Want a tasty copycat recipe that everyone will love? This Olive Garden Chicken Gnocchi Soup is easy, flavorful and completely addicting. Simple ingredients make this better than the original!
If you are an Olive Garden fan, raise your hand! We are huge pasta, soup and salad lovers in this house and Olive Garden is one of those that we have always enjoyed.
Now we don’t have an Olive Garden near us, well not within an hours drive so I took it upon myself to recreate one of their most beloved soups, Chicken Gnocchi Soup.
This is hands down one of our most made soups ever. We make it at least once a month, if not more often simply because everyone in the family loves it.
Gnocchi is one of our favorite things to cook with, you can check my One Pot Creamy Sausage Gnocchi and my Taco Gnocchi recipes if you are also a fan.
Gnocchi is also one of those staples that are easily adaptable and can be added to so many different things than just this Copycat Olive Garden Chicken Gnocchi Soup.
Some of our other favorite Olive Garden recipes include:
It’s super easy to make all your favorite restaurant recipes at home. We love all sorts of copycat recipes and we take it upon ourselves to try to recreate as much as possible.
INGREDIENTS YOU NEED:
- Chicken breasts
- Olive oli
- Butter
- Flour
- Onion
- Garlic
- Chicken broth
- Milk
- Carrots
- Parsley
- Salt & pepper
- Gnocchi
- Spinach
I love this Chicken Gnocchi Soup because it’s pretty straight forward and super simple to whip up and the ingredients aren’t super weird where you cant find them anywhere.
I find that when I try to recreate recipes, sometimes it’s hard to locate some of the ingredients that they call for, so we like to adapt as much as possible and sometimes they turn out a little better than the original.
HOW TO MAKE CHICKEN GNOCCHI SOUP:
-
In large dutch oven or stock pot, melt butter and olive oil together.
-
Add your onions, carrots and garlic and cook until onions become translucent.
-
Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
-
Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
-
Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
-
Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
This gnocchi soup recipe can literally be whipped up in less than 30 minutes which makes it the IDEAL weeknight dinner. It is easily able to be doubled with no trouble at all.
TIPS AND TRICKS:
- To make a thicker soup mix together mix together 1 Tbs cornstarch and 1 Tbs cold water and stir until thickened.
- We aren’t the biggest fans of celery, but you can add 1 cup chopped celery when you add your other vegetables.
- We like to use mini gnocchi which we find at Walmart, but regular sized gnocchi is fine as well.
- You don’t need to pre-boil your gnocchi, you can cook it in the liquid instead.
- I do not recommend freezing this soup, thawing it will make it separate and become watery.
So if you want a perfect easy dinner recipe this Olive Garden Chicken Gnocchi Soup recipe is the way to go. Everyone raves about it (just check out the reviews) and pretty much the whole family loves it!
If you like this recipe you might also like:
Olive Garden Chicken Gnocchi Soup
Ingredients
- 1 pound boneless skinless chicken breasts cooked and shredded
- 1 Tbs olive oil
- 4 Tbs butter
- 1/4 cup all-purpose flour
- 1 small onion chopped
- 2 garlic cloves minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup carrots shredded
- 2 tsp parsley flakes
- Salt and pepper for seasoning
- 1 package 16 ounces mini potato gnocchi
- 1 cup fresh spinach chopped
Instructions
- In large dutch oven or stock pot, melt butter and olive oil together.
- Add your onions, carrots and garlic and cook until onions become translucent.
- Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
- Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
- Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
- Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
Video
Notes
Nutrition
PIN IT FOR LATER!
KP
Made this recipe 2x. The second time I added spinach & feta tortellini…awesome!!! Great recipe!
Juli
I’ve already had to make this recipe twice this week. It’s tastes great. I use low sodium both and add salt free chicken bullion. It still turns out great. I cook my chicken in the instant cooker and use the food processor. My family loves it even the picky no veggie eaters. I’ve tried cooking the gnocchi both ways and family never mentioned a difference.
Lisa
Absolutely loved this recipe, my husband said it was the best ever! Used 2 cans Kirkland brand ( from Costco) canned chicken breast, 1/2 and 1/2 instead of the milk , awesome!
Audra
My fam loved this, it was so easy! I used preshredded carrots and I cut cx tenders into bite size pieces and cooked it in broth before adding the milk. The chicken was so tender and delicious! My son just asked me to make it again.
Jan
I made this last night for guests! INCREDIBLE!
The only drawback was that we ate it all so there are no leftovers!
I used almond flour to thicken instead of white flour but it worked beautifully. Also added fresh thyme sprigs will cooking. Awesome recipe.
Loren M Carson
Is the gnocchi dry (shelf stable) or the refrigerated type?
Tornadough Alli
It is they dry shelf stable gnocchi.
Keri
Great recipe very similar to Olive Garden used very frequently, everyone loves it. Serve with warm French bread !
Michelle Wills
Made this for dinner and it was really good I added a little more spice than in the recipe, but to fit what we like in our family. Will be making this again.
Shay
Just made this soup with TJ Cauliflower Gnoochi and it was very good. Thanks for sharing.