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:
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In large dutch oven or stock pot, melt butter and olive oil together.
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Add your onions, carrots and garlic and cook until onions become translucent.
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Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
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Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
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Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
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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
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Linda
I made this the other night with a couple unintentional tweaks. I had bought some gnocchi a while back and when I went to make this soup it had a funky smell so I left it out. Next when I was going to add the milk I realized we were out (life with 3 kids) so I used heavy cream instead. It made a delicious kind of cream of chicken soup. We had it with hot buttered rolls for a light evening meal.
Brynne
Making this for supper tonight, my husband ADORES the chicken gnocchi soup at Olive Garden, so I’m quite excited for this!
Elizabeth
Made this a couple of nights ago….loved your recipe!!! Came out just as good as the one at Olive Garden!!
Kim
Do you think this can be cooked in a crockpot? I love makng soup in the crockpot on weeknights.
Kelly Siegel
The Gnocchi I have has garlic flavoring. Do you think that would taste okay?
Tornadough Alli
I don’t see any problem with having flavored gnocchi, more garlic the merrier.
Annette
THIS WAS SOOOO GOOD!! I substituted evaporated milk for fresh milk and used 3/4c flour. My next door neighbor sent me a text that dinner smelled great and came over for a bowl on this chilly 40 degree TN fall night 😍 Thank you for the share. Will definitely make this again.
Tornadough Alli
Yay, I’m so happy you and your neighbor like this!
Courtney
Can this recipe be frozen?
Anna Irwin
Absolutely love this soup so definitely plan to try it soon!! I did have a question though, do you have directions to do it in a crockpot? I would love to have it for dinner but with all the kids activities plus my meetings most dinners end up being from the crockpot. Thank you!!
London
Just curious how much salt and pepper you added to make this? I know in the recipe it says “for taste” but just wondering if you found a good amount that you add, thanks!
Erin Langfeldt
Your recipe doesn’t say when to add the parsley. I’m adding my own gnocchi. Hope it turns out 🙂
Hope
Does anyone have the macros for this by chance?
Dorothy
Just found “Gnocchi” in the pasta isle at Public’s. I had looked everywhere! Soup is so good!
Alicia
I’m making this soup right now! Love the recipe!!! I cooked the chicken separate and shredded it in my kitchen aid. I’m gonna try cooking the gnocchi inside the soup…we shall see how this turns out!!! My tummy is so excited!!!
Jess
I am not a fan of Olive Garden, being Italian and taught how to cook from birth we don’t go there. But this looked tempting so I gave it a shot. Its pretty friggin good homemade!!! I changed to Tortilini and added Carrots since I had them and LOVE this!!!
Ginny
How long do you think this can stay in the refrigerator and still be edible? Love, love, love this soup!
Tornadough Alli
Hi Ginny, I would say no more than 2 days to be safe!
Lauren
Yummy! I add a little less chicken broth so it’s not so runny and is just a single container (4 1/2 C or so). We also have to add parmesan cheese on top.
Susan B
Can you please tell me what the brand name is of the gnocchi you buy at Walmart? Need some soup to warm me up in Minnesota! 😊
Tornadough Alli
Hi Susan! I use Gia Russa gnocchi found in the pasta aisle usually on the top shelf. Yes warming up is always nice. Being from MN myself this soup is a winter MUST!
Linda Curran
It’s cold and snowing and I’m about to make your copy cat soup. So excited, thanks.
Nancy
I love to buy a chicken in the meat department, uncooked. I then put it in a large pot, season cover with water and onion and fresh garlic. I then bring it to a boil and then turn it down until it is barely bubbling. I cook it until it is cooked. Take it out and let it cool so I can handle it. While I am waiting I strain the broth and put it in 1 to 2 cup containers. Freeze it and I have the best chicken stalk ever. I break down the chicken so I have shredded chicken that I can use in different meals. I freeze it. Now I break the chicken bones and cover them and cook until I have another batch of broth. I have 12 frozen contIners out of the first batch and about 5 or6 out of the second batch. Best broth ever. I transfer the frozen broth into freezer bags. It takes up less space. Saves me a lot of money. Living on SS is a chalange. I am an 82 yr old widow.
Crystal
Do you know if this freezes well?
Tornadough Alli
Cream soups aren’t the best to freeze as they will become thick. If you defrost gently on the stove and add milk or cream while doing so you should be fine.