There’s nothing cozier than a bowl of creamy, steamy chicken gnocchi soup—especially when it tastes just like Olive Garden’s!
This one-pot wonder is easy to whip up at home and packed with juicy chicken, pillowy gnocchi, and tender veggies all swimming in a creamy, flavorful broth.
It’s the kind of comfort food you make once and crave forever.
Why I Love This Recipe
I first made this when I was craving something warm and filling but didn’t want to leave the house. It turned out better than takeout. Now it’s one of those soups I always have the ingredients for—especially when I want to share a comforting meal with friends or just cozy up at home.
- It’s all made in one pot—less cleanup!
- Better than takeout: creamy, fresh, and loaded with real chicken and veggies
- Total crowd-pleaser with classic comfort food flavors
- Ready in under an hour
What You’ll Need
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup diced onion (about 1 medium onion)
- 1 cup diced celery (about 2 ribs)
- 1 cup diced carrots (about 2 medium carrots)
- 3 cloves garlic, minced
- 1½ cups cooked shredded chicken (from rotisserie or leftovers)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 (16 oz) package potato gnocchi
- 2 cups chopped fresh spinach
- Optional: chopped parsley for garnish
Pro Tips
- Use rotisserie chicken for quick prep and extra flavor.
- Don’t overcook the gnocchi—it only needs a few minutes to get pillowy.
- Add the spinach last to keep it bright green and fresh.
- If the soup thickens too much as it sits, just stir in a splash of broth or milk.
- Use whole milk and heavy cream for that rich Olive Garden-style texture.
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Ladle
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
- Milk/Cream: Use half and half instead of whole milk and cream for a lighter option.
- Chicken: Swap in leftover turkey or even cooked sausage.
- Gnocchi: Try cauliflower gnocchi or gluten-free gnocchi.
- Spinach: Kale or Swiss chard also work well.
- Veggies: Add mushrooms, corn, or even a handful of peas.
Make Ahead Tips
- Dice all veggies and store them in the fridge up to 2 days ahead.
- Cook and shred your chicken in advance or use a store-bought rotisserie chicken.
- You can make the soup up to 2 days early—just reheat gently and add a splash of broth if it’s too thick.
How to Make Chicken Gnocchi Soup
Step 1: Sauté the Veggies
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large soup pot over medium heat. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrots. Cook for 5–7 minutes until soft.
Step 2: Add Garlic and Seasonings
Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried parsley, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Cook 1 minute until fragrant.
Step 3: Add Chicken and Broth
Stir in 1½ cups shredded cooked chicken. Pour in 4 cups chicken broth. Bring to a gentle boil.
Step 4: Add Milk and Cream
Reduce heat to medium-low. Stir in 1 cup whole milk and 1 cup heavy cream. Let it simmer 5 minutes.
Step 5: Add Gnocchi
Add 1 (16 oz) package of potato gnocchi. Simmer for 3–4 minutes until gnocchi float and are tender.
Step 6: Add Spinach
Stir in 2 cups chopped fresh spinach. Cook 1–2 minutes until wilted. Taste and adjust seasoning if needed.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave. Add a splash of broth or milk if needed.
- This soup does not freeze well due to the cream and gnocchi texture.
Servings & Cook Time
Serves: 6
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Macros (per serving – approximate)
- Calories: 430
- Protein: 24g
- Carbs: 35g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
The starch from the gnocchi helps thicken the soup naturally, giving it a creamy texture without needing flour. The combo of milk and cream balances richness with smoothness, and sautéing the veggies first deepens the flavor from the start.
Common Mistakes
- Boiling the gnocchi too long – makes them mushy. Watch for them to float, then pull off the heat.
- Adding spinach too early – it gets overcooked and turns dark.
- Skipping seasoning adjustments at the end – a final taste check makes a big difference.
What to Serve With
- Warm garlic bread
- Side Caesar salad
- Roasted veggies
- Toasted sourdough or focaccia
- A sprinkle of parmesan cheese on top
FAQ
Can I make this dairy-free?
Yes, use unsweetened almond milk and full-fat coconut milk instead of dairy.
Is it gluten-free?
Not by default, but you can use gluten-free gnocchi and check your broth labels.
Can I freeze it?
Not recommended—gnocchi gets mushy and the cream can separate.
Can I use raw chicken?
If using raw chicken, cube and cook it with the veggies in step 1, then continue as directed.
Final Thoughts
This Chicken Gnocchi Soup is rich, cozy, and packed with real homemade flavor. It’s the perfect bowl of comfort on a chilly evening or when you just want something warm and satisfying. Make it once and you’ll be hooked. Let me know in the comments how yours turned out or if you added your own twist—I love hearing from you!