Why You’ll Love This Recipe
- Creamy & Comforting – A warm, hearty soup that’s perfect for any season.
- Better Than Restaurant-Style – Fresh ingredients make this even tastier than Olive Garden’s version.
- Easy to Make – Simple steps and pantry staples make this an effortless meal.
- Great for Leftovers – The flavors deepen over time, making it even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3-4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 4 cups chicken broth
- 2 cups half and half or heavy cream
- 1 pound potato gnocchi
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Directions
- Cook the Vegetables – In a large pot, melt the butter over medium heat. Add the diced onion, chopped celery, shredded carrots, and minced garlic. Sauté for 3-4 minutes until the vegetables are soft.
- Make the Soup Base – Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, then slowly pour in the chicken broth while stirring constantly to prevent lumps.
- Simmer & Add Chicken – Add the cooked, diced chicken, thyme, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add the Gnocchi – Stir in the potato gnocchi and let it cook for about 3-4 minutes, or until they start floating to the surface.
- Make it Creamy – Reduce the heat to low and pour in the half and half (or heavy cream). Stir until the soup is thickened and creamy.
- Add Spinach & Finish – Stir in the chopped spinach and let it wilt for about 2 minutes. Adjust seasoning if needed.
- Serve & Enjoy – Ladle the soup into bowls and serve warm with crusty bread or a side salad.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Dairy-Free Version – Use coconut milk or a dairy-free creamer instead of half and half.
- Spicy Kick – Add a pinch of red pepper flakes or a dash of hot sauce.
- Vegetarian Option – Swap the chicken for mushrooms or white beans and use vegetable broth.
- Extra Herbs & Seasoning – Add fresh basil or parsley for a more vibrant flavor.
Storage/Reheating
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – This soup can be frozen, but the texture may change slightly due to the dairy. If freezing, leave out the cream and add it when reheating.
- Reheating – Warm up the soup on the stove over medium heat, stirring occasionally. Add extra broth or cream if needed.
FAQs
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut that adds even more flavor.
What if my soup is too thick?
Simply add extra chicken broth or a splash of milk to thin it out.
Can I make this in a slow cooker?
Yes! Add everything except the cream, spinach, and gnocchi to a slow cooker and cook on low for 6-8 hours. Stir in the cream, spinach, and gnocchi in the last 30 minutes before serving.
Can I use frozen gnocchi?
Yes! Frozen gnocchi works just as well—just add a couple of extra minutes to the cooking time.
What can I serve with this soup?
It pairs well with garlic bread, a side salad, or roasted vegetables.
Conclusion
This homemade Chicken Gnocchi Soup is a rich, creamy, and comforting dish that’s even better than Olive Garden’s version. Whether you’re making it for a cozy family meal or meal prep, this soup is guaranteed to be a hit. Try it once, and you’ll never go back to the restaurant version!
Print
Better Than Olive Garden Chicken Gnocchi Soup
- Total Time: 35 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This Better Than Olive Garden Chicken Gnocchi Soup is a creamy, comforting dish packed with tender chicken, soft potato gnocchi, and fresh vegetables. Made with simple, fresh ingredients, this homemade version is even more flavorful than the restaurant favorite. Perfect for cozy dinners, meal prep, or whenever you’re craving a hearty, satisfying soup!
Ingredients
- 3–4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 4 cups chicken broth
- 2 cups half and half or heavy cream
- 1 pound potato gnocchi
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Cook the Vegetables – In a large pot, melt the butter over medium heat. Add the diced onion, celery, carrots, and minced garlic. Sauté for 3-4 minutes until softened.
- Make the Soup Base – Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, then slowly pour in the chicken broth while stirring constantly to prevent lumps.
- Simmer & Add Chicken – Add the cooked, diced chicken, thyme, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add the Gnocchi – Stir in the potato gnocchi and cook for about 3-4 minutes, or until they float to the surface.
- Make it Creamy – Reduce heat to low and pour in the half and half (or heavy cream). Stir until the soup is thickened and creamy.
- Add Spinach & Finish – Stir in the chopped spinach and let it wilt for about 2 minutes. Adjust seasoning if needed.
- Serve & Enjoy – Ladle into bowls and serve warm with crusty bread or a side salad.
Notes
- Dairy-Free Version – Use coconut milk or a dairy-free creamer instead of half and half.
- Spicy Kick – Add red pepper flakes or a dash of hot sauce for extra heat.
- Vegetarian Option – Swap chicken for mushrooms or white beans and use vegetable broth.
- Extra Herbs & Seasoning – Add fresh basil or parsley for a more vibrant flavor.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze without the cream, then add it when reheating for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
