Chicken Gnocchi Soup Recipe

By:

Wade Lockhart

Published:

March 13, 2026

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Why You’ll Love This Olive Garden Chicken Gnocchi Soup

By Wade Lockhart | HomemadeTasty.com

If you ever find yourself craving something cozy but don’t want to spend hours in the kitchen, this Olive Garden Chicken Gnocchi Soup is your new best friend ready in a flash and guaranteed to warm you up without any fuss or fancy techniques. It copies the creamy, pillowy goodness you love from the restaurant while staying practical for weeknights and busy schedules.

Ease of preparation: Olive Garden Chicken Gnocchi Soup uses store-bought potato gnocchi and cooked, diced boneless skinless chicken breasts so you can get dinner on the table in under 30 minutes. Quick sautéing and a short simmer are all it takes, making this soup perfect for busy parents, students, and working professionals.
Health benefits: The recipe balances protein from the chicken with vegetables like celery, white onion, shredded carrots, and fresh spinach. With about 31 grams of protein per serving and a solid micronutrient profile, this chicken gnocchi soup supports an active lifestyle while still feeling indulgent. For more on the health benefits of chicken, check this Health benefits of chicken.
Versatility: Whether you want a lighter version or a richer bowl, the base olive oil sauté, chicken broth, and half and half adapt nicely. Swap the half and half for heavy cream for extra richness or choose low-fat dairy for fewer calories. This flexibility makes the Olive Garden Chicken Gnocchi Soup great for diet-conscious eaters and picky families alike.
Distinctive flavor: A simple mix of thyme, garlic, and sautéed vegetables delivers that comforting restaurant flavor. The gnocchi adds a pillowy texture that sets this chicken gnocchi soup apart from regular chicken noodle options and keeps every spoonful interesting.

Jump To

1. Why You’ll Love This Olive Garden Chicken Gnocchi Soup
2. Essential Ingredients for Olive Garden Chicken Gnocchi Soup
3. How to Prepare the Perfect Olive Garden Chicken Gnocchi Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Olive Garden Chicken Gnocchi Soup
5. Mastering Olive Garden Chicken Gnocchi Soup: Advanced Tips and Variations
6. How to Store Olive Garden Chicken Gnocchi Soup: Best Practices
7. FAQs: Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup
8. Olive Garden Chicken Gnocchi Soup

Essential Ingredients for Olive Garden Chicken Gnocchi Soup

Below are the exact ingredients used in this recipe with short notes on purpose and options. This ingredients list matches the recipe used throughout the article.

3 to 4 boneless skinless chicken breasts, cooked and diced – Main protein; pre-cooked chicken speeds up prep and keeps texture consistent.
1 stalk celery, chopped – Adds savory crunch and classic soup flavor.
1/2 white onion, diced – Provides sweetness and depth when sautéed.
2 teaspoons minced garlic – Brings aromatic punch and savory balance.
1/2 cup shredded carrots – Adds color, mild sweetness, and extra vitamins.
1 tablespoon olive oil – For sautéing the veggies; keeps the recipe light and flavorful.
4 cups low sodium chicken broth – The flavorful base; low sodium lets you control salt.
Salt and pepper to taste – Simple seasoning to taste at the end.
1 teaspoon thyme – Adds subtle herbal notes that pair well with chicken.
16 ounces potato gnocchi – The star carb; store-bought gnocchi saves time but homemade gnocchi (potatoes, flour, egg) works beautifully. See our guide to making homemade gnocchi if you want to try from scratch.
2 cups half and half – Creamy finish that keeps the soup luxuriously smooth without being too heavy.
1 cup fresh spinach, roughly chopped – Adds color and nutrition; stir in at the end so it wilts but stays bright.

Special Dietary Options

Vegan: Use a plant-based gnocchi (made with potato and flour but no egg), replace chicken with hearty mushrooms or chickpeas, use vegetable broth instead of chicken broth, and swap half and half with full-fat coconut milk or a cashew cream for creaminess.
Gluten-free: Use certified gluten-free potato gnocchi or make gluten-free gnocchi with a blend of potato and gluten-free flour. Check labels on broth to avoid hidden gluten.
Low-calorie: Replace half and half with a 1:1 mix of low-fat milk and a tablespoon of cornstarch for slight thickening. Use more spinach and fewer gnocchi per bowl to cut carbs.

How to Prepare the Perfect Olive Garden Chicken Gnocchi Soup: Step-by-Step Guide

First Step: Prep everything (mise en place)

Gather and measure ingredients before turning on the stove. Dice 3 to 4 boneless skinless chicken breasts (cooked), chop 1 stalk celery, dice 1/2 white onion, shred 1/2 cup carrots, and mince 2 teaspoons garlic. Have 16 ounces potato gnocchi, 4 cups low sodium chicken broth, 2 cups half and half, 1 teaspoon thyme, salt and pepper, and 1 cup fresh spinach ready. Prep time is about 10 minutes. Pre-cooking chicken or using rotisserie chicken lowers hands-on time.

Second Step: Sauté the aromatics

Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped celery, diced onion, minced garlic, and shredded carrots. Sauté for 2 to 3 minutes until the onion becomes translucent and the veggies soften. Keep the aromatics moving so nothing browns too quickly. This step builds the flavor foundation for the Olive Garden Chicken Gnocchi Soup.

Third Step: Add chicken and broth

Stir in the cooked, diced chicken breasts. Pour in 4 cups low sodium chicken broth, add 1 teaspoon thyme, and season with salt and pepper to taste. Raise heat and bring the pot to a boil. Using low sodium broth lets you fine-tune salt at the end without overdoing it.

Fourth Step: Cook the gnocchi

Once the soup reaches a boil, stir in 16 ounces potato gnocchi. Let it boil for 3 to 4 minutes more. Fresh or refrigerated gnocchi will cook faster than shelf-stable packed gnocchi, so watch for them to float and become tender. After that brief boil, reduce heat to a simmer and cook for another 10 minutes so flavors marry and the gnocchi finish cooking through.

Fifth Step: Finish with cream and greens

Reduce heat to low. Stir in 2 cups half and half and 1 cup roughly chopped fresh spinach. Cook an additional 1 to 2 minutes just until the spinach wilts and the soup is warmed through. Avoid boiling after adding the half and half to prevent any chance of curdling. Taste and adjust salt and pepper as needed.

Final Step: Serve and garnish

Ladle hot soup into bowls and serve immediately. Optional garnishes: cracked black pepper, a drizzle of olive oil, or a sprinkle of grated Parmesan. Pair with crusty bread or garlic toast for dipping.

Timing and temperature notes

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Use medium heat for sautéing and boiling; reduce to low for simmering once the gnocchi is added.

Adaptations while cooking

If you need a gluten-free bowl, swap the gnocchi for certified gluten-free gnocchi and use gluten-free broth. For a richer bowl, replace one cup of half and half with heavy cream. If using frozen gnocchi, thaw slightly and shorten the cooking time to avoid a mushy texture. Leftovers reheat well on low heat with an extra splash of half and half or milk to restore creaminess.

Tip: Add the spinach at the very end to keep it bright and avoid overcooking fresh greens wilt quickly and add a nice pop of color.

Dietary Substitutions to Customize Your Olive Garden Chicken Gnocchi Soup

Protein and Main Component Alternatives

The classic calls for cooked, diced boneless skinless chicken breasts, but you have plenty of options to tailor the bowl to taste or diet. Swap chicken breasts for shredded rotisserie chicken for instant flavor and convenience. Chicken thighs work well if you want more juiciness and richer flavor; cook to an internal temperature of 165 degrees Fahrenheit and dice or shred before adding.

For pescatarians, try cooked flaked white fish (like cod) added toward the end so it flakes apart gently. Vegetarians or vegans can replace chicken with roasted chickpeas, white beans, or a medley of mushrooms like cremini and oyster for a meaty texture. For a heartier stew-like feel, add cooked Italian sausage or bacon pieces at the sauté stage.

Vegetable, Sauce, and Seasoning Modifications

Swap or add vegetables based on season and availability. Bell peppers, zucchini, or leeks are great additions. For extra green power, double the spinach or add chopped kale if using kale, simmer a few minutes longer so it softens. If you like a brighter soup, squeeze a little lemon juice at the end or add a pinch of red pepper flakes for heat.

To change the cream profile, replace half and half with heavy cream for an indulgent bowl or use a blend of low-fat milk and a tablespoon of cornstarch mixed in to thicken for a lighter option. Herbs like rosemary, sage, or a bay leaf add nuance just remove whole herbs before serving. For low-sodium diets, use unsalted broth and omit added salt, relying on herbs and fresh lemon to bring the flavor forward.

Mastering Olive Garden Chicken Gnocchi Soup: Advanced Tips and Variations

Pro cooking techniques

For the best texture in the chicken, try sous vide cooking if you have the gear. Cook boneless skinless chicken breasts at 145 to 150 degrees Fahrenheit for juicy, evenly cooked meat, then dice. If you prefer a smoky edge, use leftover smoked chicken or try our tender smoked chicken breasts recipe for deep flavor that pairs well with the creamy soup base.

When sautéing aromatics, keep the heat medium and stir often. Sweating the vegetables rather than browning them preserves sweetness and keeps the broth clear. If your half and half separates slightly while reheating later, whisk in a small slurry of warm water and cornstarch off the heat to bring the soup back together.

Flavor variations

Italian Herb Twist: Add 1/2 teaspoon dried basil and a pinch of oregano along with thyme for more Italian profile.
Lemon-Garlic Brightness: Finish with 1 teaspoon lemon zest and a squeeze of lemon for sharper flavor.
Spicy Kick: Stir in 1/4 to 1/2 teaspoon red pepper flakes or a dash of hot sauce when adding broth.
Mushroom & Truffle: Sauté sliced cremini mushrooms with the onion and finish with a few drops of truffle oil for an upscale twist.

Presentation tips

Serve in wide shallow bowls to show off gnocchi and spinach. Garnish with cracked black pepper, a sprig of thyme, or a light grating of Parmesan. For casual dinners, serve with toasted garlic bread or Texas Roadhouse-style rolls to soak up the broth.

Make-ahead options

To save time, prepare the chicken and vegetables a day ahead and refrigerate. Keep gnocchi separate; add it during the final reheating so it stays pillowy. You can also make the broth and vegetable base ahead and freeze in portions. If using the slow cooker method, sauté vegetables first, then combine everything except dairy and spinach, cooking on low for 3 to 4 hours and adding half and half and spinach near the end.

How to Store Olive Garden Chicken Gnocchi Soup: Best Practices

Refrigeration

Cool leftover soup to room temperature quickly and refrigerate in airtight containers within two hours. Store in the fridge for up to 3 days. Because dairy is in the soup, keep it chilled properly to maintain safety and texture.

Freezing

You can freeze the Olive Garden Chicken Gnocchi Soup, but gnocchi texture can soften after freezing and thawing. If you plan to freeze, consider storing the soup base (broth, vegetables, chicken) separately from the gnocchi. Freeze in labeled, airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Thaw overnight if frozen, then reheat gently on the stovetop over low to medium-low heat.
If the soup seems thin after reheating, stir in a splash of half and half or a small cornstarch slurry to revive creaminess.
Add fresh spinach when reheating rather than keeping it in frozen portions to preserve color and texture.

Meal prep considerations

Portion into individual containers for grab-and-go lunches. Keep gnocchi separate if you want the best texture after microwaving. Label containers with date and use within two months for best flavor.

FAQs: Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup

What’s the copycat recipe for Olive Garden chicken gnocchi soup?

To make Olive Garden’s chicken gnocchi soup at home, gather these ingredients for 6 servings: 3 cups cooked, shredded chicken, 1 cup diced carrots, ½ cup diced celery, 1 small onion diced, 2 garlic cloves minced, 4 cups chicken broth, 1 cup half-and-half, 1 lb potato gnocchi, 2 cups fresh spinach chopped, 1 tbsp olive oil, 2 tsp thyme, salt, and pepper. Sauté veggies and garlic in oil for 5 minutes. Add broth, chicken, thyme, salt, and pepper; simmer 10 minutes. Add gnocchi and cook 5-7 minutes until tender. Stir in half-and-half and spinach; cook 2 minutes until spinach wilts. Serve hot. Total time: 30 minutes. This creamy, hearty soup matches the restaurant version perfectly with tender gnocchi and fresh flavors. (98 words)

Can I use store-bought gnocchi in Olive Garden chicken gnocchi soup?

Yes, store-bought potato gnocchi works great in Olive Garden chicken gnocchi soup and saves time. Look for vacuum-packed or shelf-stable brands like De Cecco or Gia Russa in the pasta aisle—they cook quickly and hold shape well in the creamy broth. Fresh gnocchi from the refrigerated section is even better for authenticity, as it mimics the restaurant’s pillowy texture. Avoid frozen gnocchi, which can become mushy. Add it during the last 5-7 minutes of simmering to prevent overcooking. Homemade gnocchi (potatoes, flour, egg) is an option if you want to try it, but pre-made delivers restaurant-quality results effortlessly. Test doneness by floating to the top. (112 words)

What kind of chicken should I use for copycat Olive Garden chicken gnocchi soup?

Use boneless, skinless chicken breasts or thighs that are cooked and shredded or diced for the best texture in Olive Garden chicken gnocchi soup. Rotisserie chicken from the grocery store is ideal—about 3 cups shredded—for convenience and flavor. If cooking fresh, boil or bake 1.5 lbs chicken until it reaches 165°F internally, then shred. Pre-shredded deli chicken works too, but adjust size to bite-sized pieces for even distribution in the soup. Avoid raw chicken in this quick recipe to keep cooking time under 30 minutes. Season lightly with salt and pepper beforehand. This ensures juicy, tender bites that blend seamlessly with the creamy broth and veggies. (108 words)

Can you make Olive Garden chicken gnocchi soup in a slow cooker?

Yes, adapt Olive Garden chicken gnocchi soup for a slow cooker easily. Sauté carrots, celery, onion, and garlic in a skillet with olive oil for 5 minutes first. Transfer to a 6-quart slow cooker with 3 cups cooked chicken, 4 cups chicken broth, thyme, salt, and pepper. Cook on low 3-4 hours. Add 1 lb gnocchi the last hour. Stir in 1 cup half-and-half and 2 cups spinach 10 minutes before serving to avoid curdling or mushiness. Serves 6; total hands-on time 15 minutes. This method builds deep flavors while you multitask, perfect for weeknights. Taste and adjust seasoning before serving hot with crusty bread. (104 words)

Can you freeze Olive Garden chicken gnocchi soup leftovers?

Yes, but freeze Olive Garden chicken gnocchi soup carefully to maintain texture. Cool completely, then portion into freezer-safe bags or containers, removing excess air. It freezes well for up to 3 months since dairy separates minimally if done right. Thaw overnight in the fridge, then reheat gently on stovetop over low heat, stirring in extra half-and-half if needed to restore creaminess. Gnocchi may soften slightly, and spinach could get limp—consider adding fresh spinach when reheating. Avoid microwaving large batches to prevent uneven heating. Label with date; best within 2 months for peak flavor. This makes meal prep simple for busy days. (102 words)