcooking can make them mushy.
4. Can I make this soup ahead of time?
Yes, but for the best texture, add the gnocchi and spinach just before serving. Reheat gently to prevent the dairy from curdling.
5. How can I make this soup thicker?
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with a little cold water and stir it into the soup before adding the half and half. Let it simmer for a couple of minutes to thicken.
