Chicken Gnocchi Soup – Easy Olive Garden Copycat

This Chicken Gnocchi Soup is a creamy one-pot meal that’s full of soft gnocchi, shredded chicken, and cozy veggies — it’s like a bowl of “you got this.” It’s quick to throw together, budget-friendly, and honestly? Good for days when you just need something warm without overthinking it.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: buttery, garlicky, lightly herbed
• Great for: low-energy dinners, leftovers, soup cravings

Why I Like This Recipe

I made this on one of those weird nothing-feels-right afternoons. I didn’t want to cook, didn’t want to talk, just wanted something hot and okay. This soup was it. It’s mild, creamy, filling — like a hug in a bowl. And yeah, I’ve made it again since. Still hits.

Ingredients

• 1 tbsp olive oil
• 4 tbsp butter
• 1 cup diced onion
• ½ cup diced celery
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 1 quart half-and-half
• 28 oz chicken broth
• ½ tsp dried thyme
• ½ tsp parsley flakes
• ¼ tsp ground nutmeg (optional)
• 1 cup shredded carrots
• 1 cup baby spinach
• 1 cup cooked chicken breast, shredded or chopped
• 16 oz gnocchi

How To Make Chicken Gnocchi Soup 

• Start with the aromatics: Heat butter and olive oil in a pot. Add onion, celery, and garlic. Sauté till soft — about 5–6 mins.
• Make the base: Stir in flour. Let it cook a minute or so, then slowly whisk in the half-and-half. Keep it smooth.
• Add broth + herbs: Pour in the chicken broth. Toss in thyme, parsley, nutmeg. Let it warm up but don’t let it boil.
• Layer in the good stuff: Add carrots, spinach, and chicken. Stir and simmer until the veggies start to soften.
• Drop in gnocchi: Last step. Stir it in and let it cook until they float — 3 or 4 minutes max.
• Final taste test: Add salt if it needs it. Serve warm.

Tips for Success

• Use cold half-and-half so it doesn’t curdle
• Add gnocchi last so it doesn’t turn mushy
• Pre-cooked chicken keeps it easy
• Don’t boil — just a gentle simmer keeps the broth creamy

Storage and Reheating

• Fridge: Store in a sealed container up to 3 days
• Freezer: Only if made with heavy cream — half-and-half can split when frozen
• Reheat: Use low heat, stir gently, and add a splash of milk to loosen it up

Frequently Asked Questions

• Can I use rotisserie chicken?
  Totally. Saves time and adds flavor.
• What if I only have frozen spinach?
  It works. Just thaw and squeeze out the water first.
• Is gnocchi gluten-free?
  Not usually — but some brands make GF versions now.
• Can I make this vegetarian?
  Yep, swap the chicken for mushrooms and use veggie broth.
• Does this soup thicken more later?
  Yes. Gnocchi releases starch as it sits — add broth or milk to thin it out.

Common Mistakes and How to Dodge Them

• Boiling the half-and-half: It breaks. Keep the heat low and patient.
• Adding gnocchi too soon: It overcooks fast. Wait until the end.
• Skipping the flour step: The flour thickens it — otherwise it’s more broth than soup.
• Too much salt at the start: Wait till the end. Broth and chicken are salty enough sometimes.
• Microwaving leftovers too hard: The cream splits. Low heat and stirring wins.

Nutrition Facts (Per Serving)

• Calories: 369 kcal
• Total Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 775mg
• Potassium: 410mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 18g

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• Chicken Formaggio Pizza – Easy Olive Garden Copycat
• Venetian Apricot Chicken – Easy Olive Garden Copycat
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• Grilled Chicken Flatbread – Easy Olive Garden Copycat