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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.
Can I Make This Soup Dairy-Free?
You sure can! Use your favorite non-dairy milk and butter and voila, this soup will be dairy-free.
If you need a dairy AND gluten-free version, you’ll want to check out my Dairy and Gluten-Free Chicken Gnocchi Soup recipe.
What to Serve With Olive Garden Chicken Gnocchi Soup
Stick with the Olive Garden theme and serve this gnocchi soup with bread and salad! I recommend a Kale Chopped Salad, Cheesy Garlic Bread, Air Fryer Texas Toast, or No Knead Dutch Oven Bread.
Pro Tips/Recipe Notes
- You can use raw chicken breasts or thighs OR leftover chicken (like from a rotisserie chicken, a Dry-Brined Chicken, or Air Fryer Chicken Tenders (No Breading), or even chopped leftover Thanksgiving turkey.
- 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.
- 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.
- Want to make it lower carb? Sub in cauliflower florets in lieu of the gnocchi.
- Make your prep even easier by learning how to freeze carrots, how to freeze celery, how to freeze garlic, and how to freeze onions.
Frequently Asked Questions
You can store it in an air-tight container in the fridge for up to four days.
Yes, thanks to the cream, this soup freezes very well. I like to freeze it in my 1-cup Souper Cubes for individual servings, or 2-cup Souper Cubes for family-size servings.
This soup will keep in the freezer for 3-6 months. Allow it to defrost in the fridge overnight, or slowly reheat on the stovetop or in the microwave (cook 1 minute at a time and stir between cooking).
You can find gnocchi in three main places at the store. Frozen gnocchi can be found with freezer meals/pasta, fresh gnocchi is located in the refrigerator section with fresh pasta, and dried gnocchi will be in the pasta aisle.
I use dried gnocchi 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 chicken gnocchi soup. If you want to use fresh, follow the instructions in the recipe card.
More Delicious Soup Recipes You’ll Love
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.
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.