Creamy Chicken and Gnocchi Soup (Olive Garden Copycat) – Easy Comfort Food Favorite

Creamy Chicken and Gnocchi Soup is that cozy bowl of comfort everyone craves when the temperatures drop. It’s rich, creamy, and tastes just like that Olive Garden favorite—but dare I say, even better made at home. Imagine tender bites of chicken, fluffy potato gnocchi, and fresh veggies swirling in a velvety broth that warms you from the inside out. This recipe brings restaurant-quality flavor to your kitchen without the wait or the takeout bill. If you love creamy soups like my Cheddar Garlic Herb Potato Soup, this one will quickly earn a permanent spot in your weeknight rotation.

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What is Creamy Chicken and Gnocchi Soup?

Creamy Chicken and Gnocchi Soup is a thick, hearty chicken soup loaded with potato gnocchi, vegetables, and a luxurious cream base. Originally popularized by Olive Garden, this soup balances homey simplicity with indulgent flavor. Each spoonful offers something comforting—the sweetness of carrots, the earthiness of spinach, and the soft, chewy texture of gnocchi that feels like a hug in a bowl. The combination of butter, cream, and herbs creates that “why-does-this-taste-so-good” magic. It’s perfect for cozy family dinners, meal prep, or impressing guests on a chilly night.

Reasons to Try Creamy Chicken and Gnocchi Soup

If you’re tired of boring weeknight meals, Creamy Chicken and Gnocchi Soup is the upgrade you deserve. First, it’s quick—ready in under an hour. Second, it’s adaptable—swap in rotisserie chicken or Italian sausage if you like. Third, it’s the kind of recipe that makes your kitchen smell like pure comfort. Kids love the pillowy gnocchi, adults love the creamy richness, and everyone asks for seconds. It’s filling, yet not heavy, and pairs beautifully with a side of crusty bread or a fresh salad. Honestly, this is one of those “you’ll crave it again next week” soups.

Ingredients Needed to Make Creamy Chicken and Gnocchi Soup

• 1 1/4 cups finely chopped yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 tsp dried rosemary (or 1 1/2 tsp fresh)
• 1/2 tsp dried thyme (or 1 1/2 tsp fresh)
• 1/8 tsp nutmeg
• Salt and black pepper to taste
• 1 lb boneless skinless chicken breast (or 2 1/2 cups shredded rotisserie chicken)
• 1 (16 oz) pkg potato gnocchi (store-bought or homemade)
• 5 Tbsp butter
• 6 Tbsp flour
• 2 cups milk
• 1/3 cup heavy cream
• 2 cups chopped fresh spinach
• Shredded Romano or Parmesan cheese for serving (optional)

Instructions to Make Creamy Chicken and Gnocchi Soup

Alright, let’s roll up those sleeves and make this Creamy Chicken and Gnocchi Soup—step by step, just like they do at Olive Garden (only fresher, creamier, and right in your kitchen). This guide breaks everything down into simple, easy-to-follow steps so you’ll end up with a perfect pot of comfort every single time.

Step 1: Start with a Flavor Base – Sauté the Veggies

In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once it’s shimmering (but not smoking), toss in 1 ¼ cups finely chopped yellow onion, 1 cup diced carrot, and 1 cup diced celery. These three—the classic mirepoix—are the holy trinity of soup flavor. Sauté for about 6–8 minutes, stirring occasionally until the veggies soften and the onions turn translucent.

Next, add 3 cloves of minced garlic and sauté for just 1 minute more. You’ll know it’s perfect when your kitchen smells like heaven. (Pro tip: Don’t burn the garlic—it can turn bitter fast.)

If you love building flavor early, you can check out my Creamy Mushroom Soup with Thyme for another recipe that uses this same aromatic base.

Step 2: Simmer the Chicken and Broth

Now, pour in two cans (14.5 oz each) of low-sodium chicken broth and give everything a quick stir. Add ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ⅛ teaspoon nutmeg, and a pinch of salt and black pepper. These herbs give the broth that warm, homey flavor that makes this soup irresistible.

Carefully place 1 pound of boneless, skinless chicken breasts into the pot. (If you’re using cooked or rotisserie chicken, hold off until later.) Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for about 10–12 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.

Remove the chicken from the pot and set it aside to cool slightly before shredding or dicing it. Keep that flavorful broth simmering—it’s going to get even better.

Step 3: Create the Creamy Roux (The Secret to the Perfect Texture)

While your chicken is resting, let’s make the creamy magic happen. In a separate medium saucepan, melt 5 tablespoons of butter over medium heat. Once melted, whisk in 6 tablespoons of all-purpose flour. Keep whisking for about 1–2 minutes—this cooks off the raw flour taste and gives your soup that silky consistency.

Now, slowly pour in 2 cups of milk, whisking constantly so no lumps form. Continue whisking until the mixture thickens—this usually takes 3–4 minutes. Then stir in ⅓ cup of heavy cream and season lightly with salt and pepper.

Remove from heat and set aside. This velvety white sauce is what transforms your chicken broth into a creamy, dreamy base.

Looking for more rich and velvety soups? Try my Cheddar Garlic Herb Potato Soup. It uses a similar technique to create that restaurant-style creaminess.

Step 4: Add the Gnocchi and Finish the Broth

Return to your simmering soup pot. If your vegetables aren’t quite tender yet, let them cook for another few minutes. Once they’re soft, add your 16-ounce package of potato gnocchi directly into the broth. (You can use store-bought or homemade if you’re feeling fancy.)

Cover and simmer for about 5 minutes, or until the gnocchi rise to the top—they cook fast! This step is where the soup really starts to come together—the gnocchi soak up some of that seasoned broth and become soft, pillowy bites of joy.

Step 5: Combine the Cream Mixture and the Soup

Lower your heat to a gentle simmer. Slowly pour your creamy milk mixture into the pot while stirring continuously. You’ll see the broth thicken into that signature creamy consistency almost instantly. Stir well to combine everything.

Now, shred or chop your cooked chicken and add it back to the soup. Finally, toss in 2 cups of chopped fresh spinach. Let it cook for just 1–2 minutes until the spinach wilts beautifully into the broth.

Tip: Fresh spinach works best here—frozen spinach can make the texture watery.

Step 6: Taste, Adjust, and Serve Warm

Give your Creamy Chicken and Gnocchi Soup a taste test. Need a bit more salt? Pepper? Maybe an extra dash of thyme or nutmeg? Adjust the seasonings to your liking. Once it’s perfect, ladle the soup into warm bowls and top with shredded Parmesan or Romano cheese for that restaurant-style finish.

Serve it alongside buttery breadsticks or garlic knots, and you’ve got yourself a meal that rivals anything from Olive Garden.

If you’re hosting a cozy dinner night, pair it with something hearty like Crockpot Chicken Parmesan Soup or a crisp salad for a complete, satisfying spread.

Step 7: Make It Your Own (Optional Tweaks and Variations)

• Add some heat: A pinch of red pepper flakes gives a lovely kick.
• Swap the protein: Try Italian sausage instead of chicken for a deeper, spiced flavor.
• Make it lighter: Use half-and-half instead of heavy cream or skip the butter altogether and add an extra splash of milk.
• Vegetarian version: Skip the chicken and use vegetable broth—add mushrooms for heartiness.

Once you’ve mastered the basic steps, this recipe becomes a blank canvas for your creativity. You’ll love how easy it is to customize without losing that signature creamy texture and flavor.

Final Step: Enjoy Your Homemade Olive Garden-Style Comfort Bowl

That’s it—you’ve officially made Creamy Chicken and Gnocchi Soup from scratch! Take a moment to savor that first spoonful; it’s rich, hearty, and completely comforting. You’ll never look at takeout the same way again.

For more soups like this cozy classic, check out my Rotisserie Chicken and Mushroom Soup or my Creamy Mushroom Potato Soup. Each one brings that same homemade warmth to your table with minimal fuss.

What to Serve with Creamy Chicken and Gnocchi Soup

This soup pairs beautifully with a crusty baguette or soft breadsticks (just like Olive Garden’s). A light side salad—say, a Caesar or simple mixed greens—adds freshness to balance the richness. If you’re in the mood for a soup night feast, try it alongside my Crockpot Chicken Parmesan Soup or Creamy Mushroom Soup with Thyme. And for dessert? A cozy slice of pumpkin bread or a cookie never hurts.

Key Tips for Making Creamy Chicken and Gnocchi Soup

Use fresh spinach instead of frozen to avoid a mushy texture. For richer flavor, a splash of white wine before adding broth works wonders. If you’re in a rush, rotisserie chicken saves time and adds extra depth. Want thicker soup? Add a touch more flour to your roux. For lighter fare, use half-and-half instead of heavy cream. And don’t skip the nutmeg—it’s subtle but gives that “restaurant-quality” depth that makes this dish special.

Storage and Reheating Tips for Creamy Chicken and Gnocchi Soup

Store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi will continue to absorb some broth, so add a splash of milk or chicken stock when reheating to restore creaminess. Warm it gently on the stove over medium heat—avoid boiling, or the cream can separate. This soup also freezes surprisingly well if you freeze before adding the gnocchi. When ready to enjoy, cook fresh gnocchi right into the reheated base for a “just made” feel.

FAQs

Can I use rotisserie chicken?
Absolutely—it’s a lifesaver for busy nights and adds great flavor.

What if I don’t have gnocchi?
You can swap in small pasta or even cooked rice, though gnocchi gives that signature chewy bite.

Can I make it gluten-free?
Yes! Use gluten-free flour for the roux and gluten-free gnocchi (available at most grocery stores).

How can I make it dairy-free?
Try using coconut milk and olive oil instead of butter and cream—it’ll still be rich and tasty.

Can I make it ahead of time?
Definitely! Just cook the soup without gnocchi, then add them fresh when reheating to keep the texture perfect.

Final Thoughts

If you’ve ever wished you could bring Olive Garden’s comforting soup home, this Creamy Chicken and Gnocchi Soup is your dream come true. It’s everything cozy food should be—simple, hearty, and irresistibly delicious. Whether you’re cooking for family, meal prepping for the week, or just treating yourself, this soup never disappoints. Serve it up, grab a spoon, and prepare for pure comfort in every bite.

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