Olive Garden Chicken Gnocchi Soup

Tired of bland, watery chicken soups that leave you unsatisfied and reaching for a second meal? This Olive Garden Chicken Gnocchi Soup copycat recipe delivers a rich, creamy bowl of comfort that rivals the restaurant favorite, packed with tender chicken, pillowy gnocchi, and fresh vegetables in every spoonful. The velvety broth coats your spoon and warms you from the inside out, making this the ultimate comfort food for chilly evenings or whenever you need a restaurant-quality meal at home.

As a culinary instructor who’s spent seven years perfecting Italian-American restaurant classics, I’ve reverse-engineered this beloved soup through dozens of test batches to capture that signature Olive Garden flavor. My students consistently rate this recipe as the most impressive “tastes just like the restaurant” dish in my repertoire.

In this comprehensive guide, I’ll walk you through everything from selecting the perfect chicken cuts for maximum flavor to mastering the creamy base without curdling. You’ll also discover time-saving shortcuts, make-ahead options, and troubleshooting tips to ensure your soup turns out perfectly every time. Plus, I’ll share clever variations to customize this soup for different dietary needs without sacrificing that signature taste.

Why This Chicken Gnocchi Soup Works

Uses affordable, easy-to-find chicken cuts that deliver maximum flavor
Achieves that signature Olive Garden creaminess without any fussy techniques
Ready in under 45 minutes for a quick weeknight meal that tastes like it simmered all day
Makes excellent leftovers that actually improve in flavor overnight
Freezes beautifully for meal prep and future comfort food cravings
Perfect one-pot meal that satisfies as a complete dinner with no additional sides needed

Choosing the Right Chicken

Best Cuts for This Recipe

Boneless, skinless chicken thighs are the secret to this soup’s rich flavor and tender texture. Their higher fat content compared to breast meat means they stay juicy and flavorful through the cooking process, and they shred beautifully for that signature Olive Garden texture. If you prefer white meat, you can use chicken breasts, but the soup won’t have quite the same depth of flavor and the chicken pieces may become slightly less tender.

Buying Tips

Look for plump, pink chicken thighs without any gray discoloration or strong odor. For the freshest chicken with the best texture, avoid packages with excess liquid pooling in the bottom. If possible, choose air-chilled chicken over water-chilled—it has better flavor concentration and doesn’t release as much water during cooking. For convenience, rotisserie chicken works beautifully as a time-saving alternative.

Substitutions

If you’re in a pinch, you can swap pre-cooked rotisserie chicken (about 2 cups shredded) added during the last 10 minutes of cooking. For a lighter version, turkey breast can substitute for chicken, though you’ll want to reduce the cooking time slightly to prevent it from becoming dry. Vegetarians can replace the chicken with a can of drained white beans or extra mushrooms for a hearty meatless version.

Ingredients & Prep

Chicken Prep Essentials

Start with 1.5 pounds of boneless, skinless chicken thighs. Trim any excess fat with kitchen shears (though a little fat adds flavor). Pat the chicken dry with paper towels to ensure better browning. Season generously with salt and pepper on both sides. No need to cut the chicken into small pieces before cooking—the whole thighs will become tender during simmering and can be easily shredded later for that authentic Olive Garden texture.

Flavorful Soup Base

4 tablespoons unsalted butter
1 medium onion, finely diced
3 medium carrots, peeled and diced
3 ribs celery, diced
4 cloves garlic, minced
1/3 cup all-purpose flour (for thickening)
6 cups chicken broth (low sodium preferred)
2 cups half-and-half or heavy cream
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon dried rosemary (or 1 teaspoon fresh, minced)
16 oz package potato gnocchi (shelf-stable or refrigerated)
1 cup fresh spinach, roughly chopped
1/4 cup fresh parsley, chopped

Pantry Staples

Keep these essentials on hand to build the signature Olive Garden flavor profile:

Olive oil for sautéing
Chicken base or bouillon (to intensify flavor if needed)
Italian seasoning blend
Grated Parmesan cheese for garnish
Crushed red pepper flakes for optional heat
Nutmeg (just a pinch adds complexity to creamy soups)

Step-by-Step Cooking Instructions

Pre-Cooking Prep

Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Dice all vegetables (onion, carrots, celery) to roughly the same size for even cooking.
Measure out remaining ingredients and have them ready beside the stove.
If using refrigerated gnocchi, keep it in the refrigerator until needed. Shelf-stable gnocchi can remain in the pantry.

Cooking Method

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat until shimmering.
Add seasoned chicken thighs and brown for 3-4 minutes per side (they don’t need to cook through).
Remove chicken to a plate and set aside.
Reduce heat to medium and add butter to the pot. Once melted, add diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften.
Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in chicken broth, stirring constantly to prevent lumps from forming.
Return chicken thighs to the pot along with bay leaves, thyme, and rosemary.
Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and cook for 15-20 minutes until chicken is tender.
Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
Add half-and-half or heavy cream and stir to combine.
Add gnocchi and simmer for 3-5 minutes until they float to the surface and are tender.
Stir in chopped spinach and parsley, cooking just until spinach wilts (about 1 minute).
Taste and adjust seasoning with salt and pepper as needed.

Doneness Check

Your Olive Garden Chicken Gnocchi Soup is ready when:

The chicken easily shreds with a fork and reaches an internal temperature of 165°F.
The gnocchi float to the surface and are tender all the way through.
The soup has thickened slightly but still has a creamy, pourable consistency.
Vegetables are tender but not mushy.

Final Touches

Remove bay leaves before serving. Let the soup rest off heat for 5 minutes—this allows the flavors to meld and the soup to thicken slightly. Serve garnished with additional fresh parsley and a sprinkle of grated Parmesan cheese. A light dusting of freshly ground black pepper adds a professional finishing touch.

Pro Tips for Perfect Chicken Gnocchi Soup

Avoiding Common Pitfalls

Never boil the soup after adding cream—this can cause curdling. Keep it at a gentle simmer.
If soup becomes too thick, thin with additional chicken broth, not water, to maintain flavor intensity.
Add the spinach at the very end to maintain its bright green color and prevent it from becoming slimy.
Cook the gnocchi directly in the soup—they release starch that helps thicken the broth to that perfect Olive Garden consistency.
For shredded chicken with the best texture, let it cool slightly before shredding with two forks. The meat will separate more easily and maintain better texture.

Tool Recommendations

Dutch oven or heavy-bottomed pot for even heat distribution
Wooden spoon for stirring without scratching your pot
Silicone whisk for blending the roux without damaging non-stick surfaces
Instant-read thermometer for checking chicken doneness
Microplane grater for adding fresh Parmesan as a finishing touch

Storage & Reheating

This soup will keep in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb liquid as it sits, so the soup will thicken considerably when chilled. When reheating, add a splash of chicken broth or milk to restore the original consistency. Heat gently over medium-low heat, stirring occasionally to prevent scorching.

For longer storage, freeze the soup without the gnocchi and spinach for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding fresh gnocchi and spinach during the final few minutes of cooking.

Flavor Variations

Spicy Tuscan Twist

Add 1/4 teaspoon crushed red pepper flakes to the vegetables during sautéing for a gentle heat that builds, or serve with a small dish of red pepper flakes on the side. For a more substantial kick, stir in 2 tablespoons of sun-dried tomato pesto along with the cream.

Keto/Low-Carb Friendly

Replace the potato gnocchi with cauliflower gnocchi or simply add extra chicken and vegetables. Substitute the flour with 2 tablespoons of xanthan gum to thicken the soup. Use all heavy cream instead of half-and-half for a higher fat content ideal for keto diets. The soup will still have that signature creamy texture without the added carbs.

Dairy-Free Option

Create a dairy-free version by replacing butter with olive oil, using full-fat coconut milk instead of cream, and thickening with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of a flour-based roux. The coconut flavor is surprisingly subtle beneath the herbs and chicken flavor, but adds a wonderful richness.

Serving Suggestions

This hearty soup is practically a meal in itself, but to create the complete Olive Garden experience at home, serve with warm, crusty breadsticks brushed with garlic butter. A simple side salad with Italian dressing completes the meal perfectly.

For beverage pairings, a light, crisp Pinot Grigio complements the creamy soup without overwhelming it. If you prefer beer, a wheat beer or light lager provides refreshing contrast to the rich soup. For non-alcoholic options, sparkling water with a twist of lemon offers a palate-cleansing effervescence.

FAQs

Can I use frozen chicken in this recipe?

Yes, but add about 5-7 minutes to the simmering time and check that the chicken reaches 165°F before shredding. Frozen chicken may release more liquid, so you might need to simmer uncovered for a few extra minutes at the end to reach the proper consistency.

How do I fix a soup that’s too thin?

If your soup lacks the signature Olive Garden thickness, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Slowly stir this into the simmering soup until it reaches your desired consistency. Alternatively, remove 1 cup of soup (ensuring there are no chicken pieces or gnocchi), blend it smooth, and stir it back into the pot.

My cream soup curdled. Can it be saved?

If your soup has curdled slightly, try blending a cup of it with an immersion blender until smooth, then stir it back into the pot. For more severe curdling, tempering a new addition of cream (warming it slowly with a small amount of soup before adding to the pot) can help restore the creamy texture. In the future, prevent curdling by ensuring the soup isn’t boiling when cream is added.

Is this Olive Garden Chicken Gnocchi Soup safe during pregnancy?

Yes, as long as the chicken reaches the food-safety temperature of 165°F and the cream is pasteurized (most commercial creams in the US are). This soup actually makes an excellent choice during pregnancy as it provides protein, vegetables, and calcium in a comforting, easily digestible form.

Conclusion

Don’t wait for your next trip to Olive Garden to enjoy this creamy, comforting soup! With this carefully crafted copycat recipe, you can create the restaurant’s signature Chicken Gnocchi Soup in your own kitchen, often for less than the cost of a single restaurant serving. The rich, velvety broth, tender chicken, and pillowy gnocchi create a satisfying meal that’s perfect for any occasion—from casual family dinners to impressive entertaining.

Fire up your stove and get ready to impress your family with this restaurant-quality soup tonight! Join over 7,000 home cooks who’ve made this Olive Garden Chicken Gnocchi Soup recipe their go-to comfort food for chilly evenings and special occasions alike.

Love this Olive Garden classic? Check out our other restaurant copycat recipes, including our famous [Olive Garden Breadsticks] and our crowd-pleasing [Zuppa Toscana Soup Recipe]!

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