There’s a special kind of comfort found in a steaming bowl of soup, especially when it’s rich, creamy, and packed with pillowy soft gnocchi. If you’ve ever found yourself craving that famous Chicken Gnocchi Soup from Olive Garden, you’re in for a treat. What if you could recreate that restaurant-quality warmth and flavor right in your own kitchen, but even better?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Crisp the Bacon
Step 2: Sauté the Aromatics
Step 3: Add Herbs and Roux
Step 4: Simmer with Broth
Step 5: Cook Gnocchi and Chicken
Step 6: Finish with Cream and Greens
Step 7: Season and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use raw chicken breasts?
Q2: Can I make this gluten-free?
Q3: Can I use frozen spinach?
Q4: My soup is too thin. How can I thicken it?

Creamy Chicken Gnocchi Soup Recipe (Olive Garden Copycat)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This copycat recipe delivers everything you love about the original: succulent shredded chicken, tender vegetables, and soft potato gnocchi, all swimming in a luxurious, herb-infused cream broth. It’s surprisingly simple to make and ready in under an hour, making it the perfect cozy meal for a chilly weeknight or a comforting weekend lunch. Get ready to ditch the takeout and ladle up a bowl of pure happiness!

Ingredients

This recipe uses wholesome ingredients to build deep flavor and a creamy texture. Using rotisserie chicken makes it incredibly fast!

Ingredient	Amount/Quantity	Notes
Thick-Cut Bacon, chopped	4 slices	Adds savory depth; reserve grease
Unsalted Butter	2 tablespoons
Small Onion, finely diced	1 (about 1 cup)	Yellow or white onion works best
Celery Stalk, finely diced	1 medium
Carrot, peeled and finely diced	1 medium	Finely dicing ensures quick cooking
Garlic Clove, minced	1 (approx. 1 tsp)	Use fresh for best flavor
All-Purpose Flour	2 tablespoons	Thickener for the soup
Low-Sodium Chicken Broth	4 cups	Plus 1-2 cups extra to adjust thickness
Potato Gnocchi	1 package (16 oz)	Shelf-stable or refrigerated
Cooked Chicken, shredded	3 cups	Rotisserie or leftover chicken
Half-and-Half or Heavy Cream	2 cups	Heavy cream for richness, half-and-half for lighter
Fresh Spinach, chopped	1 cup	Or more to taste
Freshly Grated Parmesan	½ cup	Plus more for garnish
Fresh Herbs:
Rosemary, Thyme, Basil	1 tbsp each	Chopped (or ½ tsp dried of each)
Salt & Pepper	To taste

Timing

This soup comes together quickly on the stovetop, making it a practical yet indulgent meal.

Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: Approximately 45-50 minutes

Step-by-Step Instructions

Follow these simple steps to create a rich, velvety soup that tastes like it simmered all day.

Step 1: Crisp the Bacon

Place a large Dutch oven or heavy soup pot over medium heat. Add the chopped bacon and cook for 7-10 minutes, stirring occasionally, until it is browned and crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Important: Leave about 1 teaspoon of the bacon grease in the pot for flavor; carefully discard the rest.

Step 2: Sauté the Aromatics

Add the diced onion, celery, and carrot to the pot with the bacon grease. Cook for 6-8 minutes, stirring regularly, until the onion is soft and translucent and the vegetables are tender.

Actionable Tip: Dicing your veggies small and uniform ensures they cook quickly and melt into every spoonful of soup.

Step 3: Add Herbs and Roux

Stir in the minced garlic, rosemary, thyme, and basil. Cook for 1 minute until fragrant. Add the butter to the pot and let it melt. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux that will thicken your soup.

Step 4: Simmer with Broth

Slowly pour in the 4 cups of chicken broth while stirring to prevent lumps. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low to maintain a gentle simmer.

Step 5: Cook Gnocchi and Chicken

Add the shredded chicken and the package of gnocchi to the pot. Simmer gently for 5-10 minutes. The gnocchi are done when they are tender and soft (they cook very fast!).

Actionable Tip: The soup will naturally thicken as the gnocchi release starch into the broth. If it gets too thick, splash in some of your extra chicken broth.

Step 6: Finish with Cream and Greens

Stir in the cream (or half-and-half), chopped spinach, and grated Parmesan cheese. Cook for another 2-3 minutes, just until the spinach is wilted and the soup is heated through. Do not boil once the cream is added, or it may separate.

Step 7: Season and Serve

Taste your soup and season generously with salt and pepper. Ladle into bowls and top with the crispy reserved bacon and extra fresh herbs or Parmesan cheese. Serve hot!

Nutritional Information

Nutritional information is an estimate per serving (approx. 1/6 of the recipe).

Calories: 501 kcal
Protein: 34 g
Carbohydrates: 36 g
Fat: 25 g
Saturated Fat: 12 g
Cholesterol: 116 mg
Sodium: 1211 mg
Fiber: 2 g
Sugar: 5 g

Notable Benefit: This soup is a complete meal, offering protein from the chicken, carbs from the gnocchi, and vitamins from the spinach and carrots.

Healthier Alternatives

This is a rich comfort food, but you can make a few adjustments for a lighter version:

Lighter Dairy: Use half-and-half or whole milk instead of heavy cream. The soup will be less thick but still delicious.
Turkey Bacon: Swap regular bacon for turkey bacon to reduce saturated fat. You may need to add a little olive oil to sauté the veggies since turkey bacon renders less fat.
More Veggies: Double the amount of carrots, celery, and spinach to bulk up the soup with fiber and nutrients.
Whole Wheat Gnocchi: Look for whole wheat or cauliflower gnocchi for a fiber boost.

Serving Suggestions

This Chicken Gnocchi Soup is hearty enough to be a main course.

Crusty Bread: Serve with a warm baguette or garlic breadsticks for dipping.
Fresh Salad: Pair with a crisp green salad with a vinaigrette dressing to cut through the richness of the soup.
Bread Bowl: For a fun presentation, serve the soup inside a hollowed-out sourdough bread boule.

Common Mistakes to Avoid

For the best soup texture, avoid these common pitfalls:

Boiling the Cream: High heat can cause dairy to curdle. Solution: Keep the heat low once you add the cream and cheese.
Overcooking Gnocchi: Gnocchi can become mushy if cooked too long. Solution: Add them only 5-10 minutes before serving.
Bland Soup: Chicken broth varies in saltiness. Solution: Taste your soup at the very end and adjust the salt and pepper. Don’t be shy with the seasonings!
Pre-Shredded Cheese: It often contains anti-caking agents that prevent smooth melting. Solution: Grate your own Parmesan for the silkiest texture.

Storing Tips

Leftovers are delicious, though the gnocchi will soften over time.

Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Reheat gently on the stovetop over low heat. Add a splash of broth or milk if it has thickened too much in the fridge. Avoid boiling.
Freeze: Freezing is generally not recommended for cream-based soups with gnocchi, as the texture can become grainy and the gnocchi mushy upon thawing.

Conclusion

This homemade Chicken Gnocchi Soup is the ultimate comfort in a bowl. With its rich, creamy broth, tender chicken, and soft dumplings, it rivals any restaurant version and is sure to become a family favorite. It’s easy enough for a weeknight but special enough for company. Grab a spoon and enjoy the cozy warmth!

Ready to make the best soup of the season? Give this recipe a try and let us know what you think in the comments below! Did you use heavy cream or half-and-half? We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more delicious meal ideas!

FAQs

Q1: Can I use raw chicken breasts?

Yes! You can dice raw chicken breasts and sauté them with the vegetables in Step 2 until cooked through, then proceed with the recipe. Or, poach the breasts in the broth in Step 4, remove, shred, and return to the pot.

Q2: Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (mix cornstarch with a little cold water first to make a slurry) and use certified gluten-free gnocchi (or gluten-free pasta).

Q3: Can I use frozen spinach?

Yes, frozen spinach works well. Thaw it completely and squeeze out as much excess liquid as possible before adding it to the soup to prevent it from becoming watery.

Q4: My soup is too thin. How can I thicken it?

If the soup is too thin after simmering, you can make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it into the simmering soup. Let it cook for another minute or two to thicken.