Why You’ll Love This Recipe

This soup has all the comforting qualities you love—rich, creamy broth, tender chicken, and soft gnocchi that melt in your mouth. The addition of spinach and carrots adds freshness and color, while the combination of chicken broth, milk, and butter creates the perfect creamy base. It’s quick to make, with ingredients you likely already have in your kitchen, and it’s packed with flavor in every spoonful. Plus, it’s a great way to enjoy the flavors of Olive Garden at home!

Ingredients

1 pound boneless skinless chicken breasts (cooked and shredded)
1 tablespoon olive oil
4 tablespoons butter
¼ cup all-purpose flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups milk
1 cup carrots, shredded
2 teaspoons parsley flakes
Salt and pepper, to taste
1 package (16 ounces) mini potato gnocchi
1 cup fresh spinach, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the chicken: If you haven’t already cooked the chicken, you can sauté it in a pan with a little olive oil or bake it in the oven until it reaches an internal temperature of 165°F (75°C). Shred the cooked chicken using two forks and set it aside.
Sauté the onions and garlic: In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until it softens. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Make the roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. This will help thicken the soup.
Add the liquids: Gradually whisk in the chicken broth and milk, making sure to break up any lumps from the flour mixture. Bring the soup to a simmer and let it cook for 5-7 minutes, allowing it to thicken slightly.
Add the vegetables and seasoning: Stir in the shredded carrots, parsley flakes, salt, and pepper to taste. Let the soup simmer for another 5 minutes, or until the carrots begin to soften.
Cook the gnocchi: Add the mini potato gnocchi to the soup. Cook according to the package instructions, usually for about 3-5 minutes, until the gnocchi floats to the top and is cooked through.
Add the chicken and spinach: Stir in the shredded chicken and chopped spinach. Cook for an additional 3-4 minutes, until the spinach has wilted and the chicken is heated through.
Finish the soup: Stir in the remaining 2 tablespoons of butter for extra creaminess. Taste the soup and adjust seasoning with more salt, pepper, or parsley if needed.
Serve: Ladle the soup into bowls and serve immediately with crusty bread for dipping or a side salad for a complete meal.

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Vegetarian version: Omit the chicken and use vegetable broth for a lighter, vegetarian version of the soup. You can add more vegetables like zucchini, celery, or bell peppers for extra flavor.
Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for some extra heat.
Dairy-free version: For a dairy-free version, substitute the butter with olive oil and use coconut milk or almond milk instead of regular milk. You can also skip the cream and use a dairy-free cheese alternative.
Add beans: For added protein and texture, you can throw in a can of white beans like cannellini beans or great northern beans.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The gnocchi may become softer as it sits, but the soup will still be delicious.
Reheating: To reheat, heat the soup on the stovetop over medium heat. You may need to add a little extra broth or milk if it becomes too thick after sitting.

FAQs

Can I use frozen gnocchi?

Yes, frozen gnocchi can be used. Just add it directly to the soup and cook according to the package instructions.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator. The flavors will meld together overnight, making it even more delicious the next day. Just be aware that the gnocchi may soften a bit, so if you prefer a firmer texture, you may want to cook the gnocchi separately and add it when reheating the soup.

Can I freeze this soup?

This soup is not ideal for freezing because the gnocchi can become mushy once frozen and reheated. However, you can freeze the soup without the gnocchi and add freshly cooked gnocchi when you reheat it.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used instead of chicken breasts. They will add a slightly richer flavor to the soup.

How can I make this soup spicier?

If you like spice, add more cayenne pepper, red pepper flakes, or a diced jalapeño when cooking the onions and garlic. You can also increase the hot sauce for an extra kick.

Conclusion

This Olive Garden-inspired Chicken Gnocchi Soup is the ultimate comfort food, combining creamy broth, tender chicken, and pillowy gnocchi in one bowl. With fresh spinach, sweet carrots, and a rich, flavorful base, it’s perfect for a cozy dinner at home. Easy to make and full of flavor, this soup is sure to become a favorite in your recipe collection!

Olive Garden Chicken Gnocchi Soup

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Author: Julia
Total Time: 30-35 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Olive Garden-inspired Chicken Gnocchi Soup is the perfect comfort food, featuring creamy broth, tender chicken, soft gnocchi, and vibrant vegetables. With fresh spinach and carrots, this rich soup brings the beloved restaurant dish to your home, offering a flavorful and satisfying meal ideal for any occasion. Quick and easy, it’s a delicious way to enjoy a hearty, restaurant-style soup in your own kitchen.

Instructions

Cook the chicken: If the chicken isn’t cooked yet, sauté it in a pan with olive oil or bake in the oven at 165°F (75°C). Shred the chicken with two forks and set aside.
Sauté the onions and garlic: In a large pot, heat olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
Make the roux: Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux that will thicken the soup.
Add the liquids: Gradually whisk in the chicken broth and milk, ensuring any lumps from the flour mixture are broken up. Bring the soup to a simmer and let it cook for 5-7 minutes to thicken slightly.
Add the vegetables and seasoning: Stir in shredded carrots, parsley flakes, and salt and pepper to taste. Let the soup simmer for another 5 minutes until the carrots soften.
Cook the gnocchi: Add the mini potato gnocchi and cook according to the package instructions, typically 3-5 minutes, until they float to the top.
Add the chicken and spinach: Stir in the shredded chicken and chopped spinach. Let the soup cook for an additional 3-4 minutes, until the spinach wilts and the chicken is heated through.
Finish the soup: Stir in the remaining 2 tablespoons of butter for extra creaminess. Taste and adjust seasoning if necessary.
Serve: Ladle the soup into bowls and serve immediately with crusty bread or a side salad.

Notes

Vegetarian version: Omit the chicken and use vegetable broth for a lighter version. Add more vegetables like zucchini or bell peppers.

Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for heat.

Dairy-free version: Use olive oil in place of butter and substitute with coconut or almond milk for a dairy-free option.

Add beans: For extra texture and protein, consider adding white beans such as cannellini or great northern beans.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Soup
Method: Stovetop
Cuisine: American