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
This was YUMMMMMMMMYYYYYYYYYYYYYY
This is one of my favorite soups, and I’m making it tonight. My second favorite soup is the chicken enchilada soup from Chili’s….
The restaraunt doesn’t use cream at all. Try whole milk instead of half and half. Delicious. Use soy milk and tofu for a vegan version. Don’t be afraid to add more thyme. Two tablespoons flour thickens it well, maybe too much.
I appreciate your suggestion. I just like how half and half reheats. Great suggestions on the vegan version.
This is a great recipe. I’ve made it quite a few times now and a few minutes ago posted it on my blog (giving credit where credits due). I’ve been so happy ever since I found this. It has taken away any reason to go back to OG. I’ve never tried it with the nutmeg though, I’m going to have to give that a shot.
Thanks for posting this!
Today while shopping I picked up some gnocchi, When I brought it home and my 4 year old daughter spotted it she got so excited. She begged me to make her favorite “Yucky” as she calls “Gnocci” soup that Olive Garden makes. I have never made the soup before so off to Google I went. When I found this recipe I was very excited about how easy it seemed, And it was! This was a hit in my home. . Only thing I changed was the chicken. I used a store bought already cooked rotisserie chicken. Thank you so much! Because of this recipe my 4 year old has told us that tomorrow when she goes to school she is going to tell all of her friends how her mommy makes the BEST “Yucky” soup 😉
Stephanie, This is brilliant! Thank you. Professional, amazing tasting and beautiful. I want to get your book now:)
Thank you Jessica. This recipe is in my upcoming book that will be released in June. Thank you for your compliments.
Ok, tried this recipe tonight! Not. Impressed! This would have been much better if it didn’t have the thyme or the nutmeg or both! It took away from the soup with those spices over powering it. this is going pinch by pinch of the recipe . Second it makes a lot so using the mini gnocchi you should due the large gnocchi or two packs of the minis. Also I think it should of had black pepper in it. Mine did (bowl) and it did taste better with it, and from the people who has made this,,, have you had the problem with the soup a bit greenish? Know it comes from the spinach but is there anyway to get that not to happen? The soup was good and all my family eat it with no complaints,they were all saying how good it was…… I am the one who judged itI love the OG and I will make this again, just with my adjustments with it! Any suggestions or comments welcomes, email is fungurl2012@gmail.com
Sounds like you had a lot of concerns about this recipe. I am not sure how to fully address this recipe to your personal taste. I feel the soup has both spices, and I am only putting in minimal amounts. You are free to adjust, if you want to adjust one, I would remove the time since you do not like the additions of both spices.
I love that you added black pepper in your own bowl. It is wonderful being able to address your own personal level of seasonings.
It sounds like your spinach leached some of its water to your own soup. To eliminate this, I would suggest the next time you make your soup you cook it without adding the spinach, and then only add the spinach a moment or two before you serve your soup.
This is a keeper. If you like soup and you like the OG gnocchi soup, you will love this recipe. I did cut the half and half with fat free milk and it sill came out creamy. Just a note I cut the recipe in half, I was afraid it would be a lot of soup. The recipe cut in half was plenty for a family of four.
I like how you were able to cut some calories out of this recipe.
omg this was a good soup
Pickle boy brought me here
I don’t even know where to start. I made my own broth and gnocchi. I used boneless skinless thigh meat from the store. But other than that I followed the recipe to a T (which is almost unthinkable for me). I almost left the nutmeg out until I was reading through some of the comments. I added all my seasonings, except nutmeg and tasted it. It was ok, but after I added the nutmeg it truly had the depth necessary to be able to compare it to OG. I also made mine a double batch (currently 32 weeks pregnant and this is all I have really craved my entire pregnancy, thank goodness you had this recipe). My picky eating children even said that it was the best meal I have ever made for them. I cannot thank you enough for this recipe and I will have to buy your book! THANK YOU!!!
Well thanks for the lovely compliment. This recipe will be in my upcoming book, not the one that I released in 2010. I am happy that you had good luck with the recipe. It sounds like you went to a lot of work making your own broth and gnocchi. I bet you can hardly wait to be a mom!
This soup was absolutely amazing! Thanks so much for this awesome recipe. If you think this recipe is bland you done something wrong 😉
I learned a lot with this recipe. Left unsupervised, chicken will catch on fire. Parakeets do not like smoke detector alarms. Dogs do not like screaming parakeets. Attic fans to clear smoke in Michigan are COLD in January. On the plus side, snowy decks make good places to throw flaming pans. Dogs do like charred chicken. Frozen chicken strips shred nicely. Gnocchi andbutter make everything better. Even with all that, the soup was good! Thanks for the recipe.
lmaooooo this made me chuckle!
I think this is the best comment I ever received
This was… just… awesome. I thank you. That was a fabulous review. Insert slow clap with standing ovation.
I have to say this was my favorite comment ever as well. Seriously amusing. We have all had cooking adventures like this. I recently had a horrific video shoot. Where the quick meal took 2 hours, I started a small fire, and we had to stop shooting until I could clear the smoke, and figure out how to turn of the smoke alarm in my house.
cute….thought for the day! Lol!!!!!
Darleen
This by far is the best review I’ve ever read – glad I came across this recipe…excited to try and also got a laugh as a bonus!
This is hilarious. And weird because I experienced my first ever kitchen fire making this recipe the first time. Maybe it’s not us, but really is the soup! Deliciously worth it though, am I right?
Amazing 😉 How can a soup be known for causing small kitchen fires? Are you in Michigan too? I thought the soup was pretty tasty.
Wow…think I’m the only one who didn’t have a fire…lol..oh well i like the recipe think i used too much broth..lost my flavor once i added it in
I just tried this recipe and it came out great but this review is better
This is my best review ever.
I just laffed out loud!!!!! That was the funniest review I have ever read
Lol, awesome 🙂
Omg I laughed so loud with tnis comment. Thus soup is good even without the extra entertainment! :-
Amazing! I substituted unsweetened original almond milk for the half and half due to dairy allergies and cut the butter in half with more olive oil. Used corn starch for flour for a gluten free soup. It was sooooo good and my gf/dairy free husband loved it. Even made gf gnocchi. He never had this soup and it is a favorite of mine. So happy to be able to share this with him. Thank-you.
all I can say is YUMMMEEE!!!!! oH MY GOSH.. I made it and it was great.. I read everyone’s suggestions and used all of the ingredients in the recipe.. it really doesn’t take that long to cook once you have all of your ingredients and veggies ready to go..
Just made this recipe and its amazing!!
I LOVE Olive Garden’s Ckn Gnocchi soup! It’s fabulous! But I needed it to be vegetarian this time. So, I used this recipe and increased the veggies by about half, removed the half and half, used cornstarch to thicken (2) 32oz boxes of veggie stock, then added the gnocchi and carrots. Walmart has the mini gnocchi and it was perfect! I did increase the salt to 1 tsp. and after adding all seasonings, I found the first taste to be missing depth. So, I added 1 tsp of pepper and the small amt of nutmeg. I’m glad you added nutmeg to the ingredients b/c it made all the difference along with the pepper. This was completely dairy free, unless there was dairy somewhere in the gnocchi.
Tried making this since I’m so in love with the Olive Garden version. At first, it turned out super bland and potatoe-y tasting. Not good at all. Followed directions, just left out carrots and chicken. I ended up adding a variety of different cheeses, more broth, tons of salt, and it tasted a little better. Still not good as Olive Garden’s, though!
Goodness, I am sorry you had a bad experience. If I understand correctly you left out a one of the main ingredients, the chicken, and you left out the carrots. I write recipes with specific ingredients because they are needed to help the flavor. I don’t know how you are going to interpret my recipe, so I can’t engineer my recipe around your adaptations. As you can see from the comments, many people have loved this recipe when prepared as written. I am sorry it didn’t work out well for you.
Excellent and easy to make! I also used the rotisserie chicken and added a touch more salt and nutmeg. I will definitely make this one again!
Thought I would add my two cents to this ongoing discussion. I left out the nutmeg, because I thought, “Ew…NUTMEG?”…so obviously, from the comments, I missed a richer flavor experience. I have never had this soup @ OG, so I didn’t have anything to compare it to. I would start sauteeing the celery first, then add onion after a few minutes, as I don’t care for crunchy celery. As for chicken, I used rotisserie, as suggested, and used both the light and dark meat. I used most of a package of full-size gnocchi, and I really liked having so much in the bowl. Rather than canned broth, I used a “box” (equal to a quart of broth), and just eyeballed the amounts. I kept adding and adding…and that soup was STILL crazy thick!! Next time I will add even more. I wasn’t sure about was the thyme. I tend to add more seasoning than a recipe calls for, so I probably added a full teaspoon of thyme…TOO much. I’m not sure about that flavor….seems to me that something else would work better, but I can’t put my finger on exactly what. All in all, a DELICIOUS recipe worthy of repeating! Thank you!!!