Olive Garden Chicken Gnocchi Soup Recipe

Creamy, comforting, and packed with tender chicken and soft potato gnocchi, this Olive Garden Chicken Gnocchi Soup is a satisfying homemade version of the restaurant-inspired favorite. The soup starts with a simple buttery roux, which gives the broth its creamy texture, while shredded carrots, spinach, garlic, and parsley add flavor and color.

The combination of chicken and pillowy mini potato gnocchi makes this soup hearty enough for dinner, yet it still comes together with straightforward ingredients. Using cooked shredded chicken also saves time, making this a practical option for busy weeknights.

Serve it with warm breadsticks, crusty bread, or a simple salad for a comforting meal at home.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Difficulty Level: Easy
Cuisine: Italian-American
Course / Meal Type: Soup, Lunch, Dinner

Ingredients

Main Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups milk
• 1 cup shredded carrots
• 2 teaspoons parsley flakes
• Salt and black pepper, to taste
• 1 package (16 ounces) mini potato gnocchi
• 1 cup fresh spinach, chopped

Step-by-Step Instructions

1. Prepare the Chicken

If your chicken is not already cooked, cook the boneless, skinless chicken breasts first.

You can gently simmer them in chicken broth or water until the thickest part reaches 165°F (74°C). Allow the chicken to rest for a few minutes, then shred it using two forks.

Using cooked rotisserie chicken is another convenient option if you want to save time.

2. Cook the Onion

Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat.

Once the butter has melted, add the chopped onion.

Cook for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.

The onion should soften without becoming deeply browned.

3. Add the Garlic

Add the minced garlic and cook for about 30 seconds.

Stir continuously until fragrant. Garlic cooks quickly, so avoid leaving it on the heat long enough to brown or burn.

4. Make the Creamy Base

Sprinkle the flour over the onion and garlic mixture.

Stir continuously for about 1 minute so the flour is evenly incorporated into the butter.

This creates a roux, which will help thicken the soup.

The mixture should look like a thick paste. Cooking it briefly also removes the raw flour taste.

5. Slowly Add the Chicken Broth

Gradually pour in the chicken broth while whisking or stirring continuously.

Adding the liquid gradually helps prevent lumps from forming.

Continue stirring until the broth is smooth and the roux is fully incorporated.

Bring the soup to a gentle simmer.

6. Add the Milk and Carrots

Reduce the heat to medium-low.

Slowly stir in the milk, followed by the shredded carrots and parsley flakes.

Season lightly with salt and black pepper.

Allow the soup to heat gently for several minutes. Avoid a rapid boil after adding the milk, as gentle heat helps maintain a smooth, creamy texture.

7. Add the Chicken and Gnocchi

Stir in the cooked shredded chicken.

Add the mini potato gnocchi and allow the soup to simmer according to the gnocchi package instructions, usually until the gnocchi are tender.

Stir occasionally so the gnocchi do not stick together or settle heavily on the bottom of the pot.

The gnocchi should be soft and tender when ready.

8. Add the Spinach

Add the chopped fresh spinach during the final few minutes of cooking.

Stir until the spinach has wilted into the soup.

Taste the soup and adjust the salt and black pepper as needed.

9. Serve

Remove the pot from the heat once the gnocchi are tender and the spinach is wilted.

Ladle the chicken gnocchi soup into bowls and serve while hot.

Recipe Tips for Success

Cook the flour before adding the broth

After adding the flour to the butter and onion mixture, give it about a minute to cook before adding the broth. This helps remove the raw flour taste and creates a smoother soup.

Add the broth gradually

Pouring all the liquid into the roux at once can make lumps more difficult to break up.

Add the broth gradually while whisking or stirring for a smoother consistency.

Keep the heat gentle after adding milk

Milk-based soups can become less smooth when boiled aggressively.

A gentle simmer is enough to cook the gnocchi and warm the soup.

Don’t overcook the gnocchi

Potato gnocchi cook quickly and can become overly soft if left simmering for too long.

Check them near the end of the package’s suggested cooking time.

Add spinach at the end

Fresh spinach wilts quickly. Adding it during the final few minutes keeps it from becoming excessively soft.

Season at the end

Chicken broth varies considerably in saltiness. Taste the finished soup before adding more salt.

Ingredient Substitutions

Chicken

Cooked chicken thighs can be used instead of chicken breasts for a slightly richer flavor.

Cooked rotisserie chicken is also a convenient option.

Milk

Whole milk gives the soup a richer texture, but lower-fat milk can also be used.

For a creamier result, you can replace part of the milk with half-and-half.

Fresh spinach

Baby spinach works especially well because it wilts quickly.

Kale can also be used, but it should be added earlier because it takes longer to become tender.

Fresh parsley

If you have fresh parsley available, use it instead of parsley flakes for a brighter flavor.

Chicken broth

Low-sodium chicken broth is useful because it allows you to control the final seasoning.

Recipe Variations

Extra Creamy Chicken Gnocchi Soup

Replace part of the milk with half-and-half for a richer broth.

Keep the heat gentle after adding it.

Chicken Gnocchi Soup with Mushrooms

Add sliced mushrooms with the onions and cook until they release their moisture and become tender.

Mushrooms add a deeper savory flavor that pairs well with the creamy broth.

Garlic and Herb Version

Add fresh thyme or Italian seasoning along with the parsley for a more pronounced herb flavor.

Vegetable-Packed Version

Add finely diced celery along with the onion or include extra shredded carrots.

A small amount of chopped zucchini can also work, though it should be added later because it cooks quickly.

Spicy Version

Add a pinch of crushed red pepper flakes for gentle heat.

Start with a small amount and adjust according to your preference.

Storage and Reheating

Allow leftover soup to cool before transferring it to an airtight container.

Store the soup in the refrigerator for up to 3–4 days.

Keep in mind that the gnocchi may absorb some of the broth as the soup sits, making leftovers thicker.

How to Reheat Chicken Gnocchi Soup

Reheat the soup gently in a saucepan over medium-low heat.

Add a splash of chicken broth or milk if the soup has become thicker than you prefer.

Stir occasionally and heat until hot throughout.

Individual portions can also be reheated in the microwave, stirring halfway through.

Can You Freeze Chicken Gnocchi Soup?

The soup can be frozen, but the texture of dairy-based soups and potato gnocchi may change after thawing.

For the best results, freeze the soup before adding the milk and gnocchi if you are intentionally preparing it ahead for freezing.

When ready to serve, thaw the soup in the refrigerator, reheat it gently, then add the milk and cook fresh gnocchi.

Serving Suggestions

This creamy chicken gnocchi soup is filling enough to serve as a main meal.

It pairs especially well with:

• Warm breadsticks
• Crusty Italian bread
• Garlic bread
• A simple Caesar salad
• Mixed green salad
• Roasted vegetables
• Crackers
• Grilled cheese sandwiches

For a restaurant-style meal at home, serve the soup with breadsticks and a crisp salad.

Nutrition Information

The following nutrition information is an estimate per serving, based on approximately 8 servings. Actual values can vary depending on the type of milk, chicken broth, gnocchi, and specific ingredient brands used.

• Calories: Approximately 410
• Protein: Approximately 25 g
• Carbohydrates: Approximately 43 g
• Fat: Approximately 16 g
• Saturated Fat: Approximately 7 g
• Fiber: Approximately 3 g
• Sugar: Approximately 7 g
• Sodium: Approximately 850 mg

Nutrition information is an estimate only and will vary based on portion size, ingredient brands, and substitutions.

Frequently Asked Questions

Can I use rotisserie chicken for Olive Garden Chicken Gnocchi Soup?

Yes. Rotisserie chicken is one of the easiest shortcuts for this recipe. Simply shred the cooked chicken and add it to the soup when instructed.

What kind of gnocchi should I use?

Mini potato gnocchi work especially well because they fit easily on a spoon. Regular-sized potato gnocchi can also be used, but cooking times may vary.

Can I make this soup ahead of time?

Yes, but the gnocchi can absorb broth as the soup sits.

For the best texture, prepare the creamy soup base ahead of time and cook the gnocchi shortly before serving.

Why is my chicken gnocchi soup too thick?

The flour thickens the broth, and the gnocchi can absorb additional liquid.

Add a small amount of chicken broth or milk while reheating until the soup reaches your preferred consistency.

How do I keep the milk from separating?

Keep the soup at a gentle simmer rather than a vigorous boil after adding the milk.

Stir occasionally and avoid excessive heat.

Can I substitute the spinach?

Yes. Baby kale can be used, although it requires a slightly longer cooking time. You can also omit the spinach if necessary.

Can I double the recipe?

Yes. Double all ingredients and use a large soup pot.

Because the pot will contain more liquid, allow extra time for the soup to return to a simmer.

How do I know when the gnocchi are cooked?

Follow the package instructions and begin checking near the recommended cooking time.

The gnocchi should be tender and soft without becoming overly mushy.

Final Thoughts

This Olive Garden Chicken Gnocchi Soup recipe brings together tender shredded chicken, soft potato gnocchi, carrots, spinach, and a creamy herb-infused broth in one comforting bowl.

The recipe is straightforward enough for a weeknight dinner, especially when you use pre-cooked chicken. The key is keeping the heat gentle once the milk is added and cooking the gnocchi only until tender.

Serve it with warm bread and a fresh salad for a simple restaurant-inspired meal at home.

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