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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.
