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Creamy chicken gnocchi soup with tender potato gnocchi, chunks of chicken, carrots, and fresh spinach in a rich white broth. Close-up of a hearty Italian-style soup similar to Olive Garden Chicken Gnocchi Soup, thick and velvety with visible herbs and vegetables in a white bowl.

Copycat Olive Garden Chicken Gnocchi Soup

Nesting Lane Indulge
Copycat Olive Garden Chicken Gnocchi Soup with tender chicken, pillowy gnocchi, and creamy broth. Ready in 35 minutes. Comfort food classic.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

Large Saucepan
Measuring Spoons
Measuring Cup
Ladle
Serving Bowls

Ingredients
  

  • 4 skinless, boneless chicken breast halves cooked and diced
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 1 stalk celery diced
  • 1 clove garlic chopped
  • ½ cup shredded carrots
  • ½ onion diced
  • 1 cup fresh spinach chopped
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • salt to taste
  • ground black pepper to taste
  • 16 ounces potato gnocchi

Instructions
 

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the onion, celery, garlic, and carrots to the pan.
  • Cook the vegetables until the onion turns clear.
  • Add the diced chicken, chicken broth, half-and-half, salt, pepper, and thyme to the pan.
  • Turn the heat to high and bring the mixture to a boil.
  • Add the gnocchi to the boiling soup. Let the soup boil gently for 4 minutes.
  • Lower the heat and let the soup simmer for 10 minutes.
  • Add the chopped spinach to the soup. Cook for 1 to 2 more minutes until the spinach wilts.
  • If you want thicker soup, mix 1 tablespoon cornstarch with 1 to 2 tablespoons water in a small bowl.
  • Stir the cornstarch mixture into the soup and bring it back to a boil.
  • Use a ladle to pour the soup into bowls and serve.

Notes

Tips and Tricks

Don't Overcook the Gnocchi - Gnocchi becomes mushy if you cook it too long. Stick to the 4-minute boil time, then reduce to a simmer right away.
Prep the Chicken Ahead - Cook and dice your chicken the night before to make this recipe even faster. Store it in the fridge until you're ready to make the soup.
Control the Consistency - If your soup gets too thick after sitting, add a splash of chicken broth or water when you reheat it. If it's too thin, let it simmer uncovered for a few extra minutes.
Season as You Go - Taste the soup before serving and add more salt and pepper if needed. The flavor can change depending on the brand of broth you use.
Use Fresh Garlic - Fresh garlic gives this soup better flavor than garlic powder. Mince it finely so it distributes evenly through the soup.

Storing and Reheating

Store in Refrigerator - Transfer cooled soup to an airtight container. Store in the refrigerator for up to 4 days.
Store in Freezer - Freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top of the container since the liquid will expand when frozen. Thaw overnight in the refrigerator before reheating.
Reheat on Stovetop - Place a serving in a saucepan with 1 to 2 tablespoons water or broth. Warm over low heat, stirring occasionally until heated through.
Reheat in Microwave - Transfer a serving to a microwave-safe bowl. Cover loosely and heat in 1-minute intervals, stirring between each interval, until hot.

Nutrition

Calories: 236.9kcalCarbohydrates: 8.3gProtein: 16.4gFat: 15.2gSaturated Fat: 6.4gCholesterol: 60.8mgSodium: 240.6mgFiber: 0.4gSugar: 2.6g
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