Creamy Chicken Gnocchi Soup Recipe Easy Olive Garden Copycat Delight

Let me tell you, the smell of tender chicken, garlic, and fresh herbs mingling with pillowy gnocchi and creamy broth is enough to make anyone’s mouth water. The first time I made this creamy chicken gnocchi soup inspired by Olive Garden, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make hearty soups that felt like warm hugs on chilly days. This recipe brings back that cozy feeling but with a modern twist I stumbled on during a rainy weekend experiment.

You know what’s honestly dangerous about this creamy chicken gnocchi soup? Once you get it simmering, your family won’t be able to stop sneaking bowls off the stove (and I can’t really blame them). It’s perfect for potlucks, a sweet treat for your kids after school, or just to brighten up your Pinterest dinner board with something deliciously comforting. Tested multiple times in the name of research, of course, this soup has become a staple for family gatherings and gifting to friends who appreciate the magic of a good homemade meal. If you haven’t tried making this cozy creamy chicken gnocchi soup recipe inspired by Olive Garden yet, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Chicken Gnocchi Soup Recipe

After countless trials and a few happy kitchen mishaps, I can say this creamy chicken gnocchi soup recipe stands out for all the right reasons. Here’s why it’s a keeper:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed—you likely already have everything in your pantry and fridge.
• Perfect for Cozy Dinners: A soul-soothing bowl that’s just right for chilly evenings or casual weekend lunches.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, making it an effortless hit.
• Unbelievably Delicious: The tender gnocchi soaking up creamy broth with shredded chicken and fresh spinach? Next-level comfort food.

What makes this recipe different? Honestly, it’s the perfect balance of creamy richness without feeling heavy. Using a splash of white wine and fresh herbs gives it that Olive Garden flair without the restaurant price tag. Plus, cooking the gnocchi right in the soup makes every bite bursting with flavor—no need for separate boiling. This is comfort food that feels cozy and indulgent, yet comes together faster than you’d expect. It’s the kind of recipe that makes you close your eyes after the first bite and smile, knowing you made something truly special at home.

What Ingredients You Will Need

This creamy chicken gnocchi soup recipe uses simple, wholesome ingredients designed to deliver bold flavor and a satisfying texture without any fuss. Most of these are pantry staples or easy to find at your local store.

• Chicken: 2 cups cooked chicken, shredded or chopped (rotisserie chicken works wonders here!)
• Gnocchi: 1 pound potato gnocchi (I recommend store-bought for convenience, but fresh gnocchi works beautifully too)
• Vegetables: 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 4 cups fresh spinach (adds vibrant color and nutrition)
• Broth & Liquids: 4 cups chicken broth (low sodium preferred), 1 cup half-and-half or heavy cream (use dairy-free milk if needed)
• Flavor Boosters: 1 small onion, finely chopped; 1/4 cup white wine (optional but adds great depth); 2 tbsp olive oil or unsalted butter
• Herbs & Spices: 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp black pepper, salt to taste
• Thickening Agent: 2 tbsp all-purpose flour (can substitute with gluten-free flour blend for GF option)

Pro tip: For extra creaminess, I like to use half heavy cream and half milk, but you can adjust based on your preference or dietary needs. Also, if you want to add some heat, a pinch of red pepper flakes works like a charm. When picking gnocchi, look for ones that are light and fluffy—not dense or gummy. The kind of gnocchi that melts on your tongue makes all the difference.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven (a 5-quart pot works perfectly)
• Chef’s knife and cutting board for prepping vegetables and chicken
• Wooden spoon or heat-proof spatula for stirring
• Measuring cups and spoons for precise ingredient amounts
• Colander or strainer if you want to rinse gnocchi before cooking

If you don’t have a Dutch oven, a large deep skillet with a lid works fine but keep an eye on the liquid levels. Honestly, my favorite pot here is one that retains heat evenly—helps prevent those pesky burnt bits at the bottom. Budget-friendly options like non-stick stockpots or enameled cast iron can also do the job well. Keeping your knives sharp makes chopping veggies a breeze, and you’ll thank yourself later when prep feels faster and smoother.

Preparation Method

1. Prepare your ingredients: Dice the carrots and celery, mince the garlic, finely chop the onion, and shred the cooked chicken. This should take about 10 minutes.
2. Sauté the aromatics: Heat 2 tablespoons of olive oil or butter in your pot over medium heat. Add the onion, carrot, and celery. Cook for about 5 minutes until the veggies soften and the onion turns translucent. Stir occasionally to prevent sticking.
3. Add garlic and herbs: Stir in the minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant but not browned (burnt garlic tastes bitter, so keep an eye!).
4. Make the roux: Sprinkle the 2 tablespoons of flour over the veggies and stir well to coat. Cook for 2 minutes while stirring constantly to get rid of the raw flour taste. This step thickens your soup.
5. Deglaze with wine: Pour in the 1/4 cup white wine, scraping the bottom of the pot to loosen any tasty brown bits. Let it simmer for 2 minutes until the wine reduces slightly. (If you skip wine, just add a bit more broth here.)
6. Add broth and bring to simmer: Slowly whisk in the 4 cups chicken broth, making sure the mixture is smooth. Increase heat and bring to a gentle boil.
7. Cook the gnocchi: Add the gnocchi directly into the simmering soup. Cook according to package instructions, usually about 3-4 minutes, until they float and are tender. Stir occasionally to prevent sticking.
8. Finish with cream and chicken: Lower the heat to medium-low. Stir in the half-and-half (or cream) and cooked chicken. Simmer gently for 5 minutes to heat through and meld flavors. Add fresh spinach and stir until wilted.
9. Season to taste: Taste your soup and add salt and freshly cracked black pepper as needed. This is the moment to adjust seasoning—you want it balanced and comforting.
10. Serve and enjoy: Ladle the creamy chicken gnocchi soup into bowls. Garnish with a sprinkle of fresh parsley or grated Parmesan if you like. Grab a crusty bread and get ready to savor every spoonful.

Tip: If your soup gets too thick after resting, just stir in a splash of broth or water before reheating. Also, don’t rush adding the cream—lower heat to avoid curdling. You’ll know it’s ready when the soup is silky and coats the back of your spoon.

Cooking Tips & Techniques

Cooking creamy chicken gnocchi soup can be incredibly rewarding when you keep a few things in mind. First, patience is your best friend when sautéing aromatics. Cooking the onions, carrots, and celery low and slow lets their natural sweetness develop, adding a depth of flavor that’s unmistakable. Don’t skip the flour step—it’s the secret to that velvety texture you want.

One common mistake is overcooking gnocchi. They cook fast, and once they float, they’re done. Overcooked gnocchi turns mushy, which nobody wants. Another tip: always add cream off the heat or on low simmer to prevent it from breaking. If you’re short on time, pre-cooked rotisserie chicken is a lifesaver and adds fantastic flavor.

Multitasking helps here—while veggies soften, shred your chicken and prep the spinach so you can add everything seamlessly. Also, stirring frequently once you add the gnocchi prevents clumping and ensures even cooking. I learned the hard way that skipping the wine reduces complexity, so don’t skip it unless it’s absolutely necessary.

Variations & Adaptations

• Vegetarian Version: Swap chicken broth for vegetable broth and omit chicken. Add mushrooms or white beans for protein and texture.
• Low-Carb Alternative: Replace gnocchi with cauliflower gnocchi or spiralized zucchini noodles for a lighter bowl.
• Seasonal Spin: In fall, add roasted butternut squash cubes; in spring, toss in fresh peas and asparagus tips for a bright pop.
• Dairy-Free Option: Use coconut milk or almond milk instead of cream, and substitute butter with olive oil.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a warming kick.

Personally, I once tried this soup with sweet corn kernels and it added a lovely sweetness and crunch. Each variation gives you room to make this recipe your own, so don’t hesitate to experiment!

Serving & Storage Suggestions

This creamy chicken gnocchi soup is best served piping hot, straight from the pot. Presentation-wise, a sprinkle of freshly chopped parsley or a grating of Parmesan cheese adds that little something special. Pair it with a crisp green salad or garlic bread for a complete meal that feels like a treat.

To store, let the soup cool completely, then transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. When reheating, do so gently on the stove or in the microwave, adding a splash of broth if it thickens too much.

Flavors actually deepen when it sits overnight, so leftovers taste even better the next day—if you can wait that long! This soup is a perfect make-ahead meal for busy weeks or unexpected guests.

Nutritional Information & Benefits

A typical serving of this creamy chicken gnocchi soup packs approximately 350-400 calories, with a comforting balance of protein, carbs, and fats. The chicken provides lean protein, while spinach adds essential vitamins like A and C. The broth hydrates and soothes, and the gnocchi offers satisfying energy from potatoes.

This recipe can easily be adapted to gluten-free or dairy-free diets by swapping gnocchi and cream alternatives. It’s also relatively balanced for a comfort food, giving you hearty nutrition without feeling heavy. From a wellness perspective, it’s a meal that warms the soul and nourishes the body—perfect for those days when you need a little extra comfort.

Conclusion

There you have it—a creamy chicken gnocchi soup recipe inspired by Olive Garden that’s dangerously easy and packed with flavor. Whether you’re cooking for family, entertaining friends, or just craving something cozy, this recipe is a winner. I love how it brings people together around the table, and honestly, it’s become one of my go-to comfort foods on chilly nights.

Feel free to tweak it to your taste, whether that means adding more veggies, swapping proteins, or turning up the spice. Don’t be shy—let me know how your version turns out in the comments below! And hey, if you share this recipe with friends or save it for later, that’s a win in my book.

Here’s to many cozy bowls ahead—happy cooking!

FAQs About Creamy Chicken Gnocchi Soup

Can I use frozen gnocchi for this soup?

Absolutely! Frozen gnocchi works well; just add a minute or two to the cooking time since they may take slightly longer to cook through.

How can I make this soup ahead of time?

Prepare the soup fully, then cool and store it in airtight containers. Reheat gently on the stove, adding broth if it thickens. Avoid adding spinach until reheating to keep it fresh.

Is it possible to make this soup in a slow cooker?

Yes! Sauté veggies and make the roux on the stove first, then transfer to a slow cooker. Add broth, chicken, and seasonings, cook on low for 3-4 hours, then stir in cream, gnocchi, and spinach near the end.

What’s the best way to shred chicken for this recipe?

Use two forks to pull apart cooked chicken breasts or thighs. Rotisserie chicken also shreds easily and adds great flavor.

Can I freeze leftovers?

Yes, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring occasionally.

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