This Chicken and Gnocchi Soup is a creamy, comforting homemade version of the popular Olive Garden-style soup. It combines tender chicken, pillowy potato gnocchi, fresh vegetables, fragrant herbs, and a rich creamy broth in one cozy bowl. It is hearty enough for a complete dinner but simple enough to prepare on a busy weeknight.

The secret to a great chicken and gnocchi soup is balance. The broth should be creamy without becoming overly heavy, the chicken should stay juicy, the vegetables should retain a little texture, and the gnocchi should be soft and tender without turning mushy. This recipe brings all of those elements together with straightforward ingredients and easy cooking techniques.

Whether you’re making this soup for a family dinner, a cold-weather meal, or simply craving your favorite restaurant soup at home, this copycat recipe is a delicious choice.

What Is Chicken and Gnocchi Soup?

Chicken and gnocchi soup is a creamy Italian-American-inspired soup made with chicken, vegetables, gnocchi, herbs, and a milk- or cream-based broth.

Gnocchi are small, soft dumplings traditionally made with potatoes, flour, and sometimes egg. They have a wonderfully tender texture and are perfect in soup because they cook quickly and absorb the flavors of the surrounding broth.

The Olive Garden-inspired version is especially popular because it combines a creamy soup base with chicken, spinach, carrots, celery, onion, garlic, and soft gnocchi. The result is rich, savory, comforting, and filling.

Making it at home also gives you more control over the ingredients. You can adjust the creaminess, seasoning, vegetables, chicken, and gnocchi according to your family’s preferences.

Why You’ll Love This Recipe

There are plenty of reasons to add this chicken and gnocchi soup to your regular dinner rotation.

Creamy and comforting

The broth has a smooth, creamy consistency that makes every spoonful satisfying without requiring an excessive amount of cream.

One-pot convenience

Most of the recipe can be prepared in one large pot or Dutch oven, which means less cleanup after dinner.

Restaurant-style flavor

Garlic, onion, Italian seasoning, chicken broth, Parmesan, and cream create the savory flavor people love in restaurant-style chicken soups.

Tender gnocchi

Potato gnocchi cook quickly and provide a soft, satisfying texture that makes the soup feel substantial.

Easy to customize

You can add extra vegetables, use rotisserie chicken, substitute different greens, or adjust the thickness.

Great for leftovers

The soup can be refrigerated and reheated for an easy lunch or dinner the next day.

Complete Chicken and Gnocchi Soup Recipe

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 6–8
Course: Soup
Cuisine: Italian-American
Difficulty: Easy to Moderate

Ingredients

For the Chicken

1 ½ pounds boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning

You can also use boneless, skinless chicken thighs if you prefer darker meat and a slightly richer flavor.

For the Soup

2 tablespoons butter
1 medium yellow onion, finely diced
2 celery stalks, finely diced
2 medium carrots, peeled and diced
4 cloves garlic, minced
¼ cup all-purpose flour
6 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 pound potato gnocchi
3 cups fresh baby spinach
½ cup freshly grated Parmesan cheese

Optional Ingredients

For additional flavor or texture, you can add:

¼ teaspoon crushed red pepper flakes
½ teaspoon dried parsley
2 tablespoons fresh chopped parsley
½ cup sliced mushrooms
Extra Parmesan for serving
Freshly cracked black pepper
Toasted bread or garlic bread

Ingredient Notes

Chicken

Chicken breast is an excellent choice because it cooks quickly and has a mild flavor that works beautifully with the creamy broth.

For a shortcut, use approximately 3 cups of cooked shredded rotisserie chicken. If using already-cooked chicken, add it later in the cooking process so it doesn’t become dry.

Gnocchi

Shelf-stable, refrigerated, or frozen potato gnocchi can work.

If using frozen gnocchi, check the package cooking instructions. You may need to add a few extra minutes to the cooking time.

Avoid cooking gnocchi for significantly longer than necessary because they can become overly soft.

Chicken Broth

Low-sodium chicken broth is recommended because it allows you to control the salt level.

If using regular salted broth, taste the soup before adding additional salt.

Milk and Cream

Whole milk provides body while heavy cream creates the luxurious texture associated with this style of soup.

You can reduce the amount of heavy cream if you prefer a lighter soup.

Spinach

Fresh baby spinach is ideal because it cooks quickly and becomes tender without requiring much preparation.

You can substitute kale, although kale requires a longer cooking time.

Parmesan

Freshly grated Parmesan melts more smoothly and provides better flavor than many pre-shredded varieties.

How to Make Chicken and Gnocchi Soup

Step 1: Prepare the Chicken

Pat the chicken breasts dry using paper towels.

Season both sides with salt, black pepper, and Italian seasoning.

Heat a large Dutch oven or heavy-bottomed soup pot over medium heat.

Add the olive oil.

Place the chicken into the hot pot and cook for approximately 5–7 minutes per side, depending on thickness, until cooked through.

The chicken should reach an internal temperature of 165°F (74°C).

Transfer the chicken to a plate and allow it to rest for several minutes.

Once cool enough to handle, cut the chicken into bite-sized pieces or shred it using two forks.

Set aside.

Important tip

Don’t worry if small browned pieces remain on the bottom of the pot. Those bits add excellent flavor to the soup.

Step 2: Cook the Vegetables

Reduce the heat to medium.

Add the butter to the same pot.

Once melted, add the diced onion, celery, and carrots.

Cook for approximately 5–7 minutes, stirring occasionally.

The onion should become translucent while the carrots and celery begin to soften.

Add the minced garlic.

Cook for another 30–60 seconds.

Be careful not to burn the garlic because burnt garlic can make the soup bitter.

Step 3: Make the Roux

Sprinkle the flour over the vegetables.

Stir continuously for approximately 1–2 minutes.

This step creates a simple roux that helps thicken the soup.

The flour should coat the vegetables and absorb the melted butter.

Don’t skip this step if you want a creamy, restaurant-style consistency.

Step 4: Add the Chicken Broth

Slowly pour the chicken broth into the pot while stirring constantly.

Adding the broth gradually helps prevent lumps from forming.

Use your spoon or whisk to scrape the bottom of the pot and loosen any flavorful browned bits.

Continue stirring until the flour is completely incorporated.

Bring the mixture to a gentle simmer.

Step 5: Add Milk and Cream

Slowly stir in the whole milk and heavy cream.

Add:

Italian seasoning
Dried thyme
Salt
Black pepper

Stir well.

Keep the soup at a gentle simmer rather than allowing it to boil aggressively.

A hard boil can cause dairy-based soups to separate or develop an unpleasant texture.

Cook for approximately 5 minutes, stirring occasionally.

The broth should begin to thicken.

Step 6: Add the Gnocchi

Add the potato gnocchi to the simmering soup.

Stir gently.

Cook according to the gnocchi package instructions, generally around 3–5 minutes for many varieties.

The gnocchi are typically ready when they become tender and float toward the surface.

Don’t overcook them.

They will continue absorbing liquid as they sit in the hot soup.

Step 7: Return the Chicken

Add the cooked chicken back into the pot.

Stir gently to distribute the chicken throughout the soup.

Allow it to warm through for approximately 2–3 minutes.

Since the chicken is already cooked, it doesn’t need prolonged cooking.

Step 8: Add the Spinach

Add the fresh baby spinach.

At first, it may look like a large amount, but spinach wilts quickly.

Stir it into the soup.

Cook for approximately 1–2 minutes until the spinach is wilted and bright green.

Step 9: Add Parmesan

Reduce the heat to low.

Add the freshly grated Parmesan cheese.

Stir until the cheese melts into the creamy broth.

Taste the soup.

Adjust the seasoning with additional salt and black pepper if needed.

For a little heat, add a small pinch of crushed red pepper flakes.

Step 10: Serve

Ladle the hot chicken and gnocchi soup into bowls.

Top with:

Fresh Parmesan
Chopped parsley
Freshly cracked black pepper

Serve immediately with warm crusty bread, garlic bread, or a simple green salad.

How to Get the Best Flavor

The difference between an average soup and an excellent soup often comes down to a few simple details.

Brown the chicken

Cooking the chicken directly in the soup pot creates flavorful browned bits.

Those browned bits combine with the butter, vegetables, and broth to create a deeper flavor.

Don’t rush the vegetables

Give the onion, carrots, and celery enough time to soften.

This creates a sweeter and more developed flavor base.

Use fresh garlic

Freshly minced garlic has a much stronger and more aromatic flavor than garlic powder.

Add dairy gradually

Slowly incorporating milk and cream helps create a smooth soup.

Avoid boiling the soup aggressively after dairy is added.

Use freshly grated Parmesan

Fresh Parmesan melts beautifully and adds savory depth.

Don’t overcook the gnocchi

Soft gnocchi are wonderful.

Mushy gnocchi can make the soup overly thick and unpleasant.

How to Make the Soup Thicker

If you prefer an especially thick soup, there are several options.

Use more flour

Increase the flour slightly when making the roux.

Avoid adding too much because excessive flour can make the soup taste pasty.

Simmer longer

Allowing the soup to simmer gently before adding the gnocchi can reduce some liquid and naturally thicken the broth.

Add extra Parmesan

Parmesan contributes both flavor and body.

Mash a few gnocchi

For a naturally thicker texture, you can gently mash a few cooked gnocchi against the side of the pot.

Their potato starch will mix into the broth.

How to Make It Thinner

If the soup becomes too thick, simply stir in additional chicken broth or milk.

Add a small amount at a time.

Warm the soup gently and taste again.

Remember that the soup will generally become thicker as it cools.

Using Rotisserie Chicken

Rotisserie chicken is one of the easiest shortcuts for this recipe.

Remove the skin and bones, then shred approximately 3 cups of cooked chicken.

Prepare the soup through the gnocchi-cooking stage.

Add the shredded chicken during the final few minutes.

This method can reduce the cooking time and makes the recipe particularly convenient for busy weeknights.

Using Chicken Thighs

Chicken thighs are an excellent alternative to chicken breasts.

They contain more fat and tend to remain juicy even after longer cooking.

Use boneless, skinless thighs and cook them until they reach an internal temperature of 165°F (74°C).

After resting, chop or shred them before adding them back to the soup.

Vegetable Variations

Although carrots, celery, onion, and spinach create a classic combination, you can customize the recipe.

Mushrooms

Add sliced mushrooms with the carrots and celery.

They provide a rich, earthy flavor.

Kale

Replace spinach with chopped kale.

Because kale is sturdier, add it several minutes earlier so it has enough time to soften.

Zucchini

Small diced zucchini can add additional vegetables without overpowering the soup.

Add it toward the end of cooking.

Extra Carrots

If you love sweet, tender vegetables, simply increase the carrots.

What to Serve With Chicken and Gnocchi Soup

This soup is satisfying enough to serve as a main course, but side dishes can turn it into a complete meal.

Garlic Bread

Warm garlic bread is one of the best pairings because it can soak up the creamy broth.

Crusty Italian Bread

A rustic loaf provides a crunchy exterior and soft center.

Green Salad

A simple salad with lettuce, cucumber, tomato, and a light vinaigrette provides freshness and contrast.

Breadsticks

Soft breadsticks are another excellent restaurant-style pairing.

Roasted Vegetables

Roasted broccoli, asparagus, or green beans can add color and extra nutrients to the meal.

Storage Instructions

Allow leftover soup to cool before transferring it to airtight containers.

Store in the refrigerator for approximately 3–4 days.

Because the gnocchi continue absorbing liquid as the soup sits, the leftovers may become thicker than the freshly cooked soup.

When reheating, add a splash of chicken broth or milk to restore the desired consistency.

How to Reheat

Stovetop

Place the soup in a saucepan over medium-low heat.

Stir occasionally.

Add a little chicken broth or milk if necessary.

Heat until steaming hot.

Avoid boiling vigorously.

Microwave

Place a serving in a microwave-safe bowl.

Cover loosely.

Heat in 30–60 second intervals, stirring between each interval.

Continue until heated through.

Be careful because creamy soup can become extremely hot.

Can You Freeze Chicken and Gnocchi Soup?

You can freeze the soup, but the texture may change.

Cream-based soups can sometimes separate after freezing and thawing, while gnocchi may become softer.

For the best freezer-friendly result, consider making the soup without the gnocchi and adding freshly cooked gnocchi after thawing and reheating.

If you do freeze the complete soup, allow it to cool completely before transferring it to freezer-safe containers.

Leave some room at the top for expansion.

Freeze for up to approximately 2–3 months for best quality.

Thaw overnight in the refrigerator before reheating gently.

Common Mistakes to Avoid

Boiling the Cream

A strong boil can cause the dairy to separate.

Keep the soup at a gentle simmer.

Overcooking the Gnocchi

Gnocchi don’t need a long cooking time.

Follow the package instructions and remove the soup from high heat once they are tender.

Adding Too Much Salt

Chicken broth, Parmesan, and seasoned chicken can all contribute salt.

Taste before adding additional salt.

Skipping the Roux

If you want a thick, creamy soup, the flour-and-butter roux provides important structure.

Cutting Vegetables Too Large

Large vegetables can take too long to become tender.

Small, evenly sized pieces cook more consistently.

Cooking the Chicken Too Long

Once chicken reaches 165°F, remove it from the heat.

Overcooking can make chicken breast dry.

Tips for Perfect Gnocchi

Choose gnocchi that are fresh and intact.

When adding them to the soup, stir gently so they don’t break apart.

Don’t overcrowd the pot with excessive gnocchi because they absorb liquid and expand slightly.

If you prefer a brothier soup, start with slightly less gnocchi and add more if desired.

If you know you’ll have leftovers, consider cooking the gnocchi separately and adding them to individual portions. This helps prevent them from absorbing too much broth overnight.

Can I Make This Soup Ahead of Time?

Yes.

The soup base can be prepared several hours ahead.

For the best texture, cook the gnocchi closer to serving time.

If preparing the entire soup in advance, remember that the gnocchi will continue absorbing the broth.

When reheating, add additional chicken broth or milk as needed.

Can I Make It Lighter?

Absolutely.

For a lighter version:

Use chicken breast.
Replace some of the heavy cream with additional milk.
Use reduced-fat milk.
Add extra spinach.
Increase the carrots and celery.
Reduce the amount of Parmesan.

The soup will be less rich but can still be flavorful and satisfying.

Can I Make It Gluten-Free?

Yes, with appropriate substitutions.

Use certified gluten-free gnocchi and replace the all-purpose flour with a gluten-free flour blend suitable for thickening.

Also check your chicken broth and other packaged ingredients to ensure they are gluten-free.

Always read package labels carefully because formulations can vary.

Can I Make It Dairy-Free?

You can create a dairy-free variation, although it will not have exactly the same flavor or texture.

Use dairy-free butter or olive oil, unsweetened dairy-free milk, and a suitable dairy-free cream alternative.

Omit the Parmesan or use a dairy-free Parmesan-style alternative.

Choose an appropriate dairy-free gnocchi.

Frequently Asked Questions

What kind of gnocchi should I use?

Potato gnocchi are the classic choice. Shelf-stable, refrigerated, or frozen gnocchi can work depending on package instructions.

Can I use leftover chicken?

Yes. Leftover roasted chicken, grilled chicken, or rotisserie chicken works very well.

Why did my soup become too thick?

Gnocchi naturally absorb liquid. The soup can also thicken as it cools. Add chicken broth or milk while reheating to loosen it.

Can I use half-and-half instead of heavy cream?

Yes. Half-and-half will produce a slightly lighter soup with somewhat less richness.

Can I use frozen spinach?

Yes. Thaw it and squeeze out excess water before adding it. Fresh spinach generally provides a better texture.

Can I add mushrooms?

Definitely. Sliced mushrooms are an excellent addition and pair particularly well with the creamy broth.

How do I prevent the soup from curdling?

Don’t boil it aggressively after adding the milk and cream. Keep the heat moderate to low and stir regularly.

Nutrition Considerations

The exact nutrition information depends on the brands and quantities of ingredients used.

Because this soup contains chicken, dairy, gnocchi, vegetables, and Parmesan, it provides a combination of protein, carbohydrates, fat, and vegetables.

For a lighter bowl, reduce the cream and increase the chicken and vegetables.

For a more substantial meal, serve it with bread or a side salad.

If you need precise nutrition information for dietary or medical reasons, calculate it using the exact ingredients and brands used in your kitchen.

Expert Tips for Restaurant-Style Results

1. Build flavor in layers.
Season the chicken, sauté the vegetables, toast the flour, and use flavorful chicken broth rather than simply putting everything into the pot at once.

2. Keep the heat controlled.
Creamy soups benefit from gentle cooking.

3. Taste before serving.
Seasoning should be adjusted at the end because broth and Parmesan can vary significantly in saltiness.

4. Don’t overcook the spinach.
It only needs a minute or two to wilt.

5. Add Parmesan at the end.
This allows the cheese to melt smoothly and maintain its savory flavor.

6. Serve immediately.
Freshly cooked gnocchi have the best texture.

The Perfect Bowl

For the ultimate presentation, ladle the soup into warm bowls.

Place several pieces of chicken and gnocchi near the top so the main ingredients are visible.

Add a small handful of freshly grated Parmesan, a sprinkle of chopped parsley, and a little freshly cracked black pepper.

Serve with warm garlic bread on the side.

The finished soup should be creamy, savory, aromatic, and loaded with tender chicken, vegetables, spinach, and pillowy gnocchi.

Final Recipe Card

Chicken and Gnocchi Soup (Olive Garden Copycat)

Ingredients

Chicken:

1 ½ pounds boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning

Soup:

2 tablespoons butter
1 medium yellow onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, minced
¼ cup all-purpose flour
6 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 pound potato gnocchi
3 cups fresh baby spinach
½ cup freshly grated Parmesan

Instructions

Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a large pot and cook chicken until it reaches 165°F (74°C).
Remove chicken, let it rest, then chop or shred it.
Melt butter in the same pot.
Add onion, celery, and carrots. Cook for 5–7 minutes.
Add garlic and cook for about 30–60 seconds.
Stir in flour and cook for 1–2 minutes.
Slowly whisk in chicken broth.
Add milk, heavy cream, Italian seasoning, thyme, salt, and pepper.
Simmer gently for about 5 minutes.
Add gnocchi and cook according to package directions until tender.
Return chicken to the pot.
Add spinach and cook until wilted.
Stir in Parmesan.
Taste and adjust seasoning.
Serve hot with additional Parmesan and fresh parsley.

Final Thoughts

Homemade Chicken and Gnocchi Soup is the perfect example of how a handful of everyday ingredients can create an incredibly comforting meal. The tender chicken provides protein, the vegetables add freshness and texture, the gnocchi make every spoonful hearty, and the creamy Parmesan broth ties everything together.

The recipe is flexible enough for busy weeknights but special enough for a family gathering. You can use homemade chicken, rotisserie chicken, chicken thighs, extra vegetables, or different greens depending on what you have available.

For the best result, remember the most important principles: don’t overcook the chicken, don’t boil the creamy broth aggressively, and don’t overcook the gnocchi. Build your flavor gradually, taste as you go, and adjust the consistency with a little extra broth or milk when needed.

Serve a steaming bowl with garlic bread or crusty bread, and you have a cozy restaurant-inspired dinner that everyone can enjoy right at home.