The first time I tasted Olive Garden’s Chicken Gnocchi Soup, it was during a winter lunch with friends. As the steaming bowl arrived at our table, I was instantly captivated by the aroma of herbs and cream. That first spoonful of pillowy gnocchi and tender chicken swimming in rich, velvety broth was pure comfort in a bowl. I knew immediately I had to recreate this magic at home. You can enjoy the same taste that you can get from the Olive Garden with this easy copycat recipe.
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Why This Homemade Version Beats the Original
This copycat Olive Garden soup elevates the restaurant experience in several key ways:
- Gnocchi Perfection – Cook gnocchi to your ideal tenderness rather than the sometimes overcooked restaurant version
- Superior Chicken Quality – Use freshly roasted chicken instead of pre-processed meat for juicier, more flavorful results
- Customizable Consistency – Control the thickness of your soup for your perfect creamy texture
- Vegetable Freshness – Enjoy vibrant, just-cut vegetables with perfect al dente texture
- Herb Intensity – Adjust seasonings to amp up flavors beyond the sometimes subtle restaurant version
Everyone Loves Chicken and Gnocchi soup
Why does everyone love this recipe? This is one of those chicken soup recipes everyone loves because it is made with tender gnocchi, juicy chicken, fresh carrots and celery, and a perfectly seasoned chicken broth. Make salad and breadsticks to so with this soup.
The Secret to Perfect Chicken Gnocchi Soup
The magic of this recipe lies in creating a silky, flavorful base and ensuring each ingredient maintains its distinct texture while melding harmoniously with the others.
Ingredients
- Butter – Creates a rich foundation and helps form the roux that thickens the soup
- Olive oil – Adds authentic Italian flavor while preventing the butter from burning during sautéing
- White onion – Provides a sweet, aromatic base that’s milder than yellow onions
- Celery – Contributes essential savory notes and subtle texture to the soup
- Fresh garlic – Delivers aromatic depth that’s essential for authentic Italian flavor
- All-purpose flour – Works with butter to create the roux that gives the soup its signature thickness
- Half and half – Creates the creamy, luxurious texture that makes this soup so comforting
- Low-sodium chicken broth – Forms the flavorful foundation while allowing you to control salt levels
- Dried thyme – Adds classic herbal notes that complement chicken perfectly
- Dried parsley flakes – Provide color and fresh flavor balance to the rich base
- Ground nutmeg – Enhances the creamy elements with subtle warmth and complexity
- Shredded carrots – Adds natural sweetness, color, and nutritional value
- Cooked chicken breast – Delivers tender protein chunks throughout the soup
- Potato gnocchi – Creates the signature pillowy texture that makes this soup unique
- Spinach – Contributes fresh color, nutrition, and a slight texture contrast
Should you use store-bought or homemade gnocchi?
Store-bought gnocchi is perfect for this recipe. You can take the extra step in preparing homemade gnocchi, but premade potato gnocchi works well. Gnocchi can be found in a couple of places in your supermarket, and you have options to purchase them.
- Many local stores sell shelf-stable potato gnocchi in the pasta aisles. I have purchased this at Walmart and Kroger, and I have been told that some dollar stores carry gnocchi.
- I have seen fluffy fresh gnocchi sold in the fresh sections of higher-end grocery stores, where you would pick up a prepared meal. Fresh gnocchi has a better texture and is more desirable, but not every grocery store offers it.
- I have even found it available in the grocery store’s frozen section.
Either type of gnocchi will work well. Your family will love this. Have a hard time finding gnocchi? Make your homemade potato gnocchi.
Preparation tips
- 🥄 PREP TIP: Fresh garlic makes a massive difference in flavor
- 🔥 COOKING TIP: Don’t boil after adding cream to prevent curdling
- ⏰ TIME TIP: “Prep vegetables while heating broth
How to make Olive Garden Chicken Gnocchi
Making this Olive Garden Chicken Gnocchi soup recipe is straightforward. You will find that all of the ingredients are very common in your average grocery store. We think it is easiest if you gather all of your ingredients before you start preparing the soup. This way, you will have everything on hand to get started.
First, you will sauté the vegetables in butter over medium-high heat. Then, add some flour and cook that through. You will then add the half-and-half and chicken broth. Please bring it to a low boil, then reduce the heat to a simmer.
Cooked chicken and gnocchi are added to your seasoned broth and vegetables. Adjust your seasoning, and you will be ready to serve this soup in less than an hour.
Customizing this soup for you
Some people want a larger punch of flavor from their soup, so you can add some additional chicken soup base to dial up the flavor. I would add an extra teaspoon or two of chicken base to this to bring up the flavor. While I don’t find adding a soup base too close to the restaurant version, it can add something additional.
Want to add in a few more vegetables? We recommend adding some chopped zucchini; you could also add carrots or spinach.
Can you use a Crockpot for this recipe?
Yes, you can. I like to saute the vegetables first before I prepare the soup. You don’t need to do that if you like.
Place all of the vegetables, except the kale, chicken, seasonings, and stock, into the crockpot. Cook on low for 4 hours. Shred the chicken, add the remaining ingredients, and cook for another hour.
If the soup is too thin, make a cornstarch slurry of 1 tablespoon of cornstarch mixed with two tablespoons of water. Stir the cornstarch slurry into the soup, turn the crockpot on high, and stir until the soup has thickened.
How to Store and Reheat Creamy Chicken Gnocchi Soup
- 📅Refrigerate any leftover soup in an airtight container for up to 5 days.
- ❄️Freezer – freeze for up to 3 months in an air-tight container
- 🔥Reheat – this creamy soup is best reheated in a large pot on the stove over low heat. This way, the creamy broth won’t break down.
Can you freeze copycat Olive Garden Chicken Gnocchi Soup?
Yes, you can freeze this soup. The soup stays well in the freezer for several months when stored in an airtight container. The consistency of the soup will change a bit; if you can, I recommend freezing the soup without the gnocchi and adding gnocchi when you reheat it. The texture of the gnocchi will change after it is frozen. Thaw the soup in the refrigerator overnight.
What to serve with chicken gnocchi soup
There are so many things you can serve with this soup. You may want to serve the classic Olive Garden Salad; we have found a good old-fashioned Caesar salad that also hits the spot. But when it comes to bread options, you could serve some garlic bread, crusty bread like sourdough bread, or even our copycat Olive Garden bread sticks.
You may want to garnish this soup with cheese. To top the soup, you could use fresh grated Romano or grated Parmesan.
More Olive Garden Copycat Recipes
- Asiago Tortelloni Alfredo with Grilled Chicken
- Chicken and Shrimp Carbonara
- Olive Garden Alfredo Sauce
- Olive Garden Chicken Alfredo
- Olive Garden Chicken Scampi
- Olive Garden Dressing
- Olive Garden Minestrone Soup
- Olive Garden Pasta Fagioli Soup
- Olive Garden Salad Recipe
- Zuppa Toscana
Popular Soup Recipes
Love soup? Check out these soup recipes and try one of my great dessert recipes to complete your meal.
Look at more of my copycat Olive Garden recipes to make your favorites at home.
Homemade Olive Garden Chicken Gnocchi Soup
Ingredients
- 4 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots finely shredded
- 1 cup spinach leaves coarsely chopped
- 1 cup chicken breast cooked, and diced
- 16 ounces package ready-to-use gnocchi
Instructions
- Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
- Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
- Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.
- Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.
- Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Video
Notes
- You can use leftover roitisserie chicken for extra flavor
- You may want to use less thyme than suggested
- Some gnocchi is very large, you can cut these pieces in half
- You may want to add additional salt to the final soup. This soup does not have a lot of salt in it, especially if you use low-sodium chicken broth
The recipe is fabulous! I used heavy whipping cream instead of half and half and added black pepper in addition to all the other ingredients. Simply outstanding. This was the only reason I went to Olive Garden-and now I can make it at home 🙂
Okay, if you say this recipe is tasteless, you straight-up made it incorrectly. Maybe it doesn’t taste exactly like it does at Olive Garden, but maybe in a way, it’s even better. The nutmeg was a nice touch.
I just used standard chicken breast, sauteed in some butter and olive oil, with a few cooking spices tossed on to impart at least a little flavor to it. One good-sized breast came out to about a cup.
I was wary about 2 cans of broth, because I do like a thicker soup with a more concentrated taste. But after adding just one can, it was clear I could go for the full 2 cans listed in the recipe, and it still came out plenty thick and creamy. Will definitely add this recipe to my collection. Thanks!
Olive Gardens is made fresh on site at the restaurant; which means there can be some variance depending on which chef makes it.
At my local Olive Garden, they make it spicier than I’ve had at other locations. To compare it’s basically this recipe plus some red pepper flakes and extra black pepper. It’s not super hot, but it’s definitely got a spicy warmth to it.
I definitely find variation on the soups between locations. Then again, I don’t think you can give 2 cooks the same recipe, and they will taste exactly the same. You often can get very close though.
I love this soup, I make it 2 or 3 times over the winter every year. I’ve started adding my own little changes to it now that I’m familiar with the recipe too. I use 1/2 milk and 1/2 cream with an extra tbsp of flour and I haven’t had a problem that way. I always throw in cooked mushrooms and extra spinach, and my husband loves when I add a fresh diced tomato and a can of condensed tomato soup. We eat it for days!!
You bring up a great point about cooking at home. You can modify recipes for the way you enjoy them. I love mushrooms so you modification would work well for me! I appreciate you leaving a comment!
I tried this recipe today and I LOVE IT! It came out perfect.
I am glad you loved it! Let me know what recipe you are going to try next.
Great recipe!!! AWeSOmE!! Identical to the Olive Garden!! To a T!!!!
I love hearing that you really enjoyed the soup! Let me know what recipe you try next.
I love this soup I just made it. it tastes just like olive gardens soup. I wouldn’t change a thing about it thanks so much for the recipe
I aim to please 😉
Love it! Soooo good!!!!!
you forgot rosemary….
Can’t wait to try this, making it tomorrow night. I love this soup and our closest Olive Garden is 4 hours away. This looks easy enough for a cook challenged mom. Lol
I have made this a couple times, it is wonderful. If you want to freeze some of the soup I would leave out the gnocchi. When we unfroze the soup, they were a bit mushy.
The first time i made this at home i didnt like a certain taste so i had to figure out what it was and it was the tyme so i stopped putting the tyme in it and now it’s perfect my husband and kids love it… Yesterday my husband said why dont we make turkey gnocchi with all of our left over turkey from thanksgiving so i made it and it was the best now turkey gnocchi will be a after thanksging tradition in my house! A MUST TRY..
This was fantastic. I used 6 cups of chicken broth,1&1/2cups grated carrots,and 3/4 cup chopped frozen spinach, straight from the package.I did have to add a tablespoon more of flour though. I mixed it with some broth first.
We loved this soup when I made it a few weeks ago. Tonight, I’m making it with left over Thanksgiving turkey (fried). I’ll let y’all know how it turns out!
I added about a 1/2 cup of white wine and it tsed much better
does this only serve 1 person or more? i’m asking because my family is wanting to try it but it doesnt say how many people it serves
It serves up about 8 to 10 bowls.
Any suggestions for making this in a crock pot?
My 14 year old daughter wanted to try making this and I supervised and advised. It turned out amazing, better than OG. We sautéed chicken breast to add in, used a pinch of celery seed in place of celery, used a teaspoon of garlic powder instead of fresh garlic, added an extra cup of broth, used whole wheat gnocchi, thinly sliced the carrots, used chopped frozen spinach, and used half milk and then half and half. It was not bland at all. I wondered if those who found it dull had cooked the gnocchi separately, as that would be important. Another important step, I think, is to brown the roux to get that toasty flavor. Thanks for the recipe.
I think you have to cook the roux carefully, if you try to rush through it, I think it makes it taste on the raw side.
TURNED OUT WONDERFUL!
Wow, I’m so excited to try this! Thanks for the recipe! I was wondering if this would be good as a thicker soup? If so, how would you make a thicker version?
I would add some additional flour, but I don’t know that it is necessary. I think if you read the comments, you will see the soup if fairly thick.
Obsessed with this soup from Olive Garden and I crave it all the time. Just made your version with nutmeg and 100% whole wheat flour and it is AMAZING.! Keep up the good work!
Wow, I am glad it was good with the whole wheat flour!