If you’ve ever had that warm, creamy Chicken Gnocchi Soup from Olive Garden, you know it’s comfort in a bowl.
I still remember my first sip — cozy, creamy, and full of soft gnocchi that just melt in your mouth.
That moment sparked something in me: I have to make this at home! And honestly, this homemade version? It’s richer, fresher, and even better. Let’s make it together.
Why You’ll Love This Chicken Gnocchi Soup
There are a lot of soups out there, but this one? It’s different. It’s cozy without being too heavy, creamy without feeling greasy, and filled with soft potato gnocchi that feel like tiny pillows in every bite.
Here’s what makes it so special:
- Creamy but not heavy – thanks to the perfect mix of cream and broth.
- Tender chicken – perfectly shredded and juicy.
- Soft gnocchi – that chewy, dreamy texture you’ll crave.
- Comfort in a bowl – it’s like getting a warm hug on a cold day.
Once you make this at home, you’ll never wait in line at Olive Garden for it again.
Ingredients You’ll Need
This recipe keeps it simple — no fancy stuff, just basic ingredients that make magic happen.
Here’s what you need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1/2 cup celery (chopped)
- 1/2 cup carrots (chopped)
- 3 cups cooked chicken (shredded or diced)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme (dried)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach (roughly chopped)
That’s it! Everything is easy to find and affordable. You probably already have most of it in your kitchen.
Step-by-Step: How to Make Chicken Gnocchi Soup
Let’s make this together. Grab your pot — things are about to smell amazing.
Step 1: Sauté the Veggies
In a large pot, melt butter with olive oil. Add chopped onion, celery, and carrots.
Sauté until the onion turns soft and see-through. Add garlic and cook for another 30 seconds — that smell? That’s your first reward.
Step 2: Add the Chicken and Broth
Toss in the shredded chicken and pour in your chicken broth. Stir well, scrape any bits stuck to the bottom of the pot (that’s flavor right there). Bring it to a gentle boil.
Step 3: Pour in Cream and Seasonings
Lower the heat. Add the heavy cream, thyme, salt, and pepper. Stir it all together — this is where that silky texture starts forming. You’ll see it turn creamy right before your eyes.
Step 4: Add Gnocchi and Spinach
Now the fun part — drop in the gnocchi! Let them cook for about 3–5 minutes, or until they float to the top. Add your spinach and watch it wilt beautifully into the soup.
Step 5: Taste and Adjust
Take a taste. Need more salt? Pepper? Maybe a tiny bit of thyme? Go for it. You’re the chef here.
And that’s it. You’ve just made your own Olive Garden-style chicken gnocchi soup — creamy, hearty, and absolutely delicious.
My Secret to Making It Even Better
Want to make it taste like a fancy restaurant dish?
Here’s what I do:
- Use rotisserie chicken. It saves time and adds incredible flavor.
- Add a splash of lemon juice right before serving — it brightens the whole soup.
- Top with grated Parmesan cheese for that irresistible creamy-salty finish.
- Use mini gnocchi if you can find them — they give a better texture in every spoonful.
These little tricks turn a good soup into a wow, this is amazing soup.
What to Serve With Chicken Gnocchi Soup
You could eat this soup on its own (and I often do), but it’s even better with a few sides:
- Garlic bread or breadsticks – perfect for dipping.
- Caesar salad – balances the creaminess beautifully.
- Grilled cheese sandwich – if you’re in full comfort-food mode.
Trust me, serve it with warm bread and a sprinkle of Parmesan, and you’ll be smiling all dinner long.
How to Store and Reheat
Soup leftovers are the best kind of leftovers — they taste even better the next day.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: You can freeze it, but the cream may separate slightly. If you do, let it cool fully first.
- Reheat: Warm it on the stove over low heat. Add a splash of milk or broth to bring it back to creamy perfection.
Variations You’ll Love
Want to switch things up a little? Here are some fun variations you can try:
- Bacon twist: Add crispy bacon bits for smoky flavor.
- Low-carb version: Replace gnocchi with cauliflower florets.
- Veggie version: Skip the chicken, use vegetable broth, and add mushrooms or zucchini.
- Spicy kick: Stir in red pepper flakes or a dash of hot sauce.
Play around — this soup loves creativity!
Why Homemade Beats Olive Garden
I get it — Olive Garden makes great soup. But homemade? It wins every time.
Here’s why:
- Fresher ingredients – you control everything that goes in.
- Custom flavor – make it as thick, creamy, or light as you want.
- Budget-friendly – a big pot costs less than one restaurant bowl.
- Made with love – and that’s something you can taste.
Once you taste your own version, you’ll realize you just unlocked the secret to comfort food happiness.
FAQs About Chicken Gnocchi Soup
Q1: Can I use store-bought gnocchi?
Yes! In fact, most store-bought gnocchi works perfectly. Just make sure it’s potato-based and not frozen solid.
Q2: What kind of chicken works best?
Shredded rotisserie chicken or any leftover cooked chicken works great. Tender and flavorful.
Q3: Can I make this without cream?
You can! Use half-and-half or even milk with a spoon of flour to thicken it. It won’t be as rich, but still delicious.
Q4: Is it gluten-free?
Most gnocchi is made from potatoes and wheat flour, so not always. But you can find gluten-free gnocchi in many stores now.
Q5: How do I thicken the soup?
Let it simmer a bit longer or stir in a spoonful of cornstarch mixed with water. Easy fix!
Q6: Can I make it in a slow cooker?
Yes. Just add everything except the gnocchi and spinach. Cook on low for 4–5 hours, then stir in gnocchi and spinach for the last 15 minutes.
Final Thoughts
This Chicken Gnocchi Soup isn’t just a recipe — it’s a hug in a bowl. Every time I make it, it brings back that cozy feeling of sitting at Olive Garden on a rainy day, but this time, I get to enjoy it in my own kitchen.
Make a big pot, grab a spoon, and dive in. You’ll understand why I call it better than Olive Garden after the first bite.
