COPYCAT OLIVE GARDEN CHICKEN GNOCCHI SOUP

If you love Olive Garden’s famous Chicken Gnocchi Soup, you’re going to love this easy homemade version. It’s rich and creamy with tender chicken, soft potato gnocchi, carrots, and leafy greens in a flavorful broth.

I’ve made this recipe for years, and my family actually prefers the homemade version. It’s hearty enough for dinner, perfect for chilly evenings, and the leftovers are just as good the next day.

I use either spinach or kale depending on what I have on hand. Both work beautifully in this creamy chicken gnocchi soup. 

Yield: 8 servings 

INGREDIENTS

  • 1 lb potato gnocchi
  • 2 garlic cloves, minced
  • 1 cup onion, finely diced
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 4 tbsp all-purpose flour
  • 1 quart (4 cups) half-and-half (or 2 cups half-and-half + 2 cups milk)
  • 1 cup carrots, finely shredded
  • 2 cups cooked chicken breast, diced (or rotisserie chicken)
  • 1 (14 oz) can chicken broth
  • 1–2 cups fresh spinach or kale, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

DIRECTIONS

Cook gnocchi according to package directions. Drain and set aside.

In a large pot, melt the butter and olive oil over medium heat. Add the onion and carrots and cook for 3–5 minutes, until softened. Add the garlic and cook for about 30 seconds, just until fragrant.


Sprinkle in the flour and stir constantly for about 1 minute to form a roux. Slowly whisk in the half-and-half until smooth. Continue stirring and cook until slightly thickened.



Stir in the chicken broth and cooked chicken. Bring to a gentle simmer and cook until the soup begins to thicken.


Add the cooked gnocchi and spinach (or kale). Simmer 5–10 minutes, until greens are wilted and soup is hot.



Season with salt and black pepper to taste.
Serve warm with fresh Parmesan cheese on top, if desired.

NOTES / TIPS

  • Kale or spinach both work great—use whatever you have on hand.
  • Don’t let the soup boil after adding half-and-half to keep it creamy.
  • Soup will thicken as it sits; add a splash of broth or milk when reheating.
  • Rotisserie chicken makes this extra quick.



Print Recipe

CHICKEN GNOCCHI SOUP





Ingredients

  • 1 lb potato gnocchi
  • 2 garlic cloves, minced
  • 1 cup onion, finely diced
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 4 tbsp all-purpose flour
  • 1 quart (4 cups) half-and-half (or 2 cups half-and-half + 2 cups milk)
  • 1 cup carrots, finely shredded
  • 2 cups cooked chicken breast, diced (or rotisserie chicken)
  • 1 (14 oz) can chicken broth
  • 1–2 cups fresh spinach or kale, chopped
  • Salt, to taste
  • Black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

Directions

  1. Cook gnocchi according to package directions. Drain and set aside.
  2. In a large pot, melt the butter and olive oil over medium heat. Add the onion and carrots and cook for 3–5 minutes, until softened. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Sprinkle in the flour and stir constantly for about 1 minute to form a roux.
  4. Slowly whisk in the half-and-half until smooth. Continue stirring and cook until slightly thickened.
  5. Stir in the chicken broth and chicken. Simmer until the soup thickens slightly again.
  6. Add the cooked gnocchi and spinach (or kale). Simmer 5–10 minutes, until greens are wilted and soup is hot.
  7. Season with salt and black pepper to taste.
  8. Serve warm with fresh Parmesan cheese on top, if desired.