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This Chicken Gnocchi Soup is the perfect simple comfort food. Loaded with vegetables and packed with flavor, this Olive Garden copycat soup recipe will become a family favorite.
Creamy Gnocchi Soup isn’t just a soup. It’s a hug in a bowl and a spoonful of comfort. This is the soup that your family will insist you make weekly…and you’ll happily oblige.
If you love Olive Garden copycat soups, check out my Instant Pot Zuppa Toscana. There are no unlimited breadsticks, but you’ll save a boatload of cash, don’t have to tip the waiter, or wear pants!
If you’re looking for an Instant Pot version of this recipe, check out our Instant Pot Chicken Gnocchi Soup.
I use dried gnocchi in this recipe because it is affordable, shelf-stable, and tastes great.
You can sub in frozen, fresh gnocchi, or even homemade. If using frozen, do not thaw before adding it to your Olive Garden chicken gnocchi soup.
Pro Tips/Recipe Notes
- You can use raw chicken breasts or thighs OR leftover chicken, or even use a grocery store rotisserie chicken.
- Use veggie broth instead of chicken stock and this soup easily becomes vegetarian. I often leave the chicken out of this recipe altogether and nobody in my family notices.
- If using frozen gnocchi, do not thaw them before adding it to the soup.
- Add 2 cups of raw spinach or chopped kale right before serving for a soup that is even more veggie-packed.
- Add 1/8 tsp nutmeg to take your soup next level.
- Allow leftovers to fully cool before storing in air-tight containers in the fridge for 2-3 days.
Olive Garden Chicken Gnocchi Soup
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 3.5 cups carrots {peeled and chopped}{~7 carrots}
- 2.5 cups celery {chopped}{~6 stalks}
- 1 cup white or yellow onion {diced}{~1 small onion}
- 4 cloves garlic {minced}
- 1 lb boneless skinless chicken breast {cut into bite-sized pieces}
- 1/3 cup all-purpose flour
- 2 cups heavy cream
- 8 cups chicken stock
- 1 tsp dried tarragon {1 tbsp chopped if using fresh}
- 1 tsp dried parsley {1 tbsp chopped if using fresh}
- 1 tsp dried thyme {1 tbsp chopped if using fresh}
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 16 oz package of shelf-stable gnocchi {or 3 cups homemade}
- 1/8 tsp red pepper flakes {optional}
Instructions
- In a heavy soup pan, combine butter and olive oil over medium heat.3 tbsp unsalted butter, 1 tbsp olive oil
- Once the butter has melted, add carrots, celery, and onions, stirring to combine. Cook for 10 minutes.3.5 cups carrots, 2.5 cups celery, 1 cup white or yellow onion
- Add garlic and chicken. Cook for 5-10 more minutes.4 cloves garlic, 1 lb boneless skinless chicken breast
- Sprinkle flour over the veggies and chicken, and gently stir to combine.1/3 cup all-purpose flour
- Slowly add the heavy cream, stirring to combine.2 cups heavy cream
- Add the chicken stock, parsley, tarragon, thyme, and smoked paprika. Salt and pepper to taste.8 cups chicken stock, 1 tsp dried tarragon, 1 tsp dried parsley, 1 tsp dried thyme, 1/2 tsp smoked paprika, Salt and pepper to taste
- Increase the heat to medium-high, and bring the mixture to a gentle boil. Stirring constantly, cook on medium-high for 2-4 minutes.
- Once the mixture starts to thicken up and looks a bit cloudy, add the gnocchi, and reduce heat to medium-low. Stir occasionally. If using leftover cooked chicken, add that now.1 16 oz package of shelf-stable gnocchi
- The soup is ready when the chicken is cooked through, and gnocchi are floating near the top (~5 minutes).
Notes
- You can use raw chicken breasts or thighs OR leftover chicken or even chopped leftover Thanksgiving turkey.
- Add 2 cups of raw spinach or chopped kale right before serving for a soup that is even more veggie-packed.
- Add 1/8 tsp nutmeg to take your soup next level.
- If using frozen gnocchi, do not thaw it before adding it to your chicken gnocchi soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, also I used full fat coconut milk because it’s all I had and it was perfect.
Omg. This soup is so delicious that I am compelled to write my first ever comment after following your blog for the last 8 years. I crisped the gnocchi in a pan before adding to the soup. I also used chicken thighs which I browned first and then set aside and diced…so added a bit of time and effort to the overall process but, totally worth it!! So yummy!!! The gnocchi melted in our mouths. The herb combo is freaking delicious. Smoked paprika and chili flakes are the secret underdog ingredients here; they create an amazing depth of flavour that is so warm and flavourful. My husband could not get enough of this soup and he even sipped up every last bit of the herby broth, which he never does!
Sarah, this was so so so good. My husband is sick and when I saw this on my RSS feed, it felt like kismet! I usually make soup that’s just a bunch of old-ish veggies that I blend at the end, which I do like but tastes a little same-y, and this one was amazing. Creamy, and the gnocchis felt like silk on the tongue… I served it with crack bread and it was just heavenly on this autumn night. Thanks for your great work.
Mireille, I’m so glad you guys liked it! Sorry to hear about the man cold, but I’m thrilled I could help keep happy bellies in your home. 🙂
I kinda whined about having to actually stand and cook this soup, but HOLY HELL! Eating it was like if a hug from your grandma came in soup form! Very, very good AND I can freeze half and have it again in 3-4 weeks when nothing sounds good and it’s cold as shit outside! I’ve basically eaten nothing but your soups for like a month now. I have no intention of stopping until spring ♥️
Haha, I’m so excited it was worth the standing time for you. And I love that this review included swearing which basically just means you made my week.
Daily soup is my kind of thing. You’re my people!
Could I make this without chicken?
Of course! I put so little chicken in because I really care about the veggies and the broth. 🙂 If there was no chicken I wouldn’t miss it AT ALL.
Thank you for this recipe! It sounded great and given that I’m on day 5 of a cold that can last 7-14 days (thanks dr!) is just what I needed.
I used almond milk—it worked well! And cauliflower gnocchi from TJ’s—also just as yummy!
Didn’t have tarragon and may have doubled the smoked paprika, but it was sooo sooo good.
I have a bag of TJ’s gnocchi in my freezer right now and have been dying to try it in this recipe. You’ve inspired me!
This was so good! My teenage son claimed the leftovers and requested that it show up often. Thanks Sarah!
Jess, so glad to hear it was a hit and actually fed a teen enough to have leftovers!
Do you have a recipe for homemade gnocchi?
I’m so sorry but I don’t!
This is so good! It has lots of taste, texture and so easy to make!
So glad you liked it Jean! It’s one of our favorites and is so filling.
Yum! Soooooo good and I love how easy and fast it was to make (especially with frozen chopped onion and carrot shreds cuz I ain’t got time to peel and chop after work).
Aidan really liked it too, and he’s super picky. Of course, it helped that he has a thing for chicken noodle soup, and I told him this was a tastier version.????
Haha, love that it is all about marketing with the kiddos! 🙂
So glad you both liked it!
Made this tonight and it was my very favorite kind of recipe: dead easy, so damn satisfying, and sneakily healthy. My picky kids were too busy gobbling down gnocchi to notice the veggies. I’ll happily eat leftovers the rest of the week.
Who-hoo mom win!! I prefer this soup the next day (well all soups), so enjoy those leftovers friend.
Best soup ever. The weather finally turned in GA and this was the first soup of the season. My husband and I will definitely make it again!
I’m so glad you all liked it! Soup weather is the best kind of weather, and I do love a hearty dish for celebrating!
Thinking of making this for a ringette tournament potluck.
Any thoughts/tips on how to do this (either reheat or cook) in an instant pot or slow cooker? Reheat is preferable…
I was going to attempt it in the instant pot this weekend but I don’t have any actual experience with it.
I made a bunch for a church soup supper. I made it on the stove and then transported and heated it in the crockpot. I know that’s not the answer you’re looking for, but I don’t want to give you inaccurate advice.
I’ll admit… the only reason I tried this is because of Bennett’s picture. Yummy!
Soup is my go-to, but my husband doesn’t care for soup.
Your husband is insane. 🙂
My husband loves gnocchi! I would love to try it in my Instant Pot
Could you make this in the instant pot? We loved your instant pot lentil and chicken pot pie recipes….
That is definitely on my list of things to tackle because it would be awesome!
I finally got a chance to make this soup and it was fantastic! I normally don’t cook any “creamy” types of soup, but apparently I should because it was a big hit with the family! My family loves your tomato soup recipe as well. Now I just have to try the lentil soup 🙂 I normally make India dal with red lentils but I bought brown lentils specifically to try your recipe. Thanks for sharing!
Awww, so glad to hear that Jean. I love when people love making (and eating) our recipes.
I made this tonight and it. Was. Awesome. Tons of leftovers too!
Thanks for letting me know!!
If I wanted (needed. Let’s be honest I wouldn’t do this by choice…) it to be dairy free would you suggest using 2 cups of milk of choice (likely almond. Or cashew perhaps).
I was just wondering this same thing. I was thinking maybe coconut milk so it adds the creaminess that half and half would have.
Sigh, I feel your pain girl.
I would absolutely use cashew milk. To me it is creamier than almond. If you really wanted your soup to be thicker and creamy, I would do cashew milk and add some cashew cream. Base recipe for cashew cream is here (leave out the spices, garlic, nutritional yeast. Basically, just do the cashews and water): https://www.sustainablecooks.com/vegan-cheese-sauce/
I’m with herb.. I see what you did there 🙂 haha! Me as well!
I hope you are all coping ok with your mothers illness. I hope she heals quickly and is not in a lot of pain.